There’s something nostalgic and comforting about strawberry shortcake—sweet, fluffy layers, juicy berries, and luscious cream. This vegan version takes that classic charm and gives it a dairy-free, egg-free twist while keeping every bite indulgent and refreshing. Whether you’re hosting a summer gathering or just want to treat yourself to something special, this plant-based dessert will impress both vegans and non-vegans alike.
The secret? A perfectly tender coconut oil biscuit base, fresh macerated strawberries, and a silky strawberry glaze that ties it all together. Let’s get baking!
Vegan Strawberry Shortcake Recipe
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil, solid
- 3 tbsp cane sugar
- 3/4 cup unsweetened almond milk (or any plant milk)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup or sugar
- 1/2 tsp lemon juice
For the Strawberry Icing:
- 1/2 cup fresh strawberries, puréed
- 1 cup powdered sugar (sifted)
- 1–2 tbsp non-dairy milk (as needed)
- 1/4 tsp vanilla extract
Instructions
1. Prep the Strawberries
In a medium bowl, combine sliced strawberries, maple syrup, and lemon juice. Let them macerate in the fridge for at least 30 minutes to become juicy and sweet.
2. Make the Shortcake Biscuits
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the solid coconut oil with a pastry cutter or fork until crumbly.
- In a separate bowl, mix almond milk, vinegar, and vanilla. Let sit for 5 minutes to curdle (this mimics buttermilk).
- Pour wet into dry and stir until just combined. Don’t overmix!
- Drop 6-8 mounds of dough onto a parchment-lined baking sheet. Flatten slightly with your fingers.
- Bake for 12–14 minutes or until golden. Cool completely.
3. Make the Strawberry Icing
- Blend or mash the strawberries until smooth.
- In a bowl, whisk purée with powdered sugar and vanilla. Add non-dairy milk 1 tbsp at a time until a thick but pourable consistency forms.
4. Assemble the Shortcakes
- Slice each shortcake in half horizontally.
- Layer with macerated strawberries and a drizzle of icing in the middle.
- Top with the other half and spoon more strawberries and icing over the top.
- Optional: Add coconut whipped cream or fresh mint for garnish.
Tips & Variations
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Chill your coconut oil to get the best biscuit texture.
- Want extra richness? Add a layer of vegan whipped cream in between!
Final Thoughts
This Vegan Strawberry Shortcake is the perfect fusion of old-school dessert charm and modern, plant-based goodness. Juicy berries, buttery-soft biscuits, and a fruity pink glaze? You’ll be making this all summer long.
