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Vegan Strawberry Shortcake in two layers

Strawberry Shortcake

This irresistible, homemade, vegan strawberry shortcake is a charming dessert that is sure to captivate your taste buds! It has delightful flavors and makes a stunning presentation. Picture tender shortcakes, golden and fragrant, perfectly complemented by juicy, fresh strawberries macerated in it's luscious syrup. Top it all off with a dollop of fluffy coconut whipped cream, creating a heavenly symphony of textures and tastes.
This dessert embodies the essence of summer, showcasing the natural sweetness of strawberries in every bite. Whether you're hosting a special occasion or simply craving a sweet treat, this vegan strawberry shortcake will transport you to dessert bliss. It's time to gather the ingredients, get your baking tools ready, and embark on a culinary adventure that promises pure satisfaction.
Servings 6
Print Recipe Pin Recipe
Total Time 45 minutes

Ingredients
  

For the shortcakes

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 1/2 tablespoon aluminum free baking powder
  • 1/2 teaspoon salt
  • 7 tablespoons vegan butter, cold and cut into small pieces
  • 1 cup unsweetened plant-based milk (almond milk)
  • 1 teaspoon 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 425°F (220°C).
  • In a large mixing bowl, whisk together the 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 12-15 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.
  • 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 the vegan strawberry shortcakes