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Vegan Strawberry Shortcake Recipe

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4 from 44 reviews

A delightful vegan strawberry shortcake featuring tender homemade vegan biscuits layered with fresh, macerated strawberries and fluffy vegan whipped cream. Perfect for a light and refreshing dessert that’s simple to prepare and sure to please both vegans and non-vegans alike.

Ingredients

Strawberries

  • 1 lb sliced strawberries
  • 1 tbsp granulated sugar

Vegan Whipped Cream

  • store-bought or homemade vegan whipped cream

Vegan Buttermilk

  • 1 cup almond milk (240 ml)
  • 1 tbsp lemon juice (15 ml)

Biscuit Dough

  • 2 ¾ cup all-purpose flour + additional ¼ cup for rolling (330 g + 30 g)
  • ¼ cup granulated sugar (50 g)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ cup vegan butter (cold and cut into cubes) (113 g)

Instructions

  1. Prep the Strawberries: Slice the strawberries and place them in a bowl. Sprinkle with 1 tablespoon of granulated sugar, cover the bowl, and let the strawberries sit for 15-20 minutes to macerate while you prepare the biscuits.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425˚F (220˚C). Lightly grease a 12-inch cast-iron skillet or baking sheet with vegan butter or non-stick spray to prevent sticking.
  3. Make Vegan Buttermilk: In a glass, combine 1 cup almond milk with 1 tablespoon lemon juice. Allow the mixture to sit for 5-10 minutes until it curdles, creating a vegan buttermilk substitute.
  4. Mix Dry Ingredients: In a large bowl, whisk together 2 ¾ cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt until well combined.
  5. Cut in Vegan Butter: Add the cold, cubed vegan butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles pea-sized crumbs and has a crumbly texture.
  6. Add Vegan Buttermilk: Pour the vegan buttermilk into the flour and butter mixture. Stir gently with a spatula or spoon until just combined, being careful not to overmix.
  7. Roll and Fold Dough: Lightly flour a clean surface and transfer the dough onto it. Gently bring the dough together with floured hands. Roll it into a 9 x 13-inch rectangle. Fold the right side over the middle, then fold the left side over that, folding the dough into thirds. Rotate it horizontally, roll out again to 9 x 13 inches, and repeat the folding process once more. The dough should be approximately ½ inch thick after these folds.
  8. Cut Biscuits: Use a biscuit cutter, glass, or Mason jar to cut out biscuits from the dough. Gather scraps, re-roll gently, and continue cutting until no more biscuits can be made. Expect to yield 14-18 biscuits depending on size.
  9. Bake Biscuits: Arrange the biscuits close together on the greased skillet or baking sheet. Bake at 425˚F (220˚C) for 13-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
  10. Cool Biscuits: Remove the biscuits from the oven and allow them to cool for about 10 minutes before assembling the shortcakes.
  11. Assemble the Shortcakes: Slice each biscuit in half horizontally. Place a generous spoonful of the macerated strawberries on the bottom half, followed by a dollop of vegan whipped cream. Add the top half of the biscuit, then repeat layering strawberries and whipped cream on top. Serve immediately for the best texture and flavor.

Notes

  • For best results, use cold vegan butter and keep mixing to a pea-sized crumb texture. This ensures flaky biscuits.
  • You can prepare the strawberries up to a day in advance and refrigerate them.
  • If you don’t have a biscuit cutter, using a Mason jar or drinking glass works perfectly.
  • Serve the shortcakes immediately after assembly to prevent the biscuits from becoming soggy.
  • Store leftover biscuits in an airtight container for up to 2 days and reheat gently.

Find it online: https://recipethrive.com/vegan-strawberry-shortcake-recipe/