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vegan strawberry shortcake recipe

Easy Vegan Strawberry Shortcake Recipe (Delicious!)

Strawberry shortcake, a dessert often associated with summer gatherings and cherished childhood memories, typically features sweet biscuits, fresh strawberries, and whipped cream. Variations of this classic dessert exist across numerous cultures, showcasing adaptations based on regional ingredients and preferences. The core essence, however, remains: a delightful combination of soft, crumbly cake-like elements, juicy strawberries, and creamy topping.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Servings 6 servings
Calories 420 kcal

Equipment

  • Mixing Bowls (various sizes)
  • Measuring cups and spoons
  • Pastry Blender or Food Processor
  • Baking sheet
  • Parchment Paper
  • Wire Rack
  • Electric Mixer or Whisk
  • Rubber Spatula
  • Knife and Cutting Board
  • Spoons or Ice Cream Scoop (for serving)

Ingredients
  

  • For the Shortcakes:
  • 2 cups all-purpose flour or gluten-free blend
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold vegan butter cubed
  • 3/4 cup unsweetened plant-based milk almond, soy, or oat
  • 1 teaspoon vanilla extract
  • For the Strawberries:
  • 4 cups fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice optional
  • For the Vegan Whipped Cream:
  • 2 cans 13.5 oz each full-fat coconut milk, refrigerated overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice (if using). Stir gently and let macerate at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally.
  • Make the Shortcake Dough: Preheat oven to 400F (200C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Cut in the Butter: Add the cold, cubed vegan butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Add Wet Ingredients: In a separate small bowl, combine the plant-based milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Shape the Shortcakes: Drop spoonfuls of dough (about 1/2 cup each) onto a baking sheet lined with parchment paper.
  • Bake the Shortcakes: Bake for 18-22 minutes, or until golden brown. Let cool on a wire rack.
  • Prepare the Vegan Whipped Cream: Carefully scoop out the thick coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. Place the coconut cream in a chilled bowl.
  • Whip the Cream: Add the powdered sugar and vanilla extract to the coconut cream. Use an electric mixer to whip the cream until light and fluffy, about 3-5 minutes.
  • Assemble the Shortcakes: Split each shortcake in half. Spoon a generous amount of macerated strawberries and their juices over the bottom half of each shortcake. Top with a dollop of vegan whipped cream and the top half of the shortcake. Serve immediately.
  • Tips and Substitutions:
  • For a richer shortcake, use coconut oil instead of vegan butter, but make sure it's solid.
  • Maple syrup or agave nectar can substitute granulated sugar in the shortcakes or macerated strawberries.
  • Store-bought vegan whipped topping can be used for convenience.
  • Nutritional Information (Approximate, per serving)

Notes

Variations

The fundamental framework of this shortcake recipe welcomes a range of creative adaptations.
  • Ingredient Swaps: Almond flour can replace a portion of all-purpose flour for a nuttier flavor and denser texture. Blueberries or raspberries can substitute or complement the strawberries. Different citrus zest (lemon, orange, lime) can be added to the shortcake dough for added aroma.
  • Regional Twists: Substitute traditional shortcakes with vegan cornbread for a Southern twist. Infuse the coconut whipped cream with cardamom or rosewater for an Eastern flavor profile. Explore using balsamic vinegar in the strawberry maceration for an Italian flair.
  • Dietary Adjustments: For gluten-free needs, ensure the flour blend is certified gluten-free and includes a binding agent like xanthan gum. Reduce the sugar content by using sugar substitutes like stevia or monk fruit, adjusting quantities accordingly. Consider nut-free alternatives to coconut whipped cream using sunflower seed cream.

Serving Suggestions

This plant-based shortcake excels as a light and refreshing dessert after a summer meal. It may also be served at brunch or afternoon tea. Serving it immediately after assembly ensures optimal texture; however, individual components can be prepared in advance. Consider garnishing with fresh mint leaves or a sprinkle of powdered sugar for added visual appeal. Complementary pairings include iced tea, lemonade, or a light-bodied dessert wine.

Storage Tips

To preserve freshness, the shortcakes are best stored in an airtight container at room temperature for up to two days. The macerated strawberries should be refrigerated in a sealed container and consumed within three days. The vegan whipped cream is best used immediately, but can be refrigerated for up to 24 hours; however, its texture may slightly change. Assembled shortcakes are best enjoyed immediately due to the potential for the biscuits to become soggy. Assembled Vegan Strawberry Shortcake is not recommended for long-term storage, as the moisture from the strawberries will affect the texture of the biscuits.

Frequently Asked Questions

  • Question 1: Can the shortcakes be made ahead of time?
    Yes, the shortcakes can be baked a day ahead and stored in an airtight container at room temperature.
  • Question 2: Can I use frozen strawberries?
    Frozen strawberries can be used, but the texture will be softer after maceration. Thaw them completely and drain any excess liquid before macerating.
  • Question 3: How do I prevent the vegan whipped cream from separating?
    Ensure the coconut milk is well-chilled before whipping. Avoid over-whipping, as this can cause separation. A stabilizer like cornstarch (1 teaspoon) can be added to the cream before whipping.
  • Question 4: What if I don't have coconut milk for the whipped cream?
    Other vegan whipping creams, such as cashew cream or store-bought vegan whipped topping, can be substituted. Note that flavor and texture will vary.
Keyword Summer, Vegetarian