Vegan Strawberry Shortcake

This delightful vegan strawberry shortcake is light, fluffy, and naturally sweetened, perfect for a summer treat.

5 from 1 vote

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Course: Dessert

Cuisine: American, Vegan

Keyword: easy vegan strawberry shortcake, healthy strawberry shortcake, oil free vegan strawberry shortcake, Strawberry Shortcake, vegan strawberry shortcake

Prep Time: 15

Cook Time: 13

cooling: 10

Total Time: 38

Servings:

Calories: 250kcal

Cost: $9

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.

Notes

Perfect for a sweet treat during the summer. This oil-free recipe uses coconut milk to provide rich, fluffy biscuits, paired with fresh strawberries and a sweet whipped cream.

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