Fluffy, golden biscuits loaded with sweet macerated strawberries and billowy coconut whipped cream – these Vegan Strawberry Shortcakes are the kind of summer dessert that makes people lean over the table and ask, “Wait, this is vegan?” I made them for the first time on a hot July afternoon when strawberries were so ripe they were practically begging to be used, and every single person at the table went back for seconds. The biscuits come together fast with simple pantry ingredients, which honestly makes them even better.
If you love easy vegan summer desserts, you might also want to bookmark our Healthy Strawberry Pop Tarts Recipe and Easy Cosmic Brownies Recipe – they hit that same cozy homemade sweet spot. And if you’re in a fall baking mood later, The Best Pumpkin Cheesecake Recipe is absolutely worth a visit.
Why You’ll Love This Vegan Strawberry Shortcakes
These vegan strawberry shortcakes are genuinely easy to pull together – no mixer required if you mix by hand, and the whole thing from start to finish is done in about 35 minutes. A few reasons they’re a keeper:
- The biscuits are tender and flaky without any dairy
- Macerated strawberries create their own sweet syrup
- Coconut whipped cream is light, fluffy, and completely plant-based
- Great for make-ahead – prep the components separately and assemble right before serving
- Simple enough for a weeknight, pretty enough for company
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Vegan Strawberry Shortcakes Ingredients
Here’s everything you need, plus a little note on why each one matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Vegan Shortcakes
All-purpose flour: Forms the structure of the biscuits and keeps them soft inside with a little lift.
White sugar: Just a small amount to give the biscuits a subtle sweetness without making them dessert-forward on their own.
Baking powder: This is what gives the biscuits their rise. Make sure yours is fresh for the best results.
Salt: Balances everything out and brings all the other flavors forward.
Cold vegan butter: Cold butter is the key to flaky layers. The little cold pockets melt in the oven and create that pull-apart texture you want.
Plant-based milk (soy or almond): Adds the liquid needed to bring the dough together. Soy milk gives a slightly richer result.
Lemon juice: Mixed with the plant-based milk, this creates a quick vegan buttermilk that helps the biscuits stay tender.
For the Toppings
Strawberries: Fresh, ripe strawberries are the whole point here. Sliced and tossed with sugar, they soften into something almost jammy with the most beautiful syrup.
White sugar: Draws the juice out of the strawberries and helps them macerate into that glossy, sweet topping.
Vegan Coconut Whipped Cream: Light, airy, and just barely sweet. Makes the whole thing feel like something you’d get at a good cafe.
How To Make Vegan Strawberry Shortcakes
Here’s how to put it all together from start to finish.
Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Getting the oven hot before the biscuits go in helps them rise quickly.
Prepare the dough – food processor method: Add the flour, sugar, baking powder, and salt to the food processor bowl and pulse a few times to combine. Add the cold vegan butter and pulse several times until the mixture is crumbly with pea-sized bits of butter throughout. Mix the plant-based milk and lemon juice together, then pour it over the flour mixture and pulse 3 to 4 times until a shaggy dough forms. It will look rough and crumbly – that’s exactly right.
Prepare the dough – by hand method: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the vegan butter into small cubes and scatter them over the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture is crumbly. Stir together the plant-based milk and lemon juice, pour it over the mixture, and gently stir until a shaggy dough forms.
Form the biscuits: Turn the dough out onto a clean surface. Gently pat and gather it into a rough rectangle about ¾ inch thick. Do not knead it – overworking the dough makes tough biscuits. Use a large circle cutter to cut out rounds, reforming the scraps to get 6 biscuits total. Press the cutter straight down without twisting to help them rise evenly. No cutter? A sharp knife to cut squares works perfectly too.
Bake: Place the biscuits on the prepared baking sheet and bake for 14 to 16 minutes, until they’re slightly risen and lightly golden on top. Your kitchen is going to smell incredible. Let them cool on the pan before assembling.
Prepare the strawberries: In a medium bowl, gently stir the sliced strawberries with the sugar. Let them sit for 10 to 20 minutes at room temperature – or overnight in the fridge – so the sugar draws out their juices and creates that gorgeous syrup.
Assemble: Slice the cooled biscuits in half horizontally. Set the bottom half on a plate, spoon on a generous pile of strawberries with their syrup, and add a big dollop of coconut whipped cream. Place the top biscuit on, then add more strawberries and another dollop of cream. Serve right away while everything is fresh.
Substitutions Your Vegan Strawberry Shortcakes
- All-purpose flour: A 1:1 gluten-free baking flour works well if you need it gluten-free.
- Cold vegan butter: Refined coconut oil (solid, not melted) can work in a pinch, though the flavor will be slightly different.
- Plant-based milk: Oat milk, cashew milk, or rice milk all work fine here.
- Coconut whipped cream: Store-bought vegan whipped cream is a totally valid shortcut – look for options in the refrigerated section of most grocery stores.
- Fresh strawberries: Other fresh berries like raspberries, blueberries, or sliced peaches are lovely substitutes in season.
Equipment For Vegan Strawberry Shortcakes
- Food processor (optional – you can absolutely mix by hand)
- Large baking sheet
- Parchment paper
- Circle cutter or knife
- Medium bowl for the strawberries
- Pastry cutter or fork
Storage Your Vegan Strawberry Shortcakes
Biscuits: Store cooled, unassembled biscuits in an airtight container at room temperature for up to 2 days. They also freeze well for up to a month – just thaw and warm in the oven at 300°F for a few minutes.
Macerated strawberries: Store in the fridge in a covered bowl for up to 2 days. The longer they sit, the more syrup they release.
Assembled shortcakes: Best eaten right away. Once assembled, the biscuits start to absorb the liquid and get soft quickly. If you’re prepping ahead, keep all three components separate and assemble just before serving.
Serving Suggestions
Serve with a cold glass of lemonade or a sparkling rosé on a warm evening. Very good combination.
Pile extra strawberry syrup from the bowl right over the top – don’t leave any of it behind.
Add a small scoop of vegan vanilla ice cream alongside the whipped cream for an even more indulgent plate.
Fresh mint tucked in between the layers makes these look really beautiful for guests.
Expert Tips
Let the biscuits cool before assembling. Warm biscuits will melt the coconut whipped cream too fast and make a beautiful mess.
Keep the butter cold. This is the most important step for flaky biscuits. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before using.
Don’t overwork the dough. A shaggy, rough dough is what you want. Once it comes together, stop mixing.
No twisting the cutter. Press straight down. Twisting seals the edges and stops the biscuits from rising as well.
Macerating time matters. Even 10 minutes makes a difference. If you can let the Vegan Strawberry Shortcakes sit for 20 minutes or longer, the syrup gets even better.
FAQ
What makes up a Vegan Strawberry Shortcakes?
A classic Vegan strawberry shortcake has three layers: a biscuit or sponge cake base, sweetened fresh strawberries, and whipped cream. This vegan version uses a homemade flaky biscuit, macerated strawberries with their syrup, and coconut whipped cream. Family tip: let everyone build their own – it becomes a little event.
Why is a Vegan Strawberry Shortcakes called a shortcake?
The “short” in shortcake refers to the high fat content in the biscuit dough. In baking, “short” doughs are ones made with a lot of fat – like butter – which shortens the gluten strands and creates a crumbly, tender texture. It has nothing to do with height or size. The name goes back centuries in American and British baking.
What is the secret to a moist Vegan Strawberry Shortcakes?
Cold butter and not overworking the dough. Those two things together give you a tender, slightly flaky biscuit that isn’t dry or dense. The strawberry syrup from macerating also soaks into the bottom biscuit as you eat it, which keeps every bite moist and flavorful.
What’s the story behind Vegan Strawberry Shortcakes?
Vegan Strawberry Shortcakes has been an American summer staple since at least the mid-1800s. It became popular partly because strawberry season was short and precious, and this was a way to celebrate it simply. The dessert spread widely in the late 19th century and has stayed in American kitchens ever since. It’s one of those Vegan Strawberry Shortcakes that almost everyone has a version of from childhood.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vegan Strawberry Shortcakes
Vegan Strawberry Shortcakes
A refreshing, Vegan Strawberry Shortcakes twist on a summer classic, combining fluffy shortcakes, juicy strawberries, and coconut whipped cream.
Ingredients
Method
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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If using a food processor: Add the flour, sugar, baking powder, and salt to the processor and pulse a few times to combine. Add the cold vegan butter and pulse several times until the mixture resembles crumbs. Mix together the plant-based milk and lemon juice, then pour over the dry ingredients. Pulse 3-4 times to combine, leaving the dough crumbly. Be cautious not to overmix.
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If mixing by hand: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold vegan butter into small cubes and scatter them over the dry mixture. Use a pastry cutter or fork to incorporate the butter until the mixture resembles coarse crumbs. Mix the plant-based milk and lemon juice, then pour over the mixture. Stir gently until a shaggy dough forms with visible crumbs. Avoid overmixing.
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Transfer the dough to a clean surface. Gently press it together, then flatten it into a disc about ¾ inch thick. Avoid rolling or kneading the dough. Use a round cutter to cut out biscuit rounds, reforming the dough scraps to create 6 biscuits.
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Place the biscuits on the prepared baking sheet. Bake for 14-16 minutes until slightly puffed and lightly golden. Let cool.
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In a medium bowl, combine the strawberries and sugar. Stir gently to coat the berries. Allow them to sit for 10-20 minutes (or overnight in the fridge) to release their juices.
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Slice the cooled biscuits in half. Place the bottom half on a plate. Top with strawberries, followed by a dollop of coconut whipped cream. Add the top half of the biscuit, then top with more strawberries and another dollop of coconut whipped cream. Serve immediately.
Nutrition
Notes
These vegan strawberry shortcakes are light, refreshing, and perfect for summer gatherings. Make ahead for convenience, and enjoy the burst of flavor from the strawberries and creamy coconut whipped topping.
