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Vegan Strawberry Shortcake Recipe

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


Look no further for the best vegan strawberry shortcake recipe. Flaky homemade biscuits layered with fluffy coconut whipped cream and sweet strawberries, making a memorable dreamy dessert that’ll wow your taste buds. All you need is 10 simple ingredients!



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


  • 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


  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!


  • 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