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    Home » Desserts

    Best Vegan Strawberry Shortcake

    Published: June 15, 2020 | 4:54 am, Modified: Apr 24, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Best Vegan Strawberry Shortcake 🍓 A classic, favorite strawberry dessert made with fresh, sweet strawberries sandwiched between scrumptious homemade vegan shortcake biscuits and a luscious non-dairy coconut whipped topping. So very berry good! Gluten-free option.

    Vegan strawberry shortcake topped with coconut whipped cream arranged on a grey and white gingham patterned plate.

    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). If you enjoy shortbread cookies (or biscuits), I think you're going to love our very popular vegan shortbread recipe (and if you're a fan of berry-centric desserts, be sure to check out this delish recipe for the best easy vegan berry crumble).

    A serving of vegan strawberry shortcake, layered with coconut whipped topping and fresh strawberries, on a plate.

    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.)

    Jump to:
    • 🍓 Ingredient Notes
    • 🍓 Instructions
    • 🥥 How to make coconut whipped topping
    • 🍓 Equipment
    • 🍓 FAQ's
    • Recipe
    • Food Safety

    🍓 Ingredient Notes

    Ingredients for vegan strawberry shortcake, including flour, sugar, salt, baking powder, non-dairy milk and butter, apple cider vinegar, and strawberries.

    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.

    A bowl of strawberries on a cutting board next to sliced strawberries and a red knife.

    Rinse & slice strawberries.

    Heart-shaped sliced strawberries in a bowl on a cutting board.

    Sprinkle with sugar and set aside.

    Vegan shortcake dry ingredients in a glass mixing bowl.

    Combine dry ingredients in a bowl.

    A pastry cutter blending butter into vegan shortcake dough.

    Using a pastry cutter, fork, or your fingers, cut in cold vegan butter.

    Mixed dry ingredients for vegan shortcakes in a bowl.

    Mixture should be crumbly.

    Non-dairy milk poured into ingredients for vegan shortcake dough.

    Add vegan buttermilk to dough.

    A mixing bowl with vegan shortcake biscuit dough.

    Mix until just combined.

    Vegan shortcake dough cut into round biscuits using a drinking glass.

    Roll dough & cut out shortcake biscuits with a biscuit cutter, a clean empty can, or a drinking glass.

    Unbaked vegan shortcake biscuits arranged on a parchment lined baking pan.

    Place cut biscuits next to each other on a parchment lined baking sheet. Sprinkle with coarse sugar (optional).

    Baked vegan shortcakes cooling on a rack.

    Bake at 425℉ for 15 minutes. Cool for a few minutes on a rack.

        🥥 How to make coconut whipped topping

        A swirl of whipped coconut cream.
        • 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.
        Overhead view of a serving of vegan strawberry shortcake, layered with coconut whipped topping and fresh strawberries, on a plate.

        Slice shortcakes in half. Fill with berries & coconut whipped topping. Get ready to enjoy the best vegan strawberry shortcake you've ever had!

        🍓 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, clean empty can, or drinking glass

        🍓 FAQ's

        How do I store left-over shortcakes?

        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.

        What is the best non-dairy milk to use in this recipe?

        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.

        What can I use other than whipped coconut cream in this recipe?

        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.

        Can I substitute other berries for strawberries?

        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!

        How to make gluten-free vegan shortcakes?

        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.

        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.

          ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.

          Recipe

          Vegan strawberry shortcake topped with coconut whipped cream arranged on a grey and white gingham patterned plate.

          Best Vegan Strawberry Shortcake

          by Connie🥕
          Best Vegan Strawberry Shortcake 🍓 A classic favorite dessert made 100% vegan with fresh, sweet organic strawberries sandwiched between scrumptious homemade shortcake biscuits and luscious non-dairy whipped cream. So very berry good! GF option.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prevent your screen from going dark
          Prep Time 15 minutes mins
          Cook Time 15 minutes mins
          Course Dessert
          Cuisine American, no dairy, Plant Based, Vegan
          Servings 12
          Calories 298 kcal

          Equipment

          • 2 large mixing bowls
          • Colander or strainer
          • Measuring cup
          • Measuring spoons
          • kitchen knife
          • 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*

          Coconut Whipped Topping

          • 14 oz coconut milk one can, refrigerated for at least 8 hours prior to using.
          • ¼ cup powdered sugar Add more to taste if needed.
          • ½ teaspoon vanilla extract

          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

          🥕This recipe should make approx. twelve 3-½" inch shortcakes. Depending on the size of cutter you use, you may end up with more or less. 
          🥕To prepare this recipe gluten-free, replace all-purpose flour with gluten-free flour of your choice.
          🥕If you don't have time to prepare your own coconut whipped topping, use your favorite vegan/non-dairy whipped topping. 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.
          🥕While strawberries are traditionally used in this dessert, you can mix it up by adding fresh boysenberries, blackberries, raspberries . . . It's all berry good!

          Nutrition

          Calories: 298kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 175mgPotassium: 433mgFiber: 2gSugar: 12gVitamin A: 444IUVitamin C: 37mgCalcium: 135mgIron: 3mg

          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.

          Tried this recipe?Let us know how it was!

          Food Safety

          • 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
          • Always have good ventilation when using a gas stove

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            Recipe Rating




          1. Connie Edwards McGaughy

            February 08, 2021 at 9:50 pm

            5 stars
            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! ❤️

            Reply

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