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