If there is one dessert that screams summertime, it is most definitely strawberry shortcake. This recipe is vegan friendly and gluten free with a vegan biscuit recipe and served with homemade coconut whipped cream. You’re going to love it!
Ahhhh, strawberry shortcake. I love you too much.
I am a chocolate girl through and through but summertime calls for fresh strawberries, shortcake biscuits and whipped cream topping.
There is just something about a good ole biscuit covered in juicy strawberries and cream that brings back summertime memories.
And this delicious vegan strawberry shortcake actually happens to be the perfect healthy dessert you can enjoy all season long.
Why You’ll Love It:
- An easy biscuit recipe using whole grain flour and coconut oil for a vegan friendly recipe.
- Makes use of fresh strawberries that are extra delicious right now.
- A simple coconut whipped cream topping included in the recipe card.
- The perfect light, classic dessert to celebrate summer and any occasion
Want My Top 3 Overnight Oats Recipes?
Here’s a quick breakdown of what you need, mostly pantry staples with gluten-free alternatives and plant-based alternatives.
- 1:1 gluten-free flour OR whole wheat pastry flour – if you’re looking to keep this recipe gluten-free, simply use a 1:1 gluten-free baking flour like Bob’s Red Mill light blue bag. Whole wheat white flour or whole wheat pastry flour are other options if not gluten-free. (see recipe page for notes)
- baking powder& salt – baking powder will aide in rising the biscuits where salt enhances flavor. I typically use “fine sea salt” in baking recipes.
- frozen coconut oil or cold vegan butter – using a plant-based butter will get you a buttery biscuit that feels a little more traditional in flavor, but cold coconut oil works too.
- non-dairy milk & apple cider vinegar – mixing together a vegan milk with apple cider vinegar (or lemon juice) makes homemade vegan buttermilk.
- strawberries & coconut sugar – freshly sliced sweet strawberries and a little sugar to help get the strawberries super juicy.
- chilled full-fat canned coconut milk – chilled coconut milk will separate into cream and can be whipped for the topping. You’ll need either 2 cans of full-fat coconut milk, OR 1 can of coconut cream. It’s delicious! You can also use a plant-based heavy whipping cream as well. Califia Farms and Silk both make one, found in the refrigerated section.
Strawberry Shortcake Recipe from Scratch
This strawberry shortcake recipe is very easy! The “hardest” part of the recipe is making the biscuits, but I promise it’s not difficult.
And homemade biscuits are so worth it!
Here’s a breakdown of how to make this recipe with directions and images, but you can find the full recipe with amounts and step-by-step instructions in the recipe card at the end of the post.
Make the Shortcake Biscuits
Making vegan shortcake biscuits is a lot like making regular biscuits, you’re just using frozen coconut oil or frozen plant based butter versus traditional butter.
First preheat the oven to 400ºF and line a baking sheet with parchment paper and set aside.
In large bowl combine flour, baking powder, salt and sugar.
Add in pieces of frozen coconut oil and use pastry cutter to combine. OR, pulse ingredients into a food processor and that will cut in the cold coconut oil (or butter).
Next slowly pour in milk about 1/4 cup at a time, mixing dough together with fork. Dough should come together at the end, being slightly sticky. If it seems too dry, add 1/2 tablespoon of milk at a time. If the dough seems wet, sprinkle in about 1/2 tablespoon of flour and mix in.
Then take about 1/4 cup scoop of the biscuit dough and shape into biscuit rounds about 1″ thick, making 6 biscuits. You can also use a rolling pin to shape the dough flat (1″ thick) and use a biscuit cutter if you’d like.
Place biscuits on a lined baking sheet; bake for 12-15 minutes. Allow the biscuits to cool on the baking sheet for 5 minutes then move to a wire rack.
Biscuit Baking Tips
- To get the best possible biscuit texture, you’ll want to use frozen coconut oil or frozen butter, cut into small cubes.(If not vegan you can use traditional cold butter.)
- Also, make sure to use cold plant-based milk when mixing the vegan buttermilk as well.
- Scoop out three tablespoons of coconut oil, put them in the freezer for about 20 minutes, and then cut them into pieces before adding them into the bowl with the rest of the dry ingredients.
- Use a pastry blender to work the frozen coconut oil and dry ingredients together. Alternatively you can use a food processor and pulse the frozen coconut oil into the dry ingredients.
- Use 1/4 cup measuring cup to scoop out the dough and gently shape into biscuits and place on a lightly greased or lined baking pan.
- If you find your biscuits are a little warm after handling them, feel free to pop the tray into the freezer for 10 minutes before baking.
Prepare the Strawberries
While the biscuits are baking, combine the sliced strawberries with the sugar and allow the strawberries to get super juicy. You don’t need a ton of added sugar here, but the amount you add will be personal preference. I tend to stick on the lighter side.
Make the Coconut Whipped Cream
To make coconut whipped cream, the cans should be refrigerated for at least six hours. Be careful not to shake coconut cans because you don’t want the cream and liquid to mix.
Gently scoop out the cream (the hard white stuff) from the can and place in chilled large mixing bowl. Do NOT add liquid – transfer to jar or bottle to use for smoothies the next day.
Using whisk attachment of stand mixer or electric hand mixer, whip coconut cream for about 1 minute, then slowly incorporate powdered sugar before mixing on medium-high speed again. Transfer to medium bowl and place in fridge until ready to serve.
Assemble The Strawberry Shortcake
Once the biscuits have cooled completely, load em up with the juicy strawberries and whipped cream – dive in!
If you happen to have any leftovers, the shortcake biscuits can be covered with wrap or stored in an airtight container at room temperature.
Store the strawberries and whipped cream in separate containers, placed in the fridge, and use within two days.
More Vegan Dessert Recipes to Try
- No Bake S’mores Bars
- Chocolate Covered Dates
- No-Bake Millionaire’s Bars
- Chocolate Cashew Butter Fudge Pops
Let me know if you’ve made this vegan strawberry shortcake by leaving a comment and star rating below! It helps others learn more about the recipe too. XO, AshleyPrint
Vegan Strawberry Shortcake
This healthy and vegan strawberry shortcake is the best light dessert for the summer. Made gluten-free friendly with vegan biscuits, lightly sweetened strawberries and simple coconut whipped cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: dessert
- Method: oven
- Cuisine: American
- Diet: Vegan
vegan shortcake biscuits
- 2/3 cup cold non-dairy milk (cashew, almond or canned coconut for richer texture)
- 1 tablespoon apple cider vinegar
- 3 tablespoons cold coconut oil* (OR butter flavored coconut oil or plant based butter)
- 1.5 cups gluten-free all-purpose 1:1 baking flour OR whole wheat pastry flour (plus a little more for hands if needed)
- 2.5 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 tablespoons granulated sugar (cane sugar, coconut sugar or another dry sweetener of choice)
- 1 pound fresh strawberries, sliced
- 1/2 tablespoon coconut sugar, optional but makes extra juicy and sweet (dry sweetener of choice such as stevia may be subbed, to taste)
coconut whipped cream
If making whipped coconut cream, cans must be chilled for at least 6 hours. You can also place a metal mixing bowl in the fridge or freezer to chill as well.
- Freeze coconut oil: Measure coconut oil into plastic wrapped lined bowl. Place coconut oil in freezer for at least 30 minutes, until solid and very cold. Once completely cold, place on cutting board and chop into pieces; set aside. (You can also skip the chopping and pulse dough in a food processor.)
- Make vegan buttermilk: Combine milk and apple cider vinegar in glass measuring cup; set aside for 5 minutes.
- Preheat oven to 400ºF and line medium baking sheet with parchment paper; set aside.
- Make the biscuits: In large bowl combine flour, baking powder, salt and sugar. Add in pieces of frozen coconut oil and use pastry/dough blender to combine. (Or pulse everything together in food processor bowl as mentioned above in post.) Slowly pour in milk about 1/4 cup at a time, mixing dough together with fork. Dough should come together at the end, being slightly sticky. If it seems dry, add 1/2 tablespoon of milk at a time. If the dough seems wet, sprinkle in about 1/2 tablespoon of flour and mix in. Scoop about 1/4 cup of dough and shape into biscuit rounds about 1″ thick, making 6 biscuits, and place on lined baking sheet. Transfer sheet to fridge while the oven fully preheats (about 10 minutes). Bake for 12-15 minutes. Remove biscuits after 5 minutes and place on wire rack to cool.
- Prepare strawberries: Meanwhile, combine sliced strawberries with sugar in medium bowl to allow strawberries to get extra juicy; the longer they sit the more juices will release. You could also cut back on the sugar or omit sugar if you’d like.
- Make the coconut whipped cream: be careful not to shake coconut cans. Gently scoop out the cream (the hard white stuff) from the can and place in chilled mixing bowl. Do NOT add liquid – transfer to jar or bottle to use for smoothies. Using whisk attachment of stand mixer or electric hand mixer, whip coconut cream for about 1 minute then slowly incorporate powdered sugar and vanilla bean (pod sliced and scraped) before mixing on medium-high speed again. Transfer to medium bowl and place in fridge until ready to serve.
- Assemble shortcakes: Using bread knife, gently slice down the center of shortcake biscuits. Layer on strawberries, whipped cream and more strawberries (and more whipped cream if you’d like) and top with other shortcake half. Dig in!
COCONUT OIL: Coconut oil should be frozen for best texture. If not vegan/dairy-free, feel free to sub frozen cold butter. You can also use plant-based butter.
GLUTEN-FREE FLOUR: Please make sure to use a 1-to-1 gluten-free baking flour for best results (like Bob’s Red Mill that includes xanthan gum).
STORING: Store leftover coconut cream covered in fridge. You can use excess in coffee or spread on toast with berries, etc.
Nutritional info approximate, does not include whipped coconut cream.
- Serving Size: 1/6th
- Calories: 230
- Sugar: 11
- Sodium: 411
- Fat: 9
- Saturated Fat: 7
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 0