Vegan Shortcake Recipe Perfect for Summer Desserts

There’s something truly comforting about a classic shortcake, especially when it’s made vegan without compromising on flavor or texture. This vegan shortcake recipe brings together light, fluffy biscuits with juicy, fresh strawberries and luscious plant-based cream, creating a dessert that’s perfect for any occasion.

Whether you’re celebrating a summer picnic, a birthday, or simply craving a sweet treat, this recipe is straightforward, delicious, and entirely plant-based. Plus, it uses easily accessible ingredients and simple kitchen tools, making it ideal for bakers of all levels.

In this post, I’ll guide you step-by-step through making perfect vegan shortcakes that everyone will adore.

Get ready to enjoy a delightful dessert that’s moist, tender, and bursting with fresh fruit flavor. If you love this recipe, don’t miss other amazing vegan treats like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at homemade bread with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Now, let’s dive into why this vegan shortcake will quickly become a favorite in your dessert repertoire.

Why You’ll Love This Recipe

This vegan shortcake recipe is a game-changer for several reasons. First, the biscuits are incredibly tender and fluffy thanks to the use of plant-based milk and a simple vegan butter substitute.

They bake up beautifully golden without any eggs or dairy, proving that vegan baking can be just as satisfying.

Second, the fresh strawberries are macerated with a touch of sugar and lemon juice to enhance their natural sweetness and juiciness, making the perfect topping for the shortcakes. The addition of homemade coconut whipped cream adds a creamy, dreamy texture that complements the berries and biscuits perfectly.

Lastly, this recipe is versatile and customizable. Whether you want to add other fruits, swap the coconut cream for a soy or oat alternative, or make mini shortcakes for a party, it’s easy to adapt.

It’s a wholesome, crowd-pleasing dessert that’s light enough for warm weather yet comforting enough for any time of year.

Ingredients

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegan butter, cold and cubed
• 3/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 teaspoon vanilla extract
• 3 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for macerating strawberries)
• 1 teaspoon lemon juice
• 1 can full-fat coconut milk (refrigerated overnight for whipped cream)
• 2 tablespoons powdered sugar (for whipped cream)
• 1/2 teaspoon vanilla extract (for whipped cream)

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry cutter or fork
• Whisk
• Electric mixer or hand mixer (for coconut whipped cream)
• Cooling rack
• Knife and cutting board
• Chilled can opener

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare the biscuit dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the vegan butter: Add the cold, cubed vegan butter to the dry ingredients. Using a pastry cutter or fork, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.
4. Add the plant-based milk and vanilla: Pour in the plant-based milk and vanilla extract. Stir gently with a spoon until the dough just comes together. Avoid overmixing to keep the biscuits tender.
5. Shape and cut the biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Using a biscuit cutter or a glass, cut out rounds and place them on the prepared baking sheet. Gather and re-roll scraps as needed.
6. Bake the biscuits: Bake for 12–15 minutes or until the tops are golden brown. Remove from the oven and transfer to a cooling rack to cool slightly.
7. Macerate the strawberries: While the biscuits bake, combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir and let sit for at least 20 minutes to release their juices and become sweet and syrupy.
8. Make the coconut whipped cream: Scoop the solidified coconut cream from the chilled can into a bowl, leaving the liquid behind. Whip with an electric mixer until fluffy. Add powdered sugar and vanilla extract and whip again until combined and creamy.
9. Assemble the shortcakes: Slice the biscuits in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, add a dollop of coconut whipped cream, then top with the biscuit lid.
10. Serve immediately: Enjoy your vegan shortcakes fresh for the best texture and flavor.

Tips & Variations

For the fluffiest biscuits, make sure your vegan butter and plant milk are very cold. Warm ingredients can make the dough heavy and dense.

Try adding a pinch of cinnamon or nutmeg to the biscuit dough for a warm spice twist.

If coconut cream isn’t your favorite, try homemade cashew cream or store-bought soy-based whipped cream.

You can substitute the strawberries with other fruits like blueberries, peaches, or mixed berries.

Leftover biscuits make great vegan shortcake breakfast sandwiches with jam and vegan cream cheese.

Nutrition Facts

Serving Suggestions

Vegan shortcakes are best served fresh, but here are some ideas to elevate your experience:

• Pair them with a cup of herbal tea or your favorite vegan latte for a delightful afternoon treat.
• Add a sprinkle of toasted nuts or shredded coconut on top for extra texture and flavor.
• For a breakfast twist, serve with a drizzle of maple syrup and fresh fruit on the side.
• Try layering with vegan lemon curd or a berry compote for added zing.

If you enjoy experimenting with vegan desserts, you might love exploring other recipes like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Low Calorie Vegetable Soup Recipe for Healthy Eating for a wholesome meal pairing.

Conclusion

This vegan shortcake recipe is a perfect example of how plant-based baking can be both simple and indulgent. With fluffy, golden biscuits, sweet macerated strawberries, and rich coconut whipped cream, it’s a dessert that satisfies cravings while remaining wholesome and dairy-free.

Whether you’re a seasoned vegan baker or just starting out, this recipe is approachable and yields delicious results every time.

It’s a wonderful treat to share with family and friends, especially during strawberry season, but it’s just as enjoyable year-round with frozen berries or other fruit alternatives. For more exciting vegan recipes that are easy to make and full of flavor, be sure to check out other favorites like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Soy Free Vegan Recipes for Delicious Plant-Based Meals.

Happy baking, and enjoy your scrumptious vegan shortcake!

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