Stone Fruit Shortcakes with Coconut Cream

We’re talking peaches, plums and cherries in a macerated syrup with a fresh coconut cream sandwiched together in a flakey, buttery (vegan butter that is) shortcake. This is a true celebration of what is in season at late summer.


Short Cake:

275g plain flour

1 and a half tsp baking powder

quarter tsp baking soda

3 tbsp sugar

1 tsp salt

zest of 1 lemon

115g vegan butter or coconut oil (chopped into small chunks)

1 tbsp lemon juice

190ml soya yoghurt

40ml dairy-free milk (I used soya)

Coconut Cream:

2 400ml tins coconut milk

3 tbsp icing sugar

1 tsp vanilla extract

pinch of salt

Stone Fruits:

500g stone fruit (I used a mixture of peaches, cherries and plums)

rest of the lemon juice

3 tbsp sugar

pinch of salt



Preheat the oven to 200 degrees celsius.

Line a baking tray with baking paper.

Mix the flour, baking powder, baking soda, lemon zest, 3 tbsp sugar, and 1 tsp salt in a large bowl to combine.

Toss the vegan butter or coconut oil with dry ingredients until coated.

Work into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining.

Combine the yoghurt, soya milk and lemon juice in a medium bowl.

Create a well in the centre of the dry ingredients.

Pour the cream mixture into well and incorporate, working in circles from inside the well outwards using a wooden spoon, mix dough until large clumps form.

Knead once or twice (but don’t overwork the dough) until it all comes together as one lump of dough.

Transfer to a lightly floured surface.

Pat to a 1" thick square, about 12cm each way.

Cut the dough into 4 equal squares, then stack them all on top of each other and press down on stack, flattening back to a square. (This will create lots of flaky layers.)

Pat to a large rectangle about 1" thick.

Cut rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares.

Transfer squares to prepared baking sheet.

Sprinkle with 1 tbsp sugar.

Freeze 10 minutes.

Bake shortcakes until golden brown all over, 25–30 minutes.

While shortcakes bake, prepare your stone fruits and coconut cream.

Coconut Cream:

Place the tins of coconut milk in the fridge overnight.

Place a mixing bowl and whisk in the fridge or freezer 1 hour before making the whipped cream.

Scoop out the solid coconut cream from the tin into the cold mixing bowl.

Keep the coconut liquid for another use, such as a smoothie, curry or stew.

Beat the coconut cream using the chilled whisk until stiff peaks form, this will take a couple of minutes.

Add the sugar and vanilla extract to coconut cream.

Beat for 1 minute and store in fridge until ready to serve.

Stone Fruits:

Pitt all of your stone fruits and slice into chunks, cutting smaller ones in half and larger ones into quarters.

Transfer to a bowl.

Squeeze the rest of the lemon juice into the bowl with the fruit along with the sugar and toss to combine.

Let sit at room temperature until the fruit begins to form its own syrup, this will take about 30 minutes.

Let shortcakes cool at least 15 minutes, then slice in half.

Place bottom halves in serving bowls.

Divide coconut cream, then macerated fruit among bottom halves.

Drizzle any syrupy juices left in bowl over.

Close with top halves of shortcake and enjoy! x