Vegan Strawberry Shortcake

Vegan strawberry shortcake, a sweet, rich, and fruity dessert. It's beautiful, colorful, and perfect to serve at any get-together!

This vegan strawberry shortcake is THE perfect dessert to make when you're attending any kind of get-together. Whether it is a gathering with colleagues from work or a baby shower, everyone will be asking for the recipe!

It is perfectly sweet and the combination of flavors makes it one of my favorite desserts ever. Besides, it is so colorful and beautiful!

Ingredient notes

• Granulated sugar: feel free to customize your vegan strawberry shortcake recipe with other types of sugar, such as brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
• Unsweetened plant milk: any type of unsweetened non-dairy milk is okay, but soy milk is my favorite one for baking.
• Apple cider vinegar: you could also use white vinegar or lemon juice instead.
• Vegan butter: store-bought vegan butter works great, but I do suggest you try to make our easy recipe at home.
• Coconut whipped cream: make your own whipped cream using our recipe or use any store-bought vegan whipped cream. Use it to taste. 

Dietary variations

• Make it gluten-free: I’ve only made this recipe using all-purpose flour, but you could probably use a different kind of flour. However, you may need to adjust the amount of it. Use our gluten-free flour blend for a gluten-free version of this recipe.

How to make vegan strawberry shortcake

For the strawberries:

• Mix the strawberries and sugar in a large bowl. Cover and set in the fridge until ready to use. 

For the biscuits:

• Preheat the oven to 425ºF or 220ºC.
• Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes.
• Cut the vegan butter into small pieces and place it in the freezer for 5 minutes. 
• In the meantime, add all the dry ingredients to a large mixing bowl and mix until well combined.
• Incorporate the vegan butter and cut into the dry ingredients with a cookie cutter or pastry cutter until coarse crumbs form.
• Add the milk and vinegar mixture and gently stir until almost combined, but do not overmix.
• Transfer the dough to a floured work surface and gently bring it together with generously floured hands.
• Gently flatten the dough into a ½ or ¾-inch thick rectangle (about 1.25 to 2 cm), then fold one side into the center, and then the other side. Turn the dough horizontally and flatten it into a rectangle again. Repeat this process two more times.
• Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used. 
• Transfer the biscuits to the baking sheet lined with parchment paper and brush the tops with a little bit of plant milk. Then bake for 12-15 minutes. 
• Let it chill for at least 10 minutes before assembling. 

For assembly:

• Slice the biscuits in half and layer with strawberries and coconut whipped cream.
• Serve your vegan strawberry shortcake immediately.

How to store

• Fridge: store the vegan biscuits covered at room temperature or in the fridge for up to 5 days.
• Freezer: they’re best on the day that they’re made, but they also can be frozen and refreshed in a warm oven. Store in an airtight container for up to 1 month. Allow them to defrost at room temperature for 1-2 hours.

Looking for more vegan dessert recipes?

• Vegan Lemon Bars
• Vegan Milkshake
• Banana Ice Cream
• Vegan Donuts
• Vegan Crepes

Did you make this vegan strawberry shortcake recipe?

Please leave a comment and rate it below. We’d love to hear from you!

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📖 Recipe

Vegan Strawberry Shortcake

Vegan strawberry shortcake, a sweet, rich, and fruity dessert. It's beautiful, colorful, and perfect to serve at any get-together!

5 from 1 vote

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Course: Desserts

Cuisine: American

Diet: Vegan

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Author: Iosune

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Ingredients 

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US Customary - Metric

For the strawberries:

• ▢ 6 cups (about 2 pounds) fresh strawberries, sliced
• ▢ ¼ cup granulated sugar

For the biscuits:

• ▢ ¾ cup unsweetened plant milk, I used soy milk
• ▢ 1 tablespoon apple cider vinegar
• ▢ 3 cups all-purpose flour
• ▢ ¼ cup granulated sugar
• ▢ 2 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup cold vegan butter

For the coconut whipped cream:

• ▢ 1 batch of coconut whipped cream

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Instructions

For the strawberries:

• Mix the strawberries and sugar in a large bowl. Cover and set in the fridge until ready to use. 

For the biscuits:

• Preheat the oven to 425ºF or 220ºC.
• Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
• Cut the vegan butter into small pieces and place it in the freezer for 5 minutes. 
• In the meantime, add all the dry ingredients to a large mixing bowl (flour, sugar, baking powder, and salt), and mix until well combined.
• Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or with your hands until coarse crumbs form.
• Add the milk and vinegar mixture and gently stir until almost combined, but do not overmix. The dough will be quite moist and sticky at this point.
• Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much or the biscuits will be dry.
• Gently flatten the dough into a ½ or ¾-inch thick rectangle (about 1.25 to 2 cm), then fold one side into the center, and then the other side. Turn the dough horizontally and flatten it into a rectangle again. Repeat this process two more times.
• Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used. 
• Transfer the biscuits to the lined baking sheet and brush the tops with a little bit of plant milk. Then bake for 12-15 minutes or until the tops are golden brown. 
• Let cool for at least 10 minutes before assembling. 

For assembly:

• Slice the biscuits in half and layer with strawberries and coconut whipped cream.
• Serve your vegan strawberry shortcake immediately.
• You can keep the vegan biscuits covered at room temperature or in the fridge for up to 5 days or in the freezer for up to 1 month. Allow them to defrost at room temperature for 1-2 hours.

Notes

• I’ve only made this vegan strawberry shortcake recipe using all-purpose flour, but you could probably use a different type of flour, such as our gluten-free flour blend. Keep in mind that you may need to adjust the amount of it.
• Feel free to make your own whipped cream using our coconut whipped cream recipe or use any store-bought vegan whipped cream. 
• Any type of salt is okay.
• Prep time doesn’t include the time you need to let the biscuits cool before assembling. 

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 38.75g | Protein: 4.6g | Fat: 9.97g | Saturated Fat: 3.92g | Sodium: 127.7mg | Fiber: 2.63g | Sugar: 12.4g

Tried this recipe?Let us know how it was!