Best Vegan Strawberry Shortcake 🍓 A classic, favorite strawberry dessert made with fresh, sweet strawberries sandwiched between scrumptious homemade vegan shortcake biscuits and luscious non-dairy coconut whipped cream. So very berry good! GF option.
Who wants strawberry shortcake? I do! Just look at that gorgeous stack of berry deliciousness topped with a soft shortcake biscuit and coconut whipped cream. With just a few basic ingredients, you'll be serving up the best vegan strawberry shortcake ever!
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).
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.) BTW, if you enjoy shortbread cookies (or biscuits), you're going to love our very popular vegan shortbread recipe.
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
- Sugar - granulated
- Flour - all purpose or use gluten-free flour, if needed
- Baking powder
- Vegan butter - I like Miyoko's
- 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)
Vegan 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.
- Canned coconut cream or coconut milk (full fat - refrigerated for at least 8 hrs)
- Powdered sugar
- Vanilla extract
🌱 See the printable recipe card below for quantities & details.
- Gather your ingredients.
- Combine apple cider vinegar with vegan milk. Set aside.
- Rinse & slice strawberries.
- Sprinkle with sugar and set aside.
- Combine dry ingredients in a bowl.
- Cut in cold vegan butter.
- Mixture should be crumbly.
- Add vegan buttermilk to dough.
- Mix until just combined.
- Roll dough & cut out shortcake biscuits.
- Place cut biscuits on lined baking sheet.
- Sprinkle with coarse sugar.
- Bake at 425℉ for 15 minutes.
- Cool on a rack.
🥥 How to make coconut whipped topping
While the shortcakes are cooling, make the whipped topping. Open the can of chilled coconut milk and scoop out the hardened coconut cream into a bowl. Begin whipping the cream with a high speed electric mixer and add powdered sugar and vanilla until fluffy. Use immediately or refrigerate until ready to serve as whipped coconut cream will melt if left out at room temperature.
- 2 large mixing bowls
- Electric mixer
- Colander or strainer
- Measuring cup
- Measuring spoons
- Pastry cutter/dough blender or large fork
- Baking sheet
- Parchment paper or silicone baking mat
- One 3"- 3-½" round biscuit cutter or drinking glass
Slice shortcakes in half. Fill with berries & coconut whipped topping and get ready to enjoy the best vegan strawberry shortcake you've ever had!
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!
Easy answer - YES! 🍓 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.
🥕Food for thought - Always buy organic strawberries or grow your own
Be sure to check out these other easy & delicious berry-inspired recipes!
- Easy Vegan Berry Crumble
- Vegan Very Berry Mousse
- Vegan Chocolate Dream Pie
- Velma's Vegan Devil's Food
- Simply Perfect Vegan Pancakes
- Vegan Meringue with Aquafaba
berry vegan 🍓 berry good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
Best Vegan Strawberry Shortcake
- 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
- 5 C strawberries washed/rinsed & sliced (organic recommended)
- 1 tablespoon sugar granulated
- 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*
- Thoroughly rinse and drain strawberries
- Remove stems and slice.
- Place sliced strawberries in large bowl. Sprinkle with 1 tablespoon sugar, combine. Set aside.
- 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.
If you’ve enjoyed this recipe, please rate it in the comments below. ⭐️⭐️⭐️⭐️⭐️ Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove