Vegan Strawberry Shortcake

5 from 4 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 571kcal

Author: Alison Corey

Equipment

Pastry Cutter

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.
Add the cubed vegan butter. Use a pastry cutter to combine the butter with the flour until it resembles a crumbly mixture.
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

Tips for Making Vegan Strawberry Shortcake

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.

Nutrition