Vegan Strawberry Shortcake – Connoisseurus Veg

Decadent, scrumptious, and piled excessive with coconut whipped cream! This vegan strawberry shortcake is the right dessert for summer time celebrations. It is scrumptious, straightforward to make, and all the time successful! 

Vegan Strawberry Shortcake on a plate with a bowl of strawberries in the background.

Strawberry shortcake is all the time successful. However what about vegan strawberry shortcake? Is it attainable to duplicate the traditional summer time dessert made with candy, buttery biscuits and fluffy whipped cream?


Strawberry shortcake is not all that onerous to veganize. I’ve made this recipe for quite a few celebrations, served it to vegans in addition to non-vegans, and it all the time will get rave critiques. The truth is, I’ve had people inform me they like the coconut whipped cream to conventional whip. (It is some actually decadent stuff!)

So hearth up your oven and prepare. You are going to need to take pleasure in this one all summer time lengthy.

Leap to:

Elements You may Want

  • Non-dairy milk. Soy milk, almond milk, cashew milk, and oat milk are all good choices. Mainly, be happy to make use of absolutely anything apart from canned coconut milk, so long as it is unsweetened.
  • Apple cider vinegar.
  • Flour. We’re utilizing plain previous all-purpose flour. So far as substitutions, you would in all probability get away with spelt of complete wheat pastry flour. An all-purpose gluten-free flour mix ought to work if you could maintain the recipe gluten-free, however I have not examined this, so no guarantees.
  • Sugar. Be sure that to make use of natural sugar to maintain the recipe vegan. Standard sugar could also be bleached utilizing animal bone char.
  • Baking powder.
  • Baking soda.
  • Salt.
  • Vegan butter. That is out there in most supermarkets close to the common butter. Miyoko’s and Earth Steadiness are a few standard manufacturers to search for.
  • Contemporary strawberries.
  • Coconut cream. Coconut cream might be bought in cans at most supermarkets, normally within the worldwide meals aisle.
  • Maple syrup. We’re utilizing this to sweeten our whipped coconut cream. You may substitute with one other liquid sweetener equivalent to agave if you would like.
  • Vanilla extract.

Tip: If you cannot discover coconut cream, it may be extracted from full fats coconut milk. Chill the cans in a single day then drain off the liquid. The stable half that continues to be is coconut cream. You may need to purchase an additional can since you may be discarding some.

Opened can of coconut cream with a spoon in it.

How It is Made

The next is an in depth picture tutorial on the best way to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Begin by making the biscuits. They’re going to take a while to bake, and you’ll put together the fillings within the meantime.

Vegan buttermilk in a liquid measuring cup with spoon.

Stir the milk and apple cider vinegar collectively in a small container. That is your vegan buttermilk. Be sure that the milk is chilly. Stick your vegan buttermilk into the fridge to maintain it chilly when you combine the dry elements.

Bowl of dry ingredients for shortcake with a whisk.

Whisk your dry elements collectively in a big mixing bowl: flour, sugar, baking powder, baking soda, and salt.

Tip: Your non-dairy milk would possibly curdle a bit while you add the vinegar, notably in the event you’re utilizing a high-protein selection like soy milk. That is regular and nothing to fret about.

Hand cutting vegan butter into dry ingredients for shortcake dough.

Add sliced up vegan butter to the dry elements. Be sure that the butter is chilly, proper from the fridge. Use a pastry cutter or fork to chop the butter into the dry elements, till the combination seems to be like coarse crumbs.

Hand stirring dough together in a mixing bowl.

Pour the vegan buttermilk into the dry elements, and gently stir all the things as much as create a shaggy dough. Cease stirring as soon as it is combined. Overworking the dough gives you robust biscuits.

Shortcake dough rolled out on a cutting board with biscuit cutter and several circles cut out.

Flip the dough out onto a flippantly floured floor and gently press it out into a big rectangle of about 9 by 12 inches. Dip a spherical biscuit cutter into flour then use it to chop circles within the dough. Do not twist the cutter.

Biscuit dough rounds in a cast iron skillet.

Prepare the dough rounds in a forged iron skillet or on a parchment paper-lined baking sheet, ensuring they’re simply touching one another (however not jammed collectively). Brush the tops with non dairy milk and pop them into the oven to bake.

Put together the fillings whereas the biscuits bake.

Sliced strawberries and sugar in a bowl with spoon.

First, clear and slice the strawberries. Add some sugar, stir them up and allow them to sit for some time to launch their juices. You may optionally mash a few of the berries with a fork if you would like.

Coconut whipped cream in a mixing bowl.

To make the coconut whipped topping, merely place chilled coconut cream in a big mixing bowl (discard any watery liquid within the can). Beat the combination till it is fluffy, then beat in a couple of tablespoons of maple syrup to sweeten the combination.

Vegan Strawberry Shortcake on a plate with fork.

Assemble the shortcakes as soon as your biscuits are cool. Slice every biscuit in half, then stuff it with some strawberries and whipped coconut cream. Pile some extra strawberries and whipped coconut cream on prime.


  • Roasted strawberry shortcake. Use roasted strawberries as a substitute of contemporary ones. They’re additional candy and gooey!
  • Change up the berries. Make vegan blueberry shortcake or raspberry shortcake as a substitute!
  • Use store-bought whipped cream. For those who’re in a rush or cannot discover whipped coconut cream, strive a business vegan whipped cream as a substitute. Reddi-wip has a few vegan varieties and all Whipt merchandise are all vegan.
  • Flavored berries. Add some additional taste to your strawberries through the use of maple syrup as a substitute of sugar, or including some vanilla extract, black pepper (sure, this completely works), or powdered ginger for some zip.

Leftovers & Storage

Retailer the parts of this vegan strawberry shortcake recipe individually.

The biscuits will maintain in an hermetic container at room temperature for about 3 days or within the freezer for about 3 months. The strawberries will final about 3 days in an hermetic container within the fridge, and the coconut whip will maintain for about 5 days.

Extra Vegan Strawberry Recipes

Like this recipe? In that case, please cease again and depart me a overview and ranking beneath in the event you strive it! Additionally be sure you observe me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for extra recipes like this one!

Vegan Strawberry Shortcake on a plate with bowl of strawberries in the background.

The Greatest Vegan Strawberry Shortcake

Decadent, scrumptious, and piled excessive with coconut whipped cream! This vegan strawberry shortcake is the right dessert for summer time celebrations. It is simple to make, and all the time successful! 


For the Shortcakes

  • 1
    unflavored soy or almond milk,
    chilled, plus a bit extra for brushing
  • 2
    apple cider vinegar
  • 3
    all-purpose flour

  • cup
    natural granulated sugar
  • 1
    baking powder
  • ½
    baking soda
  • ¾
  • 1
    vegan butter,

For the Strawberries

  • 2
    contemporary strawberries,
    hulled, cleaned and sliced
  • ¼
    natural granulated sugar,
    plus extra to style

For the Whipped Coconut Cream

  • 2
    (14 ounce) cans
    coconut cream
    (Notice 1) refrigerated a minimum of 12 hours (ideally 24-48 hours – Notice 2)
  • 2
    maple syrup,
    or to style
  • 1
    vanilla extract


Make the Biscuits

  1. Preheat the oven to 400º. Both line a big baking sheet with parchment paper, or collect a big forged iron skillet (or a few smaller ones).

  2. Stir the milk and vinegar collectively in a small container, equivalent to a liquid measuring cup. Place the container within the fridge to maintain the combination cool when you put together the dry elements.

  3. Whisk the flour, sugar, baking powder, baking soda and salt collectively in a big mixing bowl. 

  4. Minimize the butter into eight to 10 slices and add them to the bowl. Use a pastry cutter, fork, or a few butter knives to chop the butter into the dry elements. Proceed till the combination resembles coarse crumbs.

  5. Take away the milk combination from the fridge and pour it into the bowl with the dry elements. Stir all the things collectively simply till the dough is mixed. Do not overwork the dough. It should seem uneven and shaggy, which is ok.

  6. Flip the dough out onto a flippantly floured floor. Use an roughly 3-inch spherical biscuit cutter (Notice 3) to chop circles within the dough. Dip the innovative in flour earlier than making every minimize, and keep away from twisting it when slicing the dough circles.

  7. Gently re-roll any leftover dough and proceed making circles till all of the dough is used.

  8. Place every dough spherical into the skillet(s) or on the baking sheet, arranging them in order that the sides are simply touching.

  9. Calmly brush the tops of the biscuits with non-dairy milk.

  10. Bake the biscuits for 15 to 18 minutes, till they’re fluffy and golden brown.

  11. Place the skillet or baking sheet on a cooling rack and let the biscuits cool for about 10 minutes. Take away them from the skillet or baking sheet and place them straight on the racks to complete cooling.

Put together the Strawberries

  1. Whereas the biscuits bake or cool, place the strawberries and sugar into a big mixing bowl. Stir them nicely and optionally use a fork to mash a couple of of the berries.

  2. Permit the berries to sit down for about 20 minutes.

Make the Whipped Coconut Cream

  1. Open the cans of coconut cream. The cream ought to seem semisolid and opaque.

  2. Switch the coconut cream to a big mixing bowl, discarding any watery liquid within the cans.

  3. Beat the cream on excessive pace with an electrical mixer till mild and fluffy, scraping down the edges of bowl as wanted, about 1 minute. 

  4. Beat within the maple syrup and vanilla.

To Assemble

  1. Slice every biscuit in half. Spoon some coconut whipped cream and berries over the underside portion. Place the highest portion of the biscuit over the fillings, the spoon further berries and whipped coconut cream on prime.

Recipe Notes

  1. If you cannot discover canned coconut cream, purchase three cans of full-fat coconut milk as a substitute. Chill them for a minimum of 24 hours, then discard the liquid that separates out. The remining solids are coconut cream. 
  2. Some manufacturers of coconut cream and coconut milk work higher than others. I’ve had luck with Thai Kitchen and Wegman’s manufacturers. I have been warned by others to keep away from Dealer Joe’s model. A great way to check a can on the retailer is by shaking it. For those who really feel numerous liquid sloshing round inside, it is in all probability finest to strive one other one.
  3. You should use a cutter as small as 2 ½ inches, which gives you extra shortcakes. If you do not have a biscuit cutter you should use a pointy knife to chop squares or hint round a spherical template equivalent to a consuming glass.

Diet Details

The Greatest Vegan Strawberry Shortcake

Quantity Per Serving (1 shortcake (1/12 of recipe))

Energy 568
Energy from Fats 240

% Each day Worth*

Fats 26.7g41%

Saturated Fats 15.4g77%

Sodium 400mg17%

Potassium 356mg10%

Carbohydrates 79g26%

Fiber 2.6g10%

Sugar 51g57%

Protein 4.6g9%

Calcium 114mg11%

Iron 2mg11%

* % Each day Values are primarily based on a 2000 calorie food plan.