Vegan Strawberry Shortcake

Fresh strawberries, fluffy biscuits, and coconut whip cream! I can’t think of three things more delicious. This vegan strawberry shortcake is a perfect treat and a dream to eat. I’m not kidding. IT IS SO GOOD. I’ve been making a similar version of these biscuits for a long time. They never fail me. They’ve been slightly adapted here for this sweet breakfast but just as amazing as ever. Make these for a special occasion or just because. I know you’ll enjoy this vegan strawberry shortcake just as much as I do! In this recipe I’m using a 3.5IN round cookie cutter and making 3 large biscuits. I wanted these to be big but if you want to make 6 small biscuits instead, use a smaller cookie cutter. This recipe can easily be doubled.

What You Will Need For This Vegan Strawberry Shortcake

Main ingredients:

• All Purpose Flour
• Vegan Butter
• Strawberries
• Vegan Coconut Whip

What I Used:

I used the Coco Whip from So Delicious but any vegan whipped cream you can find will work or you could make your own with chilled canned coconut milk.

How To Make The Best Strawberry Shortcake Every Time

Work fast when making the biscuit dough. You don’t want to mess around with it too much or the butter will melt. We want the butter to be cold because that’s what’s going to make the biscuit flaky and delicious.

More Sweet Recipes You Might Like

• Chocolate Chip Espresso Scones
• Vegan Blueberry Lemon Poppyseed Muffins
• Spiced Vegan Waffles

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Vegan Strawberry Shortcake

Liv King

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Breakfast

Servings 3 Large Biscuits

Ingredients

  

1x2x3x

Biscuits:

• 1 1/2 cups All Purpose Flour
• 1 tbsp Baking Powder
• 2 tbsps Organic Sugar
• 1/2 tsp Salt
• 1/3 cup Cold Vegan Butter I use earth balance
• 1/2 cup Almond Milk
• 1 tsp Apple Cider Vinegar

Extras:

• 2 cups Strawberries sliced
• 1 1/2 tbsps Organic Sugar
• Coconut Whip Cream I used the So Delicious brand

Instructions

 

• Pre-heat oven to 425F. 
• In a small bowl, whisk together almond milk and apple cider vinegar. Set aside for 5 minutes. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
• Mix the butter into the dry ingredients. Crumble until pea-sized shapes. I use my hands for this but move fairly quickly so butter doesn't melt. 
• Next, add the almond milk in to the flour mixture and stir with wooden spoon until dough comes together (might be a bit crumbly at this point). Use your hands and knead the dough until the dough comes together in to a smooth ball. 
• Transfer the dough to a clean lightly floured surface. Pan down with your hands until it's about 2 inches thick. 
• Now, take your 3.5IN cookie cutter and cut out 3 large biscuits. Don't twist the cookie cutter, push straight down and pull up. 
• Sprinkle top of biscuits with sugar and bake for 25-30 minutes or until golden brown and firm. If you made smaller biscuits instead of the 3 large ones, adjust baking time. Try 15 minutes. 
• Let biscuits cool completely before assembling.
• Slice strawberries and place in a bowl. Add sugar and stir. Set aside while biscuits bake and cool. 
• When biscuits are cool, slice them in half. Place a generous amount of strawberries in the center and top with coconut whip cream. Put the top of the biscuit back on and top it off with even more whip cream and strawberries.

Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.