Vegan Strawberry Shortcake Delight

Name: Vegan Strawberry Shortcake Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup coconut sugar; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup coconut oil, melted; 3/4 cup almond milk; 1 tsp vanilla extract; 4 cups fresh strawberries, sliced; 2 tbsp coconut sugar; 1 tbsp lemon juice; 1 can full-fat coconut milk, refrigerated overnight; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Classic Baking Recipes

I adore whipping up this Vegan Strawberry Shortcake Delight whenever I want to impress my friends with a dessert that's both delicious and plant-based. The combination of fluffy shortcakes and juicy strawberries creates a delightful contrast of flavors and textures. What I love most is that not only is this treat dairy-free, but it also embodies the essence of summer with every bite. It’s an easy recipe that comes together quickly and is perfect for gatherings or a cozy night in. Trust me, your taste buds will thank you!

Created by

Emily

Last updated on 2026-02-05T15:00:41.764Z

When I first decided to create a vegan version of the classic strawberry shortcake, I thought it would be a challenge. To my surprise, the plant-based ingredients worked beautifully together, and I was thrilled with how the coconut cream whipped up so light and fluffy. I discovered that using a bit of lemon juice in the strawberries enhances their sweetness while adding a fresh zing!

Perfecting the shortcake itself took a bit of trial and error; I found that using almond milk instead of regular milk gives it a tender crumb. Plus, adding a hint of vanilla elevates the flavor even further. This dessert has quickly become one of my favorites, and I can’t wait for you to try it!

Why You'll Love This Recipe
Fluffy, tender shortcakes that melt in your mouth
Fresh strawberries enhanced with zesty lemon
Decadent coconut whipped cream for a rich finish

Ingredient Insights

The choice of coconut sugar in this recipe adds a delightful caramel-like sweetness, which beautifully complements the freshness of the strawberries. If you're looking for a lower-glycemic alternative, you could also use maple syrup or agave nectar, but keep in mind that this may affect the moisture content of your shortcakes. Adjust the wet ingredients slightly if you go this route to ensure your dough holds together properly.

Almond milk is a staple in vegan baking, providing moisture without the added dairy. If you want a creamier texture, consider substituting it with oat milk or soy milk, both of which offer a rich taste that's still plant-based. Just be cautious with the quantity; some alternative milks are thicker, so start with a little less and add more if needed.

Perfecting the Shortcakes

When mixing your wet and dry ingredients, be sure not to over-mix; combine just until you no longer see dry flour to ensure fluffy, tender shortcakes. You'll know it's time to stop when the mixture starts to come together into a slightly sticky dough. If it seems too dry, add a teaspoon of almond milk at a time until you achieve the desired consistency.

Baking the shortcakes at 400°F (200°C) is essential for achieving that golden exterior while keeping the inside light and airy. Keep an eye on them as they bake and remove them from the oven when they develop a light brown color around the edges. Overbaking can result in a dry texture, so trust your eyes and a reliable timer!

Ingredients

For the Shortcakes

2 cups all-purpose flour
1/4 cup coconut sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup coconut oil, melted
3/4 cup almond milk
1 tsp vanilla extract

For the Strawberries

4 cups fresh strawberries, sliced
2 tbsp coconut sugar
1 tbsp lemon juice

For the Coconut Whipped Cream

1 can full-fat coconut milk, refrigerated overnight
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Strawberries

In a bowl, mix the sliced strawberries with coconut sugar and lemon juice. Let them sit for about 10 minutes to release their juices.

Make the Shortcakes

Preheat your oven to 400°F (200°C). In a large bowl, combine the flour, coconut sugar, baking powder, and salt. In another bowl, whisk together the melted coconut oil, almond milk, and vanilla extract. Gradually add the wet ingredients to the dry, mixing until just combined.

Bake the Shortcakes

Scoop the dough onto a lined baking sheet, forming 8 rounds. Bake for 20 minutes or until golden brown. Once done, let them cool on a wire rack.

Whip the Coconut Cream

Open the can of refrigerated coconut milk without shaking it. Scoop out the solidified cream into a mixing bowl, add powdered sugar and vanilla extract, and whip until fluffy.

Assemble the Dessert

Split the cooled shortcakes in half, layer with the strawberry mixture and a generous dollop of whipped coconut cream. Top with the other half and add more cream and strawberries on top.

Pro Tips

For the best results, refrigerate the coconut milk overnight before using it for the whipped cream. You can also customize the dessert by adding other fruits, such as blueberries or raspberries, for a mixed berry shortcake.

Storage and Make-Ahead Tips

This Vegan Strawberry Shortcake Delight can be made ahead of time, particularly the shortcakes and strawberries. Store the shortcakes in an airtight container at room temperature for up to two days or freeze them for up to a month. If freezing, make sure they are fully cooled and wrapped well to avoid freezer burn. Thaw at room temperature before serving.

For the strawberries, once mixed with sugar and lemon juice, they’re best consumed within a few hours for maximum freshness. However, if you need to prepare them in advance, store them in the refrigerator in a covered container for a day or two. The strawberries might release more juice as they sit, which can add to the flavor but may thin out the mixture slightly.

Variations to Enjoy

Try adding a splash of orange juice or zest to the strawberries for a citrus twist that enhances their natural sweetness. This pairs exceptionally well with the coconut whipped cream, creating a surprise element that can impress guests. You could also experiment by incorporating other berries such as blueberries or raspberries for a mixed berry shortcake.

For a nut-free version, substitute almond milk with coconut milk and use a gluten-free flour blend to make the shortcakes. This ensures that everyone can enjoy this delightful dessert regardless of dietary restrictions. Just ensure that your baking powder is gluten-free, and you should be good to go!

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries work, but make sure to thaw and drain excess moisture before using.

→ How do I store leftovers?

Store any leftover shortcakes and whipped cream separately in an airtight container in the fridge for up to 2 days.

→ Can I make the shortcakes ahead of time?

Absolutely! You can bake the shortcakes a day in advance and just assemble them when you're ready to serve.

→ Is there a substitute for coconut sugar?

You can use regular granulated sugar or brown sugar, but keep in mind it may alter the final flavor slightly.