This homemade Easy Vegan Strawberry Shortcake is so much better than storebought and is oil-free and naturally sweetened! You only need 8 ingredients and about 30 minutes to make this delicious summer dessert!
EASY VEGAN STRAWBERRY SHORTCAKE
It is strawberry season and what better way to enjoy it than with this Easy Vegan Strawberry Shortcake that is also oil-free! That’s right, no butter and no oil. After posting these Vegan Biscuits, I knew I wanted to tweak them to turn into a sweet shortcake. I changed the recipe up a bit. This vegan shortcake is fresh, homemade and much better and healthier than a store-bought variety. My mom used to give us this a lot as a dessert and the whipped cream was always my favorite part.
Since my original biscuit recipe contains yogurt and many of you seem to have trouble finding yogurt, I decided to change up the recipe so that yogurt isn’t needed here. Oh my, these are divine! These are lightly sweetened and sweet just enough, making them the perfect shortcake for sweet whipped cream and fresh strawberries. They are naturally sweetened with maple syrup, coconut milk instead of butter or oil and a touch of apple cider vinegar for extra flavor. This worked beautifully to make up for the extra fat that the yogurt had provided in my original recipe. In fact, I even prefer the texture of these.
Unlike traditional strawberry shortcake recipes, I did not macerate the strawberries. This basically means letting the strawberries sit in a bit of sugar to get them extra juicy and sweet. They are already naturally sweet and delicious! And then, when you top them with sweet cream and a shortcake, well, that is plenty sweet and juicy for me. But feel free to soak your strawberries in some sugar first if you prefer.
My daughter loved these SO MUCH and I hope you do too.
(full amounts on recipe card below)
- Regular all-purpose flour
- Baking powder
- Baking soda
- Full fat coconut milk
- Pure maple syrup
- Apple cider vinegar
- Non-dairy whipped cream: Homemade Coconut Whipped Cream.
- Fresh strawberries
HOW TO MAKE VEGAN STRAWBERRY SHORTCAKE
Step 1: Add the dry ingredients to a large bowl and whisk well.
Step 2: Since coconut cream and water separate in cans of full-fat coconut milk, you will need to pour the contents from the can in a blender or bowl until all the water and cream are thoroughly mixed and smooth. Then measure.
Step 3: Add the measured coconut milk, syrup and vinegar to a small bowl and whisk until smooth.
Step 4: Pour the liquid over the dry ingredients and mix until a rough, shaggy dough forms. Use your hands to mold the dough together inside the bowl until a smooth ball forms.
Step 5: Lightly flour a work surface and add the dough to it. Pat it down into a smooth round shape about 7 inches round, which should be 3/4 to 1 inch thick. Be careful not to flatten it too much, or you’ll end up with short biscuits. Measure the height of the dough if needed.
Step 6: Use a biscuit cutter to get 6 biscuits.
Step 7: Place the biscuits onto a pan lined with parchment paper just touching each other. Lightly brush the tops of the biscuits with extra coconut milk.
Step 8: Bake for 13-15 minutes until light gold brown on top.
Step 9: Cool for 10 minutes and slice and serve with whipped cream and strawberries.
MORE VEGAN SUMMER DESSERTS
- Best Vegan Chocolate Cheesecake
- 4 Ingredient Vegan Chocolate Ice Cream
- Vegan Birthday Cake Ice Cream
- Vegan Lemon Ice Cream
- Vegan Chocolate Cream Pie
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Easy Vegan Strawberry Shortcake (Oil-Free!)
- 2 cups (256g) regular all-purpose flour
- 2 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (150g) full-fat room temperature coconut milk (SEE Notes below)
- 3 tablespoons (60g) pure maple syrup
- 1 teaspoon (5g) apple cider vinegar
- 1 1/2 cups whipped cream (SEE Notes below)
- 2 cups freshly sliced strawberries (SEE Notes)
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This is especially important here so that your dough is the right moisture level, etc. Otherwise you run the risk of adding too much flour when scooping. No need to compare cups to the weight, just use the bowl and scale.
- I use this scale.
- First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend until smooth or whisk very well. You don't want lumps of milk and uneven water or the texture of the biscuits will be off.
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- To a large bowl, add the flour, baking powder, baking soda and salt and whisk very well.
- To a separate small bowl, add the coconut milk, syrup and apple cider vinegar. Whisk until smooth and evenly mixed. Pour the liquid over the flour mixture and use a spoon to stir until it comes together mostly in a shaggy, rough looking dough, as pictured. There will be some loose pieces. At this point, use your hands to mold the dough together inside the bowl, flipping and rotating it until all the pieces and dough comes together into a smooth ball. At the same time, being careful not to overwork the dough, should take just a few seconds! The dough will be slightly sticky but should be easy to handle. DON'T taste the dough, just don't. Otherwise, you will eat it all.
- Lightly flour a work surface, you don't need much, as the dough should be very easy to work with. Place the dough on the surface and pat it down into a round shape about 7 inches round and the thickness should be between 3/4 and 1 inch (see photo). Use your hands here, do not roll the dough out with a rolling pin, as that flattens out the lightness and air. Again, you are only forming it into the shape, not kneading. Measure to make sure you have the right thickness so you get 6 tall biscuits.
- Use a 2 3/4 inch biscuit cutter and press down into the dough and lift up. You should get 4 biscuits the first time. Piece the excess dough together back into a ball and gently pat it back down to 3/4 to 1 inch to get 6 biscuits total. If you make more than 6 biscuits, that means you flattened the dough too much and your biscuits will be thinner.
- Place each biscuit on the pan, just touching each other, as pictured.
- Lightly brush the tops of each biscuit with extra coconut milk.
- Bake for 13-15 minutes or until risen and have a light golden brown color on top. Be very careful about overbaking or they can turn dry.
- Cool 10 minutes and then slice each biscuit in half. Spread with whipped cream and sliced strawberries. Add the top biscuit and put more whipped cream and strawberries on top! These are best eaten the same day.
- Macerate Strawberries: Unlike traditional strawberry shortcake recipes, I did not macerate the strawberries. This basically means letting the strawberries sit in a bit of sugar to get them extra juicy and sweet. They are already naturally sweet and delicious! And then, when you top them with sweet cream and a shortcake, well, that is plenty sweet and juicy for me. But feel free to soak your strawberries in some sugar first if you prefer. Add 1 tablespoon or so to the strawberries and let them sit while you make the biscuits.
- Coconut Milk: Biscuits rely on fat for them to be soft and fluffy. Coconut milk is a much different kind of fat than any other fat. It is buttery and it is richer. It is also low-protein, which means it creates a better, softer and fluffier texture. Do not sub this with other milks or you will end up with a dry or chewy biscuit.
- Coconut Milk Brands: I like Thai Kitchen and Taste of Thai brands, both work great here. The full fat milk will have 12-14g of fat per serving on the can. That is how you know you are getting the correct kind. Even with that, these are still significantly less fat than traditional biscuits since there is only 1/2 cup in the biscuit recipe. DO NOT use the Polar brand, it is all stabilizers and additives and not pure coconut milk.
- Whipped Cream: For the whipped cream, you can use Reddi Wip Non-dairy Almond Whipped Cream) which is sold at Kroger, Walmart and likely several other stores. I love, love it. I also like the So Delicious cocowhip sold in a tub at many places. OR, use my Homemade Coconut Whipped Cream if you want.