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Vegan strawberry shortcake pictured on a plate with a bowl of strawberries and another shortcake cake in the background

Vegan Strawberry Shortcakes

These vegan strawberry shortcakes are absolutely heavenly! They’re so easy to make and all you need are 9 ingredients and no mixer!
Course Breakfast, Dessert
Cuisine American, British
Diet Low Lactose, Vegan, Vegetarian
Prep Time 24 minutes
Bake 12 minutes
Total Time 36 minutes
Servings 8 shortcakes
Calories 632kcal
Author Gabby



Strawberry Topping

  • 5-6 cups chopped fresh strawberries
  • 3 Tablespoons granulated sugar (or coconut sugar)

Vegan Shortcakes

  • ¾ cup soy milk (or vegan milk of choice)
  • ½ Tablespoon white vinegar or lemon juice
  • cups all-purpose flour (or white whole wheat flour)
  • 1 Tablespoon + 1teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup very cold vegan butter, cubed
  • cup granulated sugar (or coconut sugar)
  • coarse sugar for sprinkling

Vegan Whipped Cream

  • store-bought vegan whipped cream (or use ingredients below to make it from scratch)
  • 2 cans full-fat coconut milk or coconut cream (chilled in the fridge overnight)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar


  • Chop the vegan butter into small cubes or chunks, then freeze for 10-15 minutes. Make the vegan buttermilk - add vinegar to a liquid measuring cup, then fill with vegan milk all the way to the ¾ cup mark. You should have ¾ cup total of liquid. Set aside until it looks curdled.


  • Add the chopped strawberries to a bowl and toss with 3 tablespoons of granulated sugar until coated. Chill in the fridge until ready to use.

Vegan Shortcakes

  • Preheat oven to 450°F and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, and ⅓ cup of granulated sugar.
  • Add in the cold butter, then use a pastry cutter or fork to cut the butter into the dry mixture (photos are in the post above for reference). The mixture should resemble the texture of sand.
  • Pour in the buttermilk and use a wooden spoon to mix until combined. Do not over-mix. The dough will be fluffy.
  • Transfer the dough to a floured surface, then cover your hands with flour and form the dough into a rectangle, around 1 inch thick.
  • Fold one short side of the rectangle of dough towards the middle, then fold the other side in (so you have a square). Gently flatten the log again, then repeat twice more (folding it into a square 3 times total). Work quickly so that you handle the dough as little as possible.
  • After the final fold, form the dough into a ¾ inch thick rectangle. Use a biscuit cutter to cut circles in the dough. Do not twist the biscuit cutter when removing it - either pull the dough away from the sides or lift straight up (SEE NOTES).
  • Place the shortcakes onto the baking sheet, making sure they are touching each other. Lightly brush the top of each biscuit with more vegan milk, then sprinkle with coarse sugar. Bake until lightly golden brown, around 13-17 minutes. If making the whipped cream from scratch, make it while they bake. You can also use your favorite store-bought vegan whipped cream (I like So Delicious Cocowhip)

Vegan Whipped Cream

  • Refrigerate the canned coconut milk/ coconut cream for at least 8 hours, or overnight. When removing the cans from the fridge, be careful not to shake or turn them upside down.
  • Scoop out the thick coconut cream from the top and place it in a large mixing bowl, leaving behind any liquid.
  • Whip the coconut cream for about a minute, then add in the vanilla and powdered sugar. Whip the cream on medium high until stiff peaks form - it could take close to 5 minutes depending on your mixer. Refrigerate the whipped cream until ready to use.

Assembling the Shortcakes

  • Once the shortcakes have cooled for around 10 minutes, slice each biscuit in half. Add strawberries and whipped cream to the bottom piece of the shortcakes, then place the top half of the biscuit overtop and add more whipped cream and strawberries.



Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
Butter: For best results, the vegan butter should be very cold. Handle the dough as little as possible and work fairly quickly to keep the butter cold and create flaky layers.
Biscuit Cutter: Do not twist the biscuit cutter or cup when you are cutting out the shortcakes. Twisting the biscuits cutter seals the sides of the shortcakes so try to pull the cutter straight up and out.
Dough: Be sure to coat your hands with flour when forming the shortcake dough. If the dough is too sticky you can add in a little bit more flour.
Storage and Freezing Instructions:
After they've been assembled, the shortcakes should be served and enjoyed immediately so that they don't get soggy or covered in melted whipped cream. The shortcakes are best served fresh. To store leftover shortcakes (unassembled), I recommend freezing them.
To freeze the shortcake biscuits, wrap them tightly in plastic wrap then place in a freezer ziploc bag or air tight container for up to 2 months. Thaw at room temperature then heat in the toaster or in the oven at 350°F for around 5-10 minutes.


Calories: 632kcal | Carbohydrates: 60g | Protein: 6g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 298mg | Potassium: 489mg | Fiber: 5g | Sugar: 21g | Vitamin A: 500IU | Vitamin C: 56mg | Calcium: 204mg | Iron: 5mg