Vegan Strawberry Shortcake
Posted: 05/28/25
Updated: 05/29/25
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Vegan strawberry shortcake combines warm, buttery biscuits with a simple sweet whipped cream and slices of sugared strawberries – all with no eggs and no dairy! One of my favorite ways to enjoy fresh strawberries.
What We Love About This Recipe
- The buttery homemade biscuits act as a flaky crust, sandwiching the sliced strawberries and the smooth whipped cream. Together you’ve got a beautiful combo of textures and flavors, with a subtly Southern feel.
- This recipe uses no eggs and no dairy products! It’s made with less than 10 totally-vegan ingredients that you actually may have in your fridge and pantry right now.
- Vegan strawberry shortcake is one of my favorite ways to use fresh strawberries in the spring and early summer. You could use frozen strawberries (defrosted overnight first!) to make this recipe any time of year, though. You can also replace the strawberries with other fruits of choice to take advantage of seasonal flavors!
Cheryl’s Tips
- Make sure your cream is very cold. If it’s not, it’ll take much longer to whip up – if it even whips at all! I like to chill my bowl and whisk attachment beforehand, too, just to cover my bases.
- Want an even easier, effortless whipped cream? Pop a can of coconut milk in the fridge overnight. When you open the can (don’t shake it!), scoop the thick white layer off the top and discard the watery layer left behind. That thick layer? That’s homemade coconut cream! You can whip it a little to give it a fluffy consistency.
Try These Vegan Dessert Recipes Next
- Vegan Cookie Dough
- Vegan Thin Mints
- Healthy-ish Apple Nachos
- Vegan Lemon Bars
- No-Bake Pumpkin Oatmeal Cookies
- Vegan Apple Pie
- Vegan Oatmeal Cookies
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Vegan Strawberry Shortcake
Dairy-free cream and sliced fresh strawberries sandwiched between butter biscuit-crusts.
servings
Ingredients
For the Strawberries
- 4 cups sliced fresh strawberries
- ¼ cup granulated sugar
For the Biscuit Crusts
- 2 ⅓ cups Bisquick™ Original Pancake & Baking Mix
- ⅔ cup unsweetened vegan milk of choice oat milk, almond milk, soy milk, etc.
- 3 tablespoons granulated sugar
- 3 tablespoons vegan butter melted
For the Whipped Cream
- ¾ cup vegan heavy whipping cream very cold, see Notes
- 1 tablespoon powdered sugar
Serving Suggestions (All Optional)
- fresh mint leaves
Equipment
- Oven
- Large mixing bowl
- 2 silicone spatulas
- medium mixing bowl
- large baking sheet
- Cookie scoop with release handle
- Small mixing bowl
- Hand mixer
Instructions
- Preheat oven to 425° Fahrenheit.
- Add 4 cups sliced fresh strawberries and ¼ cup granulated sugar to large mixing bowl. Stir ingredients together until strawberries are fully coated in sugar. Set aside.
- Add 2 ⅓ cups Bisquick™ Original Pancake & Baking Mix, ⅔ cup unsweetened vegan milk of choice, 3 tablespoons granulated sugar, and 3 tablespoons vegan butter to medium mixing bowl. Stir ingredients together until fully combined into soft dough.
- Scoop prepared dough out of bowl and onto baking sheet, creating 6 portions of dropped dough with at least 2 inches between each to allow for spreading.
- Place baking sheet in preheated oven. Bake dough until golden brown, approximately 15 to 18 minutes.
- While dough bakes, add ¾ cup vegan heavy whipping cream to small mixing bowl. Use hand mixer to whip cream until soft peaks form.
- Sprinkle 1 tablespoon powdered sugar over whipped cream, then whip mixture on low speed just until sugar is incorporated into cream.
- When biscuits are golden brown, carefully remove baking sheet from oven and set aside to cool slightly.
- Once biscuits have cooled, slice each biscuit in half. Transfer bottom halves of biscuits to serving plates or tray.
- Top bottom halves of biscuits with sugared strawberry slices, then dollop prepared whipped cream on top of strawberries.
- Place biscuits tops on whipped cream. Top biscuits with additional whipped cream and strawberries if desired.
- Garnish shortcakes with fresh mint leaves and serve immediately.
Notes
- Heavy Whipping Cream: Califia and Country Crock both make vegan HWC options that would work here. You could also use 2 cups of coconut cream or 1 container of vegan whipped topping (like Truwhip) instead.
Nutrition Information
Serving: 1serving | Calories: 437kcal | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 0.03g | Total Carbs: 53g | Fiber: 3g | Sugar: 27g | Net Carbs: 50g | Vitamin C: 57mg | Cholesterol: 35mg | Sodium: 686mg | Potassium: 253mg | Calcium: 152mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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