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vegan strawberry shortcake

Vegan Strawberry Shortcake

Indulge in this vegan strawberry shortcake, featuring fluffy, tender layers filled with juicy strawberries and topped with airy dairy-free whipped cream. It's a light, refreshing dessert perfect for summer gatherings, celebrating the vibrant flavors of seasonal berries in every bite!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 10 people
Calories 297 kcal

Equipment

  • Pastry Cutter
  • Food processor
  • Baking sheet

Ingredients
  

  • 1 tsp pure vanilla extract
  • 6 cups sliced strawberries
  • 2 tbsp granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 cup vegan butter, cold and cubed
  • 3/4 tsp salt
  • 2 can cans full-fat coconut milk OR coconut cream
  • 3 cups all-purpose flour
  • 1 tbsp apple cider vinegar
  • 1/3 cup granulated sugar
  • 2 tbsp baking powder
  • 1 1/4 cup almond milk

Instructions
 

Prepare the Strawberries

  • In a large bowl, combine the strawberries and sugar.
  • Cover and refrigerate until ready to use.

Make the Biscuits

  • Preheat your oven to 425°F (220°C) and grease a baking sheet.
  • In a measuring cup, mix 1¼ cups of almond milk with 1 tablespoon of apple cider vinegar and let it sit to curdle.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Cut in cubed vegan butter until the mixture resembles fine crumbs.
  • Pour in the vegan buttermilk and stir until just combined; the dough will be sticky.
  • Lightly flour a surface and your hands.
  • Pour in the vegan buttermilk and stir until just combined; the dough will be sticky.
  • Lightly flour a surface and your hands.
  • Shape the dough into a ball, then flatten to about ½ inch thick.
  • Cut into circles using a biscuit cutter or glass to yield around 10 biscuits.
  • Place on the baking sheet and bake for about 15 minutes, until golden brown.
  • Let cool for about 10 minutes.

Make the Coconut Whip

  • Chill a can of coconut milk overnight.
  • When ready, open it and scoop out the solid cream, leaving the liquid behind.
  • Beat the cream with a mixer until creamy, then add vanilla and powdered sugar, mixing until fluffy.
  • Refrigerate until use.

Assemble the Shortcakes

  • Slice the biscuits in half and layer with strawberries and coconut whip.

Notes

  • For the coconut whip, the Whole Foods 365 brand performs excellently.
  • If you can find coconut cream, it yields the best results from your cans.
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