Strawberry Shortcake Recipe Vegan Made Easy and Delicious

Strawberry shortcake is a timeless dessert that brings joy to every season, especially when strawberries are at their peak. But what if you’re following a vegan lifestyle and think you have to miss out on this classic treat?

Fear not! This vegan strawberry shortcake recipe is here to satisfy your sweet tooth without any animal products.

It’s fluffy, moist, and bursting with fresh strawberry flavor, topped with luscious vegan whipped cream. Whether you’re vegan, lactose-intolerant, or just looking to try something new, this recipe is simple, delicious, and sure to impress.

From the tender vegan biscuits to the juicy macerated strawberries, every bite is a perfect balance of flavors and textures. Plus, it’s a fantastic way to highlight the natural sweetness of ripe strawberries.

Let’s dive into this delightful dessert that’s ideal for family gatherings, summer picnics, or anytime you want a fresh, fruity indulgence that’s totally plant-based.

Why You’ll Love This Recipe

This vegan strawberry shortcake recipe is a celebration of freshness and simplicity. The biscuits are made without eggs or dairy, relying on plant-based ingredients that create a soft and flaky texture.

The strawberries are lightly sweetened and allowed to macerate until juicy and syrupy, making every spoonful a burst of natural sweetness.

What sets this recipe apart is its accessibility. You don’t need any exotic ingredients, and the preparation is straightforward enough for beginners.

It’s also customizable — you can swap out the strawberries for other fruits or add a dash of vanilla for extra flavor. It’s perfect for anyone who wants a healthier, cruelty-free dessert that doesn’t skimp on taste.

Not to mention, this shortcake is free from common allergens like dairy and eggs, making it a crowd-pleaser for various dietary needs. If you love desserts that are both indulgent and wholesome, this recipe is a must-try!

Ingredients

• For the Vegan Biscuits:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup refined coconut oil (solid)
• 3/4 cup unsweetened almond milk (or any plant milk)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• For the Strawberry Filling:
• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup organic cane sugar (adjust to taste)
• 1 teaspoon lemon juice
• For the Vegan Whipped Cream:
• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Whisk and wooden spoon
• Baking sheet
• Parchment paper
• Cooling rack
• Electric mixer or hand whisk (for whipped cream)
• Knife and cutting board
• Sifter or fine mesh sieve (optional for flour)

Instructions

1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to mix. Cover and let sit at room temperature for at least 30 minutes to macerate, stirring occasionally. This will create a delicious syrupy filling.
2. Make the Vegan Biscuits Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt for an even mix.
3. Cut in the Coconut Oil: Using your fingers or a pastry cutter, incorporate the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs. This step is key for flaky biscuits.
4. Mix Wet Ingredients: In a separate small bowl, whisk together the almond milk, apple cider vinegar, and vanilla extract. Let the mixture sit for 5 minutes to curdle slightly, mimicking buttermilk.
5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
6. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds. Place the biscuits on the prepared baking sheet, leaving a little space between each.
7. Bake: Bake the biscuits for 12-15 minutes or until the tops are golden brown. Remove from the oven and transfer to a cooling rack.
8. Prepare the Vegan Whipped Cream: Open the chilled coconut milk can and scoop out the solid cream into a bowl (discard the watery liquid or save for smoothies). Using an electric mixer, beat the coconut cream with powdered sugar and vanilla extract until light and fluffy.
9. Assemble the Shortcakes: Slice each biscuit in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, followed by a dollop of vegan whipped cream. Top with the biscuit lid and add more strawberries and cream if desired.
10. Serve Immediately: Enjoy your fresh vegan strawberry shortcake right away for the best texture and flavor.

Tips & Variations

“For extra fluffy biscuits, chill the dough in the fridge for 15 minutes before shaping.”

• Strawberry Alternatives: Try using blueberries, raspberries, or peaches for a seasonal twist.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend, adjusting liquid slightly as needed.
• Flavored Whipped Cream: Add a teaspoon of almond or coconut extract to the whipped cream for a unique flavor.
• Sweetener Options: Use maple syrup or agave nectar instead of granulated sugar for a refined sugar-free dessert.
• Make Ahead: Bake the biscuits a day in advance and store in an airtight container; prepare strawberries and cream fresh for serving.

Nutrition Facts

Serving Suggestions

Serve your vegan strawberry shortcake chilled or at room temperature. It pairs wonderfully with a cup of herbal tea or a refreshing glass of iced lemonade.

For a brunch option, add a side of fresh fruit salad or a scoop of vegan vanilla ice cream for extra indulgence.

This dessert also shines at celebrations like birthdays, baby showers, or summer picnics — its vibrant colors and fresh flavors make it a standout. For a festive touch, garnish with fresh mint leaves or a dusting of powdered sugar.

To explore more delicious plant-based dessert recipes, check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea.

Conclusion

Creating a vegan strawberry shortcake that rivals traditional versions is easier than you might think. This recipe balances the sweet, juicy strawberries with tender, flaky biscuits and fluffy coconut whipped cream for a dessert that everyone will love.

It’s perfect for those looking to enjoy classic favorites while adhering to a plant-based lifestyle or simply wanting to try something new and delightful.

With simple ingredients and clear steps, this recipe is accessible for bakers of all skill levels. Plus, it’s incredibly versatile with plenty of options for customization, whether you want to switch fruits or make it gluten-free.

Give this vegan strawberry shortcake a try, and you’ll have a new go-to dessert that’s fresh, flavorful, and completely cruelty-free!

If you enjoyed this recipe, don’t miss other vegan delights such as the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to enhance your plant-based cooking repertoire.

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