These fluffy, tender vegan strawberry shortcake biscuits are piled high with sweet strawberries and coconut whipped cream, and they come together in less than 30 minutes. I first made these on a warm June afternoon when my neighbor Hannah stopped by with a basket of strawberries from her garden, and I wanted something simple that would let the berries shine. The biscuits bake up golden and soft, with just a hint of sweetness from maple syrup, and because they're oil-free, you don't get that heavy feeling afterward.
If you're looking for more easy summer treats, you'll love these Marshmallow Brownies or this Peanut Butter Banana Cake. This homemade Vegan Strawberry Shortcake is lighter than anything you'd find at the store, and it's become my go-to whenever I'm craving a healthy strawberry shortcake that still feels like a real dessert.
What is Vegan Strawberry Shortcake?
Vegan strawberry shortcake swaps out the butter, eggs, and dairy for plant-based ingredients while keeping all the comfort of the classic dessert. The base is a fluffy biscuit made with coconut milk and a touch of maple syrup, and instead of heavy cream, you top it with coconut whipped cream and fresh strawberries. It's a summer strawberry dessert that feels nostalgic and indulgent but comes together with ingredients you probably already have. The oil-free shortcake stays light and tender, so you can enjoy a second helping without regret.
Jump to:
- What is Vegan Strawberry Shortcake?
- Vegan Strawberry Shortcake Ingredients
- How to Make Vegan Strawberry Shortcake
- Substitutions and Variations
- Equipment For Vegan Strawberry Shortcake
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- Why You'll Love This Vegan Strawberry Shortcake
- FAQ
- Related
- Pairing
- Vegan Strawberry Shortcake
Vegan Strawberry Shortcake Ingredients
Here's what you'll need to make these Vegan Strawberry Shortcake, fluffy biscuits.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of the biscuits and keeps them soft and tender. Regular all-purpose flour works perfectly here.
- Baking powder: Helps the biscuits rise and gives them that light, fluffy texture you want in a good shortcake.
- Baking soda: Works with the apple cider vinegar to create extra lift and a tender crumb.
- Fine sea salt: Balances the sweetness and enhances all the other flavors.
- Full-fat coconut milk: Adds richness and moisture without any oil. Make sure it's room temperature so the cream and water blend smoothly.
- Pure maple syrup: Sweetens the biscuits naturally and adds a subtle warmth. It's just enough to complement the strawberries without making the biscuits too sweet.
- Apple cider vinegar: Reacts with the baking soda to help the biscuits rise and stay tender.
- Whipped cream: You'll use coconut whipped cream or any vegan whipped cream you like. It's the creamy layer that makes this dessert feel indulgent.
- Fresh strawberries: Sliced and juicy, they're the star of the show. Use ripe, in-season berries for the best flavor.
How to Make Vegan Strawberry Shortcake
Follow these simple steps for perfect Vegan Strawberry Shortcake biscuits every time.
Prep the coconut milk: Make sure you're using a fresh can of room-temperature, full-fat coconut milk. The coconut cream will separate from the water in the can, so scrape both the cream and water into a blender or another bowl and blend or whisk until smooth.
Preheat oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk well to make sure everything's evenly distributed.
Combine wet ingredients: In a separate small bowl, mix the coconut milk, maple syrup, and apple cider vinegar. Whisk until smooth, then pour it over the flour mixture.
Form the dough: Stir the mixture with a spoon until a shaggy dough forms. Use your hands to gently bring the dough together into a smooth ball. The dough will be slightly sticky but manageable.
Shape the dough: Lightly flour a work surface. Pat the dough into a round shape, about 7 inches in diameter, and ¾ to 1 inch thick.
Cut the biscuits: Use a 2 ¾-inch biscuit cutter to cut out biscuits. You should get 4 biscuits initially. Recombine the excess dough, pat it down again, and cut out the remaining 2 biscuits.
Arrange on sheet: Place the biscuits on the prepared baking sheet, ensuring they are just touching each other. This helps them rise taller.
Brush with coconut milk: Brush the tops of each biscuit with extra coconut milk for a golden finish.
Bake: Bake for 13 to 15 minutes or until the biscuits rise and turn a light golden brown. The edges should look set, and the tops should have a slight golden color.
Assemble: Let the biscuits cool for 10 minutes before slicing them in half. Spread whipped cream and sliced strawberries on the bottom half, top with the other half, and add more whipped cream and strawberries on top. Serve immediately.
Substitutions and Variations
Coconut milk: If you don't have coconut milk, you can use any thick, full-fat plant-based milk like oat milk or cashew cream. Just make sure it's creamy enough to give the biscuits structure.
Maple syrup: Swap in agave nectar or date syrup if you prefer. The sweetness level will be similar.
Gluten-free: Use a 1-to-1 gluten-free flour blend for a gluten-free vegan strawberry shortcake. The texture might be slightly different, but it'll still be delicious.
Berries: Try raspberries, blueberries, or a mix of summer berries instead of strawberries for a different twist.
Whipped cream: Use store-bought vegan whipped cream or make your own with chilled coconut cream and a touch of maple syrup.
Equipment For Vegan Strawberry Shortcake
Large mixing bowl: For combining the dry ingredients.
Small mixing bowl: To whisk together the wet ingredients.
Whisk: Helps blend the coconut milk and mix the dry ingredients evenly.
Biscuit cutter (2 ¾-inch): Cuts clean, even biscuits. If you don't have one, use a drinking glass with a similar diameter.
Sheet pan: For baking the biscuits.
Parchment paper: Prevents sticking and makes cleanup easy.
Oven: Preheated to 400°F for perfectly baked biscuits.
Storage and Make-Ahead Tips
Storage: Keep leftover biscuits in an airtight container at room temperature for up to 2 days. Store the whipped cream and strawberries separately in the fridge.
Freezing: You can freeze the baked biscuits for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature before assembling.
Make-ahead: You can prepare the biscuit dough a few hours ahead and keep it in the fridge. Just let it come to room temperature slightly before cutting and baking.
Assembled shortcakes: These are best enjoyed fresh, but you can assemble them up to 30 minutes before serving if needed.
Serving Suggestions
This Vegan Strawberry Shortcake is perfect on its own, but here are a few ways to make it even better.
With extra berries: Add a handful of fresh blueberries or raspberries for extra color and flavor.
Drizzle of maple syrup: A light drizzle over the top adds a little extra sweetness and makes it look bakery-style.
Alongside iced tea: Serve these with cold lemonade or iced herbal tea for a refreshing summer afternoon treat.
For brunch: These biscuits make a great addition to a weekend brunch spread, especially if you're serving Biscoff Cupcakes or S'mores Brownie Cupcakes for variety.
Expert Tips
Room-temperature coconut milk: This Vegan Strawberry Shortcake is key for smooth, lump-free dough. If your coconut milk is cold, warm it slightly or blend it well to combine the cream and water.
Don't overmix: Stir the dough just until it comes together. Overmixing can make the biscuits tough instead of tender.
Biscuits touching: Placing the biscuits so they're just touching helps them rise taller and stay soft on the sides.
Use ripe strawberries: In-season, ripe strawberries make all the difference. They're sweeter and juicier, which is what you want for this dessert.
Chill the dough (optional): If your kitchen is warm and the dough feels too sticky, pop it in the fridge for 10 minutes before cutting the biscuits.
Why You'll Love This Vegan Strawberry Shortcake
This Vegan Strawberry Shortcake dessert for summer is everything you want in a warm-weather treat. The biscuits are soft and just slightly sweet, so they balance perfectly with the juicy strawberries. You don't need any fancy equipment or hard-to-find ingredients, and the whole thing comes together in under half an hour. It's naturally sweetened, so there's no refined sugar, and because it's oil-free, it feels lighter than traditional shortcake. Plus, the coconut milk biscuits have this subtle richness that makes every bite satisfying. If you're into easy vegan dessert recipes, this one's a keeper.
FAQ
What is the secret to a good vegan cake?
Using the right combination of plant-based fats and liquid is key. For this Vegan Strawberry Shortcake, full-fat coconut milk adds richness without oil, and the apple cider vinegar reacts with the baking soda to keep everything light and fluffy. Don't overmix the batter, and make sure your leavening agents are fresh.
What's the secret to a tender shortcake?
Handle the dough gently and don't overwork it. Mix just until the ingredients come together, and use room-temperature coconut milk so it blends smoothly. The less you handle the dough, the more tender your biscuits will be.
What is the French version of strawberry shortcake?
The French version is called fraisier, which is a layered cake made with genoise sponge, pastry cream, and fresh strawberries, often covered in marzipan. It's more elaborate than the simple biscuit-based Vegan Strawberry Shortcake we know in the U.S.
What kind of flour is best for vegan cake?
All-purpose flour works great for most vegan cakes and biscuits, including this one. If you want a lighter texture, you can try cake flour, but regular all-purpose flour gives you a nice, tender crumb without any fuss.
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Pairing
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Vegan Strawberry Shortcake
Ingredients
- 2 cups 256g all-purpose flour For the dough base
- 2 ¾ teaspoons baking powder For leavening
- ¼ teaspoon baking soda For lightness
- ½ teaspoon fine sea salt For flavor balance
- ½ cup + 2 tablespoons 150g full-fat coconut milk (Room temperature provides richness)
- 3 tablespoons 60g pure maple syrup Natural sweetener
- 1 teaspoon 5g apple cider vinegar Helps the dough rise
- 1 ½ cups whipped cream Vegan for topping
- 2 cups fresh strawberries sliced For topping
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the coconut milk, maple syrup, and apple cider vinegar until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a spoon until it forms a shaggy dough. There should be some loose flour around the dough.
- Use your hands to bring the dough together, flipping and rotating it inside the bowl until it forms a smooth ball. It should be slightly sticky but easy to handle. Be careful not to overwork the dough.
- On a lightly floured surface, pat the dough down into a 7-inch round, about ¾ to 1 inch thick. Use your hands to shape it, not a rolling pin.
- Using a 2 ¾-inch biscuit cutter, cut out biscuits from the dough. You should get about 4 biscuits. Gather the remaining dough and press it down again to cut out 2 more biscuits, for a total of 6 biscuits.
- Place the biscuits on the prepared baking sheet, making sure they touch slightly. Brush the tops with extra coconut milk.
- Bake the biscuits for 13-15 minutes, or until they have risen and are golden brown on top. Keep an eye on them to avoid overbaking.
- Let the biscuits cool for 10 minutes. Once cooled, slice each biscuit in half. Assemble the shortcakes by spreading whipped cream and adding sliced strawberries on the bottom half. Top with the other half of the biscuit, then add more whipped cream and strawberries.
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