Vegan Strawberry Shortcake

This vegan strawberry shortcake recipe creates a delicious crisp homemade shortcake biscuit. Top them with sliced strawberries and coconut whipped cream for an old-fashioned dessert loved by generations and for good reason!

A white bowl filled with a biscuit topped with strawberries and vegan whipped cream. More strawberries and biscuits behind it.

We’re going a little old school today with this easy Vegan Strawberry Shortcake recipe. You know I have a thing for vegan strawberry dessert recipes!

Homemade Strawberry Shortcake

When I was a kid strawberry shortcake meant spongy, twinkie-like cakes bought in a package at the store. I never even knew that people made homemade shortcakes until I was in my early twenties.

I’m not always great at trying new things, so it was a bit of a stretch for me, putting strawberries on a biscuit from scratch. But I love it and it’s the only way to enjoy this traditional dessert!

What Makes This Recipe Shine?

  • Using vegan butter creates a buttery biscuit that tastes great with the strawberry sauce
  • Adding vegan buttermilk adds depth of flavor and richness to the biscuits
  • Using a drop biscuit method of baking makes this recipe easy to make and creates lots of biscuit edges that get browned and crispy while baking, making every bite a celebration of flavor and texture!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Flour — Use all-purpose flour or whole wheat pastry flour (different from whole wheat flour), or use a high-quality gluten-free baking flour.
  • Baking powder — Make sure yours is fresh by dipping a bit of it in hot water. If it bubbles, your batch is good to go.
  • Granulated sugar
  • Salt
  • Vegan Butter — Use a storebought brand like Earth Balance or Miyokos, or make your own vegan butter.
  • Plant-based milk — I recommend soy milk, or you can substitute almond milk.
  • Apple cider vinegar
  • Strawberries
  • Coconut sugar — I like coconut sugar, or you can substitute granulated sugar.
  • Vegan Whipped Cream — There are storebought dairy-free whipped creams you can buy or make your own coconut whipped cream in minutes.
A bowl holds several fresh strawberries.

Best Strawberries for Strawberry Shortcake

Select colorful berries because they’re more flavorful. Because the strawberries will be macerated, you can get away with berries with some blemishes. Or you can simply cut that part of the berry out and discard it.

How to Make Vegan Shortcake Biscuits

  1. Pulse together dry ingredients in a food processor and then add chopped butter until coarse crumbs form.
  2. Pour vegan buttermilk in with the flour mixture and pulse to combine.
  3. Drop the dough by rounded spoonfuls onto a prepared baking sheet.
  4. Bake for 15 to 20 minutes until golden brown.
  5. Prepare the strawberries, by slicing them into a bowl, adding sugar, and gently mashing with a fork.
  6. Serve sliced biscuits with sweet strawberries (and their juices) and whipped topping.

Here’s a more detailed and visual step-by-step guide:

Step One: Biscuit Base

  1. Begin by combining flour, baking powder, sugar, and salt in a food processor.
  2. Pulse to combine.
  3. Add the sliced vegan butter.
  4. Pulse until a crumbly mixture forms.
Flour and vegan butter in a food processor bowl.

Step Two: Curdle the Milk

Next, combine plant-based milk and apple cider vinegar in a small bowl or measuring cup.

plant-based milk in a measuring cup

Pour the milk mixture over the crumbly, butter mixture in the food processor and pulse a few times until combined. The dough will be sticky.

Step Three: Drop and Bake

Use a large spoon to drop the dough by rounded spoonful onto a baking sheet lined with parchment paper.

I like using the drop biscuit method because it creates lots of peaks that can get browned and crispy while baking.

Alternatively, you can roll the dough out and cut it into rounds.

Biscuits have been dropped on a baking sheet and ready to go in the oven.

Place the pan in the oven and bake the biscuits for 15 to 20 minutes, until the edges are golden brown.

Storage Tips

Store the biscuits in an airtight container. They will keep at room temperature for up to 3 days or in the fridge for up to 7 days. They can be frozen for up to 2 months. Store the strawberry slices in a separate container. These will keep in the fridge for up to 4 days.

How do you make strawberry sauce?

These are the steps I use to make strawberries for strawberry shortcake:

  1. Wash strawberries in a colander under running water
  2. Hull the berries to remove the stem with a paring knife
  3. Slice the strawberries in half horizontally, and then quarters
    Cut strawberries for strawberry shortcake
  4. Add sweetener (such as agave, sugar, or even a zero-calorie sweetener)
  5. Stir and gently mash (otherwise known as macerating) some of the strawberries (leaving some intact)
Looking down on vegan strawberry shortcake piled high with strawberries and whipped cream. More biscuits and berries are beside it.

Do you eat your vegan strawberry shortcake with a spoon or a fork?

Obviously, we chose to eat it with a fork, but it works both ways…especially when you get to the bottom of the bowl.

Reader Reviews

I made this strawberry shortcake to take along on our family vacation trip (since the rest of my family brought pre-packaged shortcakes which are not vegan). I loved how easy it was to make ahead and bring with us. My vegan husband was very impressed and had it for dessert 4 nights in a row! lol… So good, thank you! =)


Vegan Strawberry Favorites

This vegan strawberry shortcake recipe is so good! If you love strawberry recipes, here are more to try:

Here are even more Vegan Strawberry Recipes you’ll want to check out!

A biscuit is topped with sliced strawberries and whipped cream.

That’s it for this easy vegan strawberry shortcake recipe!

A plate of Vegan Strawberry Shortcake surrounded by sliced strawberries and topped with vegan whipped cream.

Vegan Strawberry Shortcake

Summertime fun begins with this Vegan Strawberry Shortcake with homemade vegan shortcakes, strawberries, and coconut whipped cream.
5 from 4 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 305kcal


Vegan Shortcakes

  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • ¾ cup dairy-free margarine chopped
  • 1 ¼ cup vanilla flavored plant based milk
  • 1 teaspoon apple cider vinegar

Strawberry Sauce


  • Heat your oven to 400°F/200°C and line a baking sheet with parchment paper.
  • In a food processor pulse together the flour, baking powder, 3 tablespoons of sugar, and salt. Add the chopped margarine and pulse until coarse crumbs form.
  • In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Give it a stir to combine and then pour it over the flour mixture. Pulse until a just combined and a sticky dough is formed.
  • Drop the dough by rounded spoonfuls onto your prepared baking sheet, trying to keep the biscuits roughly the same size.
  • Bake for 15 to 20 minutes until golden brown.
  • In the meantime, wash and core your strawberries. Slice the strawberries into a bowl and add the coconut sugar. Use a fork to mash the strawberries a little to help release their juices. Set aside while you're waiting for the biscuits to bake.
  • Once the biscuits are done, remove them from the oven and set them aside to cool slightly.
  • To serve: slice the biscuits in half and top with sliced strawberries (and their juices) and Coconut Whipped Topping.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Calories: 305kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 212mg | Potassium: 380mg | Fiber: 2g | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 42.3mg | Calcium: 134mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2021.

7 Responses to Vegan Strawberry Shortcake

  1. Avatar thumbnail image for MarlyChristin McKamey Reply

    5 stars
    I made this strawberry shortcake to take along on our family vacation trip (since the rest of my family brought pre-packaged shortcakes which are not vegan). I loved how easy it was to make ahead and bring with us. My vegan husband was very impressed and had it for dessert 4 nights in a row! lol =) We stored it in the fridge and warmed it up for about 20-25 seconds in the microwave before adding the strawberries and whipped topping. So good, thank you! =)

  2. Avatar thumbnail image for MarlyMatt @ Plating Pixels Reply

    5 stars
    I could totally go for a strawberry shortcake as a biscuit! It has a rustic southern comfort flair. Didn’t know there were so many vegan alternatives in baking. Will have to try some out!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Matt! Strawberry Shortcake is such a favorite summer treat. Well, strawberry anything to be completely honest! 🙂

  3. Avatar thumbnail image for Marlykathy patalsky Reply

    5 stars
    yum yum yum these are beautiful! xo

    • Avatar thumbnail image for MarlyMarly

      Thankya kindly Kathy! Hugs to you, my friend! 🙂

  4. Avatar thumbnail image for MarlyAbby @ The Frosted Vegan Reply

    These are the perfect little shortcakes Marly! Hooray for strawberries!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Abby! There’s nothing like delicious strawberries in the summer!

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