Vegan Strawberry Shortcake

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!

Course Vegan Dessert Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings shortcakes

Calories 247kcal

Author Louisa

Equipment

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.

Nutrition