Juicy, ripe strawberry slices piled on tender, shortcake biscuits and topped with fresh whipped coconut cream, who knew a vegan dessert could taste so irresistibly yummy? Get ready to be wowed by the lusciousness of this easy vegan strawberry shortcake recipe!
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Whether your first memories of strawberry shortcake are from your grandma’s kitchen table or from a cozy restaurant booth, this classic, favorite dessert can transport you back to that moment when the blend of the sweet, fresh strawberries, light cake and whipped cream exploded on your tongue for the first time.
Late Spring and early Summer bring us newly harvested strawberries in our grocery stores and at cute little outdoor stands, where containers, loaded with ripe strawberries are sold.
It’s the perfect time to enjoy lots of those incredible, plump, red berries and to make this easy Vegan Strawberry Shortcake.
Vegan Strawberry Shortcake Ingredient Spotlight
The ingredients for this vegan strawberry shortcake recipe are few and affordable! Bet you have some of them in your kitchen right now.
Ingredient 1 : Fresh Strawberries
Fresh strawberries are the star ingredient in this easy strawberry shortcake recipe. They’re sweetest and juiciest during strawberry harvesting season, late spring- early summer, but many stores carry them year round.
You can use frozen strawberries in a pinch, but your dish won’t be as pretty and thawed strawberries have a much softer texture than fresh.
Ingredient 2 : Cane Sugar
A little light sweetness for the biscuit part of this recipe goes a long way in bringing all the delicious flavors out.
If you want to sub another type of sugar, that’s perfectly fine. Raw sugar, coconut sugar or any other type will do great in this recipe.
Ingredient 3 : Coconut Cream
This is the magical ingredient that gives you vegan whipped cream, as in, without any dairy products! Is this a new ingredient for you? Don’t worry. Even if you’ve never bought it before, most grocery stores have it.
For those who aren’t able to do coconut, try some vegan vanilla ice cream or yogurt instead.
Step-by-Step Instructions for Homemade Strawberry Shortcake
Time needed: 30 minutes.
You’ll be jazzed at how fast the steps for this tasty dessert flow. You’ll be in strawberry bliss before you know it!
In a small bowl, add the milk and apple cider vinegar. Mix and set aside.
In a large bowl, mix together the flour, sugar, baking powder and sea salt. Add the cubed butter and cut the dough with a fork until it is a grainy sandy texture.
Add the milk mixture to the dry mixture. Gently stir until combined. Be careful to not overmix.
Place dough on a lightly floured surface and gently roll (or press with your hands) to a circle shape, about a 1⁄2-inch in thickness.
Using a biscuit cutter or round 3-inch cookie cutter (you may also use an upside down glass). Dip the edges of the cutter in flour between pressing the dough. Cut out roughly 12 circular biscuits.
Arrange the unbaked shortcake biscuits on a parchment lined baking sheet. Make sure that the edges are slightly touching to help them rise taller.
Bake in a preheated oven for 15 minutes, or until the tops are slightly golden. Cool before assembling your shortcakes.
To assemble shortcakes: Slice the shortcake biscuit in half horizontally. Top generously with fresh strawberries and coconut whipped cream. Drizzle with maple syrup for a special sweet touch.
You can’t miss when you build a dessert using one of nature’s most perfect fruits. This recipe makes plenty to eat and to share with your favorite people.
- Bursting with sweetness and texture variety
- Great for both beginners and experienced cooks
- Perfect for a celebration or an any day treat
Holly’s Insider Pro Tips
Whip it up right
For successful vegan whipped cream you need full-fat coconut cream. I like Thai Kitchen brand.
Make sure you chill it in the fridge for at least 8 hours before using and only use the white creamy part. Pour off the watery stuff. If you prefer, you can buy already made vegan whipped cream.
Handle with care
The biscuits are fairly delicate so watch closely as they bake. It’s easy to burn the edges. To prevent crumbling, try not to handle them until they’ve cooled from baking.
No biscuit cutter? No problem!
An inverted, round glass or mug with thin walls will work just fine for cutting out the biscuits. A medium sized metal food can with both ends cut out works well too.
Get a jump on things
This recipe is excellent for preparing ahead, so that only assembly is required. Slice your strawberries the day before and store in the fridge in an airtight container with a lid.
Bake up the biscuits (up to 4 days ahead) and store them at room temp in an airtight container.
Make the whipped cream 1-4 days ahead and store it in the fridge in an airtight container. Everything will be ready to quickly put together at dessert time.
Vegan Strawberry Shortcake FAQs
Yes! Please do this! Imagine how yummy raspberries, blackberries, cherries, peaches or lots of other fruits will be when served this special way.
Traditional recipes for strawberry shortcake are usually not vegan. The biscuits probably contain milk or eggs and the whipped cream is always made from heavy dairy cream. My healthier version, based on the classic, is so delicious you won’t even miss those other ingredients.
Shortcake is a British name, which means a crisp, crumbly cake made from butter. In this recipe, it’s made with vegan butter and is referred to as a shortcake biscuit.
The biscuits will stay fresh in an airtight container on the counter for up to 4 days or in the fridge for 7. They can be frozen for 2 months. The whipped cream will stay good for a week in the refrigerator.
Looking for more Vegan Dessert Recipes?
Now that you know how to easy it is to make this Easy Strawberry Shortcake recipe, please give it a star rating below and comment letting me know how it turned out for you.
Who knew a vegan dessert could taste so irresistibly yummy? Get ready to be wowed by the lusciousness of this easy vegan strawberry shortcake recipe!
- 1 cup almond milk unsweetened
- 2 teaspoons apple cider vinegar
- 3 cups all purpose flour
- 1/4 cup cane sugar
- 4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup softened vegan butter cubed
- 1 pound fresh strawberries
- 2 14 ounce cans chilled coconut cream
- 1-1 1/2 cups powdered sugar
Preheat oven to 425* F
Place large mixing bowl in the refrigerator for the coconut cream.
In a small bowl, add the milk and apple cider vinegar. mix and set aside.
In a large bowl, mix together the flour, sugar, baking powder, and sea salt. Add the cubed butter and cut the dough with a fork until it is a grainy sandy texture.
Add the milk mixture to the dry mixture. Gently stir until combined. Careful to not overmix.
Place dough on a lightly floured surface and gently roll (or press with your hands) to a circle shape, about 1/2-inch in thickness.
Using a biscuit cutter or round 3-inch cookie cutter, cut out roughly 12 circular biscuits. Dip the edges of the cutter in flour between pressing the dough.
Arrange the unbaked shortcake biscuits on a parchment lined baking sheet, making sure that the edges are slightly touching to help them rise taller.
Bake in a preheated oven for 15 minutes, or until tops are slightly golden. Cool slightly before assembling your shortcakes.
To make coconut whipped cream, gently open the chilled cans of coconut cream and scoop out the thickened cream and place into the chilled mixing bowl. Be sure not to scoop the liquid at the bottom of the can.
Using a hand mixer, whip cream for 30 seconds until creamy. Add the powdered sugar a little at a time and whip on high for 1 minute. You can adjust the sweetness by adding slightly more powdered sugar.
To assemble shortcakes: Slice the shortcake biscuit in half. Top generously with fresh strawberries and coconut whipped cream. Drizzle with pure maple syrup for a special sweet touch.