Vegan Strawberry Shortcake

Share this blog:

Craving a sweet treat that’s both delicious and plant-based? Vegan strawberry shortcake is the answer. This classic dessert gets a dairy-free makeover without sacrificing taste or texture.

You can whip up this crowd-pleasing dessert in no time using simple ingredients. Fresh strawberries, fluffy biscuits, and creamy coconut whipped topping come together for a perfect balance of flavors and textures.

Whether you’re hosting a summer party or just want a special treat, vegan strawberry shortcake is sure to impress. Get ready to discover how easy and tasty this plant-based version can be.

Tool Requirements

You’ll need some basic kitchen tools to make vegan strawberry shortcake. A mixing bowl is essential for combining ingredients. Grab a whisk or electric mixer to whip up the batter and cream.

Don’t forget measuring cups and spoons for accurate portions. A baking sheet or cake pan is necessary for cooking the shortcake. Make sure you have a good knife to slice strawberries.

A spatula comes in handy for folding and spreading. You might want a sifter for the flour, though it’s not required. A cooling rack helps the shortcake cool evenly after baking.

For serving, plates and forks are all you need. If you want to get fancy, use a piping bag to decorate with vegan whipped cream. But that

Preparing The Ingredients

You’ll need a few key items to make vegan strawberry shortcake. Grab some all-purpose flour, sugar, baking powder, and salt for the shortcake base. Don’t forget plant-based milk and vegan butter too.

For the filling, pick up fresh strawberries. Make sure they’re ripe and sweet. You’ll also want some powdered sugar to make a simple syrup.

To top it off, you’ll need vegan whipped cream. You can buy this ready-made or make your own with coconut cream.

Measure out your dry ingredients first. It’s easier to mix them together before adding the wet stuff. Cut the vegan butter into small pieces so it blends better.

Wash and hull your strawberries. Slice them up and toss with a bit of sugar. Let them sit to release their juices.

Get your oven preheated while you’re prepping. This way, it’ll be ready when you finish mixing the shortcake dough.

Variations To Try

Want to mix things up with your vegan strawberry shortcake?

• Try swapping the strawberries for other berries like raspberries, blueberries, or blackberries. You can even use a mix of different berries for a colorful twist.
• For a tropical take, use sliced mango or pineapple instead of strawberries. This unexpected fruit swap brings a fun summer vibe to the dessert.
• Get creative with the shortcake itself. Add lemon zest to the dough for a citrusy kick. Or fold in some chopped nuts for extra crunch and flavor.
• Play around with the whipped topping too. Infuse it with vanilla bean, or try adding a splash of coconut extract for a tropical touch. You can also experiment with different plant-based milks to change up the flavor profile.
• For a decadent version, drizzle some melted vegan chocolate over the top. Or sprinkle on some toasted coconut flakes for added texture and taste.
• Feel free to make mini versions for bite-sized treats. They’re perfect for parties or when you want just a little something sweet.

Storage Tips

Keeping your vegan strawberry shortcake fresh is key.

• Pop it in the fridge within 2 hours of baking. This slows down bacteria growth and keeps it tasting great.
• Cover the shortcake tightly with plastic wrap or put it in an airtight container. This stops it from drying out or soaking up other food smells.
• Your shortcake will stay yummy for up to 3 days in the fridge. After that, the quality starts to drop.
• If you want to keep it longer, freeze it. Wrap individual slices in plastic, then foil. Put them in a freezer bag and squeeze out the air.
• Frozen shortcake lasts about 2 months. When you’re ready to eat, thaw it in the fridge overnight.
• For the best taste, let the shortcake sit at room temp for 15-30 minutes before eating. This brings out the flavors and softens the texture.
• Homemade vegan desserts often spoil faster than store-bought ones. Keep an eye out for any off smells or mold growth.

Vegan Strawberry Shortcake

This easy vegan strawberry shortcake is what you're looking for! It has fresh strawberries, whipped cream and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 2 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/4 cup of plant-based milk
• 2 tablespoons of vegan butter
• 1 cup of fresh strawberries
• 1 tablespoon of powdered sugar
• Vegan whipped cream as needed

Get Recipe Ingredients

Instructions

 

• Measure out dry ingredients: flour, sugar, baking powder, and salt.
• Mix dry ingredients together in a bowl.
• Cut vegan butter into small pieces.
• Add butter pieces to the dry mixture and blend until crumbly.
• Pour in plant-based milk and mix until dough forms.
• Preheat oven to 375°F (190°C).
• Wash and hull strawberries.
• Slice strawberries and toss with powdered sugar.
• Let strawberries sit to release their juices.
• Shape shortcake dough into desired forms and place on a baking sheet.
• Bake shortcakes in preheated oven for 15-20 minutes or until golden brown.
• Remove shortcakes from oven and let cool slightly.
• Split shortcakes in half and layer with strawberries and their juice.
• Top with vegan whipped cream.
• Serve immediately and enjoy.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.