Jump to Recipe

Are you dreaming of a vegan strawberry shortcake recipe? Because this one has the most incredible tender crumb, is perfectly balanced, and sings of summer. Instead of whipped cream, this dairy-free recipe swaps in whipped coconut cream and there’s no butter in the shortcakes either!

Vegan strawberry shortcake served on a white platter
Chef Ani headshot in white kitchen cutting lettuce.

This Is My Favorite Recipe to Make with Fresh Summer Strawberries

I’ll admit, creating a vegan strawberry shortcake recipe was a bit of a challenge! Not because there aren’t lots of easy ingredient swaps for the dairy and egg used in traditional recipes, but because shortcake is supposed to be slightly crumbly, tender, and biscuit-like — and when the ingredient ratios aren’t quite right, vegan shortcake tastes more like a hockey puck!

I finally got my egg- and dairy-free strawberry shortcake recipe just right though, and it’s a new favorite in our house.

Here’s why we love it:

  • Light and fluffy texture: The combination of baking powder and oil in the shortcake batter creates a wonderfully light and fluffy shortcake. They really just melt in your mouth!
  • Perfectly sweetened: With just the right amount of sugar in both the shortcake and the strawberries, this recipe strikes a perfect balance of sweetness. It’s indulgent without being overly sugary, allowing the strawberries’ natural sweetness to shine.
  • Simple ingredients: Made with pantry staples and basic ingredients, this recipe is easy to whip up at a moment’s notice. You likely already have everything you need on hand!

And guess what! You can prepare components of this dessert in advance to streamline the serving process. Just bake the shortcakes ahead of time and store them in an airtight container until you’re ready to assemble with the strawberries and coconut whipped cream.

XOXO Ani

Ingredient Notes

  • Flour: All-purpose flour works well in this recipe, but you can also use a gluten-free flour blend.
  • Sugar: Granulated sugar adds sweetness to the shortcake.
  • Baking powder: This leavening agent helps the shortcake rise, resulting in a light and fluffy texture. 
  • Cardamom: This aromatic spice adds a subtle, floral flavor to the shortcake, complementing the sweetness of the strawberries.
  • Oil: Use a neutral-flavored oil such as canola, vegetable, or grapeseed oil. Alternatively, melted coconut oil adds a hint of coconut flavor.
  • Milk: Go for your favorite plant-based milk such as almond, soy, oat, or coconut milk to keep the recipe vegan. Ensure it’s unsweetened and unflavored for best results.
  • Lemon juice: Lemon juice adds acidity to the batter, which activates the baking powder and helps the shortcake rise.
  • Vanilla: Make sure it’s pure vanilla extract for the best taste.

Only Have Frozen Strawberries?

Not to worry! You can also use frozen strawberries in this recipe. Thaw them before using and drain off any excess liquid to prevent the shortcakes from becoming too soggy.

Vegan strawberry shortcakes served on a white platter

How to Make Vegan Strawberry Shortcake

  1. Combine the wet and dry ingredients in separate bowls. This lets you whisk together all of the ingredients very well without over-working the flour (which is a surefire way to end up with tough shortcakes).
  2. Finish the batter. It’s best to add the wet ingredients to the dry to prevent clumps from forming.
  3. Bake until a toothpick comes out clean. This makes a smaller batch (about 9 servings if cutting into squares), so the shortcake only needs to bake for about 20 minutes.
  4. Meanwhile, make the whipped coconut cream. In order to get the rich layer of cream out of the cans of coconut milk, you’ll need to chill the coconut milk overnight. When the coconut cream is very cold, it’s easy to whip.
  5. Assemble your shortcakes. I like to pipe the coconut whipped cream onto each shortcake for a prettier presentation, then I add the sliced strawberries.

Chef Tip: For the best texture, allow the baked shortcakes to cool completely before assembling the dessert. Chilling them in the refrigerator for a short time can also help firm them up slightly for easier slicing.

Recipe Variations

  • Lemon blueberry shortcake: Replace the strawberries with fresh blueberries for a tangy twist. Add 1 teaspoon of lemon zest to the dry ingredients.
  • Almond shortcake: Add 1/4 teaspoon of almond extract to the wet ingredients for a subtle almond flavor. Top the shortcakes with sliced almonds for added texture and crunch.
  • Mixed berry shortcake: Use a combination of strawberries, raspberries, and blackberries for a colorful and flavorful variation. 
  • Spiced shortcake: Increase the amount of cardamom and add 1/4 teaspoon of ground cinnamon to the dry ingredients for a warmly spiced shortcake. Serve with a dollop of vegan cinnamon whipped cream on top.
  • Citrus glaze: Drizzle a citrus glaze over the assembled shortcakes for an extra burst of flavor. To make the glaze, whisk together powdered sugar with a little lemon or orange juice until smooth, then drizzle it over the shortcakes just before serving.

A Few Tips to Keep in Mind

  • Use fresh, ripe strawberries: Select ripe, sweet strawberries for the best flavor and juiciness. 
  • Prep ingredients in advance: Measure out all your ingredients before starting to make the process smoother. This includes hulling and slicing the strawberries, measuring the dry ingredients, and preparing the wet ingredients.
  • Handle the batter gently: When mixing the shortcake batter, be careful not to overmix. Overworking the batter can lead to a tough texture rather than the desired light and fluffy consistency.

More Vegan Desserts Using Fresh Berries

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan strawberry shortcakes served on a white platter

Vegan Strawberry Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chef Ani
  • Prep Time: 40-45 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 1 hour – 1 1/2 hours
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Are you dreaming of a vegan strawberry shortcake recipe? This one has the most incredible tender crumb, is perfectly balanced, and sings of summer.

Ingredients

Scale

1 pound fresh strawberries 

Dry ingredients:


  • 1 cup all-purpose flour (5 oz)
  • 1/4 cup granulated sugar (4 oz)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom

Wet ingredients:


  • 1/3 cup canola oil (or melted vegan butter)
  • 2/3 cup milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Whipped Coconut Cream:

  • 2 cans full fat coconut milk, refrigerated overnight (I prefer Thai Kitchen)
  • 2/3 cup powdered sugar
  • 1/2 teaspoon powdered vanilla (optional)

Instructions

  1. Preheat oven to 350ºF. Grease and flour a 7 x 11-inch pan.
  2. Combine the dry ingredients in a large bowl and whisk to combine. 
  3. Combine wet ingredients in another bowl. 
  4. When oven is ready, mix the wet ingredients into the dry, then stir until combined.
  5. Pour the batter into the pan and bake for 20-25 min, until toothpick comes out clean.
  6. Remove from oven and let cool.

Whipped Coconut Cream:

  1. Refrigerate cans of coconut milk overnight to separate the juice from the fat.
  2. Open the can upside down, and pour out all the coconut water, being careful to leave the coconut fat intact. When all coconut water is drained, spoon the coconut fat into a chilled stand mixer bowl.
  3. Add the sugar and vanilla, and whip until well combined (2-3 minutes).
  4. Add to a piping bag, and refrigerate for about 15 minutes before piping onto the shortcakes. 

Notes

Store leftover assembled shortcakes in the refrigerator, lightly covered with plastic wrap or in an airtight container, for up to 1 day. However, keep in mind that they may become slightly soggy as they absorb moisture from the strawberries and whipped cream.

Make ahead option: 

You can make the shortcakes ahead of time and store them in an airtight container at room temperature for up to 1-2 days. This allows you to get a head start on dessert preparation, especially if you’re planning to serve the shortcakes for a special occasion.

If you want to make the shortcakes further in advance, you can freeze them for longer storage. Once baked and cooled completely, wrap the shortcake tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 1 month.

When ready to serve, remove the wrapped shortcakes from the freezer and let them thaw at room temperature for about 1-2 hours, or until completely thawed. You can also reheat them briefly in a low oven (around 300°F or 150°C) for a few minutes if desired.

Did you make this recipe?

Tag @chef.ani on Instagram