Vegan Strawberry Shortcake

The Vegan Strawberry Shortcake is a delightful treat that captures the essence of summer in every bite. This dessert combines fluffy shortcakes with luscious vegan whipped cream and fresh strawberries, making it perfect for picnics, birthdays, or just a sweet indulgence at home. Its simplicity and flavor will impress both vegans and non-vegans alike!

Why You’ll Love This Recipe

• Easy to Make: This recipe features simple ingredients and straightforward steps, making it perfect for beginners.
• Deliciously Sweet: The combination of sweet strawberries and creamy whipped coconut elevates this dessert to a new level.
• Versatile Serving Options: Enjoy it as individual servings or create an impressive cake for gatherings.
• Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy winter gathering, this dessert fits right in.
• Plant-Based Goodness: Made entirely from vegan ingredients, it’s a guilt-free treat that everyone can enjoy.

Tools and Preparation

To whip up your vegan strawberry shortcake, you’ll need some essential tools. Having the right equipment ensures smooth preparation and the best results.

Essential Tools and Equipment

• Stand Mixer
• Mixing Bowls
• Baking Tray
• Measuring Cups and Spoons
• Rolling Pin
• Biscuit Cutter

Importance of Each Tool

• Stand Mixer: Makes whipping the coconut cream quick and easy for that perfect texture.
• Baking Tray: Ensures even baking of your shortcakes, resulting in a nice golden finish.
• Measuring Cups and Spoons: Precision is key in baking; these tools help you get the measurements just right.

Ingredients

The best vegan strawberry shortcake is simple and perfectly sweet with layers of shortcake, vegan whipped cream, and fresh strawberries.

For the Shortcake

• 3 cups Self Raising Flour (375g) plus more for sprinkling
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/2 cup Vegan Butter (112g)
• 1/4 cup Caster Sugar (Superfine Sugar)
• 3/4 cup Soy Milk (180ml) plus more for brushing the tops
• 2 Tablespoons Lemon Juice (Freshly Squeezed)
• 1 teaspoon Vanilla Extract

For the Strawberry Filling

• 16 ounces Fresh Strawberries (450g) sliced, about 3 cups
• 1/4 cup Caster Sugar (Superfine Sugar)

For the Whipped Cream

• 14 ounce Can Coconut Cream (chilled overnight)
• 3 Tablespoons Powdered Sugar

How to Make Vegan Strawberry Shortcake

Step 1: Preheat the Oven

Preheat your oven to 430°F (220°C). This high temperature helps the shortcakes rise beautifully.

Step 2: Prepare Dry Ingredients

Sift the flour into a mixing bowl. Add salt and baking powder, then mix together until well combined.

Step 3: Incorporate Vegan Butter

Add the vegan butter to the dry mixture. Rub it in with your fingers until it’s crumbly. Then add the caster sugar.

Step 4: Create Vegan Buttermilk

Mix lemon juice with soy milk in a separate bowl. Let it sit for a few minutes to curdle before adding it to your dry ingredients along with vanilla extract. Stir together until just combined.

Step 5: Form Dough

Flour a surface and turn out your dough. Add more flour as needed to prevent sticking. Form into a large ball, then flatten slightly. Cut out four cakes using a floured cutter, placing them on a parchment-lined tray. Roll out any remaining dough to cut additional cakes.

Step 6: Bake Shortcakes

Brush the tops of each shortcake with soy milk before placing them in the oven. Bake for 15-20 minutes until they are golden brown on top.

Step 7: Prepare Strawberries

While your shortcakes bake, slice strawberries into a bowl, stir in sugar, then refrigerate them to let them macerate.

Step 8: Make Whipped Cream

Remove your chilled coconut cream from the fridge without shaking it. Scoop out only the solid cream into your stand mixer. Whip until fluffy, then add powdered sugar and whip again until combined.

Step 9: Assemble Your Dessert

Once baked, slice each shortcake in half. Layer with sweetened strawberries and dollops of whipped cream before serving. Enjoy!

How to Serve Vegan Strawberry Shortcake

Vegan strawberry shortcake is a delightful dessert that can be served in various ways to enhance its flavor and presentation. Whether it’s for a family gathering or a casual get-together, these serving suggestions will elevate your dessert experience.

Individual Servings

• Serve each portion in a small bowl for easy sharing and enjoyment.
• Layer the shortcake, strawberries, and whipped cream in clear cups to show off the beautiful colors.

Family Style

• Place the assembled shortcake on a large platter for guests to help themselves.
• Garnish with mint leaves for a fresh touch and added color.

With Ice Cream

• Pair your vegan strawberry shortcake with a scoop of dairy-free ice cream for extra creaminess.
• Consider vanilla or coconut flavors that complement the strawberries.

As Mini Cakes

• Create individual mini cakes by cutting smaller rounds of shortcake.
• These make perfect bite-sized treats for parties or picnics.

With Chocolate Drizzle

• Drizzle melted dairy-free chocolate over the top for an indulgent twist.
• This adds rich chocolate flavor that pairs wonderfully with strawberries.

How to Perfect Vegan Strawberry Shortcake

Creating the best vegan strawberry shortcake requires attention to detail and some helpful tips. Follow these suggestions to ensure your dessert is delicious and visually appealing.

• Choose ripe strawberries: Opt for fresh, ripe strawberries as they are sweeter and more flavorful.
• Chill coconut cream: Refrigerate the coconut cream overnight to ensure it whips up nicely for a light texture.
• Don’t overmix dough: Mix the dough just until combined to achieve tender shortcakes without toughness.
• Adjust sweetness: Taste your strawberries after adding sugar; feel free to adjust based on their natural sweetness.
• Serve immediately: Assemble just before serving to keep the shortcakes from getting soggy.
• Experiment with flavors: Try adding lemon zest or almond extract in the whipped cream for extra depth of flavor.

Best Side Dishes for Vegan Strawberry Shortcake

Vegan strawberry shortcake can be complemented with various side dishes that enhance its refreshing taste. Here are some great options to consider when planning your meal.

1. Fresh Fruit Salad: A mix of seasonal fruits provides a light and colorful addition.
2. Coconut Yogurt Parfait: Layer dairy-free yogurt with granola and berries for a nutritious side.
3. Minted Peas: Lightly steamed peas tossed with fresh mint add a vibrant green contrast.
4. Lemon Sorbet: This refreshing sorbet balances sweetness with zesty acidity, perfect between bites of cake.
5. Grilled Vegetable Skewers: Seasoned vegetables grilled until tender offer savory contrast to sweet desserts.
6. Chia Seed Pudding: A creamy pudding made with almond milk that can be flavored with vanilla or cocoa.

Common Mistakes to Avoid

Making the perfect Vegan Strawberry Shortcake can be tricky. Here are some common mistakes to watch out for:

• Skipping the Sifting: Not sifting the flour can lead to dense shortcakes. Always sift for a lighter texture.

• Overmixing the Dough: Mixing too much will toughen your dough. Mix just until combined for a soft, fluffy shortcake.

• Not Chilling the Coconut Cream: If your coconut cream isn’t chilled, it won’t whip up properly. Always refrigerate overnight for best results.

• Ignoring Oven Temperature: Baking at the wrong temperature can affect your shortcakes’ rise and browning. Preheat your oven accurately to 430°F (220°C).

• Using Ripe Strawberries: Unripe strawberries won’t bring out the sweetness in your dessert. Choose firm, ripe strawberries for a delicious flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store your Vegan Strawberry Shortcake in the refrigerator for up to 3 days.
• Container: Use an airtight container to keep shortcakes fresh and prevent them from drying out.

Freezing Vegan Strawberry Shortcake

• Duration: You can freeze the shortcake layers separately for up to 3 months.
• Container: Wrap each layer tightly in plastic wrap and then place them in a freezer-safe zip-top bag.

Reheating Vegan Strawberry Shortcake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
• Microwave: Heat individual pieces on medium power for 20-30 seconds, checking frequently.
• Stovetop: Place on a skillet over low heat, covering with a lid, and warm gently for about 5 minutes.

Frequently Asked Questions

Can I make Vegan Strawberry Shortcake gluten-free?

Yes! Substitute self-raising flour with a gluten-free blend that includes baking powder, and ensure all other ingredients are gluten-free.

How do I make Vegan Strawberry Shortcake ahead of time?

You can bake the shortcakes and prepare the whipped cream a day in advance. Assemble just before serving for optimal freshness.

What variations can I try with this Vegan Strawberry Shortcake?

You can customize this recipe by adding different fruits like blueberries or peaches, or experimenting with flavored extracts in the whipped cream.

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal, you can use frozen ones. Just allow them to thaw and drain excess liquid before using them in your shortcake.

How should I serve Vegan Strawberry Shortcake?

Serve it chilled or at room temperature. Garnish with extra strawberries or mint leaves for an appealing presentation.

Final Thoughts

This Vegan Strawberry Shortcake is not only delightful but also versatile. With its sweet layers of fluffy shortcake, creamy whipped topping, and juicy strawberries, it’s sure to please everyone. Feel free to customize it with different fruits or flavors to create your own unique twist! Try this recipe today and enjoy a delicious vegan dessert that’s perfect for any occasion.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Vegan Strawberry Shortcake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 8 people 1x

Print Recipe

Pin Recipe

Description

Indulge in the refreshing taste of Vegan Strawberry Shortcake, a delightful dessert that embodies the spirit of summer in every bite. This exquisite treat features light and fluffy shortcakes layered with luscious vegan whipped cream and ripe strawberries, making it an ideal choice for picnics, parties, or a sweet escape at home. The recipe is straightforward, making it accessible for bakers of all skill levels. Experience the joy of flavors that will impress both vegans and non-vegans alike while enjoying a guilt-free dessert made entirely from plant-based ingredients.

---

Ingredients

Scale 1x2x3x

• 3 cups self-raising flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup vegan butter
• 1/4 cup caster sugar
• 3/4 cup soy milk
• 2 tablespoons lemon juice
• 16 ounces fresh strawberries
• 14 ounces coconut cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 430°F (220°C).
2. Sift together flour, salt, and baking powder in a bowl.
3. Rub in vegan butter until crumbly; mix in sugar.
4. Combine lemon juice and soy milk; let sit for a few minutes before adding to dry ingredients with vanilla extract.
5. Form dough on a floured surface, cut into cakes, and place them on a baking tray.
6. Brush tops with soy milk and bake for 15-20 minutes until golden brown.
7. Prepare strawberries by mixing them with sugar and refrigerating.
8. Whip chilled coconut cream until fluffy; add powdered sugar.
9. Assemble layers of shortcake, strawberries, and whipped cream before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg