Homemade Vegan Strawberry Shortcake (Easy Recipe) (2024)

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Vegan Strawberry Shortcake – Fluffy and tender, sweet biscuits made from scratch with fresh, juicy strawberries and coconut whipped cream are a perfect summer treat and so easy to make!

Homemade Vegan Strawberry Shortcake (Easy Recipe) (1)

I ran across another sale on berries last week. This time it was sweet & juicy, ruby red strawberries!

Making vegan strawberry shortcake has been on my to-do list, so it seemed a perfect time to put the task at hand. And they turned out perfectly if I do say so myself!

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What is Strawberry Shortcake?

Strawberry shortcake is a popular dessert originating in England that’s made with shortcake. A shortcake can be a cake or biscuit. Fresh strawberries are mixed with a little sugar and left to macerate (meaning get really juicy!). The biscuit is split and topped with the juicy berries and dollop (or two, or three) of whipped cream. It’s like a pillowy soft dessert that dreams are made of!

So let’s do this, you and me!

Homemade Vegan Strawberry Shortcake (Easy Recipe) (2)

How To Make Shortcake Biscuits

Let’s start with the shortcakes. They are super easy to make using a few pantry staples and will be ready in as little as 25 minutes.

What you’ll need:

  • Flour: Use spelt, all-purpose or whole wheat pastry flour.
  • Sugar: Organic pure cane, coconut or date sugar will all work well.
  • Baking powder.
  • Salt: My favorite salt is pink mineral salt.
  • Unsweetened Plant Milk: Almond, soy, cashew, or use your favorite!
  • Lemon orApple Cider Vinegar: To make vegan buttermilk.
  • Coconut oil: Not in liquid state (vegan butter ok too, see below)

Prep:

  • Preheat oven to 425 degrees F.
  • Make vegan buttermilk by combining 1 cup milk with juice of 1 lemon, let rest for 5 – 10 minutes to curdle.
  • Combine the flour, sugar, baking powder and salt in a large mixing bowl.

Homemade Vegan Strawberry Shortcake (Easy Recipe) (3)

Mix the dough:

  • Add the room temperature coconut oil to the flour and cut into with a fork or pastry blender. Make sure to cut into it well. When done you’ll see little balls of flour (shown above left).
  • Pour the vegan buttermilk into the flour mixture and mix to combine. Don’t overmix the dough, it will be rough looking but you’ll shape it next.

Homemade Vegan Strawberry Shortcake (Easy Recipe) (4)

Flatten and cut the dough:

  • Once dough is formed (above left), place it on a lightly floured flat surface and flatten and mold the dough into a circle about 1/2 inch thick using your hands or rolling pin.
  • Cut circles using a 2 3/4 – 3 inch cookie cutter (a glass works too). Leftover dough can be reshaped and cut.

Tips for cutting biscuits:

1. To keep the dough from sticking to the cutter, keep a small bowl or plate of flour nearby and dip the cutter into the flour, shaking any loose flour away, before making cuts.

2. Don’t twist the cutter when making cuts, it creates a seal and the biscuits won’t rise as well.

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Prep and bake:

  • Place the shortcakes on an ungreased baking sheet, or lined with a silpat or parchement paper. Tip: Make sure the sides touch each other, this will make them cling to one another, rising bigger and taller (meaning awesome shortcakes!).
  • Brush the tops with a little almond milk and sprinkle with pure cane sugar or turbinado. Tip: The sugar will give the shortcake tops a nice sweet and crunchy texture.
  • Bake in the oven for 15 minutes. Let cool a few minutes before assembling your strawberry shortcakes.

These homemade biscuits fluff up nicely with a soft and tender center. They would be great on their own with a smear of this Triple Berry Chia Jam!

Commonly Asked Questions

What kind of flour can I use to make shortcake biscuits? I’ve used both all-purpose and white whole wheat flours and much prefer the all-purpose flour when making shortcakes. The whole wheat batch resulted in hard biscuits, although the flavor was delicious. I may not have added enough oil, but still I loved the all-purpose batch as they baked up perfectly tender. You could also try half all-purpose and half whole-grain flour with ok results, just don’t skimp on the coconut oil.

Can I use butter in place of coconut oil for the shortcakes? Yes! Vegan butter will work great. Just cut it into 1/2 inch cubes before adding to the flour, using 1/2 cup. My favorite vegan butter is Miyoko’s and I highly recommend sourcing it!

How do you store strawberry shortcake biscuits? Store leftover biscuits, covered, on the counter for 4 days. Or keep them stored in the refrigerator for up to 7 – 10 days. You can also freeze them for up to 2 months (let thaw on the counter or in the fridge). Warm the shortcakes in a toaster oven.

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How To Make Vegan Strawberry Shortcakes

Making strawberry shortcakes is as easy as 1 – 2 – 3!

  1. Cut the strawberry tops off, quarter the strawberries or chop them if they are really large. Place in a bowl with 2 teaspoons sugar and mix. Let rest for 20 minutes or longer. Tip: The longer they rest the more macerated, or juicier, they will become.
  2. Make the shortcakes. Whip up the vegan whipped cream if making your own.
  3. To assemble, slice the shortcakes in half, top with strawberries and dollop of coconut whipped cream. Put the shortcake top on and add a nice dollop of whipped cream and slice of strawberry on top.

This homemade strawberry shortcake is another fantastic summer dessert for the archives. It’s a quick, easy, and a mostly healthy vegan dessert recipe that I know you’re going to love!

More Recipes You’ll Love

  • Southern Blackberry Cobbler
  • Favorite Vegan Brownies
  • Easy Vegan Banana Cake
  • See all vegan Dessert recipes on TSV!

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If you try this easy strawberry shortcake recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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EASY VEGAN STRAWBERRY SHORTCAKE

Homemade Vegan Strawberry Shortcake (Easy Recipe) (8)

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Vegan Strawberry Shortcake with fluffy and tender, sweet biscuits filled with juicy strawberries and coconut whipped cream are a perfect summer treat and so easy to make!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: Makes 12 1x
  • Category: Dessert
  • Cuisine: Vegan

Ingredients

Units Scale

Strawberries +Coconut Whipped Cream

  • 1 lb. fresh strawberries, tops removed and chopped
  • 2 teaspoons organic pure cane sugar
  • Coconut whip cream

Shortcake Biscuits

  • 1 cup unsweetened almond milk (use your favorite non-dairy milk)
  • juice of 1 lemon or 2 teaspoons apple cider vinegar
  • 3 cups flour (unbleached all-purpose, or half mix with spelt or white whole wheat)
  • 1/4 cup organic pure cane sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon mineral salt
  • 1/2 cup coconut oil, at room temperature or hard (cubed vegan butter is ok too)

Instructions

Preheat oven to 425 degrees F.

Vegan Buttermilk: Measure the milk and the juice of 1 lemon or apple cider vinegar, let rest for 5 – 10 minutes to curdle.

Strawberries: Place the strawberries in a medium bowl with 2 teaspoons pure cane sugar and combine. Set aside for at least 20 minutes. The longer they rest, the juicer (more macerated) they will become.

Shortcakes:

Dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder and salt.

Cut the oil (or butter): Add the coconut oil and cut the oil into the flour using a fork or pastry blender. When done flour should be lumpy with little balls of flour.

Combine dry and wet: Pour the vegan buttermilk into the flour mixture and mix to combine. Don’t overmix the dough, mix just until combined.

Flatten dough: Once dough is formed, place it on a lightly floured flat surface. Using your hands, flatten and mold the dough into a circle shape about 1/2 inch thick (a rolling pin will work too).

Cut dough: Cut circles using a 3 inch cookie cutter (a glass is ok too). Dip the cutter in flour before each cut to keep it from sticking. Leftover dough can be reshaped and cut. You should get 12 shortcakes.

Prep for baking: Place the shortcakes on an UNGREASED baking sheet, or lined with a silpat or parchement paper. Make sure the sides are touching each other, this will make them cling to one another, rising bigger and taller.

Garnish biscuits: Brush the tops with a little almond milk and sprinkle with pure cane sugar or turbinado. The sugar will give the shortcake tops a nice crunchy texture.

Bake: Place shortcakes in the oven and bake for 15 minutes. Let cool a few minutes before assembling your strawberry shortcakes.

Assemble shortcakes: To serve, slice shortcakes in half, top with strawberries and generous dollop of vegan whipped cream.

Makes 12 strawberry shortcakes.

Store leftover biscuits, covered, on the counter for 4 days. Or keep them stored in the refrigerator for up to 7 – 10 days. You can also freeze them for up to 2 months (let thaw on the counter or in the fridge). Warm them back up in a toaster oven.

Notes

Types of flours:My favorite is unbleached all-purpose when making shortcakes. It yields the most tender and fluffiest biscuits. You could also try half all-purpose and half whole grain, just don’t skimp on the oil or butter.

Tips for cutting biscuits:

  • To keep the dough from sticking to the cutter, keep a small bowl or plate of flour nearby and dip the cutter into the flour, shaking any loose flour away, before making cuts.
  • Don’t twist the cutter when making cuts, it creates a seal and the biscuits won’t rise as well.

Recipe adapted fromSally’s Baking Addiction

RECOMMENDED EQUIPMENT:I love mySilpatortheseparchment linersfor lining the baking sheet, and these flutedcookie cuttersandpastry blender(affiliate links) work great too!

Nutrition information is calculated with 1 can (14oz) coconut cream for the whipped topping.

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Disclaimer:This post contains affiliate links, which means TSV will receivea small commission (at no cost to you!) if you make a purchase using these links. We only recommend products we own (or have tried) and truly love!

Homemade Vegan Strawberry Shortcake (Easy Recipe) (2024)

FAQs

What kind of cake is strawberry shortcake made of? ›

This one layer strawberry shortcake cake combines vanilla cake, fresh juicy strawberries, and homemade whipped cream. It's a refreshing, light, and totally manageable summertime dessert that's perfect for a smaller crowd.

What are strawberry shortcake cups made of? ›

EASY Strawberry Shortcake Cups Recipe
  • 1 store-bought Angel Food Cake.
  • 24 oz. ripe strawberries sliced.
  • 3 cups heavy cream.
  • 1 tsp. vanilla extract.
  • 4 tbsp. powdered sugar.
  • 13 oz. container of Marzetti Strawberry glaze.
  • 16 plastic party tumbler cups by Tableluxe.
  • Blue frilled toothpicks.
Jun 21, 2023

What is the difference between shortcake and biscuits? ›

Unlike cake batter, shortcake batter is significantly thicker and reminiscent of biscuit dough. But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique!

How long does homemade strawberry shortcake last in the fridge? ›

HOW LONG DOES STRAWBERRY SHORTCAKE CAKE KEEP? Once the cake is filled and frosted, it can keep for a day or two in the fridge before serving. It's fine to leave out on the dessert table for a few hours while your party is going on. If you have any leftovers, they should keep for at least several days in the fridge.

What is the fancy name for strawberry shortcake? ›

Fraisier (Fraise means strawberry) is probably the most traditional French strawberry cake. There are different recipes for a fraisier.

Is strawberry shortcake made of angel food cake? ›

Strawberry Shortcake. Strawberry Shortcake is a great summer dessert using bright fresh berries. Light & sweet angel food cake is toasted and layered with whipped cream, which is a delicious twist on the typical strawberry shortcake recipe.

How was Strawberry Shortcake originally made? ›

A June 1862 issue of the Genesse Farmer (Rochester) described a “Strawberry Shortcake” made up of layers of soda biscuit, fresh berries, sugar, and cream. A similar recipe appeared in Jennie June's American Cookery Book (1866) by Jane Cunningham Croly.

What is the difference between American Strawberry Shortcake and Japanese Strawberry Shortcake? ›

The Japanese version of strawberry shortcake uses traditional cream and fresh strawberries. This results in a less sweet cake than other types. The focus is on the fresh strawberries' natural taste and the cream's lightness. This differs from the heavier and sweeter varieties popular in the US!

What are the ingredients in Nestle Strawberry Shortcake? ›

Dairy Products Solids, Water, Cake Crunch (Bleached Wheat Flour, Sugar, Palm Oil, Coconut, Red Beet Juice Color, Soy Lecithin, Salt, Natural Flavor, Baking Soda), Sugar, Skim Milk, Corn Syrup, Cream, Soybean Oil, Tapioca Maltodextrin, Citric Acid, Propylene Glycol, Monostearate, Guar Gum, Natural Flavor, Vegetable ...

What makes a shortcake a shortcake? ›

It's not called shortcake because it isn't tall. “Short” is an English word, dating to at least the 16th Century, that means crisp. Or, more specifically, something made crisp with the addition of fat, traditionally either butter or lard.

Are shortbread and shortcake the same thing? ›

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

What do Americans call shortbread? ›

Americans are the outlier on how we use "biscuit"

To most of the rest of the English-speaking world, a biscuit is what Americans would refer to as either a cookie or a cracker. Biscuits can be sweet (shortbread) or savory.

What is the original strawberry shortcake dessert? ›

Indeed, the custard is known to be one of the first desserts ever eaten in the middle ages. The next few reported desserts include apple pies in 1381 and gingerbread in the 1400s. Up until the 17th century, desserts were meshed together with savory dishes and were used as nothing more than palate cleansers.

Can strawberry shortcake sit overnight? ›

You can prepare the shortcakes, strawberries, and whipped cream individually up to 24-48 hours in advance, but do not assemble until you are ready to serve. Store shortcakes in an airtight container at room temperature and the berries and whipped cream each in their own airtight container in the refrigerator.

What's the difference between strawberry shortcake and strawberry cake? ›

Strawberry Shortcake – This is not a cake or layer cake. It's a biscuit filled with whipped cream and strawberries. Looks like an English scone with cream and jam. Strawberry Cake – This usually has strawberries baked into the cake, and can be served with or without cream.

What type of cake is fruit cake made from? ›

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Quickbread or yeasted.

What is the difference between shortcake and regular cake? ›

Shortcakes are often smaller in size. Strawberry layer cake: Strawberry layer cake or a regular strawberry cake has a moist, fluffy texture. This cake is a seasonal favorite among both home cooks and gourmet chefs. A strawberry layer cake is usually larger than shortcake.

Is angel food cake same as pound cake? ›

Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.

Is shortcake the same as pound cake? ›

Shortened cakes are lighter, airier, and less compact than pound cakes, but they're more dense than foam cakes like angel food, and they still have a very rich flavor.

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