vegan strawberry 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.

This homemade Easy Vegan Strawberry Shortcake is so much better than storebought and is oil-free and naturally sweetened! You only need 8 ingredients and about 30 minutes to make this delicious summer dessert!

Easy Vegan Strawberry Shortcake (Oil-Free!)

(256 grams) regular all-purpose flour

baking soda

fine sea salt

(60 grams) pure maple syrup

(5 grams) apple cider vinegar

whipped cream (SEE Notes below)

strawberries (SEE Notes)

scale.

First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend until smooth or whisk very well. You don&#039;t want lumps of milk and uneven water or the texture of the biscuits will be off.

Preheat the oven to 400°F and line a sheet pan with parchment paper.

To a large bowl, add the flour, baking powder, baking soda and salt and whisk very well.

To a separate small bowl, add the coconut milk, syrup and apple cider vinegar. Whisk until smooth and evenly mixed. Pour the liquid over the flour mixture and use a spoon to stir until it comes together mostly in a shaggy, rough looking dough, as pictured. There will be some loose pieces. At this point, use your hands to mold the dough together inside the bowl, flipping and rotating it until all the pieces and dough comes together into a smooth ball. At the same time, being careful not to overwork the dough, should take just a few seconds! The dough will be slightly sticky but should be easy to handle. DON&#039;T taste the dough, just don&#039;t. Otherwise, you will eat it all.

Lightly flour a work surface, you don&#039;t need much, as the dough should be very easy to work with. Place the dough on the surface and pat it down into a round shape about 7 inches round and the thickness should be between 3/4 and 1 inch (see photo). Use your hands here, do not roll the dough out with a rolling pin, as that flattens out the lightness and air. Again, you are only forming it into the shape, not kneading. Measure to make sure you have the right thickness so you get 6 tall biscuits.

Use a  2 3/4 inch biscuit cutter and press down into the dough and lift up. You should get 4 biscuits the first time. Piece the excess dough together back into a ball and gently pat it back down to 3/4 to 1 inch to get 6 biscuits total. If you make more than 6 biscuits, that means you flattened the dough too much and your biscuits will be thinner.

Place each biscuit on the pan, just touching each other, as pictured.

Lightly brush the tops of each biscuit with extra coconut milk.

Bake for 13-15 minutes or until risen and have a light golden brown color on top. Be very careful about overbaking  or they can turn dry.

Cool 10 minutes and then slice each biscuit in half. Spread with whipped cream and sliced strawberries. Add the top biscuit and put more whipped cream and strawberries on top! These are best eaten the same day.

These vegan strawberry shortcake cupcakes are insanely delicious. With a golden oreo bottom, strawberry in the center of the cupcake, and a biscuit shortcake topped with a fresh strawberry frosting you can&#x27;t go wrong with this tasty dessert.

Vegan Strawberry Shortcake Cupcakes

TB white sugar

TB brown sugar

tsp salt

vegan butter

vegan milk vinegar

TB baking powder

tsp almond extract

tsp vanilla extract

golden oreo cookies

strawberries

Start by preheating your oven to 400 degrees. Take a muffin tin line it with liners and set it aside.

Make your vegan buttermilk by taking an empty liquid measuring cup, adding 1/2 TB white vinegar to your 1/2 cup of vegan milk, set aside.

Get a medium mixing bowl put all your dry ingredients and mix.

Take your cold butter and cut it into small pieces, then add it to the flour and cut in with a pastry cutter until it&#x27;s coarse crumbs and evenly distributed.

Add your extracts to the vegan buttermilk and then pour the buttermilk/extracts into the flour mixture. Stir with a wooden spoon until incorporated, don&#x27;t over stir.

Take your prepared muffin tin and put a golden oreo in each liner.  Then take a small to medium cookie scoop and scoop an even amount of batter in each muffin tin over the oreo cookie. *this is a thick batter.   Now take your strawberry that&#x27;s cut to size so it doesn&#x27;t stick out of the cupcakes too far and shove the flat side down through the middle until it hits the cookie. *see photos if this is confusing.  Repeat until all the cupcakes have a strawberry in the middle.

Bake in the preheated oven for 12-15 minutes.  Check with a toothpick at 12 minutes to see if it&#x27;s done, don&#x27;t overbake.  Let cool completely before frosting.

While your cupcakes are cooking chop your strawberries place the strawberries in a small saucepan and cook for about 5 minutes stirring constantly to reduce the liquid.  Or you can do this in the microwave by putting it in a 2 cup liquid measuring glass and cooking it for 1 minute, then at 30-second intervals until it has reduced to 1/4 cup. Set aside and cool completely before making the frosting. I stick mine in the fridge to cool quicker.

Make your frosting.  Take a medium mixing bowl and add your vegan butter, whip this for 1 minute, then add 2 cups of your powdered sugar add your cooked strawberry  and mix for 2-3 minutes. Add more powdered sugar if you need to.   If your frosting gets curdled try warming it up by getting a larger bowl, filling it with warm water, then add the frosting bowl into the bath without getting any liquid in the frosting. Let it warm up for a few minutes then whip it again for a few minutes, This isn&#39;t a pipping frosting. It&#39;s more of a soft melt in your mouth frosting.

Frost your cooled cupcakes and enjoy!

So good and so easy! They taste just like mini strawberry shortcakes

A vegan strawberry shortcake in a mug, ready in under 5 minutes using simple ingredients! The vanilla cake is perfectly moist and fluffy, and made with gluten free oat flour, coconut cream and maple syrup.

Vegan Strawberry Shortcake Mug Cake

tbsp coconut cream (45 grams)*

vanilla

tsp apple cider vinegar

tsp baking powder

strawberry, diced (30 grams)

whip cream

Add coconut cream, maple syrup, vanilla and apple cider vinegar into a 8-10 oz mug and stir. Then add in the oat flour and baking powder and stir until combined. Folding diced strawberries.

Microwave on high (1000 W) for 1 minute + 30 seconds. Let it cool down for 1 minute before topping with coconut whip cream and dust with powder sugar if desired. Enjoy!

I doubled the ingredients, and baked in the oven!. My kids absolutely loved it! (and was gone before I could try myself)

Pretty! Thhis has been an extremely wonderful post.Thank you for supplying this info.

This Vegan Strawberry Shortcake is made with 9 ingredients and is ready in under 30 minutes! A simple and delicious dessert, breakfast, or anytime treat. 

Strawberries, washed & sliced

Sugar

All Purpose Flour (~1 1/2 cups)

Unsweetened Soy Milk (sub Almond Milk)

tbsp Vegan Butter, chilled

tbsp Apple Cider Vinegar (sub Lemon Juice)

tbsp Baking Powder (yes, a whole tablespoon)

Salt

tsp Baking Soda

Vegan Whipped Cream

In a bowl, toss your sliced Strawberries with Sugar. Place in the fridge until you are ready to use it. 

In a small bowl, make your Vegan Buttermilk buy combining Soy Milk and Apple Cider Vinegar. Stir and set aside. After 5 minutes, your Vegan Buttermilk will be ready to use.  

In a large mixing bowl, whisk together Flour, Sugar, Baking Powder, Salt, and Baking Soda until evenly combined. 

Cut Chilled Vegan Butter into small cubes, and use a fork or pastry cutter to mash the cubes evenly into the dry mixture until it becomes very coarse and crumbly.

Make a small well in the center of your mixture and slowly pour in your Vegan Buttermilk (you might not need all of it). Stir until just combined. 

Flour your surface (biscuit dough is very sticky!). Using your hands, pat the dough into a flat square. Fold in half and gently press the dough into itself a few times, hardly kneading. Be careful not to overwork the dough. 

Press the dough flat about 1/2 inch thick. 

Use a ~ 2 1/2 inch dough cutter (or the top of a jar, like I did) to cut your biscuits. 

Transfer biscuits to a baking sheet lined with a silicone mat or parchment paper. Make sure the biscuits are slightly touching, press a small indent into the top of each biscuit, and brush the tops with a little melted Vegan Butter. 

Bake in the oven until golden, about 14 minutes. Transfer the biscuits to a cooling rack for 5 minutes before use. 

Assemble the shortcakes! Cut the biscuits in half and layer with the Strawberries and Vegan Whipped Cream. 

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Top 5 vegan strawberry shortcake recipes from across the web

The most viewed vegan strawberry 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

Easy Vegan Strawberry Shortcake (Oi...

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Vegan Strawberry Shortcake

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