Vegan Strawberry Shortcake

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

Check out my strawberry limeade and this recipe for vegan strawberry muffins for the most delicious summer strawberry recipes. 

Why you’ll love this Vegan Strawberry Shortcake Recipe 

Here’s why you’ll fall in love with these little vegan strawberry shortcakes:

• Light and fluffy texture: The combination of baking powder and oil in the shortcake batter creates a wonderfully light and fluffy texture. 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.
• Customizable: While strawberries are classic for shortcakes, this recipe is incredibly versatile. You can easily switch up the fruit filling or use another kind of berry.
• 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. 
• Make-ahead friendly: While best enjoyed fresh, you can prepare components of this dessert in advance to streamline the serving process. Bake the shortcakes ahead of time and store them in an airtight container until ready to assemble with the strawberries and coconut whipped cream.
• Irresistibly summery: There’s something undeniably cheerful and summery about a plate of vegan strawberry shortcake. 

Ingredients and substitution notes 

Dry Ingredients:

• Flour: All-purpose flour works well in this recipe. 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. 
• Salt: Salt enhances the flavor of the shortcake and balances the sweetness.
• Cardamom: This aromatic spice adds a subtle, floral flavor to the shortcake, complementing the sweetness of the strawberries

Wet Ingredients:

• 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.

Recipe variations and add-ins

Take a few twists and turns with this recipe:

• Lemon blueberry shortcake: Replace the strawberries with fresh blueberries for a tangy twist. Add 1 teaspoon of lemon zest to the dry ingredients.
• Coconut cream shortcake: Top the assembled shortcakes with whipped coconut cream instead of traditional whipped cream. To make coconut whipped cream, refrigerate a can of full-fat coconut milk overnight, then scoop out the thick cream and whip it with a little powdered sugar until fluffy.
• 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 shortcake: 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.

Top tips

Here is how to get the best out of this vegan strawberry shortcake recipe:

• 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.
• Chill the vegan strawberry shortcakes before serving: 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.

Make ahead of instructions and storage

Here’s what to do if you’re making these ahead of time:

Prepare in advance

You can make the shortcake 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.

Freezing vegan strawberry shortcakes

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.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in this recipe. Thaw them before using and drain off any excess liquid to prevent the shortcakes from becoming too soggy.

Can I substitute the oil with another ingredient?

Yes, you can substitute the oil with melted vegan butter or melted coconut oil for a slightly different flavor. Just ensure the substitute is in a liquid state when adding it to the batter.

Can I make the shortcakes gluten-free?

Yes, you can make gluten-free shortcakes by using a gluten-free all-purpose flour blend. Make sure it contains a binder like xanthan gum to help the shortcakes hold together.

How do I know when the shortcakes are done baking?

The shortcakes are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean. Avoid over-baking to prevent them from becoming dry.

How do I store leftover shortcakes?

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.

Watch My Vegan Strawberry Shortcake Recipe Video

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