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    Home » Desserts » Vegan Strawberry Shortcake

    Vegan Strawberry Shortcake

    Published: Jul 4, 2019 Modified: Aug 14, 2019 by Alison Andrews This post may contain affiliate links

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    4.0Kshares
    Vegan Strawberry Shortcakes

    Simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream and strawberries make up this delicious dessert!

    Vegan strawberry shortcake on a white plate with a red and white napkin.

    Did you know that shortcake is basically a scone? I did not know this!

    Not until I decided to go ahead and make some vegan strawberry shortcake that is! Then I found out pretty quick.

    It’s basically scones that you layer with sweetened strawberries and whipped cream. Which is always going to be a great idea!

    Vegan strawberry shortcake topped with whipped cream and strawberries.

    How to make Vegan Strawberry Shortcake

    Making this recipe is as easy as baking up some scones, er, I mean shortcakes, which is really very easy to do. 

    TIP: Keep a watch on them as they bake. Ovens vary and I have had some differences in baking times when using different ovens for these. Usual baking time is 20 minutes, but I have had them ready in as little as 15 minutes depending on the oven. When they are nicely browned on top, then they are done. 

    And then when they are baked, you just pile on some strawberries and vegan whipped cream in the middle and more on top!

    You definitely want the cream to be sweetened for this. The overall recipe is not super sweet, while you do add sugar to the strawberries, and there is a little added to the shortcake as well, it’s still not super sweet. If you didn’t sweeten the cream, the result could be a little too savory for a dessert, and this is a dessert!

    So go on and sweeten the cream. 

    A little powdered sugar is usually the best way to do it.

    Vegan shortcakes on a baking tray about to go into the oven. Freshly baked vegan strawberry shortcakes.

    Vegan Strawberry Shortcake Ingredient Tips

    You can use regular granulated sugar for this or caster sugar, also known as ‘super fine sugar’. We used caster sugar. 

    We used soy milk, but almond milk or other non-dairy milk is also fine to use. 

    We topped this recipe with vegan whipped coconut cream, but if you have a coconut allergy, then any non-dairy whipped cream will be great to use! Just note as above, it will taste best if you sweeten the cream a little as well. 

    If you want to try these as gluten free then a gluten free self raising flour is going to be the best bet. I have not tested this as gluten free though, so can’t be sure of the result. 

    Sliced Strawberries in a white bowl with a spoon.

    So I think you’re going to love our vegan strawberry shortcake! It is:

    • Simple
    • Perfectly sweet
    • Golden Brown
    • Crisp on the outside, soft on the inside
    • Layered with sweetened strawberries and cream!

    Keep leftover shortcakes at room temperature and consume within 2 days though the fresher the better.

    Vegan strawberry shortcake topped with whipped cream and strawberries on a white plate. Vegan strawberry shortcake with vegan whipped cream and fresh strawberries sliced in half.

    More delicious Vegan Desserts!

    1. Vegan Scones
    2. Vegan Strawberry Cheesecake
    3. Vegan Strawberry Cake
    4. Vegan Strawberry Ice Cream
    5. Vegan Vanilla Cake
    6. Vegan Vanilla Cupcakes

    So let us know what you think of this vegan strawberry shortcake recipe! Making it soon? Lemino how it turns out! And please rate the recipe too! Thanks so much. 

    Sign up to our email list to stay updated with all our latest recipes! You’ll also get a 10-recipe ebook completely free!

    Vegan strawberry shortcake topped with vegan whipped cream and fresh strawberries sliced in half on a white plate.  

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    Vegan Strawberry Shortcake

    Vegan Strawberry Shortcake


    ★★★★★

    5 from 7 reviews

    • Author: Alison Andrews
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 mins
    • Yield: 9
    Print Recipe
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    Description

    Simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream and strawberries make up this delicious dessert!


    Ingredients

    For the Shortcake:

    • 3 cups (375g) Self Raising Flour (plus more for sprinkling)
    • 1/2 tsp Salt
    • 1 tsp Baking Powder
    • 1/2 cup (112g) Vegan Butter/Margarine
    • 1/4 cup (50g) Sugar or Caster Sugar*
    • 3/4 cup (180ml) Soy Milk (plus more for bushing the tops)*
    • 2 Tbsp Lemon Juice (Freshly Squeezed)
    • 1 tsp Vanilla Extract

    For the Strawberries:

    • 16oz (450g) Fresh Strawberries (sliced, about 3 cups)
    • 1/4 cup (50g) Sugar or Caster Sugar*

    For the Vegan Whipped Cream:

    • 1 14oz (400ml) Can Coconut Cream (chilled overnight)
    • 3 Tbsp Powdered Sugar

    Instructions

    1. Preheat the oven to 430°F (220°C)
    2. Sift the flour into a mixing bowl and add the salt and baking powder.
    3. Add the vegan butter or margarine and rub it in with your fingers until the entire mix is crumbly.
    4. Add in the sugar or caster sugar.
    5. Mix the lemon juice with the soy milk and allow to curdle into buttermilk. Add it in with the dry ingredients and mix in with a spoon.
    6. Add in the vanilla.
    7. Flour a surface and turn the dough out onto the surface. Add more flour as needed to stop it sticking to your hands and form the dough into a big ball. Flatten out the ball just enough to be able to cut out 4 cakes. Dip a smooth cutter in flour and then cut out the cakes and place them on a parchment lined baking tray. Roll the remaining dough into a big ball, flatten out again and cut out 2 cakes. Repeat for another 2 cakes and then whatever is left over will form the remaining shortcake.
    8. Brush the top of the shortcakes with soy milk and then place into the oven and bake for 20 minutes until golden brown on top.
    9. While the shortcakes are baking slice your strawberries and place into a big bowl, stir in the sugar and then place into the fridge.
    10. Prepare your whipped cream by removing the can of coconut cream from the fridge – being careful not to shake it. You’ll see the cream section will have risen to the top, scoop out only the cream part leaving the watery part behind in the can. Whip this up in an electric whisk until whipped. Add in the powdered sugar and whip again. For a full tutorial on making whipped cream, see here.
    11. When the shortcakes are baked, slice them in half and then layer with sweetened strawberries and whipped cream.

    Notes

    *Caster sugar is also called Super Fine Sugar

    *You can use any non-dairy milk you prefer

    *Nutritional information is an estimate based on 1 serving of strawberry shortcake (of 9) including strawberries and cream.

    *Shortcake recipe adapted from our Vegan Scones.

    • Category: Dessert
    • Method: Bake
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Serving (of 9)
    • Calories: 369
    • Sugar: 17.8g
    • Sodium: 784mg
    • Fat: 16.2g
    • Saturated Fat: 8.9g
    • Carbohydrates: 51.2g
    • Fiber: 2.3g
    • Protein: 5.6g

    Keywords: vegan strawberry shortcake

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    4.0Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Carbonara
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    Reader Interactions

    Comments

    1. AvatarGina says

      April 17, 2021 at 2:36 am

      Can this recipe be made with a 1:1 gluten free flour blend?

      Reply
      • Alison AndrewsAlison Andrews says

        April 17, 2021 at 11:03 am

        I think so!

        Reply
    2. AvatarBrandee says

      February 25, 2021 at 11:41 am

      I am thinking about making this recipe into a trifle. Can I bake the biscuit mix in an 8 inch round pan??

      Reply
      • Alison AndrewsAlison Andrews says

        February 28, 2021 at 10:23 am

        I haven’t tried that, but I think it could work.

        Reply
    3. AvatarEmma says

      July 08, 2020 at 8:18 pm

      This recipe was great but I feel like biscuits turned out a little salty… i used earth balance sticks I’m not sure if those are also salted or something but I’m going to omit the extra salt next time and see!

      Reply
    4. AvatarCatherine says

      July 05, 2020 at 3:17 pm

      These shortcakes are divine! I’m a vegan baker because my daughter has a long list of allergies and your blog is our go-to spot for amazing recipes! I used vanilla oat milk and opted against making my own cream because Reddiwip came out with a non-dairy coconut that she loves, but man those shortcakes, they were beyond delicious!
      ~Catherine
      *Also, mine cooked in 10-12 mins at 430. I’ve found that my baked goods are typically done sooner than most recipes say, so I’m happy you said to keep an eye on them!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        July 06, 2020 at 11:05 am

        So happy to hear that Catherine! Thanks for sharing!

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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