There are few things better in life than a basket of freshly picked Ontario strawberries. Oh wait, yes there are, freshly picked Ontario strawberries with a cloud of coconut cream layered between homemade vegan shortcakes. Insert drooling here. Strawberry shortcakes have always been one of my favourite summer treats, so I have no idea why it took me so long to veganize this recipe, but I'm so glad I finally did. These vegan strawberry shortcakes taste just like the traditional recipe, except even better!
Vegan strawberry shortcakes look so gorgeous and fancy but they are actually super easy to make. The biscuit dough can easily be whipped up in a food processor, or if you don't have one they can be made by hand with just a bowl and a fork.
Another bonus about this recipe is that everything can be made ahead of time. The biscuits can be made 2 - 3 days in advance and kept in an air-tight container in the fridge, or you can even freeze them. The coconut whipped cream and strawberries can be prepared up to 1 day in advance. So when you are ready to serve the vegan strawberry shortcakes, you just cut the biscuits in half, and layer them up with all the toppings. Totally simple and totally delicious.
To make vegan strawberry shortcake you can choose to either use a food processor or to mix by hand.
If you are using a food processor:Â add the flour, sugar, baking powder, and salt and pulse a few times to whisk. Add the cold vegan butter and pulse several times until the flour mixture looks crumbly.
If mixing by hand:Â in a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the vegan butter into small cubes, and scatter them over the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until you reach crumb texture.
Then...
If using a food processor: mix together the plant-based milk and lemon juice, then pour over the flour mixture. Pulse just 3 - 4 times to mix until the dough is shaggy and there are still lots of crumbs. Be careful not to over mix the dough.
If mixing by hand: cut the vegan butter into small cubes, and scatter them over the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until you reach crumb texture. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Gently mix until you have a shaggy dough with lots of crumbs, don't over mix, it should look quite loose.
Turn the dough out onto a clean work surface. The dough will be soft, wet, and crumbly. Gather and gently pat the dough together and flatten to about ¾" thick. Do not roll it into a ball or knead it, you just need to gently pat it into shape. Use a large circle cutter to cut the dough into rounds, reforming the scraps to make 6 biscuits. Tip: don't twist the cutter, this will hinder the dough from rising properly. You could alternatively, use a knife to cut the dough into squares, or just gently form the biscuits by hand.
Place biscuits on the prepared baking sheet and bake for 14 - 16 minutes until slightly risen and lightly golden. Let cool.
To prepare the strawberries:Â gently stir the strawberries with sugar in a medium bowl. Allow the strawberries to rest for 10 - 20 minutes, or even overnight in the fridge so they release their juices.
Make the vegan coconut whipped cream according to my recipe. If you like a lot of whipped cream you may want to double the recipe. Alternatively, these days a lot of grocery stores carry pre-made vegan whipped cream if you want to save yourself a step.
To assemble the vegan strawberry shortcakes: carefully slice the cooled biscuits in half. Place the bottom half on a plate, top with strawberries, a dollop of coconut whipped cream, the remaining half of the biscuit, topped with more strawberries and a final dollop of coconut whipped cream. Serve right away.
Bon appetegan!
Sam.
Vegan Strawberry Shortcakes
Ingredients
For the vegan shortcakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold vegan butter
- ½ cup plant-based milk (such as soy or almond)
- 1 teaspoon lemon juice
For the toppings:
- 4 cups strawberries, stems removed and sliced
- 2 tablespoons white sugar
- 1 recipe Vegan Coconut Whipped Cream (or sub store-bought vegan whipped cream) see notes
Instructions
- Preheat your oven to 425F (220C). Line a large baking sheet with parchment paper.
- If using a food processor: add the flour, sugar, baking powder, and salt and pulse a few times to whisk. Add the cold vegan butter and pulse several times until the flour mixture looks crumbly. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Pulse just 3 - 4 times to mix until the dough is shaggy and there are still lots of crumbs. Be careful not to over mix the dough.
- If mixing by hand: in a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the vegan butter into small cubes, and scatter them over the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until you reach crumb texture. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Gently mix until you have a shaggy dough with lots of crumbs, don't over mix, it should look quite loose.
- Form the biscuits: turn the dough out onto a clean work surface. The dough will be soft, wet, and crumbly. Gather and gently pat the dough together and flatten to about ¾" thick. Do not roll it into a ball or knead it, you just need to gently pat it into shape. Use a large circle cutter to cut the dough into rounds, reforming the scraps to make 6 biscuits. Tip: don't twist the cutter, this will hinder the dough from rising properly. You could alternatively, use a knife to cut the dough into squares, or just gently form the biscuits by hand. Place biscuits on the prepared baking sheet and bake for 14 - 16 minutes until slightly risen and lightly golden. Let cool.
- To prepare the strawberries: gently stir the strawberries with sugar in a medium bowl. Allow the strawberries to rest for 10 - 20 minutes, or even overnight in the fridge so they release their juices.
- To assemble the vegan strawberry shortcakes: carefully slice the cooled biscuits in half. Place the bottom half on a plate, top with strawberries, a dollop of coconut whipped cream, the remaining half of the biscuit, topped with more strawberries and a final dollop of coconut whipped cream. Server right away.
Notes
Nutrition
Antje says
These were fantastic!
We used the Gay Lea coconut whipped topping, and it worked out great. So easy and delicious! Thank you for making my son's first attempt at making a dessert so very successful! xo
Kathy Pfeiffer says
My family's all time favorite dessert. Great with cocowhip or vegan ice cream....or you know, both! Thank you! PS My husband has no idea it is vegan!
Yulca says
Served this with 2 kinds of vegan ice cream (chocolate fudge & peanut butter cup) instead of whipped cream for extra decadence - absolutely delicious and super easy. Thanks for another winner, Sam!
Rebecca says
Made this for Father's Day and it was a big hit! Was told by a very discerning eater it was Michelin star good. Looking forward to enjoying for many more special occasions.
Lee Newlin says
This is an outstanding spring dessert for our family to enjoy for years to come. You have nailed it for a great vegan Strawberry shortcake recipe. Wouldn't change a thing and adored how easy it was to put together. I've found that the topping is extra creamy if you will whip it for at least 5 minutes as it makes such a difference.in fluffy smooth peaks. Thanks Sam. You are a gem. Wish I could get you to do a cooking class with me one day.
Sam Turnbull says
haha! Maybe one day! So happy you enjoyed the recipe 🙂
Yulca says
Served this with two kinds of vegan ice cream instead of whipped cream for extra decadence & got rave reviews. Love how easy & fancy it is & that it can be prepared in advance. Yet another keeper, thank you!
Yulca says
Oh no, I thought my previous comment wasn't posted! Sorry for posting twice.
Leila says
Hi, this recipe looks delish! Do you think I could sub white sugar for brown sugar instead?
Devyn says
Hey Sam!
I haven't tried the recipe yet because I'm planning on making it for my dad's birthday in a few weeks. But do you think I could somehow transform this recipe into a cake? Or should I just follow your vanilla cake recipe and add the whipped cream and strawberries? Please let me know thank you! And I love all of your recipes!! (especially the soft frosted cookies) 🙂
Sam Turnbull says
Shortcakes are not like a vanilla cake, they are more like biscuits, so it won't work as a cake. Try my vanilla cake instead. 🙂
Molly says
Drooling, cannot wait to make it. Thanks, Sam!!
Sam Turnbull says
You're most welcome, Molly! Enjoy!
Kristen says
Strawberry shortcake is my ABSOLUTE favorite dessert. I would ask for it growing up on my birthday instead of traditional cake. You are awesome.
PS - can you try a vegan angel food cake? I can't seem to get it airy enough (if that makes sense).I love soaking up all the strawberry juice with the spongy cake.
Sam Turnbull says
Oh yay! I hope you love my shortcakes, Kristen! And yes, I have added angle food cake to my idea list. Thanks! 🙂
Michelle says
Wow Sam! Do you read minds?? I had a fridge full of freshly picked strawberries and was hankering for some strawberry shortcake and lo and behold, your email arrived in my IN box! Great timing! I made these right away and they were amazing. My husband had 2 servings!!! Another win Sam, thanks so much!
Sam Turnbull says
Yay!!! So happy you and your husband loved them so much. Thanks for being the first to give this recipe a try 🙂
Sarah says
I can’t wait to try these! I’ve been looking everywhere for a shortcake recipe! 🙂 Thanks so much!
Sam Turnbull says
You're most welcome, Sarah! I hope you love them 🙂
Kristi says
Whoa these look amazingly delicious Sam!!
Sam Turnbull says
Thank you so much, Kristi!
Nancy says
Is there a gluten free version?
Sam Turnbull says
Gluten-free baking is not my expertise but I have heard good things about Bob's Red Mill 1 to 1. Enjoy!