Strawberry shortcake always reminds me of sunny afternoons and sweet summer gatherings. There’s something magical about the way fluffy biscuits soak up juicy strawberries and a cloud of whipped cream. I wanted to capture that classic treat and make it completely plant-based without sacrificing any of the nostalgia or flavor.
With this vegan strawberry shortcake recipe I can indulge in a dessert that’s light fresh and just the right amount of sweet. It comes together easily so I can enjoy those bright berry flavors anytime—no dairy or eggs needed. Whether I’m sharing with friends or treating myself this dessert brings a little extra sunshine to my table.
Why You’ll Love This Vegan Strawberry Shortcake
This vegan strawberry shortcake brings all the comfort and nostalgia of the classic dessert with a healthy plant-based twist. I created this recipe to be dairy-free and egg-free so you can enjoy a delicious treat without any animal products. The biscuits come out tender and light from simple vegan ingredients. I always find that using coconut milk in the dough gives a subtle richness while maintaining a fluffy crumb.
The strawberries shine in this recipe. I use ripe berries tossed with just a hint of natural sweetener to bring out their juices. That fresh berry flavor pairs perfectly with the creamy whipped coconut topping. Every bite is bursting with vibrant color and sweetness that feels just like summer.
I love how quick and approachable this vegan shortcake is. You can make everything at home with no special equipment. Whether you are new to vegan baking or a seasoned plant-based home chef, you’ll appreciate how simple these steps are. This recipe makes for a beautiful dessert to share at gatherings or to dress up a weeknight treat.
If you are health-conscious like me, you’ll be happy to know that this vegan strawberry shortcake uses whole-food ingredients. There are no processed substitutes. You get real fruit, plant-based fat, and natural sweeteners. Making this dessert lets you indulge while keeping your values—and your health—intact.
With its bright flavors, light texture, and truly satisfying nature, this vegan strawberry shortcake has become one of my favorite desserts for all occasions.
Ingredients
Every element in this vegan strawberry shortcake adds maximum flavor and texture while keeping things plant-based and wholesome. I use easy-to-find ingredients that give the biscuits a tender crumb, juicy macerated berries, and a dreamy coconut whipped cream.
For the Vegan Biscuits
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup organic cane sugar
- ½ cup cold vegan butter (cubed)
- ⅔ cup full-fat coconut milk (well shaken)
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 1 pound fresh strawberries (hulled and sliced)
- 3 tablespoons organic cane sugar or maple syrup
- 1 teaspoon fresh lemon juice
For the Coconut Whipped Cream
- 1 (13.5-ounce) can full-fat coconut milk or coconut cream (refrigerated overnight)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Tools and Equipment Needed
For this vegan strawberry shortcake recipe, I rely on a few essential tools to guarantee perfect biscuits and vibrant, juicy strawberries every time.
- Large mixing bowl: I use this to combine the dry and wet biscuit ingredients
- Pastry cutter or fork: This helps me cut the vegan butter into the flour for flaky shortcakes
- Measuring cups and spoons: Precise measurements give the best results, especially for baking
- Baking sheet: A sturdy, flat baking sheet lets the biscuits brown evenly
- Parchment paper: I line the sheet with this for easy cleanup and to prevent sticking
- Sharp knife: For slicing the strawberries cleanly
- Small bowl: Perfect for tossing strawberries with sweetener and lemon juice
- Electric mixer or hand whisk: I use this to whip the coconut cream for a fluffy topping
- Spatula: A silicone spatula helps scrape every bit of dough and coconut cream from the bowls
- Cooling rack: Cooling biscuits on a rack keeps them from getting soggy underneath
- Serrated knife or biscuit cutter: For splitting the shortcakes before assembly
These straightforward tools support the vegan ingredients and keep prep quick and efficient.
Make-Ahead Tips
As a chef who loves fresh, healthy vegan desserts, I always look for ways to save time without sacrificing flavor or texture. Here are my top make-ahead tips for vegan strawberry shortcake:
- Bake Biscuits in Advance:
I like to prepare the vegan biscuits up to two days ahead. After baking, let them cool completely, then store in an airtight container at room temperature. For longer storage, wrap and freeze the biscuits for up to one month. Thaw at room temperature or reheat in a 300°F oven for 5 to 7 minutes for that fresh-baked feel.
- Prep Strawberries Early:
Slice and macerate the strawberries with your sweetener and lemon up to eight hours before serving. Keep them covered in the fridge. The berries become juicy and flavorful as they sit, which makes assembly even easier later.
- Whip Coconut Cream Ahead:
I recommend chilling your can of coconut milk the night before you plan to whip it. Make and whip the coconut cream up to one day early. Store it tightly covered in the fridge. Fluff with a whisk just before serving for maximum creaminess.
- Assemble Just Before Serving:
To keep the biscuits from getting soggy, I build the shortcakes right before serving. Set out the biscuits, strawberries, and cream so guests can layer their own. This is perfect for gatherings and gives everyone a fresh bite every time.
| Make-Ahead Component | Maximum Prep Time | Storage Method |
|---|---|---|
| Biscuits | 2 days (room temp) | Airtight container |
| Biscuits (Frozen) | 1 month | Wrapped, freezer-safe container |
| Strawberries | 8 hours | Covered bowl, refrigerated |
| Whipped Coconut Cream | 1 day | Covered, refrigerated |
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With a little advance prep, whipping up a healthy vegan shortcake that tastes bakery-fresh becomes quick and stress-free whenever a craving strikes.
Directions
This strawberry shortcake comes together easily with a few simple steps. I focus on keeping the process efficient while ensuring every component is packed with fresh flavor and texture.
Prep the Strawberries
- Wash and hull 1 pound of fresh strawberries.
- Slice the strawberries into thin pieces and place them in a medium bowl.
- Add 2 tablespoons organic cane sugar (or maple syrup) and 1 teaspoon lemon juice.
- Toss the strawberries gently to coat.
- Cover the bowl and let the strawberries macerate at room temperature for at least 20 minutes. This helps them release their juices and become naturally sweet.
Make the Vegan Biscuits
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large mixing bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon sea salt, and 3 tablespoons organic cane sugar.
- Add 6 tablespoons cold vegan butter, cut into small cubes.
- Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in ¾ cup full-fat coconut milk and 1 teaspoon vanilla extract. Stir gently just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle.
- Use a biscuit cutter or sharp knife to cut out 6-8 biscuits, reshaping scraps as needed.
- Place the biscuits on the prepared baking sheet. Brush tops with a little coconut milk for a golden finish.
- Bake for 12-15 minutes until the biscuits are lightly golden on top. Transfer to a cooling rack and let cool completely.
Prepare the Coconut Whipped Cream
- Scoop the solid cream from a chilled 13-ounce can of full-fat coconut milk into a large mixing bowl, leaving the liquid behind.
- Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.
- Whip with an electric mixer or hand whisk for 1-2 minutes until light and fluffy. Chill in the fridge until ready to use for the best texture.
Assemble the Strawberry Shortcakes
- Carefully slice each cooled biscuit in half horizontally using a serrated knife.
- Spoon a generous portion of the macerated strawberries onto the bottom half of each biscuit.
- Add a big dollop of coconut whipped cream on top of the berries.
- Place the biscuit top over the cream.
- Add extra strawberries and a final swirl of whipped coconut cream if desired.
- Serve immediately while the biscuits are tender and the cream is fluffy. Enjoy every bite bursting with fresh fruit and creamy goodness.
Serving Suggestions
I love serving vegan strawberry shortcake when strawberries are at their peak. For a classic touch, I arrange the shortcakes on individual dessert plates. I like to split each biscuit and spoon a generous layer of strawberries and their juices over the base. Topping with a big dollop of coconut whipped cream always gets plenty of smiles. I finish with the biscuit top slightly askew and a few extra sliced strawberries for a pop of color.
For gatherings or parties, I sometimes set up a shortcake bar. I place biscuits, bowls of strawberries, and whipped coconut cream on a table. This lets everyone build their own and customize the sweetness. For a little variety, I offer a side of chopped fresh mint or lemon zest for sprinkling. These bright flavors elevate the dish and feel extra special.
If I am making dessert for a picnic or outdoor meal, I pack the components separately. I assemble just before serving to keep biscuits crisp and whipped cream fluffy. The shortcake shines with hot coffee or an iced matcha latte for a truly satisfying plant-based treat.
If you want to make the presentation elegant, stack the layers in a stemmed glass or jar for a vegan strawberry shortcake trifle. It looks beautiful and feels playful. A drizzle of vegan chocolate sauce or a few toasted nuts adds crunch and decadence while keeping the dessert healthy and wholesome.
Storage and Leftovers
When I ran my vegan restaurant, I always kept flavor and texture in mind, especially with desserts like strawberry shortcake. To keep your vegan strawberry shortcake delicious and fresh, store each component separately. This not only preserves the taste but also keeps the biscuits from becoming soggy.
Storing Biscuits:
Once the vegan biscuits cool completely, transfer them to an airtight container. Keep them at room temperature for up to two days. For longer storage, freeze the biscuits for up to one month. Just thaw at room temperature or warm in the oven before serving.
Storing Strawberries:
Macerated strawberries should go in a glass or plastic container with a tight-fitting lid. Refrigerate them for up to three days. Stir them quickly before serving, as the juices tend to gather at the bottom.
Storing Coconut Whipped Cream:
Place the coconut whipped cream in a sealed container and refrigerate. Use within three days for best texture. Whip it gently with a fork before serving if it becomes dense.
Leftover Assembly Tips:
If you have leftovers after assembling, refrigerate the shortcakes in a covered container. The biscuits may soften slightly but will still taste great. Enjoy within 24 hours for the best eating experience.
Storage Tips Table
| Component | Storage Method | Storage Duration | Special Tips |
|---|---|---|---|
| Biscuits | Airtight container | 2 days (room temp) | Freeze up to 1 month for longer storage |
| Macerated Strawberries | Sealed container | 3 days (fridge) | Stir before serving |
| Coconut Whipped Cream | Sealed container | 3 days (fridge) | Re-whip if needed |
| Assembled Shortcake | Covered container | 1 day (fridge) | Best enjoyed fresh |
Keeping these steps in mind keeps your vegan strawberry shortcake bright and satisfying, whether you enjoy it the same day or save some for tomorrow.
Conclusion
Every time I make this vegan strawberry shortcake I’m reminded of how simple ingredients can create something truly special. There’s something magical about the combination of tender biscuits sweet strawberries and creamy coconut topping that never fails to brighten my day.
Whether I’m treating myself or sharing with friends this dessert always feels like a little celebration. I hope you’ll give it a try and find your own moments of joy with each bite.
