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vegan-strawberry-shortcake-recipe

Vegan Strawberry Shortcake

A delightful vegan twist on the classic strawberry shortcake. Perfect for summer gatherings or a sweet treat anytime.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Shortcake

  • 2 cups All-purpose flour
  • ¼ cup Granulated sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Vegan butter, cold and cubed
  • ¾ cup Non-dairy milk
  • 1 teaspoon Vanilla extract

Strawberry Filling

  • 4 cups Fresh strawberries, hulled and sliced
  • ¼ cup Granulated sugar

Vegan Whipped Cream

  • 1 cup Coconut cream, chilled
  • 2 tablespoon Powdered sugar
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
  4. Stir in the non-dairy milk and vanilla extract until just combined.
  5. Drop spoonfuls of dough onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  6. While the shortcakes are baking, prepare the strawberries by mixing them with sugar and letting them sit for 10 minutes.
  7. For the whipped cream, beat the chilled coconut cream, powdered sugar, and vanilla extract until fluffy.
  8. Once the shortcakes are done, let them cool slightly. Split them in half, top with strawberries and whipped cream, then place the top half back on.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg

Keywords

Shortcake, Strawberry, Vegan
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