Easy Vegan Strawberry Shortcake
Easy Vegan Strawberry Shortcake- a summer classic made vegan! These fluffy and tender biscuits are ideal for juicy strawberries and non-dairy whipped cream.
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Strawberry Shortcakes are one of my summertime favorites. The combination of fluffy, not-too-sweet biscuits combined with juicy strawberries and whipped cream cannot be beaten!
These strawberry shortcakes come together in 30 minutes. They’re perfect for picnics and BBQs! Even after the strawberry season has passed this dessert can still be enjoyed using blueberries, raspberries, or even peaches.
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Easy Vegan Strawberry Shortcake
Ingredients needed:
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For the shortcakes-
1 1/4 cups coconut milk (you can substitute almond milk)
1 tablespoon apple cider vinegar
3 cups all-purpose flour
1/4 cup sugar
2 tbsp baking powder
1/2 tsp salt
1/2 cup vegan butter (cut into small pieces)
Toppings:
Fresh strawberries
Non-dairy coconut whipped cream (So Delicious Cocowhip is also great)
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a small bowl, combine the coconut milk and apple cider vinegar to create vegan buttermilk. Set aside.
In a large mixing bowl, combine the dry ingredients (all-purpose flour, sugar, baking powder, and salt). Add the cubed vegan butter and combine well using a food processor, pastry cutter or your hands.
Pour in the coconut milk and apple cider vinegar mixture and stir until combined. The dough will be sticky.
Form the dough into a ball and place it on a lightly floured surface. Pat the dough out until it is between 1/4-1/2 inch thick. Use a biscuit cutter or the mouth of a drinking glass to cut a circular shape out of the dough.
Bake the shortcakes for 15 minutes or until the bottoms have browned. While the biscuits are baking cut the strawberries and toss with a few tablespoons of sugar. Once the biscuits have cooled, add the berries, whipped cream and enjoy this little taste of summer!
Easy Vegan Strawberry Shortcake
Ingredients
- 1 1/4 cup coconut milk
- 1 tbsp apple cider vinegar
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 tsbp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter (cubed)
- 6 cups strawberries (sliced)
- non dairy whipped cream
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a small bowl, combine the coconut milk and apple cider vinegar.
- Combine the all-purpose flour, sugar, baking powder and salt. Add the cubed vegan butter and combine well using a food processor, pastry cutter or your hands. Pour in the coconut milk and apple cider vinegar mixture and stir until combined. The dough will be sticky.
- Form the dough into a ball and place it on a lightly floured surface. Pat the dough out until it is between 1/4-1/2 inch thick. Use a biscuit cutter or the mouth of a drinking glass to cut a circular shape out of the dough.
- Bake the shortcakes for 15 minutes or until the bottoms have browned. While the biscuits are baking cut the strawberries and toss with a few tablespoons of sugar. Once the biscuits have cooled, add the strawberries, whipped cream and enjoy this little taste of summer!
Looking for more easy dessert recipes like this vegan strawberry shortcake recipe?
Vegan Strawberry Cheesecake Nice Cream
Vegan Gluten Free Strawberry Shortcake Trifle
I love seeing your finished projects! If you enjoyed making this Easy Vegan Strawberry Shortcake or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
Find even more Vegan goodness at my recipe blog- 10 Ingredient Vegan
