Vegan Strawberry Shortcake

strawberry shortcake biscuit on wood board with spoon

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4 from 3 reviews

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.


Units Scale

vegan shortcake biscuits


  • 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

  • 2 (13 ounce) cans full-fat coconut milk or 1 (13 ounce) can coconut cream, chilled overnight or at least 6 hours
  • 1/4 cup organic confectioners sugar
  • 1 vanilla bean, optional


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. 

  1. 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.)
  2. Make vegan buttermilk: Combine milk and apple cider vinegar in glass measuring cup; set aside for 5 minutes.
  3. Preheat oven to 400ºF and line medium baking sheet with parchment paper; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.