Easy Vegan Strawberry Shortcake

If you ask me, vegan strawberry shortcake is the dessert that makes everyone happy.

This classic summer treat gets a plant-based makeover with fluffy biscuits, fresh strawberries, and billowy coconut whipped cream. Sweet berries macerated in sugar pair with tender shortcakes that are surprisingly easy to make from scratch.

The biscuits use cold vegan butter and a splash of almond milk to get that perfect crumbly texture. Creamy coconut whipped cream and vanilla bring everything together for a dessert that tastes just like the traditional version.

It’s a crowd-pleasing recipe that works for any occasion, whether you’re vegan or not.

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What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this recipe, and you’ll want to pick ones that are ripe and sweet. Look for berries that are bright red all the way through without any white or green patches near the stem – those tend to be less sweet and a bit tart. If strawberries aren’t in season where you live, frozen strawberries can work in a pinch, just make sure to thaw them completely and drain off any excess liquid before using them. The size of your berries doesn’t matter too much since you’ll be slicing them anyway, but try to avoid any that are mushy or have soft spots.

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Options for Substitutions

This vegan shortcake is pretty forgiving when it comes to swaps:

• Almond milk: Any plant-based milk works here – oat, soy, cashew, or even coconut milk. Just make sure it’s unsweetened so you don’t throw off the sugar balance.
• Apple cider vinegar: White vinegar or lemon juice will do the same job of creating that buttermilk effect when mixed with the almond milk.
• Vegan butter: Coconut oil works as a substitute, but make sure it’s solid and cold before cutting it into the flour. You can also use vegetable shortening if that’s what you have on hand.
• Coconut milk: For the whipped topping, you really need full-fat canned coconut milk – this isn’t one to substitute. Make sure to refrigerate the cans overnight so the cream separates properly and you can whip it up nicely.
• Strawberries: Fresh strawberries are best, but you can use thawed frozen berries if needed. They’ll be a bit softer and release more juice, which actually works well for the topping.
• All-purpose flour: You can swap in whole wheat pastry flour for a heartier texture, or use a 1:1 gluten-free baking flour if you need a gluten-free option.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegan biscuits is overworking the dough, which activates the gluten and creates tough, dense shortcakes instead of light and fluffy ones – mix just until the ingredients come together and handle the dough as little as possible.

Make sure your vegan butter is cold (not softened) when you cut it into the flour mixture, since this creates those flaky layers that make biscuits so good.

For the whipped coconut cream, refrigerate your cans overnight so the cream separates properly from the liquid, and avoid shaking them before opening or you’ll end up with a runny mess that won’t whip.

Finally, don’t skip the step of letting the almond milk and vinegar sit together – this creates a vegan buttermilk that adds tenderness and helps the biscuits rise properly.

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What to Serve With Strawberry Shortcake?

Strawberry shortcake is pretty much a complete dessert on its own, but I love serving it alongside a scoop of vanilla ice cream (use your favorite vegan brand to keep it dairy-free). A hot cup of coffee or tea makes a nice pairing too, especially if you’re serving this for brunch or an afternoon treat. If you’re feeding a crowd, consider setting up a little dessert spread with fresh berries on the side so people can add extra strawberries to their plates. You could also drizzle some chocolate sauce over the top for anyone who wants to make it extra indulgent.

Storage Instructions

Store: Keep the shortcakes, strawberries, and coconut whipped cream separate in airtight containers in the fridge. The biscuits will stay fresh for about 3 days, while the macerated strawberries and whipped cream are best used within 2 days. Assemble individual servings right before eating so everything stays at its best texture.

Freeze: The shortcake biscuits freeze really well on their own. Just wrap them individually in plastic wrap, then place in a freezer bag for up to 2 months. I don’t recommend freezing the assembled dessert or the whipped cream, as they won’t hold up well.

Serve: Let frozen biscuits thaw at room temperature for about 30 minutes, or warm them in a 300°F oven for 5-7 minutes. If your coconut whipped cream has separated in the fridge, give it a quick whip with a hand mixer to bring it back together before assembling your shortcakes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 28-34 g
• Fat: 170-190 g
• Carbohydrates: 400-430 g

Ingredients

For the strawberries:

• 6 cups strawberries (hulled and sliced into 1/4-inch thick pieces)
• 3 tbsp sugar

For the shortcakes:

• 1 1/2 cups almond milk
• 1 tbsp apple cider vinegar
• 3 1/4 cups flour (I always use King Arthur all-purpose flour for consistent results)
• 1/3 cup sugar
• 2 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup vegan butter (cold and cut into 1/2-inch cubes to ensure a flaky crust)

For the whipped cream:

• 28 oz coconut milk (I use Thai Kitchen full-fat coconut milk chilled overnight)
• 1/2 cup powdered sugar (sifted to remove lumps for a smoother texture)
• 1 1/2 tsp vanilla

Step 1: Prepare the Strawberries and Make Vegan Buttermilk

• 6 cups strawberries, hulled and sliced
• 3 tbsp sugar
• 1 1/2 cups almond milk
• 1 tbsp apple cider vinegar

Start by hulling and slicing your strawberries into 1/4-inch thick pieces, then toss them with 3 tablespoons of sugar in a bowl.

Refrigerate while you work on the other components—this allows the strawberries to release their juices and macerate, creating a natural syrup.

While the berries chill, stir the apple cider vinegar into the almond milk in a separate bowl and let it sit for 5 minutes to curdle.

This creates a vegan buttermilk that will add tenderness and flavor to your biscuits.

Step 2: Mix Dry Ingredients and Create the Biscuit Dough

• 3 1/4 cups flour
• 1/3 cup sugar
• 2 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup vegan butter, cold and cubed
• vegan buttermilk mixture from Step 1

While your vegan buttermilk curdles, preheat your oven to 425°F and grease a baking sheet.

In a large bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt.

Cut the cold vegan butter cubes into the dry mixture using a pastry cutter or your fingertips, working quickly to keep the butter cold—this is crucial for creating flaky layers in your biscuits.

Stop when the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.

Pour in the vegan buttermilk mixture from Step 1 and stir gently until a sticky dough just forms; don’t overmix or your biscuits will be tough.

Step 3: Shape and Bake the Biscuits

• dough from Step 2

Lightly flour your work surface and turn out the sticky dough from Step 2.

Gently flatten it to about 1/2-inch thickness without overworking it—you want some texture to remain.

Using a 2-inch round biscuit cutter or a glass, cut out 10 circles and place them on your prepared baking sheet.

I like to arrange them with a little space between each one so steam can circulate and they bake evenly.

Bake for 12–15 minutes until they’re golden brown on top and a toothpick inserted into the center comes out clean.

Let them cool for 10 minutes on the pan before transferring to a wire rack.

Step 4: Whip the Coconut Cream

• 28 oz coconut milk
• 1/2 cup powdered sugar, sifted
• 1 1/2 tsp vanilla

While your biscuits cool, carefully open your chilled can of coconut milk and scoop out the solidified cream that has separated from the liquid (save the liquid for another use).

Place the coconut cream in a bowl and beat with an electric mixer for about 1 minute to break it down slightly.

Add the vanilla extract and sifted powdered sugar, then continue beating until smooth and fluffy peaks form, about 2–3 minutes total.

For extra stability, I sometimes add a pinch of cornstarch to the cream before whipping—it helps keep the texture light and prevents weeping if made ahead.

Step 5: Assemble and Serve the Shortcake

• baked biscuits from Step 3
• whipped coconut cream from Step 4
• macerated strawberries from Step 1

Once the biscuits have cooled slightly, carefully slice each one in half horizontally.

On a plate or cake stand, place the bottom half of a biscuit, top with a generous spoonful of the whipped coconut cream from Step 4, add a handful of the macerated strawberries from Step 1 (including some of their juices), then crown with the biscuit top.

Repeat with the remaining biscuits and fillings.

Serve immediately while the biscuits are still warm and the cream is fluffy—the contrast between the warm, flaky biscuit and cool, creamy topping is what makes this dessert so special.

Easy Vegan Strawberry Shortcake

Delicious Easy Vegan Strawberry Shortcake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 10 shortcakes

Calories 3350 kcal

Ingredients

  

For the strawberries::

• 6 cups strawberries (hulled and sliced into 1/4-inch thick pieces)
• 3 tbsp sugar

For the shortcakes::

• 1 1/2 cups almond milk
• 1 tbsp apple cider vinegar
• 3 1/4 cups flour (I always use King Arthur all-purpose flour for consistent results)
• 1/3 cup sugar
• 2 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup vegan butter (cold and cut into 1/2-inch cubes to ensure a flaky crust)

For the whipped cream::

• 28 oz coconut milk (I use Thai Kitchen full-fat coconut milk chilled overnight)
• 1/2 cup powdered sugar (sifted to remove lumps for a smoother texture)
• 1 1/2 tsp vanilla

Instructions

 

• Start by hulling and slicing your strawberries into 1/4-inch thick pieces, then toss them with 3 tablespoons of sugar in a bowl. Refrigerate while you work on the other components—this allows the strawberries to release their juices and macerate, creating a natural syrup. While the berries chill, stir the apple cider vinegar into the almond milk in a separate bowl and let it sit for 5 minutes to curdle. This creates a vegan buttermilk that will add tenderness and flavor to your biscuits.
• While your vegan buttermilk curdles, preheat your oven to 425°F and grease a baking sheet. In a large bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. Cut the cold vegan butter cubes into the dry mixture using a pastry cutter or your fingertips, working quickly to keep the butter cold—this is crucial for creating flaky layers in your biscuits. Stop when the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible. Pour in the vegan buttermilk mixture from Step 1 and stir gently until a sticky dough just forms; don't overmix or your biscuits will be tough.
• Lightly flour your work surface and turn out the sticky dough from Step 2. Gently flatten it to about 1/2-inch thickness without overworking it—you want some texture to remain. Using a 2-inch round biscuit cutter or a glass, cut out 10 circles and place them on your prepared baking sheet. I like to arrange them with a little space between each one so steam can circulate and they bake evenly. Bake for 12–15 minutes until they're golden brown on top and a toothpick inserted into the center comes out clean. Let them cool for 10 minutes on the pan before transferring to a wire rack.
• While your biscuits cool, carefully open your chilled can of coconut milk and scoop out the solidified cream that has separated from the liquid (save the liquid for another use). Place the coconut cream in a bowl and beat with an electric mixer for about 1 minute to break it down slightly. Add the vanilla extract and sifted powdered sugar, then continue beating until smooth and fluffy peaks form, about 2–3 minutes total. For extra stability, I sometimes add a pinch of cornstarch to the cream before whipping—it helps keep the texture light and prevents weeping if made ahead.
• Once the biscuits have cooled slightly, carefully slice each one in half horizontally. On a plate or cake stand, place the bottom half of a biscuit, top with a generous spoonful of the whipped coconut cream from Step 4, add a handful of the macerated strawberries from Step 1 (including some of their juices), then crown with the biscuit top. Repeat with the remaining biscuits and fillings. Serve immediately while the biscuits are still warm and the cream is fluffy—the contrast between the warm, flaky biscuit and cool, creamy topping is what makes this dessert so special.