Fluffy Vegan Strawberry Shortcake with Coconut Whipped Cream
This vegan strawberry shortcake gives you tender, flaky biscuits layered with juicy macerated strawberries and cloud-like coconut whipped cream. No dairy, no eggs, and no one will miss a thing.
The biscuits come together in one bowl, the berries sit with sugar just long enough to turn glossy, and the coconut whip is a pour-and-chill affair. It’s the kind of dessert that ends a dinner perfectly, still tasting like a classic.
Why This Vegan Shortcake Works
The biscuits get their flaky layers from chilled coconut oil, not butter. When you fold the dough, you create pockets of fat that puff in the oven, giving you a craggy, tender shortcake that soaks up strawberry syrup without turning soggy.
The strawberries macerate with a little sugar until they release their bright red juices, no separate sauce needed. And full-fat coconut cream whips into billows that hold their shape, with a subtle sweetness that lets the berries shine.
It’s a simple assembly of three components, but each one pulls its weight. The result tastes like summer, and it stays good the next day if you store the parts separately.
Ingredients
- 2 cups (250g) all-purpose flour: spoon and level for accuracy so the biscuits stay light.
- 3 tbsp granulated sugar: just a hint of sweetness in the biscuit.
- 1 tbsp baking powder: gives the shortcake its lift.
- ½ tsp fine sea salt
- ½ cup (113g) cold refined coconut oil, solid: refined has no coconut taste; measure it cold and cut into small pieces.
- ¾ cup (180ml) unsweetened oat milk, cold: or any neutral plant milk.
- 1 tbsp apple cider vinegar: mixes with the oat milk to make vegan buttermilk.
- 1 lb (450g) fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar: to macerate the berries.
- 1 can (13.5 oz/400ml) full-fat coconut milk, refrigerated overnight: only the solid cream is used; Thai Kitchen or Whole Foods 365 work reliably.
- 2 tbsp powdered sugar: or to taste.
- 1 tsp vanilla extract
Variations / Substitutions
- Gluten-free flour blend: swap cup for cup with a 1:1 blend that contains xanthan gum; the texture will be slightly more crumbly.
- Coconut sugar: use instead of granulated sugar in the biscuits for a deeper, caramel-like note.
- Fresh basil or mint: tuck a few leaves between the layers for a bright herbal hit.
- Vegan butter: replace the coconut oil with the same amount of cold vegan butter, cut into cubes. The biscuits will taste richer.
- Lemon juice: use instead of apple cider vinegar in the buttermilk; the acidity is similar and the lift is the same.
If you like this, try my Vegan Lemon Blueberry Biscuit Cake.
How To Make Vegan Strawberry Shortcake
Step 1: Macerate the Strawberries
In a bowl, toss the 1 lb sliced strawberries with 2 tbsp granulated sugar. Let them sit at room temperature while you make the biscuits, at least 20 minutes. They will release their juices and create a glossy, natural syrup.
You want the strawberries soft and pooled in their own deep red liquid. If they still look a bit dry after 20 minutes, give them a gentle stir and wait 5 more. The sugar pulls out the berries’ sweetness without any cooking.
Step 2: Mix the Biscuit Dough
In a small liquid measuring cup, stir together ¾ cup cold oat milk and 1 tbsp apple cider vinegar. Let it sit for 5 minutes to curdle slightly—this is your vegan buttermilk. In a large bowl, whisk together 2 cups flour, 3 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt.
You’re after a uniformly mixed flour base, no big lumps. The vinegar milk should look a bit thickened with tiny curds. If it stays smooth, that’s fine; the acid will still activate the baking powder for lift.
Step 3: Cut and Bake the Shortcakes
Heat the oven to 400°F (200°C). Add the cold coconut oil pieces to the flour mixture. Using a pastry cutter or your fingertips, cut the oil into the flour until you see pea-sized crumbs and some larger flat pieces. Those irregular bits are what make the layers flaky. Pour in the curdled oat milk and stir with a fork just until a shaggy dough comes together.
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold it in half, turn it, and pat it out again. Repeat one more time (three folds total). This stacking builds the buttery layers. Then use a 3-inch biscuit cutter to cut straight down—don’t twist—and place rounds on a parchment-lined baking sheet. Bake for 14 to 16 minutes, until golden and puffed. Let them cool on the sheet for 5 minutes.
Step 4: Whip the Coconut Cream
While the shortcakes cool, scoop the thick solidified cream from the chilled can into a mixing bowl, leaving the watery liquid behind. Add 2 tbsp powdered sugar and 1 tsp vanilla extract. Beat with a hand mixer or whisk until it’s smooth, fluffy, and holds soft peaks—about 2 minutes.
If the day is warm, pop the bowl in the fridge for a few minutes if it starts to look loose. The cream should be billowy and light, with a gentle vanilla aroma. Taste and add a touch more powdered sugar if you like.
Step 5: Build the Shortcakes
Split each warm shortcake in half horizontally. Spoon a generous mound of macerated strawberries and their syrup onto the bottom half. Add a big dollop of coconut whipped cream. Set the top half gently on and add another spoonful of cream and a few more berries.
Serve right away, while the biscuits are still slightly warm and the cream is cold. The contrast of crisp edges, tender crumb, juicy berries, and cloud-like cream is the whole point. Put extra berries and cream on the side so everyone can add more.
Tips for the Best Vegan Shortcakes
- Chill the coconut milk for at least 24 hours so the cream separates firmly. Shake the can before refrigerating to help the process, but don’t shake it after chilling.
- Keep everything cold. If your kitchen is warm, stick the bowl of flour mixture with the coconut oil in the fridge for 10 minutes before cutting in the fat.
- Use refined coconut oil if you want zero coconut flavor in the biscuits. Unrefined gives a mild tropical taste.
- Don’t assemble until just before serving, or the biscuits lose their structure. Store components separately.
- Save the coconut water left in the can. It’s great in smoothies or oatmeal.
Bake times shift slightly depending on the size of your cutter:
| Biscuit size | Bake time |
|---|---|
| 2-inch | 12–14 mins |
| 2.5-inch | 13–15 mins |
| 3-inch | 14–16 mins |
Storing Leftovers
- Refrigerate: Store the biscuits, strawberries, and coconut cream in separate airtight containers. Biscuits keep at room temperature for 1 day, then refrigerate for up to 3 days. Strawberries last 2 days in the fridge. Coconut cream holds well for up to 3 days, though it may firm up.
- Reheating: Warm biscuits briefly in a 300°F (150°C) oven for 5 minutes. The cream is best cold, so just whip it again briefly.
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them completely and drain any excess liquid before macerating with the sugar. The texture will be a little softer, but the flavor is just as good.
Can I make these gluten-free?
A 1:1 gluten-free flour blend with xanthan gum works well. The biscuits may spread a tiny bit more but will still be tender and flaky.
What if my coconut cream won’t whip?
The can likely wasn’t cold enough, or the brand doesn’t separate well. Chill the bowl and beaters, then whip again. Adding ¼ teaspoon cream of tartar can help stabilize it.
Can I use a different fruit?
Absolutely. Sliced peaches, nectarines, or mixed berries all work with the same maceration method. Adjust sugar based on the fruit’s sweetness.
Vegan Strawberry Shortcake Recipe
Ingredients
Method
- Toss sliced strawberries with 2 tbsp sugar. Let sit at room temperature while you prepare the biscuits, at least 20 minutes.
- Stir cold oat milk and apple cider vinegar; let curdle 5 minutes. Whisk flour, 3 tbsp sugar, baking powder, and salt in a large bowl.
- Cut cold coconut oil into flour mixture until pea-sized crumbs form. Pour in curdled milk, stir to a shaggy dough. Fold and pat dough 3 times, cut rounds with a 3-inch cutter, bake at 400°F (200°C) for 14–16 minutes.
- Scoop solid coconut cream into a bowl, add powdered sugar and vanilla. Beat until fluffy and soft peaks form, about 2 minutes.
- Split warm shortcakes, layer with macerated strawberries and whipped cream. Serve immediately with extra on the side.
