Vegan Strawberry Shortcake
Strawberry shortcake, but make it vegan, fluffy, and actually worth eating. No sad, dry biscuits here—just soft, golden layers, juicy strawberries, and cloud-like coconut whipped cream. This isn’t diet food, but it’s guilt-free enough to justify a second serving. Sweet, buttery, and topped with fresh macerated strawberries, it’s the summer dessert you’ll crave year-round. Dairy-free, eggless, and shockingly easy to throw together, this shortcake will make you forget traditional versions ever existed. Warning: may cause sudden cravings, unnecessary hoarding of strawberries, and an inability to share.
Vegan Strawberry Shortcake
A buttery, golden shortcake layered with sweet strawberries and fluffy whipped cream—completely plant-based and dangerously addictive.
Ingredients
For the Shortcake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut sugar
- ½ cup cold vegan butter cubed
- ¾ cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the Strawberries
- 2 cups fresh strawberries sliced
- 2 tablespoons maple syrup
- ½ teaspoon lemon juice
For the Whipped Cream
- 1 can full-fat coconut milk chilled overnight
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prep the Strawberries
- Toss sliced strawberries with maple syrup and lemon juice in a bowl.
- Let them sit for 15 minutes to release their juices.
Step 2: Make the Shortcake Dough
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, salt, and sugar.
- Cut in the cold vegan butter with a pastry cutter until the mixture resembles coarse crumbs.
- Mix non-dairy milk, vinegar, and vanilla, then pour into the flour mixture.
- Stir gently until a dough forms—don’t overmix!
Step 3: Bake the Shortcakes
- Scoop out 6 equal portions of dough and place them on the baking sheet.
- Bake for 18 minutes, until golden brown.
- Let them cool for 10 minutes before assembling.
Step 4: Make the Whipped Cream
- Scoop out the solid part of the chilled coconut milk into a bowl.
- Add powdered sugar and vanilla extract, then whip until fluffy.
Step 5: Assemble & Devour
- Slice shortcakes in half and layer with strawberries and whipped cream.
- Top with more strawberries, because why not?
- Try to eat just one (spoiler: you won’t).
Notes
Nutritional Information (Per Serving)
- Calories: ~290
- Total Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
Bonus Tips for the Best Shortcake
- Want it even richer? Brush the tops with a little melted vegan butter before baking.
- No coconut sugar? Swap it for regular sugar or maple syrup.
- Feeling fancy? Add a pinch of cinnamon to the dough for extra depth.
- Short on time? Use store-bought vegan biscuits (but seriously, homemade is better).
