Vegan Strawberry Shortcake

Vegan Strawberry Shortcake
Vegan Strawberry Shortcake

Summer has arrived, and with it my desire to eat strawberries and whipped cream as often as possible! This is a lovely vegan version of strawberry shortcake. As you know, I’m not into super sweet desserts so this does not call for a lot of sugar. If you like it sweet, just add more.

We are keeping it super simple here with a tweaked version of my drop biscuits, and coconut whipped cream.  It is best to make the strawberries a few hours ahead of time so the sugar dissolves and they become nice and juicy. The coconut whipped cream can be made a day or so in advance, as can the shortcake if you are planning these for a busy day.

Makes 4 large servings



  • 3 cups sliced fresh strawberries (about 1 lb)
  • 2-4 TBL granulated sugar (depending on how sweet strawberries are, and how sweet you like it)


  • 1 cup all purpose flour
  • 1/2 TBL baking powder
  • 1 TBL granualted sugar
  • 1/2 tsp salt
  • 1/3 cup vegetable shortening
  • 1/2 tsp pure vanilla extract
  • 1/3 cup nondairy milk

Whipped Cream


  1. Mix the sliced strawberries and sugar in a bowl, cover, and refrigerate until time to serve and at least one hour.
  2. For the biscuits
  3. Preheat oven to 350.
  4. Mix dry ingredients (flour, baking powder, salt, and sugar) in a medium bowl.
  5. Cut in the shortening with a fork or pastry blender.
  6. Stir in milk a little at a time until batter is sticky.
  7. shape dough into 4 equal shortcakes on an un-greased cookie sheet.
  8. Bake at 350 for 18-22 minutes until golden brown.
  9. Allow to cool for at least 20 minutes before serving. I do like them warm, but fully cooled is also fine.
  10. To assemble
  11. Split the biscuits in half placing them in a bowl.
  12. Top liberally with strawberries and juice, then finish with a generous dollop of coconut whipped cream.
  13. Serve immediately!