Vegan Easy Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Sweet, sugared strawberries get their time to shine here, macerated until they release a glossy, jammy syrup that soaks right into the base below. Those fluffy, golden biscuits come together from a simple flour mixture, cut and stirred into a shaggy dough, then dropped into rounds and baked until tall and lightly crisp on top. A billowy layer of vanilla-scented whipped topping finishes each stack, adding that classic cloud-like contrast to the juicy fruit. Split, piled high, and served right away, this is warm-weather dessert at its most fuss-free — no fancy equipment, no waiting around. It's a lovely, crowd-pleasing option to have on hand for a plant-based table, especially during peak strawberry season. Serve it the moment it's assembled so the biscuit soaks up just enough of that berry syrup without going soft.

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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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