Vegan Strawberry Shortcakes
Flaky vegan shortcake biscuits layered with sweet macerated strawberries and fluffy coconut cream. A classic summer dessert with a plant-based twist—simple, delicious, and family-friendly.
Equipment
- Mixing bowls
- Whisk
- Pastry cutter
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
For the Shortcake Biscuits
- 2 cups all-purpose flour or gluten-free flour blend
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar coconut sugar or cane sugar
- 1/2 cup vegan butter or coconut oil chilled
- 3/4 cup almond or oat milk cold
For the Strawberries
- 1 lb fresh strawberries hulled and sliced
- 2–3 tbsp sugar or maple syrup
For the Whipped Cream
- 1 can full-fat coconut milk chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in chilled vegan butter until the mixture resembles coarse crumbs.
- Slowly add almond milk, stirring just until dough comes together.
- Pat dough into a 1-inch thick round and cut into circles. Place on the baking sheet.
- Bake for 12–15 minutes, until golden brown. Cool on a rack.
- Toss sliced strawberries with sugar or maple syrup. Let rest for at least 20 minutes to release juices.
- Scoop the chilled cream from the top of the coconut milk can. Whip with powdered sugar and vanilla until fluffy.
- Split biscuits in half. Spoon strawberries and syrup over the bottom half. Add whipped cream, then place the top half of the biscuit on top. Finish with more strawberries and cream. Serve immediately.
Notes
For a gluten-free version, substitute with a gluten-free flour blend.
Strawberries can be swapped with other berries like blueberries or raspberries.
Aquafaba (chickpea liquid) can be used instead of coconut cream for a lighter whipped topping.