Vegan Strawberry Shortcake

Total time1 hr 13 min

Prep time25 min

Cook time18 min

4.7

(18)

Few desserts feel as celebratory as a classic shortcake, and this plant-based version delivers every bit of the magic you'd expect — golden, tender biscuits layered with jammy strawberries and a cloud of whipped coconut cream. The biscuits come together with cold vegan butter and a quick homemade buttermilk made from plant-based milk and apple cider vinegar, which gives them that signature flaky, slightly tangy lift without a drop of dairy. Meanwhile, the strawberries macerate in cane sugar and fresh lemon juice until they're practically syrupy, doing all the heavy lifting in the flavor department. The whipped coconut cream is the real sleeper hit here — chilled overnight so the fat separates, then beaten until it's genuinely fluffy and luscious, not at all like the flat, watery versions you might have tried before. Assembly is straightforward: split a warm biscuit, pile on the berries, add a generous dollop of cream, and cap it off. This recipe makes six servings, so it's perfectly sized for a dinner party, a summer cookout, or an honest-to-goodness weeknight treat that feels way more special than the effort required.

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Ingredients

6 servings

For the macerated strawberries

1 lb fresh strawberries, hulled and sliced
3 tbsp organic cane sugar
1 tsp fresh lemon juice

For the biscuits

2 cups all-purpose flour
2 tbsp organic cane sugar
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
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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