Introduction
Craving a delicious dessert that’s light, fluffy, and 100% plant-based? This vegan strawberry shortcake recipe is here to delight your taste buds! Made with vegan-friendly ingredients and fresh strawberries, this shortcake is easy to prepare and perfect for any occasion. Let’s dive into this crowd-pleasing dessert that’s both nutritious and indulgent.Looking for more plant-based desserts? Try our Vegan Chocolate Avocado Mousse or the indulgent Vegan Chocolate Peanut Butter Cup.
Ingredients for Vegan Strawberry Shortcake
For the Shortcake:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp vegan butter (cold) (Vegan Butter Guide)
- ¾ cup plant-based milk (learn how to make homemade nut milk).
- 1 tsp vanilla extract
For the Strawberry Filling:
- 3 cups fresh strawberries (sliced)(Health Benefits of Strawberries).
- 2–3 tbsp sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 1 cup chilled coconut cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
Preparing the Shortcake
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together to ensure even distribution.
Step 2: Incorporate Vegan Butter
Cut the cold vegan butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
Step 3: Add Wet Ingredients
Mix the plant-based milk and vanilla extract in a small bowl. Slowly pour this mixture into the dry ingredients, stirring gently until just combined.
Step 4: Shape and Bake
Turn the dough onto a floured surface and gently shape it into a 1-inch-thick round. Use a biscuit cutter to create individual shortcakes. Place them on a lined baking sheet and bake at 200°C (400°F) for 12–15 minutes or until golden brown.
Shortcakes pair wonderfully with our Vegan Pumpkin Soup for a full-course vegan meal.
Preparing the Strawberry Filling
Step 1: Macerate the Strawberries
Combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir well and let sit for at least 20 minutes. This process enhances the natural sweetness and creates a lovely syrup.
Whipping the Coconut Cream
Step 1: Chill the Coconut Cream
Place the can of coconut cream in the fridge overnight. This ensures the cream separates from the liquid.
Step 2: Whip the Cream
Scoop the thickened cream into a bowl, add powdered sugar and vanilla, and whip until fluffy.
For an extra treat, pair this whipped cream with our Easy Chickpea Curry for a savoury-and-sweet combination.
Assembling Your Vegan Strawberry Shortcake
- Slice the shortcakes horizontally.
- Layer the bottom half with a generous spoonful of macerated strawberries.
- Add a dollop of whipped coconut cream.
- Place the top half of the shortcake on top and repeat the layers if desired.
Tips for the Perfect Vegan Strawberry Shortcake
- Chill Your Butter: Cold butter creates flaky shortcakes.
- Use Fresh Strawberries: They offer the best flavour and texture.
- Don’t Overmix the Dough: This keeps your shortcakes light and fluffy.
FAQs
1. Can I use frozen strawberries?
Yes, but fresh strawberries are preferred for the best flavour and texture.
2. What can I use instead of coconut cream?
You can use a store-bought vegan whipped topping if you prefer.
3. How long does this dessert stay fresh?
It’s best enjoyed fresh but can be refrigerated for up to 2 days.
4. Can I make this gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend as a substitute.
5. Can I add other fruits?
Yes, you can add blueberries, raspberries, or peaches for variety.
Explore More Recipes
- How to Make Vegan Pancakes from Scratch
- Zucchini Noodles with Pesto
- Quinoa Salad with Roasted Vegetables
- Lentil and Sweet Potato Shepherd’s Pie
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