Classic Vegan Strawberry Shortcake Recipe

This recipe uses simple, everyday ingredients you can find at most grocery stores. It requires no eggs or dairy, and the components are economical and easy to swap to suit dietary preferences.

Recipe Highlights

• Vegan (egg-free and dairy-free)
• Nut-free option
• Ideal for spring and summer celebrations
• Budget-friendly
• Attractive presentation that impresses guests
• Quick and straightforward to make
• Great summertime dessert
• Uses 9 simple ingredients
• No mixer required

Ingredients

Full measurements and the complete step-by-step instructions are provided below.

• Strawberries and topping
  • 1 lb sliced fresh strawberries
  • 1 tbsp granulated sugar (for macerating the berries)
  • Store-bought or homemade vegan whipped cream
• Vegan buttermilk
  • 1 cup almond milk (240 ml) or other plant milk
  • 1 tbsp lemon juice (or substitute apple cider vinegar)
• Biscuits
  • 2 3/4 cups all-purpose flour + an additional 1/4 cup for rolling (330 g + 30 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegan butter, cold and cut into cubes (113 g)

Variations

• Use a favorite vanilla layer cake instead of biscuits and layer with whipped cream and macerated strawberries.
• Serve whipped cream and strawberries over slices of vegan lemon loaf for a simple alternative.
• Substitute fresh raspberries, blueberries, blackberries, or a mix of berries for the strawberries.
• Dairy-free vanilla ice cream can replace whipped cream, though whipped cream is the traditional choice for strawberry shortcake.

Step-by-Step Instructions

Prepare the strawberries: Slice the strawberries and toss them with 1 tablespoon of granulated sugar in a bowl. Cover and let them sit for 15–20 minutes to release their juices and sweeten naturally.

Make the vegan buttermilk: In a glass or small bowl combine 1 cup almond milk and 1 tablespoon lemon juice (or apple cider vinegar) and let sit for 5–10 minutes until slightly curdled.

Mix the dry ingredients: Preheat the oven to 425°F (220°C) and lightly grease a 12-inch cast-iron skillet or a baking sheet with vegan butter or non-stick spray. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, baking soda, and salt.

Cut in the butter: Add the cold cubed vegan butter and use a pastry cutter, two forks, or your fingertips to work it into the flour mixture until the butter pieces are pea-sized and the mixture is crumbly.

Add the buttermilk: Pour the vegan buttermilk into the flour mixture and stir gently until just combined; the dough will be thick and slightly sticky. Avoid over-mixing.

Shape the dough: Turn the dough out onto a lightly floured surface and use your hands to bring it together. Roll it into a 9×13-inch rectangle, fold it into thirds, then rotate and roll again to the same size. Repeat the folding and rolling one more time so the dough is about 1/2 inch thick.

Cut the biscuits: Use a biscuit cutter, a glass, or a small jar to cut rounds from the dough. Gather and re-roll scraps as needed until you’ve cut as many biscuits as possible.

Bake: Place the biscuits close together in the greased skillet or on the baking sheet — arranging them touching helps them rise taller and stay tender. Bake at 425°F (220°C) for 13–15 minutes until the tops are golden brown. Remove from the oven and let cool for about 10 minutes.

Assemble the shortcakes: Slice each biscuit in half horizontally. Spoon a generous portion of macerated strawberries onto the bottom half, add a dollop of vegan whipped cream, then crown with the top half. Add more whipped cream and berries on top if desired. Serve immediately for the best texture.

FAQs

Expert Tips

1. For a lower-sugar option, omit the sugar when macerating the strawberries.
2. Avoid over-mixing the dough to keep the biscuits light and fluffy.
3. Weigh ingredients with a digital kitchen scale for consistent results, especially flour.
4. Keep the milk and butter cold until just before use to help create flaky biscuits.

Storing Leftovers

• Store macerated strawberries in the refrigerator for 2–3 days in an airtight container.
• Biscuits keep at room temperature in a sealed container for a few days, in the refrigerator for about a week, or frozen for up to 3 months.
• To reheat frozen biscuits, thaw at room temperature or in the fridge and warm briefly in a toaster oven or conventional oven.

More Vegan Desserts

• No-Bake Blueberry Cheesecake
• Healthy Baked Pears
• Baked Apple Slices
• Vegan Stuffed Apples
• Apple Crumble Bars
• Baked Vegan Donuts

Recipe Summary

Recipe: Vegan Strawberry Shortcake

By: Deryn Macey

Prep: 20 mins   Cook: 15 mins   Total: 35 mins   Servings: 15 shortcakes

Nutrition (per serving)

Serving: 1 shortcake — Calories: 150 kcal; Carbohydrates: 25 g; Protein: 3 g; Fat: 4 g; Sodium: 270 mg; Fiber: 1 g; Sugar: 6 g.