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plate with a biscuit filled with layers of coconut cream, vanilla strawberries, and a flower on top

Vegan Strawberry Shortcake

Homemade flaky biscuits sandwiched with layers of coconut cream and vanilla strawberries!
5 from 4 votes
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 strawberry shortcakes


Vanilla Strawberries

  • 2 cups chopped strawberries
  • 1 teaspoon lemon juice
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla bean paste

Vegan shortcakes

  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt can increase to ¾ tsp if using unsalted butter
  • ½ cup cold vegan butter cubed
  • ¾ cup oat/soy milk

Coconut Whipped Cream


  • Preheat the oven to 400F, line a baking sheet with parchment paper, and chop the strawberries.
  • Add the chopped strawberries, 2 Tbsp of sugar, lemon juice, and vanilla bean paste to a mixing bowl and mix together until evenly coated. Then, set aside the bowl for later.
  • Next, make the vegan shortcakes. Add the flour, sugar, baking powder, and salt to a separate bowl and sift together. Then add in the cubed vegan butter and use a pastry cutter or fork to 'cut" the cutter into the dough until you have a crumbly dough.
  • Pour the oat/soy milk into the bowl of dry ingredients and butter. Then, gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy with chunks of the vegan butter, but not have any dry spots of flour.
  • Turn the dough out onto a surface. Then, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 2-3 times but taking care to not overwork the dough.
  • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a biscuit cutter with flour. Press the biscuit cutter straight into the dough and drop the biscuit onto your prepared baking sheet. If you don't have a biscuit cutter on hand, using a round cup also works!
  • Add the biscuits to the parchment lined baking tray so they are about ½ inch apart from each other and bake for 12-15 minutes or until fluffy and brown. If desired, brush the tops with a little extra melted butter before and after baking. Then, remove and set aside.
  • While the shortcakes are cooling, make the coconut whipped cream. Add the coconut cream, powdered sugar, and optional vanilla bean paste to a small bowl and whip together with an electric mixer until light and fluffy.
  • Cut each shortcake in half and layer with the coconut whipped cream and vanilla strawberries between the biscuit layers. Top with additional coconut whipped cream and strawberries. Serve & enjoy!


    • When storing leftovers, all of the ingredients should be stored in separate containers. The biscuits will last about 3-5 days in the fridge, the coconut whipped cream should last up to 1 week, and the strawberries are best within 48 hours of making, though they can last up to 3 days.
    • To make this recipe even easier, feel free to use a store bought vegan whipped cream.


Serving: 1shortcake with cream | Calories: 381kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 404mg | Potassium: 221mg | Fiber: 2g | Sugar: 15g | Vitamin A: 91IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!