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Vegan Strawberry Shortcake

slice of vegan strawberry shortcake

This vegan strawberry shortcake is a classic dessert that’s perfect for any occasion. The light and fluffy shortcakes are filled with juicy strawberries and topped with whipped coconut cream, creating a delicious and refreshing dessert.

The use of vegan butter and almond milk in this recipe gives the shortcakes a buttery and tender crumb that pairs perfectly with the sweet and tangy strawberries. This shortcake is a vegan-friendly dessert that will satisfy your sweet cravings.

Vegan Strawberry Shortcake

Course: DessertCuisine: ContinentalDifficulty: Difficult


Prep time


Cooking time






  • For the shortcakes
  • 2 cups all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 6 tablespoons vegan butter, chilled and cubed

  • ¾ cup unsweetened almond milk

  • 1 teaspoon vanilla extract

  • For the filling
  • 4 cups strawberries, hulled and sliced

  • 2 tablespoons granulated sugar

  • For the whipped coconut cream
  • 1 (14 oz.) can full-fat coconut cream, chilled overnight

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract


  • Preheat your oven to 400°F and line a baking sheet with parchment paper.
  • To make the shortcakes, whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
  • Add the vegan butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Add the almond milk and vanilla extract to the bowl, and mix until just combined.
  • Turn the dough out onto a floured surface and knead lightly until it comes together.
  • Pat the dough into a circle that’s about ¾ inch thick, then use a biscuit cutter or a glass to cut out 6 rounds.
  • Place the rounds onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
  • While the shortcakes are baking, make the filling by tossing the sliced strawberries with sugar in a mixing bowl. Set aside.
  • To make the whipped coconut cream, remove the chilled can of coconut cream from the refrigerator and scoop out the thick cream that has risen to the top of the can.
  • In a separate mixing bowl, whisk together the coconut cream, powdered sugar, and vanilla extract until stiff peaks form.
  • To assemble the shortcakes, slice the cooled shortcakes in half horizontally.
  • Place a dollop of whipped coconut cream on the bottom half of each shortcake, then spoon some of the strawberry mixture on top.
  • Top with the other half of the shortcake and another dollop of whipped coconut cream.


  • Use chilled vegan butter to help create a flaky and tender shortcake.
  • Do not overmix the dough, as this can lead to tough and dry shortcakes.
  • Make sure to whip the coconut cream until stiff peaks form for a light and airy texture.
  • You can add a pinch of cinnamon or nutmeg to the shortcake dough for extra flavor.

Complete Nutrition Label

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories450
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 19g 95%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 330mg 14%
  • Total Carbohydrate 48g 16%
    • Dietary Fiber 3g 12%
    • Sugars 17g
  • Protein 5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    How to Store and Freeze

    • You can store leftover shortcakes, filling, and whipped coconut cream separately in the refrigerator for up to 2 days.
    • To freeze the shortcakes, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. Place them in a freezer-safe bag and freeze for up to 1 month.

    Frequently Asked Questions (FAQs)

    Q: Can I use frozen strawberries instead of fresh strawberries?

    A: Yes, you can use frozen strawberries instead of fresh strawberries. However, make sure to thaw the strawberries completely before using them in the recipe.

    Q: Can I use a different type of fruit instead of strawberries?

    A: Yes, you can use a different type of fruit such as blueberries, raspberries, or peaches. However, keep in mind that the flavor and texture of the shortcake may be different.

    Q: Can I make the shortcake dough in advance and store it in the refrigerator or freezer?

    A: Yes, you can make the shortcake dough in advance and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month. Just make sure to wrap the dough tightly in plastic wrap or a zip-top bag to prevent freezer burn.

    Q: Can I substitute the plant-based milk with water?

    A: It is not recommended to substitute the plant-based milk with water as it will affect the taste and texture of the shortcake. However, if you have no other option, you can use water as a substitute.

    Enjoy your delicious vegan strawberry shortcake, and share it with your loved ones!

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