Vegan Strawberry Shortcake

September 12, 2022

Dessert

By: Chris Petrellese 

Take the fuss out of dessert with this easy and delicious strawberry shortcake. Flaky biscuits layered with fluffy coconut whipped cream and smothered in sweet strawberries make for a dreamy dessert you won’t soon forget.

horizontal image of strawberry shortcake styled on dark background

Here’s What You Need to Make this Strawberry Shortcake

Biscuits

  • Dairy-free butter: The key to perfect flaky biscuits is really cold ingredients. We recommend cubing your dairy-free butter and freezing it for optimal flakiness. Our preferred butter is Country Crock plant butter, but Miyokos, Earth Balance, and Violife all make great dairy-free butter alternatives that work well in this recipe. 
  • Dairy-free milk: As with butter, cold is best, so make sure it comes straight from the fridge when adding it to the bowl. We like soy milk for our dough, but feel free to use the plant-based milk you prefer. 
  • Vinegar: An acid is essential to most baked goods because it will react with the baking powder and soda to make our biscuits fluffy. Apple cider vinegar is our go-to for baking, but feel free to substitute it for white vinegar, which has a neutral flavor. 
  • Flour: All-purpose flour is recommended for these biscuits. We haven’t tested these with gluten-free flour, or any other types of flour, but if you want to mix in up to 50% whole wheat flour, that is always an option. Bob’s Red Mill is always our go-to. 
  • Baking powder: This will act as the leavening agent in our biscuits. We like to use this one if you’re looking for an aluminum-free variety. 
  • Sugar: Since we are using these biscuits for a strawberry shortcake, we are making them slightly sweeter than traditional biscuits. If you are adamant about making sure you’re using vegan sugar, we recommend using organic sugar. We like to use the Wholesome brand. 
  • Baking soda: This is used to neutralize the acid in the recipe and add tenderness to the biscuits. 
  • Salt: Not only does salt add flavor to the biscuit dough, but it also helps strengthen the gluten in the dough, giving it more structure. 

Additional Ingredients

  • Fresh Strawberries 
  • Sugar
  • Lemon juice
  • Homemade Coconut Whipped Cream or Cocowhip 
  • Mint (for garnish)

Equipment Needed

overhead image of ingredients labeled on dark background

We recently served this strawberry shortcake at Jasmine’s 29th birthday party, which was a hit! Everyone was raving about them and asking for the recipe, so you can have confidence that these were thoroughly taste-tested. 

Homemade vs. Store-Bought Whipped Cream

Figuring out whether to make homemade coconut whipped cream or use a store-bought variety may take some consideration, so I wanted to weigh the pros and cons here. It should go without saying, but using a store-bought whipped cream like So Delicious Cocowhip simplifies things. It also tastes delicious, as the brand name implies. The main con is that it’s sometimes difficult to find at the store, depending on your location. If you can find it, it’s also a little more expensive than making one from scratch. 

Making your homemade coconut whipped cream is a great way to go, as it’s inexpensive, tastes delicious, and provides a soft and fluffy texture for your shortcake. It does take a bit of time and planning, though. For the coconut cream to settle at the top of the can, it’s recommended that you place your coconut milk can in the fridge for at least a few hours prior to making the whipped cream. You also need an electric mixer to whip the coconut milk and sugar until soft peaks form. 

To sum up, making it homemade is the way to go if you have the time and equipment. However, if you have access to Cocowhip or a comparable alternative, opt for that to make your life easier! 

Storing the Strawberry Shortcake

The beauty of this recipe is that each strawberry shortcake can be made individually, so you can assemble them as needed. We recommend storing the coconut whipped cream and strawberries in sealed containers in the refrigerator for up to 5 days. The biscuits can be stored in an air-tight bag or container on the counter for 2-3 days. However, they are best when eaten the same or the next day. 

Facts about Strawberry Shortcake

  • June 14th is National Strawberry Shortcake Day!
  • The largest strawberry shortcake ever was made in the Philippines, weighing 21.2 thousand pounds. 
  • Strawberry shortcake is the most famous dessert made with strawberries.
upclose image of vegan strawberry shortcake styled with grey background

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes. We love to see your photos!

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upclose image of vegan strawberry shortcake styled with grey background

Vegan Strawberry Shortcake


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 51 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

Take the fuss out of dessert with this easy and delicious strawberry shortcake. Flaky biscuits layered with fluffy coconut whipped cream and smothered in sweet strawberries make for a dreamy dessert you won’t soon forget.


Ingredients

Strawberries

  • 2 lbs strawberries, hulled and quartered
  • ½ cup (100g) granulated sugar
  • 1 tbsp lemon juice

Biscuits

  • 8 tbsp (112g) vegan butter, cold
  • About 1 cup (250 mL) cold soy milk
  • 1 tbsp apple cider vinegar
  • 2½ cups (300g) all-purpose flour
  • 2 tbsp (24g) baking powder
  • 1 tbsp (15g) granulated sugar, plus more for topping
  • ½ tsp baking soda
  • ½ tsp salt

Vegan Whipped Cream


Instructions

  1. Prepare the strawberries: Combine the chopped strawberries, granulated sugar, and lemon juice in a bowl. Mix thoroughly and set in the fridge for the berries to release their juices while you prepare the other components.
  2. Make biscuits: Remove the vegan butter from the refrigerator. Using a sharp knife, cut the butter into small cubes. Place the butter in a freezer-safe container and set it in the freezer to chill.
  3. In a large liquid measuring cup, add the apple cider vinegar. Then, add the soy milk until it reaches the 1 cup line. Mix and allow this to sit to form vegan buttermilk. Place the buttermilk and a large mixing bowl in the freezer and allow these to chill for 10 minutes.
  4. Remove the bowl from the freezer and add in the flour, granulated sugar, baking powder, baking soda, and salt. Mix until well combined.
  5. Grab a food processor and add 3/4 of the flour mixture in. Remove the butter cubes from the freezer and add them in as well. Run the food processor on high for about 30 seconds to break down the butter and create a breadcrumb-like texture. Add the contents of the food processor back into the mixing bowl with the remaining 1/4th of the flour mixture.
  6. Remove 2 tablespoons of the vegan buttermilk and set it aside in the refrigerator. Then, using a spatula, create a well in the middle of the flour mixture, add in the remaining buttermilk and then quickly and gently mix everything, just until incorporated. It will be crumbly!
  7. Place the dough on a lightly floured work surface. Pat the dough into a rough rectangle about 3/4″ thick using your hands. Fold the dough into thirds, and then using a rolling pin (preferred) or your hands, gently roll the dough into another 3/4″ thick rectangle and fold it into thirds again. Lastly, roll the dough out until it is 1-inch thick.
  8. Using a 2 3/8″ biscuit cutter, closely cut the dough into circles. Be sure to only press and NOT TWIST the biscuit butter. Place the biscuits about 1/2-inch apart on the baking sheet. You can reform the scraps into more dough and cut them out, but we only recommend doing it once. To avoid leftover dough scraps, you can also cut the dough into squares or diamonds.
  9. Place the baking sheet with the biscuits into the freezer for 10 minutes. Preheat oven to 430°F.
  10. Remove the biscuits from the freezer, brush them with the reserved buttermilk mixture and sprinkle with granulated sugar. Place them into the oven for about 16 to 21 minutes or until fluffy and golden.
  11. Allow the biscuits to cool slightly before serving. Pull the biscuits in half and layer them with whipped cream, strawberries, and strawberry juices, and enjoy!

Notes

  • The berries can be prepared in advance and stored in the fridge until ready to serve.
  • Instead of using a food processor, you can cut the butter using a fork or a pastry cutter. Simply add the butter to the flour mixture and use one of the two to “cut” the butter into the dry ingredients and create a breadcrumb-like mixture.
  • Prep Time: 30 minutes
  • Cook Time: 21 minutes
  • Category: Dessert
  • Method: Oven

Keywords: strawberry, shortcake, dessert, sweet, fruit, whipped cream, dairy-free, plant-based, vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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