You have heard of the dairy-rich strawberry shortcake or even tasted it, how about making a vegan strawberry shortcake instead? This vegan strawberry shortcake recipe is all about making a dessert that feels homegrown, something you can put together quickly without sacrificing how it tastes or holds up.
The biscuits come out with a firm enough crumb to handle juicy strawberries without turning into a soggy mess, but they still break apart easily. The strawberries aren’t buried under a pile of sugar or sauces, and macerated well, which makes their flavor stand on its own. Instead of dairy cream, coconut milk whips up into a topping that’s smooth and light, so the whole thing stays fresh, not heavy. This is the kind of dessert you can serve after a meal with family and know it’ll be gone before anyone asks for something richer. It’s perfect for Parents’ Day.
Strawberry Shortcake Recipe
Ingredients
For the Shortcakes:
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup vegan butter, chilled
- 3/4 cup plant milk (almond, oat, soy)
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup or sugar
For the Strawberries:
- 1 pound fresh strawberries, sliced
- 2-3 tbsp sugar
For the Coconut cream topping:
- 1 can full-fat coconut milk (refrigerated overnight)
- 1-2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Method
- Mix the sliced strawberries with sugar and let them sit while you prepare the shortcakes. This draws out their juice, making them softer and sweeter.
- Combine the apple cider vinegar with plant milk and let it rest for a few minutes.
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt. Cut in the cold vegan butter until the mixture looks like coarse crumbs.
- Pour in the milk mixture and maple syrup, stirring gently until the dough just holds together. Don’t overmix.
- Drop spoonfuls onto a baking sheet lined with parchment paper. Bake at 425°F (220°C) for about 12-15 minutes until the tops are golden. Let them cool a bit.
- Open the chilled coconut milk can, scoop out the thick cream on top, and whip it with sugar and vanilla until smooth.
- Split the shortcakes, pile on the strawberries with their juice, and add a dollop of the coconut cream.
- Serve fresh for best results.
Tips and Tricks
- Use strawberries that are ripe but still firm. Overripe berries get mushy fast and will make the shortcakes soggy. If your strawberries aren’t very sweet, add an extra tablespoon of sugar and let them sit for at least 30 minutes to soften and release juice.
- Keep your vegan butter in the freezer until you’re ready to cut it into the flour. Cold butter creates pockets in the dough that help the shortcakes rise and stay light. If the butter softens, your biscuits will turn out dense.
- When mixing the dough, stop as soon as it holds together. It’s okay if it looks a little rough – overmixing develops gluten and makes the biscuits tough.
- Use a spoon or your hands to drop the dough onto the baking sheet rather than rolling and cutting. This keeps the shortcakes rustic and prevents them from getting too uniform or dry.
- Chill the coconut milk overnight and use only the thick cream that rises to the top. Don’t shake the can before opening, or the cream will mix with the liquid. The liquid can be saved for smoothies or cooking.
- Whip the coconut cream with a cold bowl and beaters, if you can. This helps it come together faster and hold shape better. If your cream won’t whip, it might not be cold enough, or the brand doesn’t have enough fat.
- Assemble the shortcakes just before serving. If you put the strawberries and cream on too early, the biscuits will soak up too much juice and lose their crumb.
- If you want a slightly sweeter biscuit, add a teaspoon of sugar to the dry ingredients. For a less sweet, more neutral base, leave it out.
- For a different flavor, try adding a teaspoon of lemon zest or a pinch of cinnamon to the dough or strawberries. It changes things up without complicating the recipe.
- If your oven runs hot or uneven, rotate the baking sheet halfway through baking to make sure the shortcakes brown evenly without burning on one side.
- Use parchment paper or a silicone baking mat under the shortcakes to prevent sticking and help clean-up go faster.