Vegan Strawberry Shortcake Recipe
Vegan strawberry shortcake enters the room glamorous, fruity, and unapologetically delicious, making boring desserts look like yesterday’s leftovers.
Golden biscuits rise tender, buttery, and fluffy, proving plants know drama just as well as dairy.
Juicy strawberries spill their sweetness effortlessly, dazzling every bite like edible jewels.
Coconut whipped cream swirls in, stealing attention with airy decadence that makes traditional whipped cream look basic.
Darling, this isn’t just dessert—it’s a lifestyle statement layered with sass, flavor, and compassion.
Vegan Strawberry Shortcake Recipe
A plant-based twist on the classic shortcake with fluffy biscuits, juicy strawberries, and cloud-like whipped cream—chic, easy, and irresistible.
Ingredients
Method
- Toss strawberries with granulated sugar; let rest 15 minutes until juicy.
- Preheat oven to 425°F (220°C) and line baking sheet with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in coconut oil until mixture resembles crumbs.
- Mix milk, vinegar, and vanilla; stir into dry mix to form dough.
- Pat dough to 1-inch thickness, cut into 6 rounds, and place on sheet.
- Bake 15–18 minutes, until golden brown.
- Cool biscuits on rack for 10 minutes.
- Whip coconut cream with powdered sugar until light and fluffy.
- Split biscuits, layer with strawberries and cream, then stack dramatically.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin C: 21%
- Calcium: 8%
- Iron: 10%
- Potassium: 9%
- Magnesium: 7%
Additional Notes/Tips
- Chill coconut cream overnight or risk sad, runny topping.
- For extra crunch, sprinkle biscuit tops with sugar before baking.
- Use ripe strawberries for maximum sweetness—green ones are mood killers.
- Drizzle melted vegan chocolate for a luxe finishing touch.
