Quick Vegan Strawberry Shortcake

Sometimes the best desserts are the ones that remind us of warm summer days and family picnics. I’ve always had a soft spot for strawberry shortcake – it was a staple at our backyard gatherings when I was growing up. But these days, with more of my friends choosing plant-based diets, I wanted to create a version everyone could enjoy.

This vegan strawberry shortcake keeps all the things we love about the classic dessert – those sweet berries, fluffy cake, and creamy topping – just without any animal products. I’ve tested this recipe dozens of times in my kitchen (my kids never complained about being taste-testers!), tweaking it until it was just right. The best part? If you served this at a party, most people wouldn’t even guess it’s vegan.

Whether you follow a plant-based diet or just want to try something new, this recipe shows that going vegan doesn’t mean giving up your favorite desserts. Trust me, it’s just as good as the original – maybe even better!

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for shortcake, though you’ll want to make sure they’re ripe and in season for the best flavor. Look for berries that are bright red all the way through, without any white or green patches near the stem, and avoid any that show signs of mushiness or mold. If you’re shopping out of season, you can use frozen strawberries in a pinch – just thaw them completely and drain off any excess liquid before using. Remember that locally grown strawberries picked at peak ripeness will give you the sweetest, most flavorful results, so check your local farmers market when possible.

Options for Substitutions

This vegan dessert is pretty adaptable – here are some handy swaps you can try:

• Strawberries: While strawberries are classic, you can use other berries like raspberries, blackberries, or a mix. Peaches work great too when in season! Just make sure to adjust sugar to taste as some fruits are naturally sweeter.
• Almond milk: Any plant-based milk works here – try oat milk, soy milk, or cashew milk. Just avoid rice milk as it’s too thin for this recipe.
• Apple cider vinegar: You can use white vinegar or lemon juice instead – you just need something acidic to help create a buttermilk effect with the plant milk.
• Vegan butter: Coconut oil (solid, not melted) can work as a substitute, but keep it very cold and work quickly. The texture might be slightly different but still good!
• Coconut cream: This is pretty important for the whipped topping, but if you can find other vegan whipping cream alternatives in stores, those will work too. Just avoid swapping with regular coconut milk – it won’t whip up properly.
• Plain flour: You can use pastry flour for a more tender result, or swap up to 1 cup with whole wheat pastry flour for a nuttier taste. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Watch Out for These Mistakes While Baking

The success of vegan shortcakes heavily depends on temperature control – using warm vegan butter will make your biscuits flat and greasy, so keep it cold until the moment you’re ready to cut it into the flour mixture.

When making the coconut whipped cream, a common mistake is not refrigerating the coconut milk cans overnight, which prevents the cream from separating from the liquid and won’t whip up properly – make sure to chill them for at least 12 hours and don’t shake the cans before opening.

Another crucial error is overworking the dough – mix just until the ingredients come together, as too much handling will develop gluten and result in tough, dense shortcakes instead of light and flaky ones.

For the best texture, avoid twisting the biscuit cutter when cutting the dough (press straight down and lift straight up), and leave enough space between the biscuits on the baking sheet so they can rise properly.

What to Serve With Strawberry Shortcake?

This sweet vegan dessert is perfect on its own, but there are some great ways to make it even more special! A scoop of dairy-free vanilla ice cream on the side adds an extra layer of creamy goodness and temperature contrast to the fresh berries. I like to serve mine with a hot cup of coffee or tea to balance out the sweetness – chamomile or Earl Grey work particularly well here. For brunch gatherings, try pairing it with a glass of chilled prosecco or a strawberry mimosa to really make it feel festive.

Storage Instructions

Keep Components Separate: For the best results, store the different parts of your shortcake separately. Keep the biscuits in an airtight container at room temperature for up to 2 days. The sliced strawberries can go in a covered container in the fridge for up to 24 hours, and the whipped coconut cream should be stored in an airtight container in the refrigerator for up to 5 days.

Freeze: The biscuits freeze really well! Place them in a freezer bag or container and they’ll stay good for up to 3 months. Just remember that the strawberries and coconut cream don’t freeze well, so it’s best to make those fresh when you’re ready to serve.

Make Ahead: Want to prep in advance? You can make the biscuits a day ahead and store them in an airtight container. The coconut whipped cream can also be made a day or two before – just give it a quick whip before serving to make it fluffy again. For the freshest taste, I’d suggest preparing the strawberries just before serving.

Preparation Time	30-45 minutes
Cooking Time	15-20 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 20-30 g
• Fat: 150-170 g
• Carbohydrates: 400-450 g

Ingredients

• 6 cups strawberries, sliced
• 2 tablespoons white sugar
• 1 1/4 cups almond milk
• 1 tablespoon apple cider vinegar
• 3 cups plain flour
• 1/3 cup white sugar
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup cold vegan butter, cubed
• (2) 14 oz cans full-fat coconut milk or coconut cream
• 1/2 cup icing sugar
• 1 teaspoon vanilla extract

Step 1: Prepare the Strawberries

Begin by combining the strawberries and sugar in a large bowl.

Stir well to ensure the strawberries are evenly coated with sugar.

Cover the bowl and place it in the refrigerator to let the strawberries macerate until you’re ready to use them.

Step 2: Prepare Ingredients and Preheat the Oven

Preheat your oven to 425 degrees F and lightly grease a baking sheet.

In a measuring cup, pour 1 1/4 cups of almond milk and add a tablespoon of apple cider vinegar.

Stir slightly and set aside.

This mixture will curdle, becoming your vegan buttermilk.

Step 3: Make the Biscuit Dough

In a large bowl, mix together the flour, sugar, baking powder, and salt.

Add the cubed vegan butter to the dry ingredients.

Using a pastry cutter, your hands, or a food processor, cut the butter into the flour mixture until it looks fine and crumbly.

Pour the vegan buttermilk into the mixture and stir until just combined; expect the dough to be quite sticky.

Step 4: Shape and Bake the Biscuits

Lightly flour a clean countertop and your hands.

Transfer the dough onto the floured surface and work it into a ball.

Gently flatten the dough to about 1/2 inch thick.

Use a biscuit cutter or a rounded glass to cut the dough into circles.

Aim for about 10 biscuits.

Place them on the prepared baking sheet and bake in the preheated oven for about 15 minutes, or until they are golden brown on top.

Allow them to cool for about 10 minutes before you assemble the shortcakes.

Step 5: Prepare the Coconut Whipped Cream

Chill the canned coconut milk or cream overnight without shaking the cans.

Open the cans and scoop out the hardened coconut cream, leaving the liquid behind.

Place the cream in a large bowl and beat with a mixer for about a minute until creamy.

Add vanilla and powdered sugar, then beat until smooth and fluffy.

Keep refrigerated until it’s time to assemble the shortcakes to ensure it stays firm.

Step 6: Assemble and Serve

Once the biscuits have cooled, slice them in half.

Layer the bottom half with strawberries and a generous dollop of coconut whipped cream.

Place the top half of the biscuit over the filling.

Serve immediately and enjoy your delightful strawberry shortcakes!