Fluffy, buttery biscuits topped with sweet strawberries and whipped cream.
This Vegan Strawberry Shortcake is homemade with buttery, flaky biscuits, sweet syrupy strawberries, and coconut whipped cream.
My favorite summer dessert is hands down a strawberry shortcake. I mean…how can you go wrong with a buttery flaky biscuit topped with sweet fresh strawberries and creamy whipped cream? You can’t!
I love that this recipe is super easy to make and is 100% dairy and egg free!
Why you’ll love this Vegan Strawberry Shortcake:
Simple and easy to make. This recipe comes together easily and contains simple baking ingredients.
Flaky and buttery biscuits. I have perfected this biscuit recipe and it is too good! They have buttery flaky layers and are perfectly tender.
Perfect summer dessert recipe. Strawberries are now in season and this strawberry shortcake is the perfect way to utilize them!
Ingredient Breakdown:
- Strawberries – fresh always over frozen for strawberry shortcake.
- Granulated sugar – I prefer my strawberry shortcake with macerated strawberries, which makes them deliciously sweet and syrupy.
- Lemon zest – brightens the flavor of the strawberries.
- All-purpose flour – I have not tested a gluten-free version of my biscuits.
- Vegan butter – my favorite brands are Earth Balance and Country Crock Plant Butter (unsalted)
- Non-dairy milk – any neutral flavored non-dairy milk works, such as almond, oat, or cashew milk.
- Coconut cream – acts as a heavy cream substitute and makes the biscuits fluffier.
- Vanilla extract – for added flavor.
- Lemon juice – for flavor and texture.
How to make Vegan Strawberry Shortcake:
- In a large bowl, combine strawberries, sugar, lemon zest, and vanilla. Stir well. Cover and refrigerate for at least 1 hour, ideally 2-3 hours.
- Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold grated butter. Use hands to mix butter into dry mixture until fully incorporated.
- In a liquid measuring cup, whisk together milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use a wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork the dough. The dough will be shaggy with some wet spots.
- Transfer dough to a light-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Fold one side into the center, then the other wise. Turn dough horizontally then flatten into a ¾” thick rectangle again. Repeat this 2 more times.
- Cut dough into 3-inch circles with a round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8.
- Arrange circles on parchment-lined baking sheet. Brush tops with milk and sprinkle over raw sugar. Bake biscuits for 17 minutes until tops are golden brown. Cool for 10 minutes before assembling.
- While biscuits are cooling, prepare coconut whipped cream. Scoop out all of the hardened coconut cream into a large mixing bowl. Set aside any coconut water to use at a later time. Add powdered sugar and vanilla. Use a handheld mixer on medium-high speed to mix up coconut cream until light and fluffy.
- Assemble strawberry shortcakes by separating the biscuit in half, topping with macerated strawberries and coconut whipped cream.
Recipe Modifications:
Substitute vegan butter with regular unsalted butter.
Substitute non-dairy milk with regular dairy milk.
Substitute coconut cream with heavy cream.
Substitute homemade coconut whipped cream with store bought non-dairy whipped cream or regular whipped cream.
Storage Instructions:
Store leftover cooled biscuits in an airtight container at room temperature for up to 3 days.
Store leftover macerated strawberries and coconut whipped cream in an airtight container in the fridge for up to 3 days.
I recommend reheating the biscuits in the oven until warm before serving.
More Delicious Summer Dessert Recipes…
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Vegan Strawberry Shortcake
Ingredients
Strawberries
- 1 lb fresh strawberries, sliced
- ⅓ cup (65g) granulated sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
Biscuits
- 3 cups (430g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1 tsp kosher salt
- 1 cup cold vegan butter, grated
- 1 cup unsweetened, non-dairy milk
- ¼ cup (54g) coconut cream
- 2 tsp lemon juice
- Raw/turbinado sugar, for topping
Coconut Whipped Cream
- 1-13.5 oz can coconut cream, chilled upside down overnight
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine strawberries, sugar, lemon zest, and vanilla. Stir well. Cover and refrigerate for at least 1 hour, ideally 2-3 hours.
- Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold grated butter. Use hands to mix butter into dry mixture until fully incorporated.
- In a liquid measuring cup, whisk together milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use a wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork the dough. The dough will be shaggy with some wet spots.
- Transfer dough to a light-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Fold one side into the center, then the other wise. Turn dough horizontally then flatten into a ¾” thick rectangle again. Repeat this 2 more times.
- Cut dough into 3-inch circles with a round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8-10.
- Arrange circles on parchment-lined baking sheet. Brush tops with milk and sprinkle over raw sugar. Bake biscuits for 17 minutes until tops are golden brown. Cool for 10 minutes before assembling.
- While biscuits are cooling, prepare coconut whipped cream. Scoop out all of the hardened coconut cream into a large mixing bowl. Set aside any coconut water to use at a later time. Add powdered sugar and vanilla. Use a handheld mixer on medium-high speed to mix up coconut cream until light and fluffy.
- Assemble strawberry shortcakes by separating the biscuit in half, topping with macerated strawberries and coconut whipped cream.
