Vegan Strawberry Shortcakes

Enjoy a delicious Vegan Strawberry Shortcakes recipe, perfect for summer gatherings. Easy to make, tasty, and plant-based!

These Vegan Strawberry Shortcakes look beautiful, taste delicious, and at the same time, are super easy to make!

All you need is about an hour, and you can already feast on these cute cakes.

The recipe is plant-based and uses coconut whipped cream and macerated strawberries as a filling for the biscuits.

Vegan Strawberry Shortcakes Ingredients

To make this recipe you will need:

• fresh strawberries
• sugar
• almond milk, other plant milk should also work, like soy milk or rice milk
• apple cider vinegar, we use this to curdle the almond milk and make it like buttermilk – it is very effective and gives a slightly sour taste to the milk
• flour
• baking powder, you will need quite a lot for the amount of flour, as we need it to rise the biscuits
• vegan butter
• coconut milk, place 2 cans of thick coconut milk in the fridge overnight before starting this recipe. Actually, it’s a smart idea to always have a can in the fridge, just in case 🙂
• powdered sugar to sweeten the coconut cream
• vanilla paste, vanilla extract or vanilla pod will both also work

How to make Vegan Strawberry Shortcakes

Start by prepping the strawberries. Give them a wash, slice off the green tops, and then slice or dice the berries. Toss them with sugar and set aside in the fridge for at least 10 minutes, or until ready to use. The sugar will melt into the berries and they will macerate and get delicious and sweet, releasing the juices that you can use to drizzle on your biscuits.

Next, heat the oven to 200°C / 390°F and line a large baking tray with parchment paper.

Now make the biscuits: Combine almond milk with apple cider vinegar, stir, and let sit for 10 minutes for the almond milk to curdle.

In a bowl combine flour, sugar, baking powder, and salt. Mix, then add diced cold vegan butter. With a fork, your fingers, or a food processor mash the ingredients together until the mixture resembles breadcrumbs. I like to simply do it by hand as I can control the texture best, but I get great results using a food processor as well.

Pour in the curdled almond milk and stir into the flour until just combined. The dough will be quite wet and sticky.

Lightly flour your working space, then drop the dough on it.

Gently work the dough into a ball, adding a sprinkle of flour if needed, but don’t overdo it. We need the dough to be soft and sticky.

Flatten the dough into a thick rectangle, about 1 – 1,5 cm in height. The dough should be quite thick. Cut circles out of the dough using a cookie cutter or a glass.

You should get about 10-12 circles. You can repurpose the leftover dough cuttings by kneading them briefly and shaping them into more circles.

Place the dough circles on the prepared baking tray and place into the preheated oven to bake.

Bake for about 15-17 minutes at 200°C / 190°F until the dough rises and turns golden in color on top. Then, remove from the oven and let cool for at least 10 minutes.

While the biscuits cool, make the coconut whipped cream.:

Scoop the thick coconut cream (save the water for a smoothie or for soups), and place it in a large bowl. Whip until creamy and fluffy, then add the powdered sugar and vanilla and whip again.

Assemble the shortcakes. Start by slicing the biscuits in half.

Add coconut whipped cream into a piping bag and pipe it on the biscuits – or simply load it on top with a spoon.

Top the cream with the macerated strawberries, then place the other half of the biscuit on top and decorate with whipped cream and fresh strawberries.

Serving Suggestions

Serve immediately, or refrigerate for up to an hour.

You can bake the biscuits ahead and freeze them for later use – then just remove a biscuit or two as needed, thaw on the counter and enjoy! These biscuits are also great with some butter and marmalade spread on top.

Storage tips

These vegan strawberry shortcakes will keep for about a day when assembled, but they are best served fresh. Keep them refrigerated in an air-tight container.

Otherwise, the biscuits should keep for up to 3 days, and you can simply slice them just before serving.

I like to freeze extra biscuits, they will keep frozen for up to 3 months. Then, just remove as many as you need, let them thaw, and proceed to decorate them. You can reheat them slightly to warm up in a microwave or in an air fryer on low.

Troubleshooting:

• Make sure the ingredients are cold – butter, and coconut cream should be refrigerated overnight
• Dust the countertop and your hands, and the cookie cutter, with flour when shaping the dough to prevent sticking to the hands and surface, clean the cookie cutter as you go to prevent sticking
• Flatten the dough rather thick 1-2 cm high so it has volume to rise while baking

More similar recipes:

• Vegan Coconut Strawberry Cake
• Vegan Breakfast Strawberry Muffins
• Vegan Coconut Panna Cotta with Strawberry Sauce
• Strawberry Yogurt Cake {Dairy-Free}

This recipe is sponsored by Hofer Slovenija.