Vegan Strawberry Shortcake with fluffy and tender, sweet biscuits filled with juicy strawberries and coconut whipped cream are a perfect summer treat and so easy to make!
Strawberries + Coconut Whipped Cream
Preheat oven to 425 degrees F.
Vegan Buttermilk: Measure the milk and the juice of 1 lemon or apple cider vinegar, let rest for 5 – 10 minutes to curdle.
Strawberries: Place the strawberries in a medium bowl with 2 teaspoons pure cane sugar and combine. Set aside for at least 20 minutes. The longer they rest, the juicer (more macerated) they will become.
Dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder and salt.
Cut the oil (or butter): Add the coconut oil and cut the oil into the flour using a fork or pastry blender. When done flour should be lumpy with little balls of flour.
Combine dry and wet: Pour the vegan buttermilk into the flour mixture and mix to combine. Don’t overmix the dough, mix just until combined.
Flatten dough: Once dough is formed, place it on a lightly floured flat surface. Using your hands, flatten and mold the dough into a circle shape about 1/2 inch thick (a rolling pin will work too).
Cut dough: Cut circles using a 3 inch cookie cutter (a glass is ok too). Dip the cutter in flour before each cut to keep it from sticking. Leftover dough can be reshaped and cut. You should get 12 shortcakes.
Prep for baking: Place the shortcakes on an UNGREASED baking sheet, or lined with a silpat or parchement paper. Make sure the sides are touching each other, this will make them cling to one another, rising bigger and taller.
Garnish biscuits: Brush the tops with a little almond milk and sprinkle with pure cane sugar or turbinado. The sugar will give the shortcake tops a nice crunchy texture.
Bake: Place shortcakes in the oven and bake for 15 minutes. Let cool a few minutes before assembling your strawberry shortcakes.
Assemble shortcakes: To serve, slice shortcakes in half, top with strawberries and generous dollop of vegan whipped cream.
Makes 12 strawberry shortcakes.
Store leftover biscuits, covered, on the counter for 4 days. Or keep them stored in the refrigerator for up to 7 – 10 days. You can also freeze them for up to 2 months (let thaw on the counter or in the fridge). Warm them back up in a toaster oven.
Types of flours: My favorite is unbleached all-purpose when making shortcakes. It yields the most tender and fluffiest biscuits. You could also try half all-purpose and half whole grain, just don’t skimp on the oil or butter.
Tips for cutting biscuits:
Recipe adapted from Sally’s Baking Addiction
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining the baking sheet, and these fluted cookie cutters and pastry blender (affiliate links) work great too! For more of my favorite cooking tools, shop my kitchen essentials.
Nutrition information is calculated with 1 can (14oz) coconut cream for the whipped topping.
Keywords: vegan strawberry shortcake