Best Vegan Strawberry Shortcake

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings:

Calories: 204kcal

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.

Print Recipe

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 3-1/2" 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
1/4 C sugar granulated
2 tbsp baking powder
1/2 tsp salt
1/2 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 1/2" thick.
Cut out shortcakes using a 3" or 3-1/2" 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 whipped cream. Enjoy!

Notes

🥕This recipe should make approx. twelve 3-1/2" 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.

🥕Use your favorite vegan/non-dairy whipped topping. I really like Cocowhip

🥕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

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