Vegan Strawberry Shortcake

5 from 1 vote

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!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: strawberry shortcakes

Calories: 391kcal

Author: Andrew Bernard

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

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition