Try this irresistible, homemade, Vegan Strawberry Shortcake recipe! It is a charming dessert that is sure to captivate with delightful flavors and makes a stunning presentation.
A Sweet Classic Strawberry Dessert
This Vegan Strawberry Shortcake is light, fresh, and filled with layers of sweet strawberries and fluffy dairy-free whipped cream. It’s the kind of simple seasonal dessert that feels both nostalgic and elegant at the same time.
Perfect for spring and summer gatherings, brunches, picnics, and warm-weather entertaining, this classic dessert highlights juicy strawberries with tender shortcake and creamy layers in every bite.
About This Recipe
Recipe Notes
- Use ripe strawberries for the best flavor
- Let strawberries sit long enough to release their juices
- Chill whipped topping before assembling
- Assemble shortly before serving for best texture
- Shortcakes are best the day they’re made
How to Serve Vegan Strawberry Shortake
For Spring & Summer Gatherings
Serve chilled for parties, brunches, picnics, baby showers, Mother’s Day celebrations, or warm-weather dinners.
With Extra Fresh Strawberries
Top with additional sliced strawberries right before serving for extra freshness and color.
With Mint or Lemon Zest
A little fresh mint or lemon zest adds brightness and a beautiful finishing touch.
As a Dessert Bar
Set out the shortcakes, strawberries, and whipped cream separately so guests can build their own desserts.
For Brunch
Serve alongside fresh fruit, pastries, or savory brunch dishes for an easy seasonal spread.
Make it Extra Special With Pink Strawberry Whipped Cream
For an extra seasonal touch, serve with naturally pink strawberry whipped cream made with fresh strawberries for added flavor and color.
How To Make Pink Strawberry Whipped Cream
For a naturally pink whipped cream, blend 2–4 tablespoons of finely mashed or pureed strawberries into the whipped cream after it begins to thicken. Add just enough to lightly tint the cream pink without making it too thin.
For a deeper pink color, freeze-dried strawberry powder can also be folded into the whipped cream for extra strawberry flavor and a more vibrant color without adding extra moisture.
Recipe FAQS
Can I use frozen strawberries?
Fresh strawberries work best for texture and presentation, but thawed frozen strawberries can work in a pinch.
What vegan whipped cream works best?
Coconut whipped cream or store-bought dairy-free whipped topping both work well.
Is vegan strawberry shortcake served cold?
It’s typically served slightly chilled or at room temperature after assembling.
Planning Ahead Tips
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Tried this recipe? We’d love to hear how it turned out. Leave a comment below.
Strawberry Shortcake
Ingredients
For the shortcakes
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons aluminum free baking powder
- 1 1/2 tablespoon apple cider vinegar
- 1 1/2 cup unsweetened plant-based milk (almond milk)
- 9 tablespoons vegan butter, cold and cut into small pieces
- 1/2 teaspoon salt
- 1 teaspoon (optional) vanilla extract (optional)
For the strawberry filling
- 5 cups fresh strawberries, sliced
- 2 tablespoons sugar
For the whipped cream
- 2 cans (14 ounces) coconut cream, refrigerated overnight
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- Add the cold vegan butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the wet ingredients: apple cider vinegar or lemon juice, almond milk and vanilla extract. Gradually pour the milk mixture into the flour mixture, stirring until the dough comes together.
- Transfer the dough onto a lightly floured surface and gently knead it a few times until it's smooth. Be careful not to overwork the dough.
- Roll out the dough to about 1/2-inch thickness. Use a round biscuit cutter or a glass to cut out individual shortcakes.
- Place the shortcakes onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberry filling. In a bowl, combine the sliced strawberries and sugar. Toss to coat the strawberries. Set aside and refrigerate until ready to use.
- To make the whipped cream, open the cans of coconut cream and scoop out the solidified coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer, beat the mixture until creamy and fluffy. (Optionsl: or can use vegan store bought whipped cream).
- Once the shortcakes have cooled slightly, split them in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of each shortcake. Top with a dollop of whipped cream and place the other half of the shortcake on top. Serve over the vegan Strawberry Shortcakes.
Note from the Editor
Strawberry Shortcake brings back joyful memories of childhood summers. This classic is still a dessert I look forward to. My best tip is to get the freshest strawberries and don’t skimp on them, nor the whipped cream!
