Strawberry shortcake is a summer classic, and this vegan version hits the spot. Sweet, syrupy macerated strawberries and fluffy vegan whipped cream are sandwiched between flaky “buttermilk” biscuits. Amazing!

Vegan strawberry shortcakes arranged on a wire rack with a few fresh berries.

Strawberry shortcake! Yay! It might just be the best way to use those berries you got from the farmers’ market. This recipe sandwiches my homemade macerated strawberries, and the BEST, fluffy vegan whipped cream between flaky, buttery (vegan butter, of course) biscuits. And oh my goodness, is the combo heavenly. It’s not an overly sweet dessert, which I appreciate, and it does a wonderful job at showcasing each of the glorious components.

The whole recipe takes about an hour to make (a little bit more because you have to let the biscuits cool), and I promise you everyone is going to be coming back for seconds.

Why I’m Making This Strawberry Shortcake Recipe All Summer

I might have an addiction to this strawberry dessert. Here’s what makes it so hard to resist:

  • Strawberry shortcake is the essence of summer to me. With fresh, sweet summer berries, light, fluffy whipped cream, and flaky biscuits, it’s simple, yet elegant and perfect on a hot day.
  • The vegan biscuits in this dessert are incredible. Flaky and melt-in-your-mouth “buttery,” I can’t get enough. Make a double batch. They’re great in this dessert, but they aren’t too sweet, so you can totally serve them as a side for breakfast, lunch, or dinner.
  • When I decided on a vegan lifestyle, I thought whipped cream and buttery biscuits were a thing of the past. Not true! Through thoughtful experimentation, I feel like I’ve nailed vegan biscuits AND vegan whipped cream. This recipe showcases both.
Labeled ingredients for vegan strawberry shortcake recipe.

Notes on Ingredients

Buckle up and head to the store. Here’s what you’ll need to make this easy strawberry shortcake recipe (you’ll find precise measurements in the recipe card below):

Biscuits

  • All-purpose flour – for the dough, plus a little extra for rolling and folding. If you’re avoiding gluten, feel free to use your favourite 1:1 gluten-free flour.
  • Granulated sugar – I wouldn’t try to use a different kind of sugar here. That said, if you prefer honey, you can do that. Just add it in with the buttermilk, rather than with the dried ingredients.
  • Leavening agents – Baking powder and baking soda for the ultimate rise.
  • Fine sea salt – Or table salt.
  • Very cold vegan butter – I have an excellent Vegan Butter Recipe, but you’re welcome to grab some from the store if you’re short on time.
  • Cold vegan milk – Use your go-to (just make sure it isn’t sweetened) or try my homemade Almond Milk or Cashew Milk.
  • Apple cider vinegar – Regular vinegar or lemon juice would also work. It curdles the vegan milk to create a sort of vegan buttermilk.

Filling & Assembly

  • Macerated strawberries – They are SO easy to make with fresh berries, lemon juice, and a little sugar. Check out my recipe for Macerated Strawberries to learn how.
  • Vegan coconut whipped cream – I highly encourage you to make your own, but if you’re short on time, store-bought vegan whipped cream would be fine. Not a coconut person? Try my Cashew Whipped Cream instead.

What Are Macerated Strawberries?

Macerated strawberries are just strawberries that have sat in some sugar for a while. I add a little lime juice and vanilla to the mix as well for extra flavour. The berries soften and release some of their juices, which mix with the sugar to create this incredible syrup. They really take this dessert to the next level.

How to Make Vegan Strawberry Shortcake

Ready to make some fluffy biscuits and stuff ’em with sweet, syrupy strawberries and whipped cream? Here’s how it’s done (see the recipe card for more thorough instructions):

Make the biscuit dough:

  • Prep. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Freeze the butter. Place the vegan butter in the freezer for 10–15 minutes.
Plant milk and vinegar in a bowl.
Mix together the plant milk and vinegar.
Whisking together the dry ingredients for biscuit dough.
Whisk together the dry ingredients.
  • Make the vegan buttermilk. Mix together the cold vegan milk and vinegar, and let sit for 5 minutes.
  • Combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.
Adding butter to the dry ingredients for biscuit dough.
Add cold vegan butter.
Butter cut into to the dry ingredients for biscuit dough.
Cut the butter into the dry ingredients.
Folding vegan buttermilk into biscuit dough.
Fold in the vegan buttermilk.
  • Add butter. Grate the cold butter and cut it into the flour mixture with a fork or pastry cutter until the mixture resembles coarse crumbs.
  • Form the dough. Fold in the vegan buttermilk until you get a shaggy, soft, and slightly sticky dough.
Vegan biscuit dough shaped into a rectangle.
Press the dough into a rectangle.
Vegan biscuit dough folded over itself.
Repeatedly fold and flatten.
Vegan biscuit dough shaped into a rectangle after folding.
End with a 1-inch thick rectangle.
  • Create flaky layers. With floured hands, turn the dough out onto a floured work surface and press it into a 1-inch (2.5cm) thick rectangle. Dust with flour, fold in half, and press the dough back into a rectangle. Rotate and repeat 4–5 times.

Cut and bake:

Cutting biscuits from dough.
Cut the biscuits.
Raw biscuits arranged on a baking sheet.
Arrange the biscuits on a baking sheet.
Vegan biscuits cooling on a baking sheet.
Bake at 425°F (220°C) for 15 min.
  • Cut. Use a biscuit cutter to cut out 6 biscuits.
  • Bake. Arrange the biscuits on the prepared baking sheet and bake for 13–15 minutes.
  • Butter brush (optional). Brush the tops with a little melted vegan butter immediately after baking.
  • Cool. Cool completely before assembling.

Assemble:

  • Slice. Carefully slice each biscuit in half using a serrated knife.
Layering macerated strawberries onto halved vegan biscuits.
Top halved biscuits with macerated berries.
Layering vegan whipped cream over macerated strawberries in halved vegan biscuits.
Add the vegan whipped cream.
  • Fill. Spoon macerated strawberries over the bottom half of each biscuit, including some of the juices. Top with a generous spoonful of vegan coconut whipped cream.
  • Finish. Place the biscuit tops over the filling and finish with more strawberries and whipped cream if desired.
  • Serve. Serve immediately while the biscuits are still slightly warm.
A spoon drizzling syrup from macerated strawberries over a serving of strawberry shortcake.

Pro Tips

There are definitely some things you’ll want to keep in mind as you move through this recipe. Especially when it comes to the biscuits. Here are my pro tips:

  • COLD butter. You want to keep the butter as cold as possible and handle it as little as possible (the heat from your hands will melt it). It creates tiny pockets of butter in the dough that melt in the oven, making the biscuits wonderfully flaky. The colder the butter, the flakier the biscuits.
  • Avoid over-mixing – Overmixing the dough can melt the butter (goodbye flaky layers) and cause the glutens in the flour to overdevelop, yielding tough, dense biscuits.
  • Flour with care. If the dough feels sticky while shaping, lightly flour your hands and your work surface. But not too much. Excess flour can lead to dry biscuits.
  • Butter addition. You don’t have to, but I like brushing the tops of my biscuits with a little vegan butter as soon as they come out of the oven. It makes them incredibly soft.
  • Cool completely. Let the biscuits cool all the way before you stuff ’em with strawberries and cream. If they’re warm (even a little), the whipped cream will melt.
Side-view of a vegan strawberry shortcake on a cooling rack.

Storing Leftovers

If you anticipate leftovers, I highly encourage you to only assemble the shortcakes as needed. Once assembled, they don’t keep very well. For the best shot at awesome leftovers, seal the various components (biscuits, macerated strawberries, and vegan whipped cream) in separate airtight containers and store as follows:

  • Counter: Leftover biscuits are best stored on the counter for up to 3 days. Everything else needs to go in the fridge.
  • Refrigerator: Store the leftover whipped cream and macerated berries in the fridge for up to 3 days. Note that the whipped cream will start to fall flat the longer it sits.
  • Freezer: You can freeze the biscuits and the strawberries in separate freezer-safe airtight containers for up to 3 months. Allow them to thaw in the fridge before assembling the shortcakes. Unfortunately, the whipped cream won’t freeze well, so you’ll need to whip up a fresh batch.
Strawberry shortcake served on a white plate.

More Strawberry Desserts

Looking for more ways to enjoy strawberries this summer? Here are a few more recipes to get you excited:

Enjoy friends! If you make this vegan strawberry shortcake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Vegan strawberry shortcakes on a cooling rack.

Vegan Strawberry Shortcake

Servings: 6 shortcakes
Prep Time: 45 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Strawberry shortcake is a summer classic, and this vegan version hits the spot. Sweet, syrupy macerated strawberries and fluffy vegan whipped cream are sandwiched between flaky "buttermilk" biscuits.
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Ingredients

Biscuits

  • 2 cups all-purpose flour, 240g
  • 3 tablespoons granulated sugar, 38g
  • 1 tablespoon baking powder, 12g
  • 1/2 teaspoon baking soda, 3g
  • 1/2 teaspoon fine sea salt, 3g
  • 1/2 cup very cold vegan butter, 112g
  • 1/2 cup cold vegan milk, 120ml
  • 1/2 tablespoon apple cider vinegar, or regular vinegar, 7ml
  • 1/3 cup extra all-purpose flour, for rolling and folding, up to 40g

Filling & Assembly

  • 3 cups macerated strawberries, 450g
  • 2 cups vegan coconut whipped cream, 480ml

Instructions 

Prep:

  • Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Freeze the butter. Place the vegan butter in the freezer for 10-15 minutes while preparing the other ingredients. Very cold butter helps create flaky biscuit layers.
  • Make the vegan buttermilk. In a small bowl or measuring cup, combine the cold vegan milk and vinegar. Stir and let it sit for 5 minutes until slightly thickened and curdled.

Make the biscuit dough:

  • Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Grate the butter. Remove the butter from the freezer and either grate it using the large holes of a box grater or cut it into very small cubes.
  • Cut in the butter. Add the butter to the flour mixture and gently work it in using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
  • Form the dough. Pour the vegan buttermilk mixture into the bowl. Using a wooden spoon or spatula, gently fold the dough together just until no large dry flour patches remain. The dough will look shaggy, soft, and slightly sticky.
    Avoid over-mixing, as this can make the biscuits dense and tough instead of light and flaky.

Create flaky layers:

  • Press. Lightly flour your countertop and hands. Turn the dough out onto the surface and gently press it into a rectangle about 1 inch (2.5cm) thick.
  • Fold. Lightly dust the top with flour. Fold the dough in half, then gently press it back into a rectangle. Rotate the dough slightly and repeat this folding process 4-5 times. This creates distinct flaky layers in the baked biscuits.
    If the dough feels sticky while shaping, lightly flour your hands and the surface, but avoid adding too much extra flour or the biscuits can become dry.
    Finish with the dough about 1 inch (2.5cm) thick.

Cut and bake:

  • Cut. Using a biscuit cutter, drinking glass, or mason jar lid, cut out 6 biscuits as closely together as possible.
  • Bake. Place the biscuits onto the prepared baking sheet. Bake for 13-15 minutes, or until the tops are golden brown and the biscuits have risen tall.
  • Brush. If desired, lightly brush the tops with a little melted vegan butter immediately after baking for a softer finish and extra flavour.
  • Cool. Let the biscuits cool before assembling.

Assemble:

  • Slice. Carefully slice each biscuit in half using a serrated knife.
  • Fill. Spoon macerated strawberries over the bottom half of each biscuit, including some of the juices.
    Top with a generous spoonful of vegan coconut whipped cream.
  • Finish. Place the biscuit tops over the filling and finish with more strawberries and whipped cream if desired.
  • Serve. Serve immediately while the biscuits are still slightly warm.

Notes

  • COLD butter. You want to keep the butter as cold as possible and handle it as little as possible. The colder the butter is when the biscuits enter the oven, the flakier the biscuits. 
  • Don’t overmix. This can melt the butter (goodbye flaky layers) and can cause the glutens in the flour to overdevelop, yielding tough, dense biscuits.
  • Cool completely. Let the biscuits cool all the way before you stuff ’em with strawberries and cream. If they’re warm (even a little), the whipped cream will melt.
  • Storage. Seal the various components (biscuits, macerated strawberries, and vegan whipped cream) in separate airtight containers and assemble when ready. The biscuits will keep on the counter for up to 3 days. The whipped cream and berries can be kept in the fridge for up to 3 days. Need more time? The biscuits and strawberries can be stored in the freezer for up to 3 months and thawed in the fridge. You’ll want to whip up a fresh batch of whipped cream, though.
Serving: 1shortcake, Calories: 605kcal, Carbohydrates: 80g, Protein: 6g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 690mg, Potassium: 59mg, Fiber: 3g, Sugar: 34g, Vitamin A: 1300IU, Vitamin C: 25mg, Calcium: 206mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton