This easy homemade vegan strawberry shortcake recipe is the perfect strawberry summer dessert. Made with vegan shortcake biscuits and coconut whipped cream.
This classic dessert needed just a few tweaks to make a delicious dairy-free and eggless strawberry shortcake.
Coconut milk that's whipped into a thick and creamy topping takes the place of dairy whipping cream, and the tender on the inside and crispy on the outside shortcake biscuits are made without dairy and eggs.
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Ingredients
The exact measurements are listed in the recipe card below.
- Strawberries - Fresh strawberries are a must. Frozen will do in a pinch, but they aren't as good.
- All-purpose flour - The vegan shortbread biscuits can be made gluten-free. We suggest using an all-purpose gluten-free flour, such as King Arthur Measure for Measure flour.
- Baking powder - This makes the biscuits rise, so don't leave it out. Aluminum free is best.
- Cane sugar - We don't suggest using a substitution for this. The sugar is an important element in giving the biscuit great flavor and texture.
- Cinnamon - This is an optional ingredient, although we suggest adding it because it adds to the flavor profile.
- Vanilla bean - Vanilla bean adds great flavor to the shortbread biscuits. If you don't have beans, feel free to use 1 teaspoon of vanilla extract.
- Coconut cream - You can whip up coconut cream or full fat coconut milk with sugar and vanilla to make homemade coconut whip, or you can buy a dairy-free whip cream to make this dairy-free strawberry shortcake recipe.
Step-By-Step Instructions
Here are the easy instructions with visual cues.
16. Finish with a dollop of whipped topping on top of the shortcake.
Pro Tips
- Don't over mix the dough or the shortcakes will be tough instead of tender.
- Use the freshest, sweetest, juiciest strawberries you can find.
- Macerate the strawberries in sugar so they soften and become even sweeter.
Recipe FAQs
What is the difference between strawberry cake and strawberry shortcake?
Strawberry cake is a large cake with the strawberries baked in the cake. Shortcake is typically made in individual serving sizes with fresh berries, not baked.
How do I store it?
You can make the biscuits and whipped topping the day before, and you can macerate the berries several hours before serving. Store the biscuits in an airtight container and the whipped topping and berries covered in the refrigerator. Assemble just before serving.
Can I freeze this?
You can freeze the biscuits and the berries separately in freezer safe containers for up to 2 months. Thaw both in the refrigerator.
More Vegan Strawberry Recipes
Vegan Strawberry Shortcake with Coconut Whip
Homemade vegan strawberry shortcake with tender biscuits and coconut whip.
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Servings: 6 Servings
Calories: 238kcal
Cost: $10
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 Oven
- 1 sharp knife
- 1 Stand Mixer
Ingredients
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 4 tablespoon sugar, divided
- ¼ teaspoon finely ground sea salt
- 1 teaspoon ground cinnamon
- 1 cup unsweetened almond milk
- 1 tablespoon melted coconut oil or vegan butter
- 14 ounces chilled full fat coconut milk
- 1 teaspoon vanilla bean or pure vanilla extract
- 1 pound fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or lightly grease and put your mixing bowl in the freezer.
- In a medium bowl, whisk the 2 cups flour, 3 teaspoon baking powder, 2 tbs[ (24 g) sugar, ¼ teaspoon sea salt, and 1 teaspoon cardamom until combined. Whisk the 1 cup of almond milk, 1 tablespoon melted coconut oil or butter, 1 teaspoon cinnamon, and 1 teaspoon vanilla together and add to the dry ingredients, stir until just combined. The dough will be thick and sticky.
- Divide the dough into six pieces and drop onto the cookie sheet. Bake for 30 minutes or until a light golden brown. Remove from the oven and let cool.
- In a medium bowl, stir the strawberries and 1 tablespoon (12 g) of sugar together until combined. Let stand for 30 minutes so the strawberries macerate.
- Take your mixing bowl out of the freezer and add the solid part of the coconut milk, 1 tablespoon (12 g) of sugar, and the vanilla and mix with the whisk attachment on the highest speed until the coconut milk becomes thick like whipped cream. This could take several minutes depending on your mixer. Be patient.
- Slice the shortcake in half and spread some of the coconut cream on the bottom, add a layer of strawberries, put a dollop of cream on the strawberries, put the top of the shortbread over the berries and cream, and add one more dollop of coconut cream.
- Enjoy!
Notes
How do I store it?
You can make the biscuits and whipped topping the day before, and you can macerate the berries several hours before serving. Store the biscuits in an airtight container and the whipped topping and berries covered in the refrigerator. Assemble just before serving.
Can I freeze this?
You can freeze the biscuits and the berries separately in freezer safe containers for up to 2 months. Thaw both in the refrigerator.
Nutrition DisclaimerPro Tips
- Don't over mix the dough or the shortcakes will be tough instead of tender.
- Use the freshest, sweetest, juiciest strawberries you can find.
- Macerate the strawberries in sugar so they soften and become even sweeter.
Nutrition
Serving: 140g | Calories: 238kcal | Carbohydrates: 47g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 155mg | Potassium: 368mg | Fiber: 3g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 45mg | Calcium: 157mg | Iron: 2mg
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Betty says
This recipe looks devine! Thank you! Only thing is 2 members of my family aren't coconut fans. Could you suggest a replacement with a similar consistency? I thought about almond milk canned whip but that seems like a cop-out. lol. Thanks!
Linda Meyer says
Hi Betty! Thank you! Ready Wip has a vegan canned whipping cream made with almonds. I don't think that's a cop out at all, give the people what they like. LOL!
Diana Allen says
Hello! I'm ready to try this recipe for the first time. The list of ingredients calls for two cups of flour but the directions farther down says three cups. Help!
Thanks.
Alex Meyer, MA says
Hey Diana,
Thank you for your comment and so sorry for the mistake! The recipe should call for two cups of flour. We're going to go ahead and fix that right now! Let us know how the recipe turned out for you and have a fantastic day!
Alex & Linda
Diana Allen says
Thanks so much for the quick reply!!
Linda Meyer says
Of course! 🙂
Karly says
Yessss girl! These look so insanely delicious. There's nothing better than a good, fresh strawberry shortcake in the summertime!
Linda Meyer says
Totally agree! It's the best summertime treat ever!
Kristina says
oh, I remember those store bought cakes too... the real thing is always better and yours looks great!
Linda Meyer says
Thanks, Kristina! These are so much better than the super sweet sponge cakes.
Vegan Heaven says
What a great summer dessert, Linda! It reminds me so much of my childhood. 🙂
Linda Meyer says
Thank you! It reminds me of my childhood too. 🙂
Alisa Fleming says
Yum! This is one of my favorite summer desserts! Fantastic way to enjoy coconut cream scones, too.
Linda Meyer says
Mine too! Thanks, Alisa.
Ginny McMeans says
I've been wanting to make a coconut whip and this is going to push me forward. Thanks!
Linda Meyer says
It's so easy and so yummy! You'll love it!
Sarah McMinn says
I love love love Strawberry Shortcake. Thanks for this awesome recipe.
Linda Meyer says
Thank you, Sarah! You're welcome. 🙂
Melissa | Vegan Huggs says
Yum! My all-time favorite dessert! This looks absolutely perfect and delicious! I'm so glad it's strawberry season 🙂
Linda Meyer says
Thanks Melissa! I know, I love berry season too. 🙂
Amy Katz from Veggies Save The Day says
I would happily dive into a bowl of that coconut whip! And I bet the strawberry shortcake is amazing, too!
Linda Meyer says
I would too, Amy. Shallow or not, that whip is dive worthy. 🙂
Dianne says
This looks so light and fresh – so perfect for summer!
Linda Meyer says
Thanks Dianne!
veggiesdontbite says
Strawberry shortcake is one of my fave desserts! I drool automatically as soon as I take out the ingredients to make some. LOL! Looks amazing! And I love the biscuity kind over the cake kind so much better!
Linda Meyer says
Thanks, Sophia! I love the biscuit shortbread for strawberry shortcake, the more bread the better. 🙂
Jenn says
Yes, the classic summer dessert for sure! I love crumbly shortcakes. This sounds perfect!
Linda Meyer says
Thanks Jenn!
Anjali Lalani says
oooo this totally takes me back to my childhood!! I need to make it again!
Linda Meyer says
I love that. Thanks, Anjali.
Sarah Newman, Vegan Chickpea says
Wow Linda, this looks absolutely divine! I love strawberries and coconut whip so this is a natural next step! 😉
Linda Meyer says
Thanks, Sarah!
Christine @ Run Plant Based says
We used to have strawberry shortcake a lot as a kid and your version looks wonderful. Can't wait to try, thanks!
Linda Meyer says
It's such a great traditional recipe. Thanks Christine.
Becky says
My Nani Dorothy used to make us strawberry shortcakes when I was a kid. It was such comfort food. I can't wait to try yours!
Linda Meyer says
Hey, Becky! I think this is one of those recipes that evoke so many good memories. Let me know if you try it. 🙂