Vegan Strawberry Shortcake

This vegan strawberry shortcake is fluffy, fruity, and full of feel-good vibes.

It’s the kind of dessert that feels fancy but is actually super simple to make.

The biscuits are soft and buttery (without the butter!), the strawberries are sweet and juicy, and the whipped topping is light and dreamy.

No eggs, no dairy—just really good ingredients and even better flavor.

Why I Love This Recipe

I grew up eating strawberry shortcake in the summer. It always showed up at family cookouts, and there was just something perfect about that combo of sweet strawberries and soft cake. Now I make this vegan version for friends, and honestly, no one misses the dairy. Here’s why I’m obsessed:

The biscuit is soft and flaky but not dry
The strawberries are macerated (that means super juicy!)
The whipped topping is smooth and just sweet enough
It comes together fast
It’s 100% plant-based and totally satisfying

What You’ll Need

For the strawberries:

1 lb fresh strawberries, hulled and sliced
3 tbsp granulated sugar

For the biscuits:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil, solid
1 cup unsweetened almond milk
1 tsp apple cider vinegar
2 tbsp maple syrup

For the whipped topping:

1 can full-fat coconut milk (chilled overnight)
2 tbsp powdered sugar
1/2 tsp vanilla extract

Pro Tips

Chill your coconut milk overnight so the cream separates
Don’t overwork the biscuit dough—handle it gently
Let the strawberries sit at least 30 mins to get really juicy
Use a biscuit cutter for even pieces, but a drinking glass works too
Freeze your mixing bowl before whipping the coconut cream for best results

Tools You’ll Need

Mixing bowls
Whisk
Biscuit cutter or drinking glass
Baking sheet
Parchment paper
Knife and cutting board
Electric mixer (or hand whisk)
Spatula

Substitutions and Variations

Swap almond milk with oat or soy milk
Use vegan butter instead of coconut oil
Add lemon zest to the strawberries for a citrusy twist
Add a pinch of cinnamon to the biscuit dough for warmth
Try using peaches or blueberries instead of strawberries

Make Ahead Tips

Slice and sugar the strawberries the night before—just refrigerate them
Chill your coconut milk the day before
Bake biscuits ahead and store them in an airtight container for 1 day

How to Make Vegan Strawberry Shortcake

Makes: 6 shortcakes
Time: About 45 minutes

Step 1: Macerate the Strawberries

In a bowl, mix 1 lb sliced strawberries with 3 tbsp granulated sugar. Let them sit for at least 30 minutes to release their juices.

Step 2: Make Vegan Buttermilk

In a small bowl, stir 1 cup unsweetened almond milk with 1 tsp apple cider vinegar. Let it sit for 5–10 minutes to curdle.

Step 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, and 1/4 tsp salt.

Step 4: Cut in the Coconut Oil

Add 1/4 cup solid coconut oil to the flour mixture. Use a fork or pastry cutter to mix until it looks like coarse crumbs.

Step 5: Add Wet Ingredients

Pour in the vegan buttermilk and 2 tbsp maple syrup. Stir until just combined—don’t overmix. The dough should be soft but not sticky.

Step 6: Shape and Cut Biscuits

Turn dough onto a lightly floured surface and gently pat it to about 3/4-inch thickness. Use a biscuit cutter or glass to cut out circles.

Step 7: Bake

Place biscuits on a parchment-lined baking sheet and bake at 425°F for 12–15 minutes or until golden brown.

Step 8: Make Coconut Whipped Cream

Scoop out the thick cream from the chilled coconut milk (leave the watery part). Beat with 2 tbsp powdered sugar and 1/2 tsp vanilla until fluffy.

Step 9: Assemble the Shortcakes

Slice each biscuit in half, spoon on strawberries and syrup, add whipped cream, then top with the other biscuit half and more cream.

Leftovers and Storage

Store leftover biscuits in an airtight container for 2 days
Keep strawberries in the fridge up to 3 days
Coconut whipped cream keeps in fridge 2–3 days—whip again if it deflates
Assemble just before serving for best texture

Why This Recipe Works (Quick Science)

Apple cider vinegar + almond milk = vegan buttermilk for fluffier biscuits
Coconut oil solid works like butter for flaky texture
Chilling the coconut cream helps it whip like dairy cream
Macerating strawberries breaks down their structure to release sweet juice

Common Mistakes

Overmixing the dough—leads to tough biscuits
Using warm coconut milk—won’t whip properly
Skipping the vinegar—biscuits won’t rise well
Assembling too far in advance—biscuits can get soggy

What to Serve With

Fresh mint or basil for a pop of flavor
Iced tea or sparkling lemonade
A drizzle of vegan chocolate sauce
Light fruit salad on the side

FAQ

Can I use frozen strawberries?
Fresh is best, but if using frozen, thaw and drain them first.

Can I make it gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour.

Is the coconut flavor strong?
Just a little. You can use refined coconut oil and flavor the whipped cream with vanilla to balance it out.

Can I use a store-bought vegan whipped cream?
Totally! It saves time and still tastes great.

Final Thoughts

This vegan strawberry shortcake is one of those desserts that feels like summer, no matter what time of year it is. It’s simple, fresh, and feels like a little celebration every time you make it. Try it out and let me know how yours turns out—I’d love to hear how you liked it or if you added your own twist!