Low Sugar Vegan Strawberry Shortcake

Total time1 hr 13 min

Prep time25 min

Cook time18 min

Juicy fresh strawberries get tossed with a bright splash of lemon juice until they turn glossy and syrupy, piled high between tender, flaky biscuits made from a simple flour dough studded with cold vegan butter for maximum lift. A quick vegan buttermilk — plant-based milk soured with apple cider vinegar — keeps the crumb soft and light, while a touch of vanilla rounds out the flavor in both the biscuits and the pillowy whipped coconut cream on top. That coconut cream whips up into billowy, soft-peaked clouds straight from a chilled can, giving the whole stack a rich, dreamy finish without any dairy in sight. Layered together — biscuit, ruby-red berries and their juice, a generous dollop of cream, biscuit top — this is classic shortcake in every sense, just built for a no added sugar table. It's the kind of warm-weather dessert that looks impressive but comes together with straightforward pantry staples and a little patience while the strawberries macerate. A great one to add to your rotation when you want a familiar treat that still fits the way you eat.

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Ingredients

6 servings

For the macerated strawberries

1 lb fresh strawberries, hulled and sliced
3 tbsp organic cane sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp fresh lemon juice

For the biscuits

2 cups all-purpose flour
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp baking powder
½ tsp salt
6 tbsp vegan butter, cold and cut into small cubes
¾ cup plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract

For the whipped coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp vanilla extract

Instructions

1
Combine the sliced strawberries, 3 tbsp organic cane sugar, and lemon juice in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the mixture is syrupy.
2
While the strawberries macerate, stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled. This is your vegan buttermilk.

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