We may earn money or products from the companies mentioned in this post.
Easy Dairy Free Strawberry Shortcake Recipe
This easy vegan strawberry shortcake is a simple twist on such a classic and simple dessert.
It has everything you’d expect from a shortcake: a delicious sweet biscuit, whipped coconut cream and fresh and juicy strawberries!
There’s nothing quite like it and it’s especially perfect during strawberry season.
Simple Vegan Strawberry Cake
This recipe is really all about texture and maintaining the perfect balance between sweet and tart.
Luckily the textures are super easy to nail with this recipe: there is some chill time required to perfect this, but it’s so worth it!
The soft biscuit beautifully compliments the creamy coconut whip along with the fresh strawberries – I also only used 2 tablespoons of sugar on the berries as I still like them to have a bite to them, and they are sweet enough!
Making Vegan Strawberry Cake with Biscuits
Preparing the Strawberry Topping
The first step in making this vegan dessert is to prepare your strawberries!
All you need to do is wash them and cut them in half or in quarters depending on the sizes of the berries.
Sprinkling some sugar on them really helps them to release their flavor and some of the juice, giving the dessert a lot more flavor.
I’m not usually one to add sugar to fruit because they’re usually sweet enough for me, but I really like how it makes them taste, so I just used 2 tablespoons, mixed it up and let it sit covered in the fridge for a bit.
If you’re watching your sugar or don’t like using too much, you could always use some maple syrup or simply leave it out and use the raw berries!
Look how beautiful these strawberries are!
Making the Coconut Cream Filling
You’re going to LOVE this coconut cream on your shortcakes. It’s so smooth and it tastes incredible.
I usually use maple syrup in my whipped creams as well (like for my Vegan Baked Donuts), but I found that using vegan powdered sugar helps with piping. Feel free to sweeten this anyway you prefer though.
Here is a list of bone char-free sugar brands if you’re looking to avoid it: Vegan Sugar.
To make the whipped cream, chill a can of coconut cream in the fridge overnight or for at least 5 hours, take it out and scoop the thick cream into a bowl, leaving behind the liquid on the bottom of the can.
To this, add your sweetener of choice and vanilla extract, and mix with an electric mixer until light and airy, about 1-2 minutes.
Place this in the fridge, covered, to chill while making your biscuits!
Baking the Vegan Sweet Biscuits
These biscuits are very easy to make, and they have a quick homemade vegan buttercream too!
To begin, add all your dry ingredients to a bowl (flour, baking powder, salt and sugar), mix well and then add your chilled vegan butter cubes.
Incorporate this by using your hands to squish the butter into the dry ingredients evenly until it’s nice and crumbly.
Now, mix together your chilled full-fat coconut milk (from a can is best), apple cider vinegar, lemon juice and vanilla and let sit for a couple minutes.
Make a well in the dry ingredient/ butter mixture and pour in your buttercream.
Mix just until combined, using your hands towards the end to form it into a ball.
Shaping the Biscuits
Preheat your oven to 425 degrees.
Thoroughly flour a flat surface and plop your biscuit dough ball down, adding more flour to the top and to a rolling pin (I like using rolling pins with rings to help you get the perfect thickness).
Roll it out until it’s roughly 3/4 inch thick, then flour a glass or cookie cutter’s edges to cut out roughly 2 1/2 inch circle biscuits.
Place on a baking tray and top with some melted vegan butter and another sprinkle of cane sugar.
Bake for 12-14 minutes or until lightly brown on top and bottom! Allow to cool completely.
Assembling Your Vegan Shortcakes
Now for the fun part!
Fill a piping bag (I like using these reusable ones), with your coconut cream – if you don’t have one, you can always just scoop it on!
Take a biscuit, add your coconut cream, followed by strawberries and more cream. I repeated this process for a double layered cake!
That’s it – the perfect light and fruity vegan dessert!
These are the ultimate picnic/ outdoor treat!
If you’re traveling with this dessert, you’ll want to wait to assemble it until you’re ready to eat it, so simply keep everything in a separate container and in a cooler.
It’s so refreshing and perfect to enjoy in nature on a hot day, but I also love making this for the holidays if I can find good strawberries!
This recipe is:
Try these other vegan dessert ideas!
Pin this for later!
For The Strawberries
- 1 1/2 Cartons Strawberries
- 2-4 Tbsp Cane Sugar
For The Coconut Cream
- 1 Can Coconut Cream, Chilled
- 1/4 Cup Vegan Powdered Sugar
- 1/4 Tsp Vanilla Extract
For The Biscuits
- 2 Cups Unbleached All Purpose Flour
- 1 Tbsp Baking Powder
- 1/3 Cup Cane Sugar
- 1/4 Tsp Salt
- 3/4 Cup Coconut Milk (full-fat, chilled)
- 1/4 Cup Vegan Butter (cubed, chilled)
- 1.5 Tsp Apple Cider Vinegar
- 1/2 Tsp Vanilla Extract
- 1 Tbsp Lemon Juice
- Cut strawberries into halves or quarters and sprinkle with sugar. Mix well and place in the fridge, covered, to chill.
- Scoop out thick cream in the coconut cream can, leaving behind the liquid, and place in a bowl along with the powdered sugar and vanilla.
- Preheat oven to 425 degrees. Whip coconut cream mixture with an electric mixer for a minute or two until light and airy. Place in the fridge, covered, to chill.
- Add flour, baking powder, sugar and salt to a bowl. Mix well. Add chilled vegan butter cubes and, using your hands, incorporate by squishing it together until crumbly.
- Make a well in the dry ingredients and pour in the coconut milk, apple cider vinegar, vanilla and lemon juice. Mix just until combined and then use your hands to work the dough until it forms a ball.
- Flour a flat surface and place dough down, adding more flour on top and to a rolling pin. Roll out until about 3/4 inch thick. Using a cookie cutter or a glass, flour the edges and make circular cut outs about 2 inches long. Continue rolling out dough until all is used.
- Arrange on a baking tray with parchment paper, and top with melted vegan butter and a sprinkle of cane sugar. Bake for 12-14 minutes or until golden brown on top and bottom. Allow to cool.
- Place coconut cream into a piping bag (optional), and pipe cream on top of a biscuit, followed by some strawberries, and repeat. Enjoy!