Easy Vegan Strawberry Shortcake
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This vegan strawberry shortcake has juicy strawberries and fluffy coconut whip between rich, tender biscuits. Prep ahead, and it’ll be yours in 25 minutes!
Nothing says summer more than a strawberry shortcake.
The texture contrast between the buttery biscuits, cloudy cream, and ripe strawberries is decadent and comforting.
But did you know you can use plant-based ingredients for this irresistible strawberry dessert? You can even prepare the little towers of heaven ahead of time!
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These vegan strawberry shortcakes can also be assembled with our aquafaba whipped cream or vanilla bean ice cream—my vote is for the latter!
Why You’ll Love This Vegan Strawberry Shortcake Recipe
- Satisfy your cravings for strawberry shortcakes whenever and wherever! This easy recipe uses simple ingredients; you can even use frozen berries if they’re no longer in season.
- Anyone can make this strawberry shortcake vegan recipe. Feel free to swap out some of the tools with what you have available.
- This non dairy strawberry shortcake will be enjoyed by everyone! It’s completely plant-based, and honestly, who can resist a golden brown biscuit filled with ripe strawberries and dollops of coconut whipped cream?
Ingredients And Substitutions
Unsweetened almond milk – You can also use another kind of dairy-free milk, like soy milk.
Apple cider vinegar – The vegan buttermilk for this non dairy strawberry shortcake is made by combining plant-based milk and ACV!
All-purpose flour – This recipe uses all-purpose flour, but you can probably get away with whole wheat flour. It’ll give the biscuits texture and nuttiness.
Cane sugar – Gives the tender biscuits just enough sweetness. If you want a more indulgent take on your shortcakes, why not make chocolate biscuits by adding cocoa powder to the flour mixture?
Baking powder – Helps the vegan biscuits rise.
Sea salt – Balances the sweetness of the vegan shortcake. Lemon zest is another delicious addition that’ll give depth to the classic summer dessert.
Vegan butter – You can also use coconut oil for your homemade biscuits.
Fresh strawberries – Use fresh, ripe strawberries for the best flavor and texture! If strawberry season is over, try this plant-based shortcake recipe with other fruits.
Maple syrup – Give your vegan strawberry shortcakes a drizzle of maple syrup before serving for a boost of lusciousness.
Coconut whipped cream
Full-fat coconut milk – Use full-fat canned coconut milk for the fluffiest homemade coconut whipped cream. This is non-negotiable!
Powdered sugar – To sweeten the vegan whipped cream. You can also add some vanilla extract for complexity.
Tips For Making This Recipe
Coconut Whipped Cream Secrets
Chill your coconut milk for at least 8 hours so the coconut cream hardens and separates from the coconut water. Additionally, use a chilled mixing bowl. You can pop it in the fridge for 15 to 30 minutes before use.
Use a Food Processor
Don’t want to use a lot of tools? Pulse the dry ingredients in a food processor, and add the cold butter. Pulse until crumbly, pour in the vegan buttermilk, then pulse a few more times until you end up with a shaggy dough.
Make Macerated Strawberries
Use macerated strawberries for soft, sweet, and juicy strawberry layers! Place the strawberries in a bowl with sugar, mash with a fork, and refrigerate until you’re ready to assemble the vegan strawberry shortcakes.
Vegan Shortcake FAQs
How to store vegan strawberry shortcakes?
For longer storage, store your vegan shortcakes in an airtight container in the fridge for up to one week. You can also freeze the leftover shortcakes for up to two months but expect a change in texture after thawing.
Can you prepare this vegan strawberry shortcake in advance?
Absolutely! You can make the biscuits up to four days ahead and store them in an airtight container at room temperature. Making and refrigerating the coconut whipped cream a day in advance will also yield a more foolproof consistency!
Can you make this vegan strawberry shortcake recipe gluten-free?
Sure! If you use a 1-to-1 gluten-free baking flour, the biscuits will have a more delicate texture.
Can you substitute frozen strawberries for fresh strawberries in shortcake?
Yes, but thaw, chop, and drain the frozen strawberries before use. Otherwise, the excess liquid will moisten the biscuits.
Why won’t my shortcake biscuits rise?
The biscuits won’t rise properly if the edges of the dough get sealed from the twisting motion during cutting. So, cut the dough straight down and make sure the biscuits are touching each other on the baking sheet. This trick will help the biscuits rise taller!
More Delicious Vegan Dessert Recipes
- Strawberry Pound Cake with Strawberry Glaze
- Homemade Vegan Strawberry Ice Cream
- Chocolate Strawberry Vegan Scones
- Whole Wheat Vegan Pancakes
- Vegan Pumpkin Cheesecake Bars
I found this recipe for Raw Vegan Strawberry Pie that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Strawberry Shortcake
Ingredients
- 1 cup unsweetened almond milk
- 2 tsp apple cider vinegar
- 3 cups all-purpose flour
- 1/4 cup cane sugar
- 4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup vegan butter, cubed and softened
- 1 lb fresh strawberries, washed, hulled, and sliced
- Maple syrup, optional topping
Coconut whipped cream
- 2 14-oz cans full-fat coconut milk, chilled
- 1 to 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 425°F. Line the baking sheet with parchment paper.
- For the vegan buttermilk, stir the almond milk and apple cider vinegar together and set aside to curdle.
- In another bowl, whisk the flour, sugar, baking powder, and salt. Add the cubed butter and cut into the dry ingredients with a fork or pastry cutter until crumbly.
- Pour in the vegan buttermilk and stir until just combined to form a sticky dough. Do not overmix.
- Lightly flour the countertop and your hands. Gather and flatten the shortcake dough to about 1/2-inch thick. Cut it into circles with a 3-inch cookie cutter, dipping the edges of the cutter in a plate of flour before each cut. If you don’t have a cookie cutter, you can also use an inverted round glass.
- Arrange the dough circles so they’re touching each other on the prepared baking sheet.
- Bake for 15 minutes or until the tops are slightly golden brown. Allow to cool before assembly.
- For the coconut whipped cream, open the cans of chilled coconut milk and scoop out the thickened portion into a chilled mixing bowl.
- Beat for 30 seconds or until creamy. Add the powdered sugar slowly and mix on High for 1 minute until smooth and fluffy. Taste and add more sugar if preferred.
- To assemble, slice a biscuit in half, then generously layer the bottom half with strawberries and coconut whipped cream.
- Top with the remaining biscuit half and drizzle with maple syrup. Enjoy!
Notes
- Chill your coconut milk for at least 8 hours so the coconut cream hardens and separates from the coconut water. Additionally, use a chilled mixing bowl. You can pop it in the fridge for 15 to 30 minutes before use.
- Don’t want to use a lot of tools? Pulse the dry ingredients in a food processor, and add the cold butter. Pulse until crumbly, pour in the vegan buttermilk, then pulse a few more times until you end up with a shaggy dough.
- Use macerated strawberries for soft, sweet, and juicy strawberry layers! Place the strawberries in a bowl with sugar, mash with a fork, and refrigerate until you’re ready to assemble the vegan strawberry shortcakes.
