Vegan strawberry shortcake is one of those desserts that feels like a hug in a bowl.
It’s light, fluffy, and loaded with fresh strawberries and creamy whipped coconut topping.
No dairy, no eggs—just sweet, simple ingredients that come together like magic. You don’t need to be a pro baker to nail this.
It’s forgiving, super satisfying, and perfect for summer or anytime you want something sweet but not too heavy.
What You’ll Need
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cane sugar
- 1/3 cup cold vegan butter (cubed)
- 3/4 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 lb fresh strawberries (hulled and sliced)
- 2 tbsp cane sugar (for strawberries)
- 1 can full-fat coconut milk (chilled overnight)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for coconut cream)
Ingredient
Why I Love This Recipe
This one’s close to my heart. I grew up eating strawberry shortcake every summer, but when I went vegan, I thought I’d never have that same nostalgic flavor again. After some trial and error, I nailed it—and honestly, it might be even better than the original.
- The cake is light and tender, not dry or crumbly
- The coconut whipped cream is rich but refreshing
- You can prep it in under an hour
- No fancy equipment needed
- It’s a total showstopper that feels special but is easy to make
Serves: 6
Total Time: 50 minutes
Macros (per serving):
Calories: 310
Fat: 15g
Carbs: 42g
Protein: 4g
Why This Recipe Works (Quick Science)
- The apple cider vinegar reacts with baking soda for extra lift
- Cold vegan butter creates steam pockets, making the cake fluffy
- Chilled coconut milk separates naturally so you can whip the thick cream
- Macerating strawberries with sugar helps them release their juices, making a built-in sauce
Common Mistakes
- Overmixing the dough: Makes the shortcake dense instead of fluffy
- Using warm coconut milk: Won’t whip—needs to be fully chilled
- Skipping the resting time for strawberries: You need that juicy syrup!
- Not using parchment paper: These can stick easily
What to Serve With
- A hot cup of herbal tea or iced green tea
- A drizzle of vegan chocolate sauce or berry coulis
- A scoop of dairy-free vanilla ice cream if you want to go all in
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them first or your cake will get soggy.
What’s the best brand of coconut milk for whipping?
Go for full-fat Thai Kitchen, Native Forest, or Whole Foods 365.
How do I know if my coconut cream is ready to whip?
It should be super thick and scoopable—if it’s still liquidy, it’s not cold enough.
Pro Tips
- Freeze your mixing bowl before whipping the coconut cream—it helps it hold peaks
- Don’t skip chilling the coconut milk overnight
- Taste your strawberries after macerating—add more sugar if needed
- Use a serrated knife to slice the shortcakes without crushing them
- Assemble right before serving to keep everything fresh
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Cooling rack
- Hand mixer or stand mixer
- Spatula
- Serrated knife
Substitutions and Variations
- Swap almond milk with oat, soy, or coconut milk
- Use maple syrup instead of cane sugar for the strawberries
- Add lemon zest to the dough for a citrusy twist
- Use peaches or raspberries instead of strawberries
- For gluten-free, sub with 1:1 GF flour blend
Make Ahead Tips
- Strawberries can be prepped and macerated up to 1 day ahead
- Shortcakes can be baked and stored in an airtight container for 2 days
- Coconut cream can be whipped and chilled for up to 2 days
Instructions
1. Prep the strawberries
In a medium bowl, mix 1 lb of hulled and sliced strawberries with 2 tbsp cane sugar. Let them sit at room temperature for at least 30 minutes to get juicy.
2. Preheat the oven and prep your pan
Preheat oven to 425°F. Line a baking sheet with parchment paper.
3. Mix the dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 cup cane sugar.
4. Cut in the butter
Add 1/3 cup cold cubed vegan butter into the flour mix. Use a pastry cutter or fork to work it in until the mixture looks crumbly.
5. Add the wet ingredients
In a small bowl, mix 3/4 cup almond milk, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract. Pour it into the dry mix and gently stir just until combined—don’t overmix.
6. Form and bake the shortcakes
Drop large spoonfuls (about 6) of the dough onto the parchment-lined baking sheet. Lightly flatten the tops with your fingers. Bake for 14–16 minutes or until golden brown.
7. Cool the shortcakes
Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.
8. Whip the coconut cream
Scoop only the thick cream from the top of the chilled can of coconut milk into a bowl. Add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip with a hand mixer until fluffy and soft peaks form.
9. Assemble the shortcakes
Slice each shortcake in half. Spoon macerated strawberries and their syrup on the bottom half. Add a dollop of whipped coconut cream, then top with the other half of the shortcake. Finish with extra strawberries and cream on top if you like.
Leftovers & Storage
- Store leftover shortcakes in an airtight container at room temp for 1–2 days
- Keep coconut cream in the fridge for up to 3 days
- Macerated strawberries last 2 days in the fridge but are best fresh
- Don’t assemble until you’re ready to eat—they’ll get soggy
Wrap-Up
You’re gonna love how simple and satisfying this vegan strawberry shortcake is. It looks fancy, but it’s super doable even if you’re not big on baking. When you make it, come back and let me know how it turned out—or drop your questions in the comments. I’m always here to help.