Succulent strawberries are sandwiched between sweet homemade biscuits and fluffy whipped cream in this classic vegan strawberry shortcake. Each bite is the flavor of summer.
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Classic strawberry shortcake is made with sweet buttery biscuits, fresh sliced strawberries, and fluffy whipped cream. This vegan version has all of the elements of the classic dessert made with vegan-friendly ingredients. The biscuits are traditionally made with cold butter cut into flour and mixed with vegan buttermilk that consists of soy milk and apple cider vinegar.
The strawberries have an extra special element as their folded with raspberry jam to give them a hint of tart flavor. The whipped cream is homemade with coconut cream, powdered sugar, and vanilla extract. Each element comes together for the quentessential summer treat!
💗 Why You’ll Love This Vegan Dessert
Light and Buttery Biscuits: These biscuits bake up to flaky with tons of buttery layers.
Fluffy Whipped Cream: Homemade vegan whipped cream is light and fluffy.
Taste of Summer: Fresh strawberries are at the peak of freshness in June. Although this recipe can be prepared year-round, the best flavor is enhanced during summer.
🥣 Ingredients and Notes
Fresh Strawberries: You will need at least 32 ounces of fresh strawberries hulled and sliced. For even slicing, use a mandoline.
All-Purpose Flour: The base of the biscuits is made with all-purpose flour. It’s mixed with baking powder, salt, and a touch of cane sugar, to allow the biscuits to leaven and give them seasoning.
Vegan Butter: Use cold unsalted butter. Make sure the butter is cold to get those flaky layers.
Vegan Buttermilk: A combination of soy milk and apple cider vinegar or lemon juice combine to curdle the milk to create a simple vegan buttermilk.
Vegan Whipped Cream: Whip coconut cream, organic powdered sugar, and vanilla extract to create a simple homemade vegan whipped cream.
📋 How to Make Vegan Strawberry Shortcake
- Preheat the oven to 500° Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the soy milk and apple cider vinegar or lemon juice. Set aside for 10 minutes to allow time for the milk to curdle.
- Add the flour, baking powder, cane sugar, and salt to a large mixing bowl. Whisk to combine.
- Stir in the buttermilk, and form a ball.
- Flatten the dough to about ¾ inch thick on a lightly floured surface. Don’t overwork the dough the butter needs to remain cold.
- Use a 2 ½-inch pastry cutter dusted in flour to cut out six biscuit rounds. Place on the prepared baking sheet. Optional: Brush with soy milk and sprinkle with cane sugar.
- Bake for 8-10 minutes in preheated oven or until golden brown.
- Slice the strawberries and toss with raspberry jam.
- Prepare the whipped cream.
- Slice the biscuits in half, and top with strawberries and whipped cream. Serve immediately.
📝 Expert Tips
- Slice the strawberries and add the jam just before you’re ready to serve. The strawberries will become watery if left out too long.
- To ensure you get fluffy, buttery layers with your biscuits, you must ensure the oven is hot, and the butter is cold. Keep the batter refrigerated to ensure the butter is cold (not at room temperature) before you place the biscuits in the oven.
- Don’t overhandle the dough. Your hands are warm, which can cause the butter in the batter to melt.
- Use storebought vegan whipped cream to save time, although fresh is best.
🍰 Variations
Different Types of Cake: If you prefer, serve fresh strawberries and whipped cream over vegan yellow cake or vegan angel food cake.
Different Berries: Enjoy this recipe throughout the summer with your favorite in-season fruit or berries. Serve with sliced peaches, blueberries, raspberries, or blackberries.
🍽 How to Serve
Once the biscuits have cooled, slice them horizontally to create a top and bottom layer. To assemble the shortcake, place the bottom half of the biscuit on a plate and top it with a layer of sliced strawberries and whipped cream. Repeat this layering process. Finish by placing the top half of the biscuit on top, and garnish with a dollop of vegan whipped cream and a few extra strawberries. Serve the vegan strawberry shortcake immediately and enjoy!
❓Recipe FAQS
Start by selecting fresh, ripe strawberries that are firm and fragrant. Wash the strawberries under cold running water and pat them dry with a paper towel. Next, hull the strawberries by removing the green stem and leaves from the top of each berry. Once the strawberries are hulled, slice them into thin, even pieces. If you prefer a sweeter taste, sprinkle the sliced strawberries with a little sugar to help release their juices and enhance their flavor, or use the raspberry jam as suggested in the recipe.
Keep the canned coconut milk in the fridge overnight. This will help solidify the cream. Remove the cream from the top the next day and add to a cold bowl. Add the powdered sugar and the vanilla extra. Whip until light, fluffy peaks form.
The main difference between shortcakes and regular cakes is their texture and ingredients. The dough for shortcake is typically “short,” meaning it contains a high proportion of fat (usually butter), which results in a crumbly and tender texture. In contrast, a regular cake is usually made with more sugar and a lower fat proportion, resulting in a softer and more tender texture.
❄️ How to Store
Strawberry shortcake is best served fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. It’s best to store the biscuits separately from the whipped cream and strawberries to keep the shortcake from getting soggy. Place the biscuits in one container and the whipped cream and strawberries in separate containers. When you’re ready to serve the leftovers, reassemble by placing a biscuit on a plate, topping it with whipped cream and strawberries, and repeating the layering process until you reach the desired height. Avoid freezing strawberry shortcakes as the whipped cream and strawberries will not thaw well and become watery when thawed. Keep refrigerated for up to 5 days.
🍓 More Vegan Strawberry Recipes!
👩🏻🍳 Serving Size
This recipe makes six large biscuits with plenty of layers of strawberries and whipped cream. You can stretch this recipe to make more servings using a smaller biscuit cutter.
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
🎥 Video
Recipe
Vegan Strawberry Shortcake
Equipment
Ingredients
- 1 ½ cup all-purpose flour
- 3 tablespoon cane sugar use organic to ensure vegan
- 2 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted vegan butter
- ⅔ cup unsweetened soy milk
- 1 tablespoon apple cider vinegar or lemon juice
- 32 ounces fresh strawberries hulled and sliced
- 2 tablespoon seedless raspberry jam
- 15 ounce can of coconut cream chilled in the refrigerator overnight
- ½ cup powdered sugar organic to ensure its vegan
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 500° Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the soy milk and apple cider vinegar. Set the milk aside for 10 minutes to allow time to curdle and become buttermilk.
- Add the flour, baking powder, cane sugar, and salt to a large mixing bowl. Whisk together to combine.
- Stir in the buttermilk, and form a ball.
- Flatten the dough to about ¾ inch thick on a lightly floured surface.
- Use a 2 ½-inch pastry cutter dusted in flour to cut out six biscuit rounds. Place the rounds on the prepared baking sheet. Optional: Brush with soy milk and sprinkle with cane sugar.
- Bake for 8-10 minutes in preheated oven or until golden brown.
- Slice the strawberries and toss with raspberry jam.
- Prepare the vegan whipped cream: Remove the top layer of the coconut cream from the chilled can, trying not to add any additional water that has sunk to the bottom of the can to a chilled metal bowl. Add the powdered sugar, and vanilla extract. Whip until stiff peaks form.
- Slice the biscuits in half, and top with strawberries and whipped cream. Serve immediately.
Video
Notes
- Slice the strawberries and add the jam just before you’re ready to serve. The strawberries will become watery if left out too long.
- To ensure you get fluffy, buttery layers with your biscuits, you must ensure the oven is hot, and the butter is cold. Keep the batter refrigerated to ensure the butter is cold (not at room temperature) before you place the biscuits in the oven.
- Don’t overhandle the dough. Your hands are warm, which can cause the butter in the batter to melt.
- Use storebought vegan whipped cream to save time, although fresh is best.
- Store the biscuits at room temperature in an airtight container for up to 5 days.
- Store the strawberries and whipped cream in their own containers for up to 5 days in the refrigerator.
Nathan
I’ve found vegan desserts can sometimes be a little lackluster, but this strawberry shortcake is really fantastic! So much flavor, you don’t even realize it’s vegan. Will definitely be keeping this recipe in my back pocket for when I need vegan treats!
Sandhya S
The vegan strawberry shortcake was a delightful dessert! Light, fluffy, and bursting with fruity goodness!
Elizabeth
I love to serve strawberry shortcake when entertaining in the summer because it is so easy to make. This is a great recipe to turn to when hosting guests who are on a vegan diet!
Neha
I love how good this shortcake looks and the fact that it’s vegan! I will make it for a vegan friend this weekend.
Beth
This looks so good, and I am fascinated by the ingredients. Vegan whipped cream actually sounds amazing!