Vegan Strawberry Shortcake

5 from 12 votes

The best vegan strawberry shortcake is simple and perfectly sweet with layers of shortcake, vegan whipped cream and fresh strawberries.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 450kcal

Author: Alison Andrews

Ingredients

For the Shortcake:

3 cups Self Raising Flour (375g) plus more for sprinkling
½ teaspoon Salt
1 teaspoon Baking Powder
½ cup Vegan Butter (112g)
¼ cup Caster Sugar Superfine Sugar
¾ cup Soy Milk (180ml) plus more for bushing the tops
2 Tablespoons Lemon Juice Freshly Squeezed
1 teaspoon Vanilla Extract

For the Strawberries:

16 ounces Fresh Strawberries (450g) sliced, about 3 cups
¼ cup Caster Sugar Superfine Sugar

For the Vegan Whipped Cream:

14 ounce Can Coconut Cream chilled overnight
3 Tablespoons 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 and mix together.
Add vegan butter and rub it in with your fingers until the entire mix is crumbly. Add the caster sugar.
Mix the lemon juice with the soy milk and allow to curdle into buttermilk. Add it to the dry ingredients along with the vanilla extract and mix in with a spoon.
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 15-20 minutes until golden brown on top.
While the shortcakes are baking slice your strawberries and place them 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 your stand mixer until whipped. Add powdered sugar and whip again.
When the shortcakes are baked, slice them in half and then layer with sweetened strawberries and whipped cream.

Notes

Self raising flour - this recipe uses self raising flour (or self rising flour). You can replace it with all purpose flour with a few small adjustments. Just increase the baking powder to 2 tablespoons and the salt to 1 teaspoon.
Caster sugar - is also called superfine sugar. You can also use regular granulated sugar.
Soy milk - can be replaced with almond milk.
Storing - keep leftover shortcakes at room temperature and consume within 2 days though the fresher the better.

Nutrition