Effortlessly Delicious: Easy No-Bake Dairy-Free Berry Shortcakes Recipe
Searching for a delightful and simple dairy-free fruit dessert that’s perfect for any occasion? Whether you’re hosting a party, gathering with your book club, need a quick treat on a busy weeknight, or simply craving something sweet and refreshing, look no further! This no-bake Easy Dairy-Free Berry Shortcakes recipe is your ultimate solution. It combines the fresh burst of seasonal berries with a light, creamy, and dairy-free topping, all without requiring you to turn on your oven. Get ready to impress with minimal effort!
Finding Store-Bought Dairy-Free Cake Bases for Shortcakes
While I typically enjoy the process of making desserts from scratch, and it’s often a necessity when adhering to a dairy-free diet, sometimes convenience is key. The good news is that finding a store-bought dairy-free cake base for shortcakes is often easier than you might think! Classic angel food cakes, mini angel food cakes, or pre-made dessert shells – like the ones recommended in this recipe – are frequently dairy-free. Always remember to carefully read the ingredient labels, as formulations can vary between brands. This small step can save you significant time and effort, especially when you desire a refreshing dessert but are pressed for time or, even better, don’t want to heat up your kitchen during the sweltering summer months. These ready-made bases provide the perfect foundation for a quick, delicious, and satisfying dairy-free treat.
Unlock the Potential of Fresh Berries: What You Can Make
Summer is synonymous with an abundance of fresh, juicy berries, and I seize every opportunity to incorporate their peak goodness into my cooking and baking. This easy dairy-free berry shortcakes recipe stands out because it encourages you to pile on as many berries as your heart desires. The quantities listed in the recipe below are merely a suggestion – feel free to treat them with a grain of salt and customize to your preference! You can always use more strawberries, blackberries, or blueberries than specified. Moreover, don’t hesitate to add other seasonal favorites like vibrant raspberries, or even mix and match different berry varieties to create your unique flavor profile. Beyond shortcakes, berries are fantastic in smoothies, jams, salads, and as a simple snack. Their natural sweetness and vibrant colors make them incredibly versatile for both sweet and savory dishes.
Mastering Dairy-Free Whipped Cream with Coconut Milk
The only component of this delicious dessert that requires a bit of “making” is the dairy-free whipped cream, and trust me, it’s incredibly simple! If you’ve never ventured into the world of dairy-free whipped cream before, you’re in for a delightful surprise. For those already familiar, you know just how quickly and easily you can whip up this creamy, luscious topping in a matter of minutes. The secret lies in using full-fat canned coconut milk, specifically the thick, solid cream that rises to the top when thoroughly chilled. This coconut cream, when whipped with a touch of powdered sugar, transforms into a light, airy, and wonderfully rich whipped topping that rivals its dairy counterpart. It’s truly a game-changer for dairy-free desserts, offering a subtly sweet, tropical note that complements the fresh berries beautifully.
Ingredients for Your Easy Dairy-Free Berry Shortcakes:
- 1 package of dessert shells (or mini angel food cakes)
- 1 pound of fresh strawberries
- 6 ounces of fresh blackberries
- 1/2 pint of fresh blueberries
- 2 cans of full-fat coconut milk; thoroughly chilled in the refrigerator for at least 2 hours (the 13 1/2 oz size or similar works best, ensuring a good amount of solid cream)
- 1/2 cup powdered sugar (also known as confectioners’ sugar)
Step-by-Step Guide: How to Make Easy Dairy-Free Berry Shortcakes
Creating these delightful dairy-free berry shortcakes is incredibly straightforward, making them ideal for quick preparation without compromising on taste or presentation.
- Prepare the Fruit: Begin by thoroughly washing all your fresh berries under cool running water. For the strawberries, carefully remove the green tops (hulls). Depending on their size and your aesthetic preference, cut the strawberries into halves or quarters. Smaller pieces integrate better into the shortcake layers, while larger slices offer a more substantial bite. Leave the blackberries and blueberries whole, as their natural size is perfect for layering.
- Craft the Dairy-Free Whipped Cream: This is the heart of your shortcake’s creamy goodness! Retrieve your two cans of full-fat coconut milk from the refrigerator. They should be very cold, allowing the thick, solid cream to separate and rise to the top. Carefully open each can and scoop out only the solid, creamy part into a well-chilled mixing bowl. Leave the watery liquid at the bottom of the can for other uses, like smoothies, as it won’t whip. Add the powdered sugar to the coconut cream. Using a standing mixer (or a hand mixer), begin whipping on high speed. With a standing mixer, this typically takes 3-5 minutes. If you’re using a hand mixer, allow 5-10 minutes, as it may take slightly longer to achieve the desired consistency. Continue whipping until the mixture is light, fluffy, smooth, and forms soft peaks, resembling traditional whipped cream. The colder your bowl and beaters are, the better the coconut cream will whip, so consider chilling them beforehand.
- Assemble Your Shortcakes: Gently open the package of dessert shells or mini angel food cakes. Place a shortcake base on your serving plate. Using a spoon or a piping bag, generously dollop a layer of your freshly whipped dairy-free coconut cream into the hollow of the shell. Next, add a generous amount of your prepared fresh berries over the cream. You can be as liberal or as conservative with the fruit as you like – remember, more berries often mean more deliciousness! Top the fruit with another smaller dollop of whipped cream, and for a beautiful finish, place a single whole berry on top. For an extra special touch, I often serve additional fresh berries and a small bowl of the dairy-free whipped cream on the side, allowing guests to add more if they wish. Serve immediately for the best texture and flavor.
Expert Tips for Perfect Dairy-Free Whipped Cream Every Time
Achieving the perfect, fluffy dairy-free whipped cream is key to these shortcakes. Here are some pro tips to ensure your success:
- Always Chill Your Coconut Milk: This is perhaps the most crucial step. As soon as you bring full-fat canned coconut milk home from the grocery store, place it directly into the refrigerator. It needs at least 2 hours to chill, but overnight is even better. The cold temperature allows the thick coconut cream to separate from the watery liquid and solidify at the top, which is exactly what you need for whipping. I always keep a few cans in my fridge and some in the pantry – just in case a dairy-free dessert craving strikes!
- Choose the Right Mixer for Best Results: While a hand mixer can certainly get the job done, for the most effortless and consistently thick whipped cream, a standing electric mixer is highly recommended. A stand mixer provides more power and aeration, leading to a much fluffier and more stable whipped cream in less time (3-5 minutes). If you’re using a hand mixer, expect to whip for a longer duration (5-10 minutes) and you might need a bit more patience to achieve the desired thickness and consistency. If you’re in the market for one, I highly recommend investing in a good quality stand mixer. This is the one I use (I found a refurbished one to save money and it has been fantastic!).
- Keep Everything Cold, Cold, Cold!: Beyond the coconut milk, ensuring your equipment is as cold as possible will significantly improve the whipping process. Before you start, place your mixing bowl and the whisk attachment or beaters in the refrigerator or freezer for at least 15-20 minutes. I usually put the beaters in the freezer and the bowl in the fridge (unless I have enough freezer space). The key to success here is to maintain a low temperature throughout the process, which helps the fat in the coconut cream stiffen and trap air more effectively, resulting in a perfectly light and airy whipped cream.
Don’t forget to pin this recipe and save it for later! It’s a fantastic dairy-free option that you’ll want to make again and again.
Looking for More Easy No-Bake Dairy-Free Desserts?
If you loved the simplicity and deliciousness of these berry shortcakes, you’ll be thrilled to explore more dairy-free, no-bake options that are just as easy to whip up. Perfect for satisfying your sweet tooth without the fuss, these recipes are fantastic additions to your dairy-free repertoire:
- Dairy Free Rice Krispie Treats: A nostalgic classic, reimagined to be completely dairy-free while retaining all the chewy, gooey goodness you remember.
- Gluten-Free Dairy-Free Berry Tart: A sophisticated yet simple tart bursting with fresh berries, sitting atop a delicious gluten-free and dairy-free crust. Elegant enough for guests, easy enough for any day.
Easy Berry Shortcakes (Dairy-Free)
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 stand mixer or electric mixer
Ingredients
- 1 package dessert shells or mini angel food cakes
- 1 lb fresh strawberries
- 6 ounces blackberries
- 1/2 pint blueberries
- 2 cans full-fat coconut milk (refrigerated – you need the cream to rise to the top; you’ll only be using the solid part)
- 1/2 cup powdered sugar
Instructions
- Wash the fruit; cut the top off the strawberries and cut into halves or quarters depending on their size and your preference.
- Open up the 2 CHILLED cans of coconut milk and put the solid (only) parts at the top of each can into a cold bowl, add the powdered sugar and whip for 3-5 minutes on high in a standing mixer (5-10 if using a hand mixer) or until it forms a nice, smooth, thick whipped cream texture. NOTE: chill your beaters in the freezer and bowl and coconut milk in the refrigerator first; it whips up nicer with everything cold.
- Open the package of dessert shells and then assemble your desserts by spooning whipped cream into the shell, toping with as much or little fruit as you desire, then topping with a little more whipped cream and then topping that with a piece of fruit. I serve extra berries and whipped cream on the side.
Notes
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