With fresh strawberries, soft homemade biscuits, and a light, creamy topping, this vegan strawberry shortcake proves that plant-based eating doesn’t mean giving up the classics. In our house, we come back to this recipe again and again because it’s easy and is always a hit.
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What Makes This Vegan Strawberry Shortcake Recipe Special
This recipe keeps things simple but still delivers a classic shortcake experience. You get tender, slightly crumbly homemade biscuits, juicy macerated strawberries, and a fluffy topping made from coconut cream or your favorite vegan whipped cream.
We’ve tested this a few different ways over time, and this version hits the sweet spot. It’s not overly complicated, but it still feels special enough for a summer dessert or a casual get-together.
It also works with what you have on hand. Fresh strawberries are ideal, but frozen strawberries can work in a pinch. You can use almond milk, oat milk, or whatever plant-based milk you prefer. That flexibility makes it perfect if you’re easing into more plant-based baking.
Shopping List
- all-purpose flour
- baking powder
- baking soda
- salt
- coconut sugar or granulated sugar
- vegan butter
- plant-based milk (almond milk, soy milk, or oat milk)
- apple cider vinegar
- vanilla extract
- fresh strawberries
- maple syrup or sugar (for macerated strawberries)
- lemon juice
- full-fat coconut milk
- powdered sugar
Instructions
Prep the strawberries
In a bowl, combine sliced fresh strawberries, maple syrup, and lemon juice. Stir and let them sit for about 20 to 30 minutes until they become syrupy and juicy.
Make vegan buttermilk
In a small bowl, mix the plant-based milk with apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
Mix dry ingredients
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar.
Cut in the vegan butter
Add the cold vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks crumbly.
Form the dough
Pour in the vegan buttermilk and vanilla extract. Mix gently until a soft dough forms. Do not overmix.
Shape the biscuits
Turn the dough onto a lightly floured surface. Pat it out to about 1-inch thickness and use a biscuit cutter to cut out rounds.
Bake the biscuits
Place the biscuits on a parchment-lined baking sheet and bake at 425°F for 12 to 15 minutes until golden.
Make coconut whipped cream
Scoop the thick part of chilled coconut milk into a bowl. Beat with a hand mixer until fluffy, then add powdered sugar and mix again.
Assemble the shortcakes
Split each biscuit in half. Spoon the macerated strawberries over the bottom half, add whipped coconut cream, and top with the other half.
Why This Vegan Strawberry Shortcake Recipe Works
The balance here is what makes it so dependable. The baking powder and baking soda give the biscuits a nice lift, and the vegan butter keeps them rich and tender.
The combination of macerated strawberries and a touch of lemon juice brings out that natural sweetness without needing much added sugar. And the coconut whipped cream adds just enough richness to tie everything together.
Variations to Try
Go gluten-free Swap the all-purpose flour with a gluten-free flour blend like King Arthur’s Measure for Measure. The texture stays surprisingly close to classic shortcake biscuits.
Make it a layer cake Turn this into a vegan strawberry cake by layering macerated strawberries and vegan whipped cream between layers of homemade or store bought yellow cake. Top with more strawberries and whipped cream.
Use store-bought shortcuts Grab vegan biscuits or store-bought vegan whipped cream if you want to save time. It still turns out delicious.
Add a jam boost Spread a little strawberry jam or strawberry preserves on the biscuit before topping with strawberries for extra flavor.
Tips to Keep It Fresh
Shortcakes are best the day they’re made, but you can prep components ahead of time. The biscuits can be baked earlier in the day and stored at room temperature.
Keep the coconut whipped cream chilled until you’re ready to serve. If it softens too much, a quick whip brings it back.
The strawberries can sit for a few hours and actually get better as they release more juices. Just give them a quick stir before serving.
As with most plant-based recipes, a little flexibility goes a long way. Use what you have and adjust as needed.
Vegan Strawberry Shortcake
Equipment
- Mixing Bowls
- Baking sheet
- Parchment paper
- biscuit cutter
- Whisk
- Hand mixer or stand mixer
- pastry cutter (optional)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut sugar
- 1/2 cup vegan butter
- 3/4 cup plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups sliced fresh strawberries
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 can coconut milk
- 2 tablespoons powdered sugar
Instructions
- Combine sliced strawberries, maple syrup, and lemon juice in a bowl and let sit for 20 to 30 minutes.
- To make vegan buttermilk, mix plant-based milk and apple cider vinegar and let sit for 5 minutes.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl.
- Cut in vegan butter until crumbly.
- Add vegan buttermilk and vanilla extract and mix gently to form dough.
- Roll out dough and cut into biscuits.
- Bake at 425°F for 12 to 15 minutes.
- Beat chilled coconut cream with powdered sugar until fluffy.
- Assemble biscuits with strawberries and whipped cream.
This vegan strawberry shortcake reminds us just how simple plant-based desserts can be. You don’t need anything complicated—just fresh strawberries, a soft homemade biscuit, and a creamy topping to pull it all together.
We make this dessert when we want something a little special without spending all day in the kitchen. It’s easy enough for a weeknight treat but still feels right at home on a spring or summer dessert table.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What is vegan strawberry shortcake made of?
Vegan strawberry shortcake is made with plant-based ingredients like flour, vegan butter, non-dairy milk, fresh strawberries, and coconut whipped cream instead of traditional dairy products.
Can I use frozen strawberries for strawberry shortcake?
Yes, frozen strawberries can be used. Just thaw them first and expect a softer texture with more liquid compared to fresh strawberries.
What can I use instead of whipped cream for vegan shortcake?
Coconut whipped cream is the most popular option, but you can also use store-bought vegan whipped cream or aquafaba whipped cream.
How do you make vegan biscuits from scratch?
Vegan biscuits are made by combining flour, baking powder, vegan butter, and plant-based milk. The key is using cold butter and not overmixing the dough.
Is strawberry shortcake supposed to be biscuits or cake?
Traditional strawberry shortcake is made with biscuits, but many modern versions use sponge cake or vanilla cake instead.
