vegan shortcake

With a doughy, biscuit base and sweet strawberry topping, these easy Vegan Strawberry Shortcake is a delicious summer dessert recipe!

Vegan Strawberry Shortcake

sugar

lemon

flour

baking powder

salt

coconut oil,

non-dairy milk + more if needed

Coconut milk whipped cream

Preheat your oven to 375 degrees and line...

Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Place 6 tablespoons of coconut oil into a...

Place 6 tablespoons of coconut oil into a bowl and place it in the freezer to help the coconut oil harden.

Prepare the strawberry filling by mixing the cut...

Prepare the strawberry filling by mixing the cut up strawberries, sugar and lemon juice together in a bowl. Set aside.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the dry ingredients for the shortcake, from the flour to the salt.

Remove the chilled coconut oil from the freezer...

Remove the chilled coconut oil from the freezer and add it to the flour mixture. Use a fork or two knives to cut the coconut oil into the dry mixture until a crumbly mixture forms. You want pea-sized pieces of coconut oil or smaller.

Add in 1 cup of non-dairy milk and...

Add in 1 cup of non-dairy milk and stir everything together until a dough forms. If the dough is too dry, add in another tablespoon of non-dairy milk. If it's too wet, add in a bit more flour.

Pour the dough onto a clean surface dusted...

Pour the dough onto a clean surface dusted with flour and use your hands to press the dough down until its 1 inch-thick. Use a round cookie cutter or a cup to cut out biscuit shaped rounds. Place the cut out circles onto your prepared baking sheet and continue this process until all the dough has been used up. You should get about 6-8 shortcakes. If desired, you can brush a little almond milk on the top of the shortcakes and then sprinkle the tops with some extra sugar.

Bake the shortcakes for about 25 minutes or...

Bake the shortcakes for about 25 minutes or until golden brown on top.

Remove the shortcakes from the oven and allow...

Remove the shortcakes from the oven and allow them to cool.

To serve, slice the shortcakes in half and...

To serve, slice the shortcakes in half and pile some strawberries and store bought or homemade non-dairy whipped cream in the middle and again on top if desired.

Deliciously sweet and refreshing: this Vegan Strawberry Shortcake recipe is easy to make and simply the perfect dessert for summertime and strawberry season!

oat milk (120 ml)

apple cider vinegar (15 ml)

all purpose flour (220 g)

tsp baking powder

tsp baking soda (bicarbonate of soda)

tbsp caster sugar (40 g)

vegan unsalted butter (80 g) (at room temperature)

milk

coconut whipping cream

tsp vanilla extract

tbsp sugar

oz fresh strawberries, diced (200 g)

lemon juice

Remove the leaves from your strawberries and cut them into chunks. Place them in a bowl, drizzle with lemon juice and sprinkle with sugar. Let them rest for at least 20-30 minutes.

Prepare the strawberries:

Start with the shortcakes. Preheat your oven to 400F (200C) and line a baking tray with parchment paper.

In a jug, combine the oat milk and apple cider vinegar. Briefly whisk to combine, then set aside for 10 minutes, this will be our vegan buttermilk.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt and caster sugar.

Cut the vegan butter into small chunks, then add it to the flour mixture. Use your hands to rub it into the dry ingredients and lift the flour/butter whilst you do so to add air to the mix.

Stir the lemon zest into the vegan buttermilk, then pour the mix into the large bowl. Combine with a spatula.

Transfer the dough to a lightly floured surface and roll it out to roughly 3/4 inch height. Divide into 4 equal pieces and gently shape each piece - round or square, to your preference. You can also use a pastry cutter to create the clean sharp edges of a typical shortcake.

Brush the top with a little plant milk, sprinkle with a little sugar and bake in the oven for 15-18 minutes, or until golden.

Remove them from the oven and let them cool down for at least 10 minutes on a wire rack, before slicing.

Preparing the shortcake:

Place the coconut whipping cream into a chilled mixing bowl.

Sprinkle in the sugar and vanilla extract, then begin whisking using an electric whisk on medium speed.

Slowly increase the speed to medium-high as the cream thickens until stiff peaks form. Stop whisking immediately and place the whipped coconut cream into the fridge.

Whipping up the vegan cream:

Slice the shortcake.

Place a spoonful of whipped coconut cream onto the bottom half of the shortcake.

Top with strawberries.

Place the top half of the shortcake on top.

Optional: you can decorate the top with a little more whipped cream &amp; strawberries to make them look pretty, if you like!

Assembling the strawberry shortcakes:

Top 2 vegan shortcake recipes from across the web

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Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

Top 2 vegan shortcake recipes from across the web

The most viewed vegan shortcake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

The most viewed vegan shortcake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine