Simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream and strawberries make up this delicious dessert!
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!
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 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.
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.
More delicious Vegan Desserts!
- Vegan Scones
- Vegan Strawberry Cheesecake
- Vegan Strawberry Cake
- Vegan Strawberry Ice Cream
- Vegan Vanilla Cake
- 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.
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Vegan Strawberry Shortcake
Ingredients
For the Shortcake:
- 3 cups Self Raising Flour (375g) plus more for sprinkling
- ½ tsp Salt
- 1 tsp Baking Powder
- ½ cup Vegan Butter (112g)
- ¼ cup Caster Sugar Super fine sugar
- ¾ cup Soy Milk (180ml) plus more for bushing the tops
- 2 Tbsp Lemon Juice Freshly Squeezed
- 1 tsp Vanilla Extract
For the Strawberries:
- 16 ounces Fresh Strawberries (450g) sliced, about 3 cups
- ¼ cup Caster Sugar Super fine sugar
For the Vegan Whipped Cream:
- 14 ounce Can Coconut Cream chilled overnight
- 3 Tbsp Powdered Sugar
Instructions
- Preheat the oven to 430°F (220°C)
- Sift the flour into a mixing bowl and add the salt and baking powder.
- Add the vegan butter and rub it in with your fingers until the entire mix is crumbly.
- Add in the sugar.
- 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.
- Add in the vanilla.
- 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.
- 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.
- While the shortcakes are baking slice your strawberries and place into a big bowl, stir in the sugar and then place into the fridge.
- 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.
- 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 also use regular granulated 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.
I made this delightful summer dessert for my boyfriend and his friend who are both vegan and it was a huge hit!! Even us non-vegans at dinner loved it. I used unsweetened, original almond milk to great success and also topped the biscuits with turbinado cane sugar (aka sugar in the raw) before popping in the oven. Really gave it a nice crunch to contrast all the softness. I also used “Silk Dairy Free Heavy Whipping Cream Alternative” for the whipped cream, and wow, I highly recommend!! It mimics heavy whipping cream beautifully in both consistency and taste. I almost liked it better…?
Anyway, I will say that I ended up having to add extra sugar to both the strawberries and cream because the biscuits turned out suuuper salty as another reviewer has also mentioned. Now, don’t get me wrong, I’m a salt lover and usually season liberally, but it was even a bit too much for me in this case. The problem, I think, is that there is salt in the self raising flour as well as in the vegan butter — all of this on top of the added 1/2 tsp. of salt. So, take heed, cut back on the salt where you can either by making your own salt-free self raising flour or, if you can find it, use unsalted vegan butter (I’ve seen Earth Balance unsalted sticks before).
Made this twice. Once with self rising flour and once with gluten free flour. No rise what so ever with gluten free. Both were tasty. The self rising flour set were delicious. The coconut cream I bough in the Bar tending section of the supermarket needed no sweetener. Outrageously great!
Thanks so much for sharing Jeff! That’s interesting to note about the gluten free flour. 🙂
Can this recipe be made with a 1:1 gluten free flour blend?
I think so!
I am thinking about making this recipe into a trifle. Can I bake the biscuit mix in an 8 inch round pan??
I haven’t tried that, but I think it could work.
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!
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!
So happy to hear that Catherine! Thanks for sharing!