It’s strawberry season! And that means it’s time to share our vegan strawberry shortcake recipe. This recipe is super simple and super satisfying. It’s so light and fresh with just the right amount of sweetness. The perfect summer treat!
Make sure to check out the recipe notes for additional information and tips.
If you try this recipe, leave us a comment below to let us know how it goes. We would love to hear from you!
Vegan Strawberry Shortcake
Sweet biscuits topped with macerated strawberries and whipped cream
Ingredients
Macerated Strawberries
- 450 g strawberries diced
- 2 tbsp sugar
Whipped Cream
- 450 g Silk heavy whipping cream chilled
- 2 tbsp sugar
Shortcake
- 140 g vegan butter chilled
- 28 g vegan butter melted
- 313 g all-purpose flour
- ½ tbsp baking powder
- 100 g sugar
- ½ tsp kosher salt if using unsalted butter
- 100 g unsweetened soy milk
Instructions
Macerated Strawberries
- Combine diced strawberries and sugar in a large bowl. Mix to evenly coat the strawberries. Let sit at room temperature for about 30 minutes, then place in the fridge until ready to use.
Whipped Cream
- Using an electric mixer, whisk the sugar and whipping cream together for about 3 minutes in a mixing bowl until thick and light.
Shortcake
- Preheat oven to 425ºF. Line a baking sheet with a silicone mat or parchment paper.
- Cut the butter into pieces. Set aside in the fridge.
- In a large mixing bowl, combine flour, baking powder, salt, and sugar.
- Remove the butter pieces from the fridge. Using your fingers, work the butter pieces into the flour until thing slices and pea-sized pieces remain. Work quickly to prevent the butter from melting due to the heat from your hands.
- Create a well in the middle of the mixture. Pour the soy milk into the well. Using a fork or other utensil, slowly begin incorporating the soy milk into the flour mixture until a dough forms. Fold the dough over itself a few times in the bowl.
- Turn the dough out onto a floured work surface and knead a couple times until the dough comes together.
- Use bench scraper to form dough into a 4" x 8" rectangle.
- Fold dough into thirds using a letter fold.
- Rotate the dough 90º and form the dough into a 4" x 8" rectangle. Fold dough into thirds again using a letter fold.
- Rotate the dough 90º and form the dough into a 4" x 8" rectangle. Cut the dough into 8 equal pieces.
- Transfer the pieces to the lined baking sheet. Brush the tops of each piece with melted butter.
- Bake for 20-25 minutes, or until the tops are golden brown.
Assembly
- Cut open one of the shortcakes and place the pieces in a bowl or on a plate. Spoon some macerated strawberries onto the shortcake. Spoon some whipped cream onto the strawberries.
Notes
- We use Silk heavy whipping cream for the whipped cream.
- Feel free to use any whipped topping, whether store-bought or homemade.
