Best Vegan Strawberry Shortcake 🍓 A classic, favorite strawberry dessert made with fresh, sweet strawberries sandwiched between scrumptious homemade vegan shortcake biscuits and 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!
If you love strawberry shortcake, you should also treat yourself to this yummy vegan berry cobbler recipe.
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What is 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.) If you enjoy shortbread cookies (or biscuits), you’re going to love our very popular vegan shortbread recipe.
How to make vegan shortcake biscuits?
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.
Equipment
- 2 large mixing bowls
- Electric mixer
- Colander or strainer
- Measuring cup
- Measuring spoons
- Pastry cutter/dough blender or large fork
- Knife
- Baking sheet
- Parchment paper or silicone baking mat
- One 3″- 3-½″ round biscuit cutter or drinking glass
Ingredients
Strawberry Shortcake
- Strawberries – I recommend using organic strawberries
- Sugar – granulated
- Flour – all purpose or use gluten-free flour, if needed
- Baking powder
- Salt
- 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
- Canned coconut cream or coconut milk (full fat – refrigerated for at least 8 hrs)
- Powdered sugar
- Vanilla extract
- Non-dairy whipped topping – store bought of your choice (if you don’t have time to prepare your own)
🥕How to prepare this recipe gluten-free
Simply replace the all-purpose flour with a gluten-free flour of your choice. Here is a recipe I found in Better Homes and Gardens for a 1:1 gluten-free flour mix you can make yourself.
Instructions
🥕See the printable recipe below for complete details and instructions.
Gather your ingredients. Combine apple cider vinegar with vegan milk. Set aside.
Rinse & slice strawberries. Sprinkle with sugar and set aside.
Shortcake Biscuits
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 vegan 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.
Slice shortcakes in half. Fill with berries & coconut whipped topping and get ready to enjoy the best vegan strawberry shortcake you’ve ever had!
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!
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 Cobbler
- 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 using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕
Best Vegan Strawberry Shortcake
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
⭐️⭐️⭐️⭐️⭐️ 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!🥕
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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! ❤️