Vegan Strawberry Shortcake

vegan strawberry shortcake
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 6 servings
Yield: 6 biscuits
Nutrition Facts (per serving)
55 Calories
3g Fat
8g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 55
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Strawberry shortcake is a summer classic. The combination of a flaky, buttery biscuit, juicy fresh strawberries, and fluffy whipped cream is easy to put together, but rich and bright in flavor. It's a stacked dessert that makes the perfect end to any summer meal and is always a crowd favorite.

To make strawberry shortcake vegan, a plant-based butter is swapped for dairy butter in the biscuits, and the usage of non-dairy milk with a splash of vinegar stands in for the buttermilk in them. For the whipped cream, canned coconut milk is used instead. It blends up well, and also keeps better in the fridge for leftovers than dairy whipped cream does. It's simple to make; just prep the canned coconut milk ahead of time by refrigerating, then you'll blend it up with some powdered sugar.

While you can make this recipe any time, we recommend serving it early in the summer, when strawberries are at their seasonal peak.

Ingredients

  • 3 cups strawberries (hulled and cut into halves)
  • 1/4 cup sugar, divided
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, cut into 10 pieces
  • 3/4 cup non dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 recipe vegan whipped cream / 2 14 ounce cans coconut milk refrigerated for eight hours + 1/3 cup powdered sugar

Steps to Make It

  1. Gather all of your ingredients together.

  2. Preheat the oven to 400 F. Line a large baking sheet with parchment and set aside.

  3. In a medium mixing bowl, toss the strawberries with the 2 tablespoons of sugar until well coated. Cover and place in the refrigerator for about 20 minutes.

  4. Make the biscuits: in a food processor, mix together the remaining 2 tablespoons sugar, flour, baking powder, and salt. Pulse for 5-10 seconds to combine. In a mixing cup, add the vinegar to the almond milk.

  5. Add the vegan, pulsing until the mixture resembles fine crumbs. This should take about 10 seconds.

  6. With the machine running, add the non-dairy milk and vinegar combo gradually, until the dough just begins to hold together and pull away from the sides of the bowl.

  7. On a lightly floured surface, turn out the dough and pat down to one inch thickness. Use a biscuit cutter to divide the dough into six biscuits.

  8. Transfer the biscuits to the prepared baking sheet and bake about 18 to 20 minutes, until golden.

  9. Allow the biscuits to cool on the baking sheet.

  10. While the biscuits cool, make the coconut whipped cream by removing the cans from the fridge. Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans, then open the cans and scoop the solids into an electric mixing bowl. Whip for 20 seconds, until fluffy, then add powdered sugar and whip for an additional 20 seconds.

  11. To serve, cut biscuits in half lengthwise. Top biscuit bottoms with a 1/3 cup scoop of strawberries, then a dollop of the whipped cream. Put the biscuit tops on, and add an additional 2 tablespoons of strawberries and another dollop of whipped cream on top.

  12. Enjoy!

Variations

While strawberries are the classic fruit for this dessert, it works nicely with any fresh, in season soft fruit, such as peaches, nectarines, or plums. SLice and macerate them with the sugar same as you would the strawberries.

Is shortcake the same as pound cake?

Shortcake desserts are usually made with biscuits. One variation on this is to use mini pound cakes instead. Those have a different texture than biscuits: they are lighter, softer, and don't have any flakiness.

**This recipe is suitable for dairy-free, vegan, vegetarian,lactose-free, and egg-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).