The best vegan strawberry shortcake is simple and perfectly sweet with layers of shortcake, vegan whipped cream and fresh strawberries.
Did you know that shortcake is basically a scone? I didn’t know this.
Not until I decided to go ahead and make some vegan strawberry shortcake that is. Then I found out pretty quick.
It’s basically scones that you layer with sweetened strawberries and whipped cream. Which is always going to be a great idea!
Making this recipe is as easy as baking up some scones, er, I mean shortcakes, which is really very easy to do. So let’s get baking!
How To Make Vegan Strawberry Shortcake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift the flour into a mixing bowl and add the salt and baking powder and mix together.
- Add vegan butter and rub it in with your fingers until the entire mix is crumbly. Add the caster sugar.
- Mix lemon juice with soy milk and allow to curdle into buttermilk. Add it to the dry ingredients along with the vanilla extract and mix in with a spoon.
- Flour a surface and turn the dough out onto the surface. Add more flour as needed to stop it sticking to your hands and form the dough into a big ball. Flatten out the ball just enough to be able to cut out 4 cakes.
- Dip a smooth cutter in flour and then cut out the cakes and place them on a parchment lined baking tray. Roll the remaining dough into a big ball, flatten out again and cut out 2 cakes. Repeat for another 2 cakes and then whatever is left over will form the remaining shortcake.
- Brush the top of the shortcakes with soy milk.
- Place them into the oven and bake for 15-20 minutes until golden brown on top.
- While the shortcakes are baking slice your strawberries and place them into a big bowl, stir in the sugar and then place into the fridge.
- Prepare your whipped cream by removing the can of coconut cream from the fridge – being careful not to shake it. You’ll see the cream section will have risen to the top, scoop out only the cream part leaving the watery part behind in the can. Whip this up in your stand mixer until whipped. Add powdered sugar and whip again.
- When the shortcakes are baked, slice them in half and then layer with sweetened strawberries and whipped cream.
Baker’s Tips
Keep a watch on them as they bake. Ovens vary and I have had some differences in baking times when using different ovens for these. Usual baking time is 20 minutes, but I have had them ready in as little as 15 minutes depending on the oven. When they are nicely browned on top, then they are done.
You definitely want the cream to be sweetened for this. The overall recipe is not super sweet, while you do add sugar to the strawberries, and there is a little added to the shortcake as well, it’s still not super sweet. If you didn’t sweeten the cream, the result could be a little too savory for a dessert, and this is a dessert! So go on and sweeten the vegan whipped cream.
Ingredient Notes & Substitutions
Self raising flour – this recipe uses self raising flour (or self rising flour). You can replace it with all purpose flour with a few small adjustments. Just increase the baking powder to 2 tablespoons and the salt to 1 teaspoon.
Caster sugar – is also known as superfine sugar. You can also use regular granulated sugar.
Soy milk – we used soy milk, but almond milk also works great.
Vegan whipped cream. We topped this recipe with vegan whipped coconut cream, but if you have a coconut allergy, then any non-dairy whipped cream will be great to use. Just note that it will taste best if you sweeten the cream with a little powdered sugar as well.
Gluten free. If you want to try these as gluten free then a gluten free self raising flour is going to be the best bet. I have not tested this as gluten free though, so can’t be sure of the result.
Storing Instructions
Keep leftover shortcakes at room temperature and consume within 2 days though the fresher the better.
More Delicious Vegan Strawberry Desserts
- Vegan Strawberry Cake
- Vegan Strawberry Cupcakes
- Vegan Strawberry Ice Cream
- The Best Strawberry Smoothie
- Vegan Chocolate Covered Strawberries
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Strawberry Shortcake
Ingredients
For the Shortcake:
- 3 cups Self Raising Flour (375g) plus more for sprinkling
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ cup Vegan Butter (112g)
- ¼ cup Caster Sugar Superfine Sugar
- ¾ cup Soy Milk (180ml) plus more for bushing the tops
- 2 Tablespoons Lemon Juice Freshly Squeezed
- 1 teaspoon Vanilla Extract
For the Strawberries:
- 16 ounces Fresh Strawberries (450g) sliced, about 3 cups
- ¼ cup Caster Sugar Superfine Sugar
For the Vegan Whipped Cream:
- 14 ounce Can Coconut Cream chilled overnight
- 3 Tablespoons Powdered Sugar
Instructions
- Preheat the oven to 430°F (220°C)
- Sift the flour into a mixing bowl and add the salt and baking powder and mix together.
- Add vegan butter and rub it in with your fingers until the entire mix is crumbly. Add the caster sugar.
- Mix the lemon juice with the soy milk and allow to curdle into buttermilk. Add it to the dry ingredients along with the vanilla extract and mix in with a spoon.
- Flour a surface and turn the dough out onto the surface. Add more flour as needed to stop it sticking to your hands and form the dough into a big ball. Flatten out the ball just enough to be able to cut out 4 cakes. Dip a smooth cutter in flour and then cut out the cakes and place them on a parchment lined baking tray. Roll the remaining dough into a big ball, flatten out again and cut out 2 cakes. Repeat for another 2 cakes and then whatever is left over will form the remaining shortcake.
- Brush the top of the shortcakes with soy milk and then place into the oven and bake for 15-20 minutes until golden brown on top.
- While the shortcakes are baking slice your strawberries and place them into a big bowl, stir in the sugar and then place into the fridge.
- Prepare your whipped cream by removing the can of coconut cream from the fridge – being careful not to shake it. You'll see the cream section will have risen to the top, scoop out only the cream part leaving the watery part behind in the can. Whip this up in your stand mixer until whipped. Add powdered sugar and whip again.
- When the shortcakes are baked, slice them in half and then layer with sweetened strawberries and whipped cream.
Notes
- Self raising flour – this recipe uses self raising flour (or self rising flour). You can replace it with all purpose flour with a few small adjustments. Just increase the baking powder to 2 tablespoons and the salt to 1 teaspoon.
- Caster sugar – is also called superfine sugar. You can also use regular granulated sugar.
- Soy milk – can be replaced with almond milk.
- Storing – keep leftover shortcakes at room temperature and consume within 2 days though the fresher the better.
I made this delightful summer dessert for my boyfriend and his friend who are both vegan and it was a huge hit!! Even us non-vegans at dinner loved it. I used unsweetened, original almond milk to great success and also topped the biscuits with turbinado cane sugar (aka sugar in the raw) before popping in the oven. Really gave it a nice crunch to contrast all the softness. I also used “Silk Dairy Free Heavy Whipping Cream Alternative” for the whipped cream, and wow, I highly recommend!! It mimics heavy whipping cream beautifully in both consistency and taste. I almost liked it better…?
Anyway, I will say that I ended up having to add extra sugar to both the strawberries and cream because the biscuits turned out suuuper salty as another reviewer has also mentioned. Now, don’t get me wrong, I’m a salt lover and usually season liberally, but it was even a bit too much for me in this case. The problem, I think, is that there is salt in the self raising flour as well as in the vegan butter — all of this on top of the added 1/2 tsp. of salt. So, take heed, cut back on the salt where you can either by making your own salt-free self raising flour or, if you can find it, use unsalted vegan butter (I’ve seen Earth Balance unsalted sticks before).
Made this twice. Once with self rising flour and once with gluten free flour. No rise what so ever with gluten free. Both were tasty. The self rising flour set were delicious. The coconut cream I bough in the Bar tending section of the supermarket needed no sweetener. Outrageously great!
Thanks so much for sharing Jeff! That’s interesting to note about the gluten free flour. 🙂
Can this recipe be made with a 1:1 gluten free flour blend?
I think so!
I am thinking about making this recipe into a trifle. Can I bake the biscuit mix in an 8 inch round pan??
I haven’t tried that, but I think it could work.
This recipe was great but I feel like biscuits turned out a little salty… i used earth balance sticks I’m not sure if those are also salted or something but I’m going to omit the extra salt next time and see!
These shortcakes are divine! I’m a vegan baker because my daughter has a long list of allergies and your blog is our go-to spot for amazing recipes! I used vanilla oat milk and opted against making my own cream because Reddiwip came out with a non-dairy coconut that she loves, but man those shortcakes, they were beyond delicious!
~Catherine
*Also, mine cooked in 10-12 mins at 430. I’ve found that my baked goods are typically done sooner than most recipes say, so I’m happy you said to keep an eye on them!
So happy to hear that Catherine! Thanks for sharing!