This vegan strawberry shortcake is the perfect dessert to serve to a dinner party or a fun summer picnic! Kids and adults alike love it! Relatively easy to make and can be gluten free!
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If you are looking for individual desserts to serve at a family dinner or when trying to impress company over for dinner, then this simple vegan strawberry shortcake recipe is going to be a hit!
We combine macerated strawberries (that just means strawberries that are soaked in sugar to pull out their juices and soften them) with some delicious sweet, buttermilk biscuits and then top with yummy dairy free coconut whipped cream.
The combination is super simple and it can easily be prepped ahead in parts to come together in just a few minutes when ready to serve.
You only need 11 ingredients for this recipe and it comes together in 35 minutes for a delicious vegan summer dessert!
What ingredients do you need for vegan strawberry shortcake?
You need 11 ingredients in order to make these dairy free strawberry shortcakes. Most of the ingredients are ones that many people already have in their pantry and if you don’t, they are easy to find in any grocery section of your local store.
The ingredients that you need for this vegan strawberry shortcake recipe are:
- fresh strawberries
- vegan sugar
- unsweetened almond milk
- apple cider vinegar
- flour
- baking powder
- baking soda
- salt
- dairy free unsalted butter
- vegan shortening
- dairy free coconut whipped cream (omit if want to use store bought)
HOW DO YOU MAKE DAIRY FREE BUTTERMILK?
Often times, you hear the words buttermilk and your brain assumes that means dairy and nothing else. Luckily, there’s an easy way to make dairy free buttermilk that comes together in just a few minutes.
If you want to make these dairy free buttermilk biscuits, you will need to make some dairy free buttermilk.
In order to do that, you pour a tablespoon of vinegar (we prefer apple cider vinegar) in a one cup measuring cup. Fill the rest of the measuring cup with dairy free milk.
We call for almond milk, but you can use any dairy free milk. Let sit for 10 minutes and you will notice that the mixture has light curdles just like buttermilk would. Use are directed in the recipe.
How do you make vegan strawberry shortcake?
There are a few moving steps to this recipe, but nothing that is difficult.
To start you are going to wash, remove the stems and quart your strawberries into a bowl. Add sugar and stir around. Cover the bowl and place in the fridge for at least 30 minutes (we really like this to sit longer, so we like to prep this to sit overnight). This process is making macerated strawberries.
Next, we are going to start on our dairy free biscuits. We want to place the dairy free butter and shortening in the freezer.
Then, make the dairy free buttermilk . Follow the directions above to make that. Once you have that together, set it aside and continue to make the rest of the recipe.
Mix all of the dry ingredients together in a large bowl. Once those ingredients are together, take the butter and shortening out of the freezer and using either a pastry knife or your hand crumble it into the dry ingredients until you have a sand like texture.
Then, add the dairy free buttermilk a little bit at a time with a wooden spoon. You will likely not need all the dairy free buttermilk. Mix together after adding a little bit until it all comes together and is just slightly sticky. You don’t want it to be runny, but a consistent dough.
Next, roll onto a lightly floured surface and sprinkle a touch more flour onto the top. Roll the dough over until it’s no longer sticky. You just need to do this a few times. DO NOT overwork the dough. Push dough out into a disc shape that is 1 inch high. Use a dough cutter, to cut out biscuits.
Then, place on a parchment lined baking sheet. It’s best if the biscuits slightly touch, so we prefer to use a 6×9 baking sheet. Gently form the dough back out into a disc and and cut out the remaining dairy free biscuits.
You will get 6 biscuits and may have a small leftover one. Just shape that into a circle and place on the sheet also.
Brush the tops with vegan butter. Bake for 12-15 minutes or until lightly golden brown.
While that is baking you can make the dairy free coconut whipped cream if you are making or skip this step if you are using store bought dairy free whipped cream.
In order to make the strawberry shortcakes, cut open a biscuits, layer some strawberries on top, then some whipped cream, the top of the biscuit, then more whipped cream and strawberries. Serve.
Can I make this Top 8 Allergen Free strawberry shortcake?
The ingredients that are top 8 allergens in this recipes are the flour, almond milk, and the coconut whipped cream.
Luckily, you can replace the milk with any dairy free milk that is suitable for your family.
For the wheat, you can use Measure for Measure gluten free flour (we have used this brand). Our gluten free friend said they were denser than she remembers gluten containing biscuits to have but that is expected with gluten free foods. Still, she said they were delicious.
For the coconut whipped cream, we would recommend buying a store bought dairy free whipped cream depending on your allergies – there are either almond or rice whipped creams that we have seen.
Can I prep this vegan strawberry shortcake ahead of time?
We are exciting to tell you that you can make much of this recipe ahead of time. The biscuits can be prepped up 7 days in advance and the strawberry mixture and coconut whipped cream can be prepped the day before.
We don’t recommend assembling the dairy free strawberry shortcakes ahead of time; however with all of your things prepped, it only take about 5 minutes to assemble them saying you so much time.
What other vegan desserts should I try?
If you love strawberry desserts, then our vegan strawberry cake is an absolute must try! Complete with vegan strawberry frosting that is 100% dye free, it’s stunning and delicious.
Other delicious vegan desserts that you may want to try would be:
- Dairy Free Apple Pie
- Vegan Carrot Cake
- Easy Vegan Peach Cobbler
- Vegan M&M Rice Krispies
- Vegan Lemon Pound Cake
- The Best Vegan Chocolate Cake
See even more dairy free and egg free desserts on our website!
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Vegan Strawberry Shortcake
Ingredients
For the Macerated Strawberries
- 2 pints fresh strawberries
- ½ cup vegan sugar
For the Dairy Free Sweet Buttermilk Biscuits
- 1 cup unsweetened almond milk*
- 1 tablespoon apple cider vinegar
- 2 cups flour
- 3 tablespoon sugar
- 1.5 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup dairy free unsalted butter
- 2 tablespoon vegan shortening
- 1 recipe dairy free coconut whipped cream*
Instructions
For the Strawberries
- Wash, remove the stems and quart strawberries into a bowl. Add sugar and stir around. Cover the bowl and place in the fridge for at least 30 minutes (we really like this to sit longer, so we like to prep this to sit overnight). This process is making macerated strawberries.
For the Biscuits
- Place dairy free butter and shortening in the freezer.
- Add the apple cider vinegar to a 1 cup measuring cup and then fill the remaining cup to filled. Set aside for 10 minutes.
- Preheat oven to 350 degrees.
- Mix all of the dry ingredients together in a large bowl.
- Take butter and shortening out of the freezer and using either a pastry knife or your hand crumble it into the dry ingredients until you have a sand like texture.
- Add the dairy free buttermilk a little bit at a time with a wooden spoon. You will likely not need all the dairy free buttermilk. Mix together after adding a little bit until it all comes together and is just slightly sticky. You don’t want it to be runny, but a consistent dough.
- Roll dough onto a lightly floured surface and sprinkle a touch more flour onto the top. Roll the dough over until it’s no longer sticky. You just need to do this a few times. DO NOT overwork the dough.
- Push dough out into a disc shape that is 1 inch high. Use a dough cutter, to cut out biscuits.
- Place on a parchment lined baking sheet. It’s best if the biscuits slightly touch, so we prefer to use a 6×9 baking sheet. Gently form the dough back out into a disc and and cut out the remaining dairy free biscuits.
- Brush the tops with vegan butter. Bake for 12-15 minutes or until lightly golden brown.
- While that is baking, make the dairy free coconut whipped cream or skip this step if using store bought dairy free whipped cream.
- In order to make the strawberry shortcakes, cut open a biscuits, layer some strawberries on top, then some whipped cream, the top of the biscuit, then more whipped cream and strawberries. Serve.
Notes
Nutrition
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