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Vegan Strawberry Shortcakes

These vegan strawberry shortcakes feature flaky, buttery layers filled with fresh strawberries and whipped coconut cream, perfect for any occasion and made without animal products.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortcakes
  • 2 cups all-purpose flour or white whole wheat flour Forms the base of the shortcakes.
  • 1 tablespoon baking powder Helps the shortcakes rise and become fluffy.
  • 1/2 teaspoon salt Enhances the overall flavor.
  • 1/4 cup granulated sugar or coconut sugar Sweetness for the shortcake batter.
  • 1/2 cup very cold vegan butter Adds rich flavor and texture.
  • 1 cup soy milk or vegan milk of choice Acts as a dairy-free liquid for the batter.
  • 1 tablespoon white vinegar or lemon juice Helps create vegan buttermilk.
  • 1 tablespoon coarse sugar Sprinkled on top for a crunchy texture.
For the Strawberries
  • 4 cups chopped fresh strawberries Key ingredient providing sweetness and juiciness.
  • 1/4 cup granulated sugar or coconut sugar Enhances the sweetness of strawberries.
For the Whipped Cream
  • 1 can coconut milk or coconut cream Base for making whipped cream.
  • 1 teaspoon vanilla extract Adds flavor to whipped cream.
  • 2 tablespoons powdered sugar Sweetens and thickens the whipped cream.
  • 1 cup store-bought vegan whipped cream Quick topping option.

Method
 

Preparation
  1. Chop the vegan butter into small cubes and freeze for 10 to 15 minutes. Make vegan buttermilk by adding vinegar to the soy milk and set aside until curdled.
  2. In a bowl, toss chopped strawberries with granulated sugar and chill.
Cooking
  1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, salt, baking powder, and sugar. Cut in cold butter until sandy texture forms.
  3. Stir in the buttermilk until just combined; avoid over-mixing.
  4. On a floured surface, shape the dough into a rectangle, then fold it three times to create layers. Cut into rounds with a biscuit cutter.
  5. Place on the baking sheet, brush with vegan milk, sprinkle with coarse sugar, and bake for 13 to 17 minutes or until golden.
Assembly
  1. For whipped cream, refrigerate coconut milk overnight. Scoop out thick cream and whip with vanilla and powdered sugar until peaks form.
  2. Slice cooled shortcakes, fill with strawberries and whipped cream, then top with the other half and more strawberries and whipped cream.

Notes

Best served chilled with fresh berries on the side or garnished with mint leaves. Can be meal-prepped ahead of time.