Decadent, delicious, and piled high with coconut whipped cream! This vegan strawberry shortcake is the perfect dessert to celebrate summer. It’s delicious, easy to make and always a hit!
Strawberry shortcake is always a hit. But what about vegan strawberry shortcake? Is it possible to replicate a classic summer dessert made with sweet, buttery biscuits and fluffy whipped cream?
Yes.
It’s not difficult to veganize strawberry shortcake. I’ve made this recipe for many celebrations, served it to vegetarians as well as non-vegans, and it always gets rave reviews. In fact, I’ve had people tell me they prefer coconut whipped cream to traditional whipped cream. (This is truly decadent stuff!)
So fire up your stove and get ready. You’ll want to enjoy it all summer long.
Jump:
Ingredients you will need
- Non-dairy milk. Soy milk, almond milk, cashew milk, and oat milk are all good options. Basically, feel free to use anything other than canned coconut milk, as long as it’s not sweetened.
- Apple cider vinegar.
- flour We’re using plain old all-purpose flour. As far as substitutions, you can probably get away with spelled whole wheat pastry flour. An all-purpose gluten-free flour mix should work if you want to keep the recipe gluten-free, but I haven’t tested it, so no promises.
- Sugar. Make sure to use organic sugar to keep the recipe vegan. Conventional sugar can be bleached using animal bone char.
- Baking powder.
- Baking soda.
- Salt.
- Vegan butter. It can be found in most supermarkets near regular butter. Miyoko’s and Earth Balance are a few popular brands to look for.
- Fresh strawberries.
- Coconut cream. Coconut cream can be purchased in cans at most supermarkets, usually in the international foods aisle.
- Maple syrup. We are using it to sweeten our whipped coconut cream. You can substitute another liquid sweetener, such as agave, if you like.
- Vanilla extract.
Suggestion: If you can’t find coconut cream, it can be extracted from full-fat coconut milk. Cool the can overnight then drain off the liquid. The solid part that remains is the coconut cream. You’ll want to buy an extra can since you’ll be discarding some.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Start by making the biscuits. They will take some time to bake and you can prepare the fillings in between.
Stir together the milk and apple cider vinegar in a small bowl. This is your vegan buttermilk. Make sure the milk is cold. Stick your vegan buttermilk in the fridge to keep it cold while mixing the dry ingredients.
In a large mixing bowl, whisk together your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Suggestion: Your non-dairy milk may curdle a bit when you add vinegar, especially if you’re using a high-protein variety like soy milk. This is normal and nothing to worry about.
Add the chopped vegan butter to the dry ingredients. Make sure the butter is just cold from the fridge. Use a pastry cutter or fork to cut the butter into the dry ingredients, until the mixture looks like coarse crumbs.
Pour the vegan buttermilk into the dry ingredients and gently stir everything together to form a shaggy dough. Keep stirring when combined. Overworking the dough will give you tough biscuits.
Turn the dough out onto a lightly floured surface and gently press it into a large rectangle, about 9 by 12 inches. Dip a round biscuit cutter into the dough and use it to cut circles in the dough. Do not twist the cutter.
Arrange the dough balls in a cast iron skillet or on a parchment paper-lined baking sheet, making sure they just touch each other (but not jammed together). Brush the tops with non-dairy milk and pop in the oven to bake.
While the biscuits are baking, prepare the fillings.
First clean and cut the strawberries. Add some sugar, stir them and let them sit for a while to release their juices. You can mash some of the berries with a fork if you like.
To make the coconut whipped topping, place the chilled coconut cream in a large mixing bowl (discard any watery liquid in the can). Beat the mixture until fluffy, then beat in a few tablespoons of maple syrup to sweeten the mixture.
Assemble the shortcakes once your biscuits have cooled. Cut each biscuit in half, then stuff with some strawberries and whipped coconut cream. Pile some more strawberries and whipped coconut cream on top.
variety
- Roasted Strawberry Shortcake. Use roasted strawberries instead of fresh strawberries. They are extra sweet and gooey!
- Switch berries. Make vegan blueberry shortcake or raspberry shortcake instead!
- Use store-bought whipped cream. If you’re in a rush or can’t find whipped coconut cream, try a commercial vegan whipped cream instead. Reddy-Whip has a few vegetarian varieties and all Whipped products are vegetarian.
- Flavored berries. Add some extra flavor to your strawberries by using maple syrup instead of sugar, or adding some vanilla extract, black pepper (yes, that totally works), or powdered ginger for some zip.
Remaining and storage
Save the ingredients for this vegan strawberry shortcake recipe separately.
The biscuits will keep in an airtight container at room temperature for about 3 days or in the freezer for about 3 months. Strawberries will last about 3 days in an airtight container in the fridge, and coconut milk will last about 5 days.
More vegan strawberry recipes
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Best Vegan Strawberry Shortcake
Decadent, delicious, and piled high with coconut whipped cream! This vegan strawberry shortcake is the perfect dessert to celebrate summer. It’s easy to do, and always a hit!
material
For shortcake
-
1
the cup
unflavored soy or almond milk,
Cool, plus a little more for brushing -
2
teaspoon
Apple cider vinegar -
3
the cup
All-purpose flour -
â…“
the cup
Organic granulated sugar -
1
table spoon
Baking powder -
½
teaspoon
Baking soda -
¾
teaspoon
salt -
1
the cup
vegan butter,
the cold
For strawberries
-
2
pounds
fresh strawberries,
hulled, cleaned and cut -
¼
the cup
organic granulated sugar,
Plus more flavor
For the whipped coconut cream
-
2
(14 ounce) can
Coconut cream
(Note 1) Refrigerate for at least 12 hours (ideally 24-48 hours – Note 2) -
2
table spoon
maple syrup,
or taste -
1
teaspoon
Vanilla extract
instructions
Make biscuits
-
Preheat oven to 400º. Either line a large baking sheet with parchment paper, or procure a large cast iron skillet (or several smaller ones).
-
Stir the milk and vinegar together in a small container, such as a liquid measuring cup. Refrigerate the bowl to keep the mixture cold while you prepare the dry ingredients.
-
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
-
Cut the butter into eight to ten pieces and add to the bowl. Use a pastry cutter, fork, or a few butter knives to cut the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs.
-
Take the milk mixture out of the fridge and pour it into the bowl with the dry ingredients. Stir everything together until the dough comes together. Do not overwork the dough. It will appear uneven and random, which is fine.
-
Turn the dough out on a lightly floured surface. Use an approximately 3-inch round biscuit cutter (Note 3) Cut circles into the dough. Dip the cutting edge into the dough before making each cut, and avoid twisting it while cutting the circle of dough.
-
Gently re-roll any remaining dough and continue making circles until all the dough is used.
-
Place each dough round on the skillet(s) or baking sheet, arranging them so that the edges just touch.
-
Lightly brush tops of biscuits with non-dairy milk.
-
Bake the biscuits for 15 to 18 minutes, until they are fluffy and golden brown.
-
Place the skillet or baking sheet on a cooling rack and let the biscuits cool for about 10 minutes. Remove them from the skillet or baking sheet and place directly on a rack to finish cooling.
Prepare the strawberries
-
While the biscuits are baking or cooling, place the strawberries and sugar in a large mixing bowl. Stir them well and optionally use a fork to mash some berries.
-
Let the berries sit for about 20 minutes.
Make the whipped coconut cream
-
Open the can of coconut cream. The cream should be semisolid and opaque.
-
Transfer the coconut cream to a large mixing bowl, discarding any watery liquid in the can.
-
Beat the cream with an electric mixer until light and fluffy, scraping down the sides of the bowl, about 1 minute.
-
Beat in maple syrup and vanilla.
to stick
-
Cut each biscuit in half. Spoon some coconut whipped cream and berries on the bottom. Place the top of the biscuit on top of the fillings, spoon over the extra berries and the whipped coconut cream.
Recipe notes
- If you can’t find canned coconut cream, buy three cans of full-fat coconut milk instead. Chill them for at least 24 hours, then discard the liquid that separates. The remaining solid is coconut cream.
- Some brands of coconut cream and coconut milk work better than others. I’ve had luck with Thai Kitchen and Wegman’s brands. I have been warned by others to stay away from the Trader Joe’s brand. A good way to test a can at the store is to shake it. If you feel a lot of liquid sloshing around inside, it’s probably best to try another one.
- You can use cutters as small as 2 ½ inches, which will give you more shortcake. If you don’t have a biscuit cutter, you can use a sharp knife to cut squares or trace around a round template like a drinking glass.
nutrients
Best Vegan Strawberry Shortcake
Amount per serving (1 shortcake (1/12 of recipe))
calories 568
240 calories from fat
% Daily Value*
thick 26.7 grams41%
15.4 grams of saturated fat77%
Sodium 400mg17%
potassium 356 mg10%
carbohydrates 79 grams26%
2.6 grams of fiber10%
51 grams of sugar57%
protein 4.6 grams9%
calcium 114 mg11%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.