The Best Vegan Strawberry Shortcake on a flakey and buttery biscuit layered with whipped topping and juicy macerated strawberries. Enjoy this classic dessert for brunch or perfect for a weekend picnic.
Lightly sweetened coconut cream filling layered with sweet and juicy strawberries between a flakey biscuit. This recipe will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts.
I was inspired by own Gluten Free Strawberry Shortcake to bake you this dairy-free and vegan version.
what’s in this vegan strawberry shortcake
- plant milk – almond milk, oat milk or soy milk
- white distilled vinegar – when mixed with the plant milk, it curdles it to make a “buttermilk”
- all purpose flour – I prefer an organic all purpose flour
- cane sugar – you can omit for a more savory biscuit or add more for a sweeter biscuit
- baking powder
- frozen vegan butter – I like to use vegan butter in stick for for easy measuring like Earth Balance or Miyoko’s.
- Other: almond milk or plant milk for brushing as “egg wash”
- fresh strawberries
- cane sugar
- lemon juice
- coconut cream – chilled overnight
commonly asked questions
I whole heartily believe that biscuits are the easiest and most delicious variation of strawberry shortcake but alternatively you can use your favorite vanilla cake recipe.
Prep the dough up to three days in advance. Cover and chill in the refrigerator until ready to bake. This recipe is best served immediately so you can prep the whipped topping and strawberries the day of.
I think it’s safe to say that strawberries are a popular fruit and luckily for me living in Atlanta, GA, strawberries are available most of the year. We are nearing the start of Spring when the weather is warm but not too warm–perfect for an outdoor picnic and this vegan strawberry shortcake makes the perfect dish to take along.
If you love this classic recipe, you will love some of these strawberry inspired recipes:
If you are still reading this far, you definitely deserve some vegan strawberry shortcake and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Homemade Vegan Strawberry Shortcake
- hand mixer or stand alone mixer
- Mixing bowls
- baking sheet
for the macerated strawberries
- 1 lbs strawberries sliced
- 2 tbsp cane sugar
- 1 tbsp lemon juice
for the biscuits
- 1 cup plant milk
- 1 tbsp white distilled vinegar
- 2 tbsp cane sugar
- 2 ½ cup all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp vegan butter frozen
for the whipped topping
- 1 can coconut cream chilled overnight
- Make the strawberries: Combine the strawberries, sugar and lemon juice in a bowl. Set aside while you prepare the biscuits.
- Bake the biscuits: Preheat the oven to 400 F° and prepare a baking sheet with parchment paper.
- Combine the plant milk and vinegar and set aside. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a cheese grater to grate the butter into the flour mixture and mix using your hands or a fork.
- Next, add half of the plant milk and vinegar mixture and combine using the fork and then add the remaining milk while mixing until the dough starts to come together. It's okay if there's some dry bits. The dough should look "shaggy".
- Turn the dough out onto a floured surface and gather it all together into a mound. You are going to fold the dough four times, folding from a different direction each time. Think about creating layers but don’t over fold. Shape into a rectangle. Cut the dough into 6 evenly sized squares and place them on the baking sheet. Brush with almond milk and bake for 16-19 minutes and golden.
- Make the whipped topping: Add the chilled coconut cream to a cold bowl and use a hand mixer (or you can place it into a stand alone mixer with the whisk attachment) and beat for until fluffy.
- Assemble and serve: Cut the warm biscuits in half and top with the cream and strawberries. Serve immediately.