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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!
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 shortcakes
Calories 192kcal
Author Holly


  • 1 cup almond milk unsweetened
  • 2 teaspoons apple cider vinegar
  • 3 cups all purpose flour
  • ¼ cup cane sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup softened vegan butter cubed
  • 1 pound fresh strawberries

Coconut Whipped Cream

  • 2 14 ounce cans chilled coconut cream
  • 1-1 ½ 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 ½-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.


Serving: 1c | Calories: 192kcal | Carbohydrates: 43g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Calcium: 108mg | Iron: 2mg