Description
Easy Vegan Strawberry Shortcake is a delightful summer dessert featuring tender, fluffy vegan biscuits layered with juicy, sugar-soaked strawberries and creamy dairy-free whipped topping. This simple recipe is perfect for celebrating strawberry season with a light and refreshing dairy-free treat.
Ingredients
For the Strawberries
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
For the Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold vegan butter, cubed
- 3/4 cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
For Serving
- 1 1/2 cups vegan whipped cream
- Fresh mint, optional
Instructions
- Prepare strawberries: Place sliced strawberries in a bowl, add granulated sugar and fresh lemon juice, and gently toss to combine. Let the mixture sit for 20 to 30 minutes to macerate, releasing the strawberry juices and enhancing flavor.
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined to ensure a uniform rise and texture in the biscuits.
- Cut in vegan butter: Add the cold, cubed vegan butter to the dry mixture. Using a pastry cutter, fork, or your fingers, cut in the butter until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining for flakiness.
- Add wet ingredients: Stir in the unsweetened plant-based milk and vanilla extract with a fork or spoon just until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
- Shape shortcakes: Divide the dough evenly into six portions. Using your hands or a spoon, shape each portion into rounds and place them spaced apart on the prepared baking sheet.
- Bake shortcakes: Bake in the preheated oven for 15 to 18 minutes, or until the shortcakes are lightly golden on top and cooked through.
- Cool shortcakes: Remove from the oven and allow them to cool slightly on a wire rack so they’re easier to handle when assembling.
- Assemble the shortcakes: Slice each shortcake horizontally in half. Layer the bottom halves with the macerated strawberries and a generous spoonful of vegan whipped cream.
- Finish and serve: Top with the other half of the shortcake, add another spoonful of strawberries and whipped cream on top. Garnish with fresh mint leaves if desired and serve immediately for best texture and flavor.
Notes
- Use ripe, sweet strawberries to maximize natural sweetness and flavor.
- Keep the vegan butter cold before mixing to achieve tender, flaky shortcakes.
- Coconut whipped cream is an excellent dairy-free topping that complements the strawberries well.
- Shortcakes can be baked a day ahead and stored in an airtight container to save time.
- Assemble the shortcakes just before serving to prevent the biscuit from becoming soggy from the strawberry juices and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
