Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

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


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


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


  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.


*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


  • 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