This recipe for Vegan Strawberry Shortcake is ready in just 20 minutes! It's a great spring or summer dessert idea filled with fresh, bright berries and fluffy coconut whipped cream.
Light, fluffy, sweet, and decadent, strawberry shortcake is a classic for a reason. This recipe stays very true to the original, with a few updates to make it completely plant-based.
Love strawberry shortcake? In the summer, try these Frozen Strawberry Shortcake Bars, inspired by the ice cream truck!
Love strawberries? Be sure to check out this round up of my favorite vegan strawberry recipes!
Ingredients Needed For Vegan Strawberry Shortcake
- Ground flax seeds, which will act like an egg
- All purpose flour (gluten-free option listed in notes)
- Baking powder
- Salt
- Solid refined coconut oil
- Unsweetened almond or coconut milk
- Lemon juice
- Maple syrup
- Vanilla extract
- Organic cane sugar
- Fresh strawberries
Tips for Making a Fluffy Vegan Biscuit
There are a few ways to ensure your shortcakes rise and have that pillowy texture.
- Verify that your baking powder is fresh, which will help with leavening.
- Do not over-mix the dough, as this will develop more gluten (which increases the chew). Knead as little as possible! This is a similar technique that is used when making scones.
- Add coconut oil that is relatively solid. This will again help with the overall biscuit texture and prevent excessive gluten formation.
Since this biscuit recipe is fairly basic; it could work well for a variety of other recipes. For example, this is easily transformed into a savory side by leaving out the sugar by replacing the with maple syrup with milk.
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To prepare the strawberry topping needed, wash and gently dry your berries. Then, remove the stems with a paring knife, taking care to take away the hull but keep as much fruit as possible in tact. Then, slice the berries thinly and add to a bowl with 2 TBS sugar, a pinch of salt, and lemon juice. After sitting for 10 minutes, the berries will begin to soften and release their juice.
Fresh berries are something that can be purchased year round (as everything can these days), but they truly only taste their best when in season. For this and other environmental reasons, I try to limit my purchasing to spring and summer months.
Yes, but do not make these shortcakes more than one day in advance. Like many scone recipes, they will toughen over time and are best when served on the day of making. If you need to store, do so by placing the biscuits in a sealed container on the counter, with the berries in a separate sealed container in the fridge.
Substitution Ideas and Swaps for This Recipe
- In place of a flax egg, use 1 large regular egg or 3 TBS whipped aquafaba (water from a can of chickpeas). You may be able to omit the egg entirely, but I have not tested this yet. I will update this post if I do!
- Gluten-Free One For One Flour can be substituted for the all purpose flour. I would imagine finely ground oat flour would also work, so please let me know if you try this.
- Agave or honey (if you're not vegan) can be substituted for maple syrup.
- Regular whipped cream can be used in place of coconut whipped cream.
- Cold butter can be used in place of coconut oil.
How to Serve Vegan Strawberry Shortcake
Slice the shortcake biscuit in half and add whipped cream to the base. Top with a spoonful of prepared strawberries and add the half of the biscuit on top, like a sandwich. Finish with another layer of cream and berries.
For more strawberry recipes, try one of these next:
I hope you enjoy this recipe for easy strawberry shortcake! Please let me know in the comments or on Instagram if you give it a try!
Vegan Strawberry Shortcake
Ingredients
- 1 TBS flax seeds ground*
- 2 and ½ cups all purpose or Gluten-Free 1 for 1 flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup + 2 TBS solid coconut oil
- ¾ cup plain almond milk or coconut milk
- 2 teaspoon lemon juice divided
- 2 TBS maple syrup
- 1 teaspoon vanilla extract
- 2 TBS organic cane sugar plus more for topping
- 1 lb strawberries hulled and quartered
- One recipe coconut whipped cream or store-bought whipped cream of choice.
Instructions
- First, take your flax seeds in a medium bowl and add 3 TBS water. Set aside to gel, this will act as your egg substitute. Preheat your oven to 400 degrees F and line one baking sheet with a silicone mat or parchment paper (or a light layer of oil, to help prevent sticking).
- In a large bowl, whisk flour with baking powder and salt. Using two knives or forks, "cut" your coconut oil into the flour mixture in a crisscross fashion until it is evenly combined. This just means mix until there are no largely visible chunks, it should have a somewhat sandy texture. Set aside.
- In the bowl with your flax "egg," add almond/coconut milk, lemon juice, maple syrup, and vanilla. Stir to combine. Gently pour into your large bowl and mix until a dough forms. Try not to overwork the dough and knead just until it comes together with no dry spots.
- Form eight balls of dough and place them on the parchment-lined baking sheet. Press down slightly with your hand.
- Sprinkle some sugar on top, if desired. Bake for 10 - 13 minutes, until golden. Remove from oven and let cool completely. While shortcakes are baking, mix chopped strawberries in a bowl with 2 TBS sugar. To serve, slice each shortcake in half and fill with whipped cream and berries. Best enjoyed right away.
Dan says
This was so good! It would be a good idea to make a lot of it because it disappears fast.
Emily says
Thank you Dan! I am so glad you liked it 🙂 -Em
Sue0523 says
So easy and delicious!
Emily says
Thank you for reading!
40andfeelinit says
Oh theses look amazing! I just went strawberry picking today and this is the perfect recipe to put them to use in!
Emily says
Thank you so much, I hope you enjoy them! 🙂 I love picking strawberries!
Susannah Weis Frigon says
These look delicious, and the pics are beautiful! Welcome, Spring!
Emily says
Thank you Mother! 🙂 I was really happy with them!