Dairy Free Easy Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Juicy strawberries get macerated in sugar until they release a glossy, ruby syrup that soaks into every layer of this classic shortcake. The biscuits themselves are the real star, baked from a shaggy, hand-cut dough until the tops turn deep golden and the crumb inside stays tender and flaky. Split warm and piled high with those syrupy berries, then finished with a soft, billowy cloud of whipped topping, each shortcake becomes an irresistible mix of textures — crisp edges, pillowy centers, and juicy fruit in every bite. Assembled right before serving, this one is all about fresh, simple ingredients doing the heavy lifting, with vanilla rounding out the flavor throughout. It's an easy, crowd-pleasing dessert to build a summer table around, and it's a great pick to keep in your dairy free recipe rotation.

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
3 tbsp granulated sugar

For the biscuits

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp unsalted butter, cold and cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup heavy cream, plus 1 tbsp for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp heavy cream, for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For the whipped cream

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Toss the sliced strawberries with 3 tbsp granulated sugar in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the sugar has dissolved into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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