Go Back

Vegan Strawberry Shortcake

Emily Carter
A buttery, golden shortcake layered with sweet strawberries and fluffy whipped cream—completely plant-based and dangerously addictive.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 6 servings
Calories 290 kcal

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).
This vegan strawberry shortcake is fluffy, sweet, and completely dairy-free, proving that plant-based baking isn't just for health nuts. Now go make this and try not to eat them all at once.