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Vegan Strawberry Shortcake

Looking for a delicious dessert? Try this simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream, and strawberries make up this delicious dessert! It’s an easy twist to the classic dessert, with layers of vanilla cake, juicy strawberries, and fluffy whipped cream. In fact, it’s the perfect dessert for summer and valentines day. And we believe this to be one of the best ways to use fresh strawberries. Of course, if fresh is not an option, frozen work well, too. And you might try substituting mixed berries, too!

If you’re looking for a light dessert to make for your next party this is the one for you!

To Make Biscuits For Vegan Strawberry Shortcake

In a large bowl, combine the flour, sugar, baking powder, and salt.
Using a pastry cutter, cut cold vegan butter into squares, and cut it into the dry until it’s fine and crumbly.
Then pour into the vegan butter, which is simply non-dairy and apple cider vinegar.
Mix, cut into biscuits, and bake for 15 minutes.

TIP: If you don’t have a biscuit cutter, you can use a round glass to cut them. In fact, we often use a wide-mouth canning jar lid. To keep your dough from sticking, dunk it in a bit of flour between each cut!

EASY PEASY RIGHT? Now let’s make our dessert!

Vegan Strawberry Shortcake

Simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream, and strawberries make up this delicious dessert!

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Prep Time 15

Cook Time 20

Total Time 35

Course Baking, Dessert

Cuisine American

Servings 9 servings

Calories 244 kcal

Ingredients

For the Shortcake:

3 cups Self Raising Flour 375g plus more for sprinkling
½ tsp Salt
1 tsp Baking Powder
½ cup Vegan Butter 112g
¼ cup Caster Sugar Super-fine sugar
¾ cup Soy Milk 180ml plus more for bushing the tops
2 Tbsp Lemon Juice
1 tsp Vanilla Extract

For the Strawberries:

16 ounces Fresh Strawberries 450g sliced, about 3 cups
¼ cup Caster Sugar Super-fine sugar

For the Vegan Whipped Cream:

14 ounce Can Coconut Cream chilled overnight
3 tbsp Powdered Sugar

Instructions

Preheat the oven to 425°F (220°C)
Sift the flour into a mixing bowl, add the salt, and baking powder.
Add the vegan butter and rub it in with your fingers until the entire mix is crumbly. Add in the sugar.
Mix the lemon juice with the soy milk and allow it to curdle into buttermilk. Add it in with the dry ingredients and mix in with a spoon. Add in the vanilla.
Put flour on the surface of the dough. Add more flour as needed and form the dough into a big ball.
Flatten out the ball, cut out 4 cakes and place them on a parchment-lined baking tray.
Brush the top of the shortcakes with soy milk and then place into the oven and bake for 20 minutes until golden brown on top.
While the shortcakes are cooking, slice the strawberries and place them in a large bowl, mix in the sugar, and then place in the refrigerator.
Prepare your whipped cream, careful not to shake it. In an electric whisk, add powdered sugar, and whip it.
When the shortcakes are baked, slice them in half and then layer with sweetened strawberries and whipped cream.