Happy Easter! We're celebrating with these super cute, unfussy strawberry shortcakes!
This recipe is easy peasy. I've been hit with a completely miserable cold (please forgive any mistakes in this post ;)) this week and even I managed to whip these up without issue. Easy quick-bread shortcake, sweet strawberries, and clouds of coconut whip. Delicious, fool-proof (messy) desserts are the best, aren't they?
To start, we're going to thin slice and prepare a pint of strawberries (PS: This is a great place to use up ugly, overripe strawberries and no one will be any the wiser!) Depending on how sweet your strawberries are, just add 2-4 tablespoon sugar, mix 'em up, and let 'em sit while you whip together the shortcake.
This shortcake is super easy. I went with a sweetened up, lemon-free variation of our scone recipe. When you roll out the dough, keep it nice and thick for fluffy, towering stacks of shortcake.
Once the strawberries have released their juices and softened up, you can blend about ⅓ to ½ of the strawberries. I like to mix some of the sweet blended strawberries into the coconut whip, but that's totally optional!
Now on to the assembly! Use 3 half "biscuits" for each serving of shortcake. Now for the layers! Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry. Got any fresh mint on hand? Add a sprig for a showstopping dessert presentation. Enjoy!Print
Vegan Strawberry Shortcake
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Cuisine: Vegan
Delicious, unfussy stacks of Vegan Strawberry Shortcake make a great spring-into-summer dessert!
- 3 cups sliced strawberries
- 2 tbsp to ¼ cup granulated sugar (depending on ripeness/sweetness of strawberries)
- 1 can of high quality coconut cream, chilled in fridge overnight
- 2 tbsp granulated sugar
- ¼ tsp pure vanilla extract
- 1 ¾ cup unbleached all-purpose flour
- ¼ cup granulated sugar
- ½ tbsp baking powder
- ½ tsp salt
- ¼ cup coconut oil
- ¾ cup + 1 tbsp vanilla soy milk
- ½ tsp pure vanilla extract
- Measure out coconut oil and chill in freezer.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake.
- Flip chilled can of coconut cream and open with a can opener. Pour off liquid. Scoop out the thick, solid coconut cream.
- In a high-speed mixer whisk together the solid coconut cream, sugar, and vanilla, until light and thick. Chill.
- Combine all dry ingredients.
- Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and vanilla extract. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 ½”. Use a glass or round cookie-cutter to cut out 2" rounds. Re-form and roll out the dough as necessary.
- Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.
- Stir up the prepared strawberries. Blend ⅓ to ½ of the strawberries.
- Optional: Add a couple of spoonfuls of the sweet blended strawberries to the coco whip. Gently fold the mixture together.
- Slice cakes in half. Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry.
Hi, I would like to make this. Is it just regular coconut oil or do I have to used refined? I will post a review after it has been baked and eaten 🙂
These were good. Not too sweet. I modified slightly, I used canned coconut milk, added a tsp of apple cider vinegar, and doubled the vanilla. They were a little dense for my liking… even for a scone. But they were still good!
This is my second favourite vegan dessert!😊
Hi - How far in advance can you make the biscuits? Or would they be best made right before serving? Thanks! These look lovely.
Hi, I left a question asking about subbing stick vegan butter for coconut oil, but it doesn't seem to be showing yet. I just wanted to confirm for anyoneinterested that using stick butter in place of the coconut oil works great 🙂
I'm wondering if you think using vegan stick butter in place of the coconut oil would work. it is oily and will harden up in the same way that coconut oil does.
I've been pandemic baking and these are the best things I've made so far. I used oatmilk and coconut sugar, as well as fresh garden-picked irish strawberries and they are DOPE. It was easy to double, as well. I've been parceling out baked goods for elderly neighbours who are cocooning and everyone had RAVE reviews (and these are old Irish folks who *love* their butter and milk!). This recipe has brightened up quite a few lives during this crap time. Thanks from Dublin!
Oh my, let me tell you, wow these were scrumptious 😋 I don't eat soy so I used Ripple Unsweetened Vanilla (pea protein milk) and Raw Turbinado Sugar(wholefoods 365 brand) and these turned out fine. I baked for ten minutes removed and cooled and they were still moist inside so an additional 3 minute reheat and these babies were good. My recipe made 6 perfect and then 2 additional with squished dough. My Dad-whom is from the South and doesn't understand vegan had no idea nor questioned the recipe. "what he doesn't know won't hurt him?" 🤷🏻♀️
Anyways, very yummy, will hands down make again, SCORE!!
Haha, that's awesome! So glad you (and your Dad!) enjoyed them. Thank you for commenting, I really appreciate it!
Hi question - is "coconut cream" something different than coconut milk?
Help! I want to make the shortcakes the night before .. which steps should I follow... and then make the other stuff on Easter?
Thanks for sharing this recipe. I haven't tried making making these yet but it's on the to-do list for this month as they look amazing! I love the food photography on this page, the strawberries look so vibrant.
Thanks so much Nate!
Shortcakes looks delicious and beautiful pictures, great recipe my entire family loves strawberry so much. Thanks for sharing.
Thank you so much Peter!
Looks really delicious, can't wait to try it and serve to my kids when I go on vacation this December. Thanks for this.
Growing up, I used to enjoy strawberry shortcake and it meant a lot to me back then. I have always wanted to make one for my family too, now that I have one but it has always been a disaster. However, with this recipe and some recommendations received from Kitchen Witch Maven, it turned out to be one of the best I have ever made for my husband and kid. We all enjoyed it without the fear of breaking our vegan commitment.
Thank you so much, Brittany and William, for making it so simple and easy to make!
Thank you for commenting Gabriella! I'm so glad you enjoyed the recipe 🙂
This recipe did not turn out. Did not make as many as it said it would and the cakes were totally flat. I wish people would not rate 5 stars if they haven't tried the recipe.
H, Sorry this recipe didn't work out for you. I totally understand that it's frustrating when people rate a recipe without trying it. At least 2 people DID make the recipe and rated it 5 stars. This recipe doesn't really make cakes, more like sweet scones that you slice and layer with cream and strawberries. Was is a case of not expecting what that recipe would turn out like, or do you think something went wrong? I'm sorry for the frustration, thanks for leaving your feedback.
If I'm using unsweetened soy milk , should I adjust the sugar or vanilla extract measurements ?
You can add an extra 2 tsp of sugar is you like!
the way you prepared it, placed it.. and took a photography of it made me hungry.. Thanks a lot for beautiful recipe,.
Thank you so much!
We made this cake for my daughter's birthday and it was absolutely wonderful! It was easy to throw together, but looked very elegant! Thanks for such a great recipe. 🙂
This looks deliscious! My husband loves strawberry short cake, but is allergic to soy. Have you tried almond milk with this recipe?
You could try coconut milk which I find is creamier like soy! 🙂 (Though I haven't had it in this recipe.) I'm sure almond milk would work too.
I made them with unsweetened almond milk and bumped up the vanilla by 1/4 t and they turned out beautifully. I might try them with oat milk next time as it has a creamier texture and works well for baking. Lovely recipe!
Shortcakes from strawberry sound delicious! My son loves strawberry so much. I will try this recipe and let's see what he tells.
Thanks so much Sabrina! I hope he loves them 😀
Hey, Brittany, My son loved it so much! He just told me to make this every so often!
Yay! Thanks so much Sabrina, I'm glad your son enjoyed them! 🙂
A multilayered strawberry shortcake. What more perfect rainy day project could there be. My grandpa recently requested one for his 92nd birthday picnic - the last to be held at the home he and his wife have lived in for the last 30+ years.
I was hoping to make one, but as a nomad without her own home or kitchen, it's pretty hard to arrange. About half the kitchens of our petsits could accommodate this type of baking, but maybe, just maybe I can plan to bake the cakes and then decorate them the next day if they can hold well enough on our trip to PA.
Thanks for inspiring this thought process.
Strawberry shortcake is what my mama used to always make me for my birthdays too.
These shortcakes look amazing in those beautiful pictures!!! Strawberries are one of my favorite fruit. Thanks for sharing:)
Thank you so much Jessi!
These look so delicious and I just happen to have the strawberries. The coconut cream works beautifully.
Thank you so much Cheryl! ♥
These shortcakes are gorgeous! Looks like a piece of art 🙂 Can i use honey instead of granulated sugar in this recipe?
Hope all is well with you and your loved ones.
Thanks Barbara! I'm not sure how a liquid sweetener would work here but you could try another natural sweetener like coconut sugar, organic cane sugar, or maple sugar??
Honey isn't vegaaaaan
therees no honey in this recipe
Don't replace the soy with almond milk unless you like the texture of hockey pucks.
Interesting! I used almond milk With 2 teaspoons apple cider vinegar to make these on valentines days and they were very light and fluffy.
Also I used half all purpose and half white whole wheat.
They were wonderful.