This simple Vegan Strawberry Shortcake is made with cream biscuits, fresh strawberries, and coconut whipped cream for an easy springtime dessert.
Growing up strawberry shortcake was among my favorite desserts, just behind angel food cake (and friends, I am working on veganizing that recipe as we speak) and fruit pizza (yeah, and I’ll get on that too). The sweet and the creamy and the buttery biscuit flavors. So good! As an adult, however, I don’t often think about this delightful dessert.
And then the strawberries start peaking out of the ground.
In case you don’t know, Oregon makes some of the best strawberries. Every year in mid-June, I pack the kids up in the car and head to Sauvie Island where we spend several hours out in the fields strawberry picking. I should say, I spend several hours out in the fields strawberry picking. The kids spend several hours out in the fields eating strawberries. But strawberry-stained and all, it’s one of my favorite early summer traditions. Fresh strawberries everywhere!
And what is the first thing I do with my fresh batch of strawberries?
Make vegan Strawberry Shortcake, of course!
Recommended Ingredients & Equipment
This vegan strawberry shortcake is made with a simple coconut cream biscuit then filled with fresh Oregon strawberries, and coconut whipped cream for a refreshing and delightful late spring/early summer dessert that satisfies the tastebuds and warms the spirit as it brings another reminder that spring has sprung.
Here is everything you need.
Ingredients & Substitutions
- All-Purpose Flour – I have also made this cobbler with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate links)
- Baking Powder
- Granulated & Powdered Sugar – Check out my guide to vegan sugars and sugar alternatives.
- Coconut Milk – This recipe calls for full fat canned coconut milk. Light coconut milk will not work.
- Fresh Strawberries
- Vanilla Extract – Use pure vanilla extract for best flavor.
- Salt
Recommended Equipment
For this recipe, you will need a rolling pin, 4″ circle cutter, a baking sheet, mixing bowls, handheld mixer, and basic kitchen utensils.
You may also find a pastry cutter to be helpful for your biscuit. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Strawberry Shortcake
Good news, friends. Strawberry Shortcakes are among the easiest desserts to make. It’s a matter of throwing together a buttery biscuit, macerating the strawberries, and whipping up a batch of coconut whipped cream.
Step One – Macerate the Strawberries
Macerating strawberries is a method of letting the berries sit in a fine coating of granulated sugar. The process of adding sugar enhances their natural sweetness and flavor as well as creates a thin berry syrup that, when cooked, becomes thick and compote-like. This method is used in most fruit pies, crisps, and cobblers.
Disclosure: This post may contain affiliate links.
To macerate the berries, simply sprinkle 1/4 cup of sugar over the top. Gently toss to coat and let the berries sit for at least 30 minutes (longer is fine) until the juices have been released into a light berry syrup. For this recipe, I also add cornstarch along with the sugar to help thicken the syrup when baking.
Step Two – Make the Shortbread
To make the biscuit, stir together flour, baking powder, sugar, and salt in a bowl. Fold in the coconut milk until the dough is evenly hydrated. Turn the dough out onto a floured surface, sprinkled a little more flour on top, then roll dough to about 1/2″ thick.
Using a 4″ circle cutter, cut out 12 circles. Place 6 biscuits on parchment paper and brush with nondairy milk. Stack the remaining 6 biscuits on top so that each biscuit is two-high. Bake the biscuits for 20-25 minutes until golden brown. Remove from oven, remove tops, and let cool.
Step Three – Make the Coconut Whipped Cream
To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
Step Four – Assemble the Strawberry Shortcakes
With all your components made, you can now assemble the shortcakes. Start by layering a spoonful of coconut whipped cream and sliced strawberries on the bottom layer of each biscuit. Top with 2nd biscuit and a dollop of whipped cream and a few strawberry slices. Serve immediately.
Serving and Storing
Serving
Once assembled, this vegan dessert should be served immediately.
Storing
Store leftovers separately. Leftover biscuits can be stored in an airtight container at room temperature for up to 4 days. Store strawberries and coconut whipped cream in the refrigerator for 2 days.
Make in Advance
If you want to prepare this strawberry shortcake in advance but don’t want soggy biscuits, you can prepare the strawberries and biscuits separately.
Once out of the oven, let the biscuit cool completely before storing them at room temperature. The fruit can be covered and stored in the refrigerator. This can be done up to 1 day in advance.
When ready to serve, whip up the whipped cream and assemble the shortbread according to the instructions below.
More Vegan Strawberry Recipes
- Vegan Strawberry Ice Cream
- Homemade Strawberry Jam
- Strawberry Mint Quinoa Salad
- Spinach Strawberry Salad
Vegan Strawberry Shortcake
Ingredients
Coconut Cream Biscuits
- 2 cups all-purpose flour plus more for dusting the surface
- 1 tablespoon baking powder
- 3 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 can full fat coconut milk
- nondairy milk, for brushing
Strawberries
- 2 cup strawberries, thinly sliced
- 2 tablespoons granulated sugar
Coconut Whipped Cream
- 2 can full fat coconut, solids only
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Stir together the strawberries with 2 tablespoons granulated sugar and refrigerate for at least 1 hour to let the strawberries release some of their juices.
- Meanwhile, make the cream biscuits. Stir together flour, baking powder, sugar, and salt in a bowl. Fold in the coconut milk until the dough is evenly hydrated. Turn the dough out onto a floured surface, sprinkled a little more flour on top, then roll dough to about 1/2″ thick.
- Using a 4" circle cutter, cut out 12 circles. You can combine scraps and re-roll if needed.
- Place 6 biscuits on parchment paper, brush with nondairy milk. Stack the remaining 6 biscuits on top so that each biscuit is two-high. Bake biscuits for 20-25 minutes until golden brown. Remove from oven, remove tops, and let cool.
- To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
- Assemble the shortcakes by layering a spoonful of coconut whipped cream and sliced strawberries on the bottom layer of each biscuit. Top with 2nd biscuit and a dollop of whipped cream and a few strawberry slices.
- Serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Cathy says
why do we stack the biscuits before baking? Curious.
ty!
Cathy
Cheryl says
You talk about using the best vegan butter because there are so few ingredients, but I don’t see butter in the directions.
Rebecca says
Your recipe states “Coconut Whipped Cream
2 can full fat coconut, solids only”. Do you mean full fat coconut milk?
Sarah says
Yep, full fat.
Lorrie says
2 can full fat coconut, solids only I’m not sure what this is that you are using for the ‘coconut whipped cream. Is this different than full fat coconut milk?
Sarah says
I’m referring to the solid part from the full fat coconut. Some brands come with the coconut milk mixed up, others have all the solid coconut fat on top and the water underneath. To ensure that the coconut milk is separated you can always refrigerate it for 24 hours first but certain brands, like Trader Joes, always comes separated.
Erin Salisbury says
I made these last night, but had a problem. After adding my can of coconut milk, my dough was way too runny. Not sure what size can you used? I thought mine was standard, 13.5 ounces. I had to keep adding flour to get my dough thick enough to hold together and to be able to be rolled out. I probably added another cup of flour at least. In the end, they did hold together and taste good, but didn’t rise as much as yours did.
Sarah says
Hmmm…did you use full fat coconut milk? It’s much thicker than light coconut milk so that would possibly cause the problem. Also, some coconut milk brands are generally thicker than others, although it’s surprising that would make a huge difference.
Janelle says
I had the exact same problem! I definitely used full fat coco milk as that’s all I buy and it was like pancake batter! I added another cup at least as well. They turned out yummy, but a bit dry. I’ll add less milk next time.