Easy Vegan Strawberry Shortcake Recipe

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By Barbara Hodge • Last Updated: December 24, 2023
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Vegan Strawberry Shortcake

There is nothing not to like about this vegan strawberry shortcake. Fresh seasonal strawberries, with whipped coconut cream, more-ish shortcake – a perfect combination! This vegan strawberry shortcake is to die for, and easy to make!

Vegan Strawberry Shortcake

If you’re like me, you find yourself pausing in front of lots of sweet, indulgent looking deserts at the supermarket. I usually come to my senses and think, I can make a tastier, fresher, and healthier version of this with little effort at home!

Trust me, this fresh strawberry shortcake recipe is so much better than pre-made biscuits, and whipped cream from the supermarket. It’s easy to make, vegan strawberry shortcake bliss.

You’ll be the hero of your next picnic or afternoon tea date with friends and family – these vegan strawberry shortcakes will disappear in a flash. You’ll love this eggless and dairy free homemade strawberry shortcake and so will everyone else!

Read on for the best recipe for strawberry shortcake!

About this Vegan Strawberry Shortcake
Credit: Instagram @veganismrecipe

About this Vegan Strawberry Shortcake

It’s easy to veganize classic strawberry shortcake – check the recipe below. The centerpiece – in season, fresh strawberries (I leave them to sit in a bit of granulated sugar to make them extra juicy and shine).

All floating on sweet whipped cream and gently sandwiched between freshly baked shortcake!

Happiness on a plate!

The best ingredients for strawberry shortcake recipe:

Fresh Strawberries: Buy ripe and juicy fresh strawberries with fresh green leaves. Avoid dried or soften ones. Look for bright red berries.

Granulated sugar: I use beet granulated sugar. Unwashed cane sugar worked but granulated sugar is suitable for this recipe because it melts quickly into other ingredients.

Soy Milk: Any plant based milk works. Soy milk is less flavorful. This is why it works for this dairy free strawberry shortcake.

Coconut Milk is the secret to making eggless strawberry shortcake. Coconut milk is for the whipped cream. It’s the soft bed you’ll place the fresh strawberries on.

Vegan Butter: I used to use shop-bought vegan butter. I made homemade vegan butter other day, and it perfectly worked well with this recipe.

How to Make Strawberry Shortcake

This strawberry shortcake recipe follows 4 easy steps.

  1. Prepare: First, leave a coconut milk can in a ‘fridge’ overnight. This allows the cream separate from the liquid, and we only need the cream for whipping. While you make biscuits, slice the strawberries and let them sit with granulated sugar in the fridge. Make buttermilk by adding apple cider vinegar and soy milk and whisk until integrated. Set it aside.
  2. Make Biscuits: Combine all purpose flour, baking powder, salt and sugar. Place vegan butter cubes on top of the dry ingredients. I mix them up by hand. Use a food processor if you like. Add the buttermilk and make the dough. Stretch it so that is just under 1 inch thick. Cut with a biscuit cutter. Then bake the biscuits in the preheated oven for 15 to 18 minutes.
  3. Make Coconut Whipped Cream: While you bake biscuits, carefully take out the coconut can from the fridge, open the coconut can and scoop only the cream (see below for tip on cooling the coconut cream and separating it). Start beating the coconut milk and then add powdered sugar. For further details, find out coconut whipped cream.
  4. Let the biscuits cool down completely. Layer the biscuitsstrawberries and whipped coconut cream.

Serve immediately!

Tips for the Best Strawberry Shortcake

Tips for the Best Strawberry Shortcake
Credit: Instagram @connoisseurusveg

How to save vegan strawberry shortcake

After layering biscuits, strawberries and whipped cream, the strawberry shortcake should be served immediately.

But you can save the biscuits in an airtight container up to 3 days in the room temperature or up to 3 months in a freezer.

Making Coconut Whipped Cream or Milk

You can use either coconut milk or coconut cream. Make sure you buy full fat coconut milk which does not contain guar gum. The creamy part of coconut milk needs to be separated from the liquid. Guar gum prevents this. And this is why the coconut can need to be left in the fridge over night.

Or if you can find coconut cream, it’s much easier to make whipped cream. Either coconut milk or coconut cream you use, it’s super important to leave the can in the ‘fridge’ overnight.


I like to keep two coconut milk cans in a fridge overnight just in case the coconut liquid does not separate so well in one. Do not shake or turn the coconut can upside down.

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake Recipe

Barbara Hodge
There is nothing not to like about this vegan strawberry shortcake. Fresh seasonal strawberries, cream, more-ish shortcake – a perfect combination! This vegan strawberry shortcake is to die for, and easy to make!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 shortcakes


Strawberries & Whipped Cream

  • 4 cup strawberries
  • 1 tablespoon granulated sugar
  • 14 oz coconut milk or cream (should be kept overnight)
  • ½ cup powdered sugar


  • 2 cup all purpose flour (225g or gluten free flour)
  • ½ cup soy milk (112ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • ¼ cup unwashed granulated sugar (25)
  • 1 tablespoon aluminum free baking powder
  • ½ teaspoon sea salt
  • cup vegan butter (75g)



  • Cut and slice strawberries and let strawberries macerate with granulated sugars. Keep in the fridge to be ready for placing on top of the creamy short cake.


  • Make butter milk for biscuits. Add apple cider vinegar into soy milk and whisk it until get smooth.Set it aside.
  • Preheat oven at 425°F (218°C). Make biscuit dough. Combine dry ingredients including all purpose flour, baking powder, salt and sugar. Add cubed butter into the combined dry ingredients. Mix them up with your fingers until crumbs form. You can also use a food processor.
  • Add butter milk on top of the dough. Combine everything but do not overmix.
  • Transfer the dough onto floured surface and stretch it with a roll. Make it less than 1inch think and cup it with a 3 inch biscuit cutter. Do not twist but gently push down the cutter to help the biscuit rising.
  • Bake biscuit dough. I made 8 pieces. Let them stick together to help them rise together. They help each other to rise this way. Add soy milk on top of the biscuits but not the side. If you add it on sides, it prevents them from rising. Bake for 15-18 minutes until biscuits are golden brown on top.

Whipped Cream

  • Make coconut whipped cream whilebaked biscuits are cooled down. Carefully take a can of coconut milk (or cream)out of a fridge. Do not shake or turn it upside down.
  • Open the can and scoop out only cream on the top. Leave the liquid which is located in the bottom. This can be used for other occasions such as juice or smoothy. Start beating coconut milk at a high speed in a bowl and then add powdered sugar. The bowl should be kept in fridge and cooled down for beating. Coconut whipped cream is ready in 5 minutes!
  • Cut the biscuits in half. Make layers by tossing strawberries and whipped cream. Serve Fresh!


*The coconut milk (or cream) can should be kept over night in the fridge. This allows coconut milk to separate from its liquid. Use only the separated creamy bit for whipping.
** For more details, find out how to make coconut whipped cream.

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