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Overhead view of the best vegan strawberry shortcake on a plate.

Best Vegan Strawberry Shortcake

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 298kcal
Author: 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.
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US Customary - Metric

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: 298kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 175mg | Potassium: 433mg | Fiber: 2g | Sugar: 12g | Vitamin A: 444IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 3mg
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⭐️⭐️⭐️⭐️⭐️ 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!🥕