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Vegan Strawberry Shortcake Recipe

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4 from 82 reviews

This Vegan Strawberry Shortcake recipe offers a delightful dairy-free twist on the classic dessert. Featuring tender, flaky vegan shortcakes paired with fresh vanilla-coated strawberries and luscious coconut whipped cream, it is a perfect plant-based treat that’s both comforting and refreshing.

Ingredients

Strawberries

  • 2 cups chopped strawberries
  • 1 teaspoon lemon juice
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla bean paste

Vegan Shortcakes

  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt (can increase to 3/4 tsp if using unsalted butter)
  • 1/2 cup cold vegan butter (cubed)
  • 3/4 cup oat or soy milk

Coconut Whipped Cream

  • 1 cup coconut cream
  • 1/2 cup powdered sugar (more or less as desired)
  • 1/2 teaspoon vanilla bean paste or vanilla extract (optional)

Instructions

  1. Preheat and prep strawberries: Preheat your oven to 400°F and line a baking sheet with parchment paper. Chop the strawberries into small pieces for easy mixing.
  2. Mix strawberries with flavorings: In a mixing bowl, combine the chopped strawberries, 2 tablespoons sugar, lemon juice, and 1 teaspoon vanilla bean paste. Stir until the strawberries are evenly coated, then set aside to macerate.
  3. Prepare dry ingredients for shortcakes: In a separate bowl, sift together the all-purpose flour, 2 tablespoons sugar, baking powder, and salt to ensure an even mix.
  4. Cut in the vegan butter: Add the cold, cubed vegan butter to the dry mix. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles a crumbly texture with pea-sized chunks.
  5. Form the dough: Pour in the oat or soy milk and gently mix just until combined. The dough should remain shaggy and lumpy, with visible bits of butter and no dry spots of flour.
  6. Fold and flatten the dough: Turn the dough onto a lightly floured surface. Fold it over itself and gently flatten, then rotate 90 degrees and repeat this folding process 2 to 3 times without overworking.
  7. Shape the biscuits: Using your hands, flatten the dough to approximately 1-inch thickness. Lightly flour a biscuit cutter or round cup and press straight down into the dough. Place the cut biscuits about ½ inch apart on the prepared baking sheet.
  8. Bake the shortcakes: Bake for 12-15 minutes or until the biscuits are fluffy, golden brown, and cooked through. Optionally, brush with a little melted vegan butter before and/or after baking for extra richness. Remove from oven and let cool.
  9. Prepare coconut whipped cream: In a small bowl, whip the coconut cream together with the powdered sugar and optional vanilla bean paste using an electric mixer until light, airy, and fluffy.
  10. Assemble the shortcakes: Slice each cooled shortcake in half horizontally. Layer the bottom halves with coconut whipped cream and macerated strawberries, then top with the biscuit halves. Garnish the tops with more whipped cream and strawberries. Serve immediately and enjoy!

Notes

  • Ensure the vegan butter is very cold before cutting into the flour to get flaky biscuits.
  • Do not overmix or overwork the dough to maintain tender texture.
  • If you don’t have vanilla bean paste, pure vanilla extract works as a substitute in equal measure.
  • Adjust powdered sugar in whipped cream to taste for preferred sweetness.
  • For best results, chill coconut cream overnight before whipping.
  • Use oat or soy milk as specified to maintain vegan standards and texture.

Find it online: https://justsosavory.com/vegan-strawberry-shortcake-recipe/