Homemade Strawberry Shortcake 🍓 Enjoy a classic dessert made with fresh, sweet strawberries layered between fluffy homemade vegan shortcake biscuits and topped with luscious coconut whipped cream.
Who's craving strawberry shortcake? I am! Just look at that gorgeous stack of berry deliciousness topped with a soft homemade shortcake biscuit and coconut whipped cream. This easy plant-based recipe is perfect for summer gatherings, picnics, and sweet treats anytime!
Speaking of berries, if you enjoy berry-inspired desserts and treats, don’t miss my vegan boysenberry crumble, white chocolate raspberry muffins, and favorite vegan lemon blueberry bread!
Table of Contents
What is shortcake?
You might be wondering - What's the difference between shortcake and shortbread?
It's easy to get shortcake and shortbread mixed-up. Shortcakes are soft, fluffy, lightly sweet biscuits (not cookies) similar in texture and taste to scones. Shortbread is a firmer, finely dense, crumbly, melt-in-your mouth and lightly sweet cookie-like treat (also known as 'biscuits' in Europe, which can add to the confusion). If you enjoy shortbread cookies (or biscuits), I think you're going to love our very popular vegan shortbread biscuit recipe and this easy shortbread pie crust recipe, they're buttery & delish!
Shortbread is made from similar ingredients as shortcake, though there are a few differences. The main difference is shortcake requires a leavening agent such as baking powder, which creates a scone-like texture, whereas shortbread does not. Shortcake also includes milk (or in this case, vegan buttermilk.)
🍓 Ingredient Notes
With just a few basic ingredients, you'll be serving up the best homemade strawberry shortcakes ever!
See the printable recipe card below for quantities & details.
Strawberry Shortcake
Traditional biscuit recipes, including shortcake, often include dairy butter and buttermilk. For this delish dessert, we'll use plant-based butter and create our own vegan version of buttermilk by adding apple cider vinegar (or lemon juice) to a non-dairy milk of your choice, such as oat, soy or almond milk.
- Strawberries - I recommend using organic strawberries (see FAQ's below)
- Sugar - granulated
- Flour - all purpose or use gluten-free flour, if needed (see FAQ's below)
- Baking powder - use a fresh container for the best rise
- Salt
- Vegan butter - your choice (or you might like to try this simple homemade vegan recipe)
- Non-dairy milk - soy, almond, cashew, rice, oat milk - your choice
- Apple cider vinegar or lemon juice
- Sugar coarse - optional (to sprinkle on top of shortcake biscuits)
Coconut Whipped Topping
Making your own luscious vegan whipped topping is easier than you might think, using just a few simple ingredients. If you're short on time, there are also several yummy non-dairy options available in stores and online.
- Canned coconut cream or coconut milk (full fat - refrigerated for at least 8 hrs)
- Powdered sugar
- Vanilla extract
🍓 Instructions
Gather your ingredients. Combine apple cider vinegar with non-dairy milk and set aside for a few minutes so it can sour into a vegan buttermilk.
- Rinse & slice strawberries.
2. Sprinkle with sugar and set aside.
3. Combine dry ingredients in a bowl.
4. Using a pastry cutter, fork, or your fingers, cut in cold vegan butter.
5. Mixture should be crumbly.
6. Add vegan buttermilk to dough.
7. Mix until just combined.
8. Roll dough & cut out shortcake biscuits with a biscuit cutter, a clean empty can, or a drinking glass.
9. Place cut biscuits next to each other on a parchment lined baking sheet. Sprinkle with coarse sugar (optional).
10. Bake at 425℉ for 15 minutes. Cool for a few minutes on a rack.
Slice shortcakes in half. Fill with berries & coconut whipped topping. Get ready to enjoy the best vegan strawberry shortcake you've ever had!
🥥 How to make coconut whipped topping
- Open can of chilled coconut milk and scoop out hardened coconut cream (not the liquid milk) into a deep bowl. You can save the liquid milk for another use or discard it.
- Begin whipping cream with a high speed electric mixer.
- Add powdered sugar and vanilla, continuing to whip until fluffy.
- Use immediately or refrigerate until ready to serve.
- Store leftover whipped topping in refrigerator or the coconut cream will begin to melt at room temperature.
🍓 FAQ's
If I know I am going to use any extra shortcakes within a day or so, I prefer to store them in an airtight plastic bag or container at room temperature. They stay softer that way. Otherwise, store the wrapped shortcakes in a refrigerator for up to 3 days. Longer than that and they'll get dried out and hard.
I suggest using a creamy, unsweetened milk such as oat milk or soy to add to the moistness and texture of the shortcakes, but you can certainly use any other vegan milk you prefer.
There are several varieties of store-bought non-dairy whipped toppings that don't contain coconut. Reddi-Wip makes a really tasty almond-based vegan dessert topping and Whole Foods offers an oat-based version. You can also make your own delicious vegan meringue topping using aquafaba.
Definitely! While strawberries are traditionally used in this dessert, you can mix it up by adding fresh boysenberries, blackberries, raspberries . . . It's all berry good!
To prepare a gluten-free version of this recipe, replace the flour with a 1:1 (cup for cup) gluten-free baking flour. I like these GF flours from Bob's Red Mill or King Arthur Baking. As a general rule with all gluten-free cooking or baking, be sure to read ingredient labels and use only certified gluten-free products.
In general, I will always choose organic produce over anything grown with pesticides, but particularly strawberries. There is a lot of scientific evidence showing that certain fruits and vegetables absorb higher levels of pesticides and toxic chemicals than others. Strawberries rank at the top of a list commonly known as The Dirty Dozen. Not only are organically grown strawberries healthier for us and the environment, they're more flavorful too!
According to this article in strawberryplants.org:
Organically-grown strawberries taste better, are more nutritious, and are better for soil and environment than are conventionally-grown strawberries.
When it comes to human consumption, the most important nutrients found in strawberries are Vitamin C, phenolic compounds, and antioxidants. The organic strawberries had significantly higher levels of all three.
I do hope you enjoy this recipe! Please let me know by leaving a ★★★★★ rating & comment below. Thanks a bunch!🥕
Recipe
Homemade Strawberry Shortcake (vegan)
Equipment
- 2 large mixing bowls
- Colander or strainer
- Rolling pin (optional)
- Pastry cutter or large fork
- baking sheet
- Silicone baking mat or parchment paper
- 3" or 3-½" biscuit cutter or round drinking glass
Ingredients
Strawberries
- 5 C strawberries washed/rinsed & sliced (organic recommended)
- 1 tablespoon sugar granulated
Shortcake Biscuits
- 3 C flour all purpose
- ¼ C sugar granulated
- 2 tablespoon baking powder
- ½ teaspoon salt
- ½ C vegan butter cold
- 1 C non-dairy milk soy, almond, cashew, rice, oat - your choice
- 2 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon sugar coarse - optional*
Instructions
Strawberries
- Thoroughly rinse and drain strawberries
- Remove stems and slice.
- Place sliced strawberries in large bowl. Sprinkle with 1 tablespoon sugar, combine. Set aside.
Shortcake Biscuits
- Preheat oven to 425°
- In a measuring cup or small bowl, combine 2 tablespoon apple cider vinegar (or lemon juice) to 1 cup non-dairy milk. Set aside a few minutes to let it sour.
- In a large mixing bowl, combine dry ingredients.
- Using a pastry cutter or fork, cut in cold butter into dry ingredients. Continue working in butter until ingredients are consistently crumbly.
- Gradually add the soured milk, mixing until just combined. Don't over mix.
- Sprinkle a small amount of flour onto a clean, flat surface. Place dough on surface.
- Roll or flatten out dough until it is about ½" thick.
- Cut out shortcakes using a 3" or 3-½" round biscuit cutter or drinking glass.
- Place shortcake biscuits onto a baking sheet lined with a silicone baking mat or parchment paper. Make sure to arrange shortcakes so that they touch each other.
- * Optional: To create sugary-glazed tops, brush biscuit tops with a small amount of milk and then sprinkle with coarse sugar.
- Bake at 425° for 15 minutes.
- Remove from oven and allow to cool on a wire rack.
- When ready to serve, slice shortcakes in half. Place on plates. Spoon strawberries onto one half. Add a spoonful of whipped cream. Place other half of shortcake on top. Add more berries and finish with a dollop of vegan whipped cream. Enjoy!
Coconut Whipped Topping
- Open can of chilled coconut milk and scoop out hardened coconut cream (not the liquid milk) into a deep bowl. You can save the liquid milk for another use or discard it.
- Begin whipping cream with a high speed electric mixer.
- Add powdered sugar and vanilla, continuing to whip until fluffy.
- Use immediately or refrigerate until ready to serve.
- Store leftover whipped topping in refrigerator or the coconut cream will begin to melt at room temperature.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Connie Edwards McGaughy says
This elevated vegan recipe celebrates everything we love about traditional strawberry shortcake, except we've made it so much better using all plant-based ingredients! ❤️