Best Vegan Strawberry Shortcake 🍓 A classic, favorite dessert made 100% vegan with fresh, sweet organic strawberries sandwiched between scrumptious homemade shortcake biscuits and non-dairy 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 whipped cream. You know what? It tastes even better than it looks!
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I’m wild about berries, particularly strawberries. Here in southern California, strawberries grow year-round, but it’s during spring through mid-summer when they’re at their peak for sweetness. I love keeping fresh strawberries on hand. They’re perfect on top of oatmeal or cereal. A few strawberries tossed into a garden salad create a bright splash of color and flavor. Whenever my local grocers have organic strawberries on sale, I’ll buy a few baskets and freeze extra berries to make sorbets, vegan ice cream, or smoothies.
Are Organic Strawberries Better?
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!
How to Make Vegan Strawberry Shortcake
If you like strawberry shortcake, you’re going to LOVE this simple, easy recipe to make your own yummy shortcakes. With just a few basic ingredients, you’ll be serving up the best vegan strawberry shortcake ever!
Equipment
- 2 large mixing bowls
- 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
Strawberries
- 5 C organic strawberries washed/rinsed & sliced
- 1 tbsp sugar granulated
Shortcake Biscuits
- 3 C flour all purpose
- ¼ C sugar granulated
- 2 tbsp baking powder
- ½ tsp salt
- ½ C vegan butter cold
- 1 C non-dairy milk soy, nut, rice, oat – your choice
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp sugar coarse – optional*
Whipped Topping
Instructions
Strawberries
- Thoroughly rinse and drain strawberries
- Remove stems and slice.
- Place sliced strawberries in large bowl. Sprinkle with 1 tbsp sugar, combine. Set aside.
Shortcake Biscuits
- Preheat oven to 425°
- In a measuring cup or small bowl, combine 2 tbsp 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 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!
🥕How to prepare this recipe gluten-free
Simply replace the all-purpose flour with gluten-free flour. Here is a recipe I found in Better Homes and Gardens for a 1:1 gluten-free flour mix you can make yourself.
See the full recipe & instructions below.
Gather your ingredients Rinse & slice strawberries Sprinkle with sugar & set aside Combine dry ingredients Cut in cold butter Mixture should be crumbly Add soured vegan milk Mix until just combined Roll dough & cut out shortcake biscuits Place biscuits on lined baking sheet Bake at 425º for 15 minutes Slice shortcakes in half. Fill with berries & whipped topping & enjoy!
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 organic strawberries washed/rinsed & sliced
- 1 tbsp sugar granulated
Shortcake Biscuits
- 3 C flour all purpose
- ¼ C sugar granulated
- 2 tbsp baking powder
- ½ tsp salt
- ½ C vegan butter cold
- 1 C non-dairy milk soy, nut, rice, oat – your choice
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp sugar coarse – optional*
Whipped Topping
- 1 9 oz non-dairy whipped topping carton – I use Cocowhip
Instructions
Strawberries
- Thoroughly rinse and drain strawberries
- Remove stems and slice.
- Place sliced strawberries in large bowl. Sprinkle with 1 tbsp sugar, combine. Set aside.
Shortcake Biscuits
- Preheat oven to 425°
- In a measuring cup or small bowl, combine 2 tbsp 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!
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! ❤️