Quick Facts
Time: 25 minutes • Yield: 12 shortcakes • Skill: Beginner • Method: One-bowl biscuits + baking • Diet: Vegan, Dairy-Free
Introduction
Strawberry Shortcake doesn’t need to be a project dessert. This version turns pantry staples into fluffy, golden biscuits, then crowns them with cool coconut whipped cream and a tumble of juicy berries—fast enough for a Tuesday and charming enough for company. The texture lands between tender and airy, with crisp edges that soak up strawberry juices without collapsing. The flavor is bright and balanced: a little vanilla, a little citrus, and the pure pop of ripe strawberries. If you’re craving a sweet you can assemble in minutes with minimal mess, this is for you. It’s family-friendly, budget-conscious, and perfect for meal-prep lovers who like components they can make ahead and assemble at the table.
Craving options? Browse more Strawberry Shortcake recipes for minis, sheet-pan versions, and birthday-ready layers.
Why You’ll Love It
- Weeknight-easy: Minimal prep, clear timing, and a short bake.
- Flexible: Swap berries, flours, and plant milks with confidence.
- Balanced flavor: Sweet strawberries, cool cream, and a hint of lemon.
- Great leftovers: Biscuits keep well and re-warm beautifully.
Strawberry Shortcake — Cozy, Reliable, Weeknight-Ready
- Total Time: 25 minutes
- Yield: 12 shortcakes
- Diet: Vegan
Description
Vegan Strawberry Shortcake that’s truly weeknight-ready: fluffy one-bowl biscuits baked until golden, then layered with juicy macerated strawberries and cool coconut whipped cream. Bright vanilla + lemon notes, crisp edges that soak up berry syrup without collapsing, and components you can prep ahead for quick assembly.
Ingredients
For the Strawberries & Cream
– 1 lb strawberries, hulled and chopped
– 2 tsp sugar or maple syrup
– 1 can (14 oz) full-fat coconut cream, chilled overnight
– 2–3 Tbsp powdered sugar (to taste)
– 1/2 tsp vanilla extract
For the Shortcake Biscuits
– 1 cup unsweetened almond milk (or any plant milk)
– 1 Tbsp lemon juice
– 3 cups all-purpose flour
– 1/4 cup sugar
– 4 tsp baking powder
– 1/4 tsp fine sea salt
– 1/2 cup coconut oil, semi-firm (or plant butter), in small pieces
Instructions
1) Heat oven: Preheat to 425°F (218°C). Line a sheet pan with parchment.
2) Macerate berries: Toss strawberries with sugar (or maple). Set aside 5–20 minutes until glossy and juicy.
3) Make quick “buttermilk”: Stir lemon juice into plant milk; let stand 2–3 minutes.
4) Mix dry: In a large bowl whisk flour, sugar, baking powder, and salt.
5) Cut in fat: Add coconut oil/plant butter. Work in with a fork/pastry cutter until pea-size bits remain.
6) Add liquid: Pour in “buttermilk.” Stir gently just until a shaggy dough forms (don’t overmix).
7) Shape: Pat dough to 1/2-inch thick on a lightly floured surface. Cut 2 3/4–3-inch rounds; re-roll scraps gently.
8) Bake: Place rounds close together on pan. Brush tops with plant milk; optionally sprinkle coarse sugar. Bake 12–15 minutes until deeply golden. Cool 5 minutes.
9) Whip coconut cream: Scoop solid coconut cream into a chilled bowl. Beat with powdered sugar and vanilla to soft peaks.
10) Assemble: Split biscuits. Spoon berries + syrup, add coconut cream, cap, then finish with another dollop.
Notes
– Don’t overwork the dough—minimal mixing keeps biscuits tender and tall.
– Best texture: assemble right before serving so biscuits stay crisp-edged.
– Make-ahead: biscuits 1–2 days; berries up to 4 hours; coconut cream must chill overnight.
– Storage: biscuits 2 days room temp or 4 days fridge; berries 2–3 days; whipped coconut cream 2 days.
– Reheat biscuits: 300°F (150°C) for 6–8 minutes; add berries/cream after warming.
– Swaps: use mixed berries; plant butter instead of coconut oil; 1:1 gluten-free flour works.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Strawberries & Cream
- 1 lb strawberries, hulled and chopped
- 2 tsp sugar or maple syrup
- 1 can (14 oz) full-fat coconut cream, chilled overnight
- 2–3 Tbsp powdered sugar (to taste)
- ½ tsp vanilla extract
For the Shortcake Biscuits
- 1 cup unsweetened almond milk (or any plant milk)
- 1 Tbsp lemon juice (for quick “buttermilk”)
- 3 cups all-purpose flour
- ¼ cup sugar
- 4 tsp baking powder
- ¼ tsp fine sea salt
- ½ cup coconut oil, semi-firm (or plant butter), in small pieces
What each ingredient does:
- Strawberries: Provide juicy sweetness and classic flavor.
- Sugar/maple: Gently draws out juices for syrupy maceration.
- Coconut cream: Whips into a rich, dairy-free topping.
- Powdered sugar + vanilla: Light sweetness and aroma.
- Plant “buttermilk”: Tenderizes and lifts the crumb.
- Flour: Structure.
- Baking powder: Rise and fluff.
- Salt: Sharpens flavor.
- Coconut oil/plant butter: Flakiness and moisture.
Pro tip: Use low-sodium ingredients and season at the end so the strawberry syrup shines.
Substitutions & Swaps
- Aromatics: Add grated lemon zest or a splash of vanilla to the biscuit dough.
- Fruit: Use raspberries (Raspberry Shortcake!), blueberries, or a mix.
- Flour: Half whole-wheat pastry flour works; or use a 1:1 gluten-free blend.
- Fats: Plant butter works just like coconut oil.
- Dairy/Fats alt: For lighter cream, whip aquafaba with powdered sugar and vanilla.
- Budget/Time savers: Use store-bought non-dairy whipped topping; buy pre-sliced strawberries in a pinch.
Equipment Notes
- Must-have: Mixing bowls, measuring cups/spoons, fork or pastry cutter, baking sheet, parchment or silicone mat, round cutter or drinking glass.
- Nice-to-have: Pastry brush for “milk” wash; stand mixer or hand mixer for whipping coconut cream.
- Size notes: A standard 18×13-inch sheet pan fits 12 small rounds. Line for easy cleanup.
Step-by-Step
- Heat the oven to 425°F. Hot oven = quick lift for tall biscuits.
- Macerate strawberries (5–20 min). Toss berries with sugar; set aside until glossy and juicy.
- Make quick “buttermilk.” Stir lemon juice into plant milk; let it lightly curdle—this boosts tenderness.
- Mix dry ingredients. Whisk flour, sugar, baking powder, and salt to evenly distribute leavener.
- Cut in fat. Work coconut oil/plant butter into the flour until pea-sized bits remain; those pockets melt and create flake.
- Add liquids. Pour in “buttermilk” and gently stir just until a shaggy dough forms—don’t overmix.
- Shape. Pat to ½-inch thickness on a lightly floured surface; punch 2¾–3-inch rounds. Re-roll scraps gently.
- Pan + finish. Arrange rounds so sides touch, brush tops with plant milk, sprinkle with coarse sugar for crunch.
- Bake (12–15 min). Edges should be deeply golden and centers just set. Cool 5 minutes so layers firm.
- Whip the cream. Scoop solid coconut cream into a chilled bowl; beat with powdered sugar and vanilla to soft peaks.
- Assemble. Split biscuits, spoon on berries and syrup, add a cloud of coconut cream, cap with the top biscuit, and finish with another dollop.
- Taste & adjust. Add a pinch of salt to the berries if needed; it brightens sweetness.
Doneness cues: Tops golden, sides layered, centers cooked through but tender; no wet dough on a toothpick.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake biscuits 1–2 days ahead; macerate berries up to 4 hours before serving. Chill the coconut cream overnight.
- Fridge: Store biscuits covered at room temp 2 days or refrigerated 4 days; berries 2–3 days; whipped coconut cream 2 days.
- Freeze: Biscuits freeze up to 2 months; thaw at room temp and re-crisp in a warm oven. Avoid freezing whipped coconut cream—make fresh.
- Reheat: 300°F oven for 6–8 minutes restores biscuit texture; add fresh cream and berries after warming.
How to Lighten / Make It Creamy
- Lighten: Swap half the coconut cream for aquafaba whip; use part whole-wheat pastry flour; add extra berry juice for moisture instead of more cream.
- Extra creamy: Fold a spoon of coconut yogurt into the whipped cream just before serving; whisk gently off heat (no heat needed here) to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Toasted sliced almonds, crushed graham crackers, or crispy coconut chips.
- Fresh: Mint ribbons, basil, or extra strawberry slices.
- Tang/Heat: Lemon zest, a squeeze of lemon juice, or a flick of chili flakes for contrast.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
- Simple: Fresh mint tea or sparkling water with lemon.
- For a spread: Tossed green salad with citrus vinaigrette; or vanilla-infused iced coffee for dessert hour.
Scaling the Recipe
Double everything and bake two pans; rotate halfway for even browning. For half batches, keep dough thickness the same; just cut fewer rounds. Cool large batches on wire racks so steam doesn’t soften the bottoms.
Nutrition & Dietary Notes
Naturally dairy-free and egg-free. Each serving offers carbohydrates for quick energy plus some fat from coconut cream for satiety. To reduce sugar, sweeten berries lightly and let the maceration do the work.
Troubleshooting
- Too salty or flat? Check your baking powder freshness; balance with a bit more sugar and lemon juice.
- Too bland? Add a pinch of salt to the berries and a touch more vanilla to the cream.
- Too wet? Bake a minute or two longer; let biscuits rest before splitting; spoon fewer juices.
- Overbaked? Brush cut sides with a little plant milk or extra berry syrup before assembling.
FAQs
Can I use frozen or pre-cut strawberries? Yes. Thaw, drain lightly, then macerate with sugar.
Best flour swap? A 1:1 gluten-free blend works; or try half whole-wheat pastry for nuttiness.
How do I keep biscuits tender? Don’t overwork the dough; keep fat slightly chilled.
Dairy-free options for topping? Coconut cream, aquafaba whip, or store-bought non-dairy topping all work.
How long does it keep? Components keep 2–4 days; assemble just before serving for the best texture.
For more party-friendly bakes, explore our Cake Recipes for layer cakes, snack cakes, and tray bakes.
Variations
- Lemony Herb: Add lemon zest to dough; finish with mint.
- Spicy Chipotle: Stir a tiny pinch of chipotle into berries; balance with extra vanilla.
- Creamy “Parmesan”-Style (sweet twist): Fold a spoonful of coconut yogurt into whipped cream for tangy richness.
Chef Notes / Test Kitchen Tips
Salt in stages: a tiny pinch in the biscuits and a whisper in the berries makes the strawberries taste sweeter. Bake until the tops are well colored—the extra browning deepens flavor and keeps the biscuits from turning soggy under the fruit. Expect them to be done between 12–15 minutes; let them stand 5 minutes before assembly so layers don’t slide.
Conclusion
In 25 minutes, you get a dessert that feels celebratory, tastes bright, and fits any night. Keep biscuits on hand, berries in the fridge, and coconut cream chilling—you’ll be ready for last-minute guests or a sweet family finish to dinner.
Want more weeknight sweets? Save our Dessert Recipes for easy, seasonal ideas.
