These fluffy, golden Vegan Strawberry Shortcakes are piled high with juicy strawberries and clouds of whipped cream, and they taste like summer in every bite. I first made these on a warm June afternoon when my sister Karla announced she was bringing her new vegan boyfriend to dinner, and I wanted something that felt special without being fussy. The shortcakes bake up tender and buttery (yes, even without dairy!), and the best part is you don't need a mixer or any fancy equipment.
If you're craving more simple, crowd-pleasing treats, you'll love these Brown Butter Marshmallow Crispy Cookies or these Small Batch Brownies that come together just as easily. And for another fruity dessert that always impresses, try my Peanut Butter Banana Cake.
Why You'll Love These Vegan Strawberry Shortcakes
There's a reason this Vegan Strawberry Shortcakes has become my go-to plant-based dessert. The shortcakes are flaky and soft, with that classic biscuit texture that soaks up all the sweet strawberry juices. You only need nine simple ingredients, and the whole thing comes together in about 36 minutes from start to finish. No one will ever guess these are vegan. The secret is using very cold vegan butter and not overworking the dough, which keeps everything light and tender. Plus, you can make the components ahead and assemble right before serving, which makes this perfect for summer gatherings or weeknight desserts when you want something that feels a little fancy.
Jump to:
- Why You'll Love These Vegan Strawberry Shortcakes
- Vegan Strawberry Shortcakes Ingredients
- How to Make Vegan Strawberry Shortcakes
- Substitutions and Variations
- How to Store Vegan Strawberry Shortcakes
- Serving Suggestions
- Equipment For Vegan Strawberry Shortcakes
- Expert Tips
- FAQ
- Related
- Pairing
- Vegan Strawberry Shortcakes
Vegan Strawberry Shortcakes Ingredients
Here's a simple intro. Everything is easy to find at your regular grocery store.
See Recipe Card Below This Post For Ingredient Quantities
Strawberry Topping
- Chopped fresh strawberries: Fresh, ripe strawberries are the star here. Tossing them with sugar helps draw out their juices and creates a sweet syrup that soaks into the shortcakes.
- Granulated sugar (or coconut sugar): Sweetens the strawberries and helps them release their natural juices. Coconut sugar adds a deeper, caramel-like flavor if you want to try something different.
Vegan Shortcakes
- Milk (or vegan milk of choice): Creates the vegan buttermilk when mixed with vinegar. Soy milk works best because of its protein content, but any unsweetened plant milk will do.
- White vinegar or lemon juice: Curdles the milk to make vegan buttermilk, which adds tang and helps the shortcakes rise beautifully.
- Flour (or white whole wheat flour): Forms the base structure of the shortcakes. All-purpose gives you the fluffiest texture, but white whole wheat adds a nutty flavor if you prefer.
- Baking powder: The leavening agent that makes these shortcakes rise tall and fluffy. Make sure yours is fresh for the best results.
- Salt: Balances the sweetness and enhances all the other flavors.
- Butter, cubed: This is what creates those flaky layers. Keeping it very cold is the secret to tender, biscuit-like shortcakes.
- Sugar (or coconut sugar): Adds a touch of sweetness to the dough without making it too cake-like.
- Coarse sugar, for sprinkling: Gives the tops a pretty sparkle and a slight crunch. You can skip this if you don't have it, but it's a nice touch.
Vegan Whipped Cream
- Store-bought vegan whipped cream (or use ingredients below to make it from scratch): The quickest option if you're short on time. Store-bought works perfectly well.
- Coconut milk or coconut cream (chilled in the fridge overnight): The thick cream that separates from the liquid is what you'll whip. Make sure to use full-fat for the best texture.
- Vanilla extract: Adds warmth and depth to the whipped cream.
- Powdered sugar: Sweetens the cream and helps stabilize it so it holds its shape.
How to Make Vegan Strawberry Shortcakes
Follow these steps for perfect shortcakes every time. The key is keeping everything cold and not overworking the dough.
Chill the vegan butter: Chop the vegan butter into small cubes or chunks, then freeze for 10 to 15 minutes. This step is important because cold butter creates steam pockets as it bakes, which gives you those flaky layers.
Prepare the vegan buttermilk: Add vinegar to a liquid measuring cup, then fill with vegan milk to the ¾ cup mark. Set aside until it looks curdled, about 5 minutes. You'll see it thicken slightly and that's exactly what you want.
Strawberries: Add chopped strawberries to a bowl and toss with 3 tablespoons of granulated sugar. Chill in the fridge until ready to use. The longer they sit, the more syrup they'll create.
Make the vegan shortcakes: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, salt, baking powder, and ⅓ cup granulated sugar until everything is evenly distributed.
Cut in the vegan butter: Add the cold butter and use a pastry cutter or fork to cut the butter into the dry mixture until it resembles sand-like texture with some pea-sized pieces remaining. This usually takes about 2 minutes of work.
Mix the dough: Pour in the buttermilk and stir with a wooden spoon until just combined. The dough will be fluffy and slightly shaggy, but don't over-mix or your shortcakes will turn out tough.
Shape the dough: Transfer the dough to a floured surface. Coat your hands in flour and shape the dough into a 1-inch thick rectangle. Fold the dough like a letter (3 times) and then gently flatten it again into a ¾ inch thick rectangle. This folding creates layers.
Cut the shortcakes: Use a biscuit cutter to cut circles from the dough. Do not twist the cutter; lift straight up to keep the edges clean and help them rise evenly. Arrange the shortcakes on the prepared baking sheet, ensuring they touch each other, which helps them rise taller. Lightly brush with vegan milk and sprinkle with coarse sugar.
Bake: Bake the shortcakes for 13 to 17 minutes until golden brown on top and bottom. While baking, prepare the whipped cream. They should smell buttery and feel firm when you gently press the top.
Prepare the vegan whipped cream: Refrigerate the coconut milk overnight so the cream separates from the liquid. Scoop out the thick coconut cream into a bowl and whip for about 1 minute with an electric mixer. Add vanilla and powdered sugar, and whip until stiff peaks form, about 5 minutes total. Don't overmix or it can become grainy.
Assemble the shortcakes: Once the shortcakes have cooled for about 10 minutes, slice them in half horizontally. Layer the bottom half with strawberries and a generous dollop of whipped cream, then top with the other half. Add more whipped cream and strawberries to finish. Serve right away while the shortcakes are still slightly warm.
Substitutions and Variations
Different berries: Swap the strawberries for raspberries, blueberries, or a mix of whatever looks good at the market. Peaches or nectarines also work beautifully in the summer.
Gluten-free option: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly different but still delicious.
Sugar alternatives: Coconut sugar gives a deeper molasses flavor, or you can use maple syrup in the strawberries instead of granulated sugar.
Make it chocolate: Add 3 tablespoons of cocoa powder to the dry ingredients and reduce the flour by 3 tablespoons for chocolate Vegan Strawberry Shortcakes.
Lemon twist: Add the zest of one lemon to the dough for a bright, citrusy flavor that pairs perfectly with the Vegan Strawberry Shortcakes.
How to Store Vegan Strawberry Shortcakes
Store the Vegan Strawberry Shortcakes, strawberries, and whipped cream separately for the best results. The baked shortcakes keep in an airtight container at room temperature for up to 2 days, or you can freeze them for up to 3 months. The macerated strawberries will keep in the fridge for about 3 days. The whipped cream is best used within 24 hours, but you can store it covered in the fridge and re-whip it briefly before serving if it separates.
Serving Suggestions
These Vegan Strawberry Shortcakes are perfect on their own, but here are a few ways to make them even more special. Drizzle with a little chocolate sauce or caramel for an extra sweet touch. Serve them alongside a scoop of vegan vanilla ice cream for a truly indulgent dessert. They're also wonderful with a hot cup of coffee or tea for an afternoon treat. For a fancy brunch, pair them with fresh berries and a mimosa.
Equipment For Vegan Strawberry Shortcakes
- 2 Mixing Bowls: One for the dry ingredients and one for whipping the cream.
- Baking Sheet: A standard half-sheet pan works perfectly.
- Biscuit Cutter: A 2½ to 3-inch round cutter gives you the classic shortcake shape. You can also use a drinking glass if you don't have a cutter.
- Pastry Cutter (optional): Makes cutting in the butter easier, but two forks or your fingers work just fine.
Expert Tips
Keep everything cold. Cold butter and cold buttermilk are what make these Vegan Strawberry Shortcakes tender and flaky instead of dense. If your kitchen is warm, pop the flour in the fridge for 10 minutes too.
Don't twist the cutter. When you cut the Vegan Strawberry Shortcakes, press straight down and lift straight up. Twisting seals the edges and prevents them from rising as high.
Let them touch. Placing the Vegan Strawberry Shortcakes so they're just touching on the baking sheet helps them rise up instead of spreading out.
Use fresh baking powder. Old baking powder won't give you the lift you need. If yours has been sitting in the pantry for over six months, grab a new container.
Chill the coconut cream. For the best whipped cream, make sure those cans have been in the fridge for at least 12 hours. The cold helps the cream whip up thick and fluffy.
Serve soon after assembling. These are best enjoyed within an hour or two of putting them together. The Vegan Strawberry Shortcakes can get a little soggy if they sit too long with the juicy strawberries.
FAQ
What is the secret to a good vegan cake?
The secret is using cold vegan butter and not overmixing the dough. This keeps everything tender and light. Also, make sure your leavening agents like baking powder are fresh so you get a good rise. My mom always says the less you handle the dough, the fluffier it'll be.
Are Mcvities fruit Vegan Strawberry Shortcakes?
No, the original Mcvities Fruit Shortcake biscuits contain butter and milk powder, so they're not vegan. But these homemade Vegan Strawberry Shortcakes are completely plant-based and taste even better than store-bought.
What is a good substitute for strawberries in strawberry shortcake?
You can use raspberries, blackberries, blueberries, or sliced peaches. Mixed berries work beautifully too. In the fall, try diced apples tossed with cinnamon and a little brown sugar for an apple shortcake version.
Can shortbread be made vegan?
Yes, shortbread can definitely be made vegan by swapping regular butter for vegan butter. The key is using a good quality vegan butter that has a high fat content for that rich, crumbly texture. These Vegan Strawberry Shortcakes are actually closer to biscuits than shortbread, but both work great with plant-based ingredients.
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Pairing
These are my favorite dishes to serve with Vegan Strawberry Shortcakes
Vegan Strawberry Shortcakes
Ingredients
Method
- Cube the vegan butter and freeze it for 10-15 minutes.
- To make the vegan buttermilk, add vinegar to a liquid measuring cup and fill with soy milk to the ¾ cup mark. Stir and let it sit until curdled.
- Slice the strawberries and toss with sugar until evenly coated. Chill in the fridge until ready to assemble.
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, and granulated sugar.
- Add the cold butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles sand.
- Pour the vegan buttermilk into the mixture and stir until combined. Do not over-mix; the dough should be fluffy.
- Transfer dough to a floured surface and gently press it into a 1-inch thick rectangle. Fold each side towards the center, forming a square. Repeat this folding process two more times.
- After the final fold, shape the dough into a ¾-inch thick rectangle. Use a biscuit cutter to cut out shortcakes, being careful not to twist the cutter.
- Place the shortcakes on the prepared baking sheet, ensuring they touch each other. Brush the tops with vegan milk and sprinkle with coarse sugar. Bake for 13-17 minutes, until golden brown.
- If making whipped cream from scratch, refrigerate the coconut milk cans overnight. After opening, scoop out the thick coconut cream into a bowl, leaving behind the liquid. Whip the cream for about 1 minute, then add vanilla extract and powdered sugar. Whip until stiff peaks form, around 5 minutes.
- Once the shortcakes are cooled for 10 minutes, slice each in half. Assemble the shortcakes by layering whipped cream and strawberries between the halves.
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