Vegan strawberry shortcake brings together warm, flaky biscuits, lightly sweetened sliced strawberries, and a silky dairy-free whipped cream — all without eggs or dairy. It’s a simple, fresh dessert that highlights ripe strawberries and makes a lovely spring or summer treat.
What We Love About This Recipe
- The homemade biscuit crusts are tender and slightly crisp on the outside, creating a pleasing contrast with juicy strawberries and light whipped cream — a classic balance of textures and flavors with a touch of Southern charm.
- This dessert is entirely plant-based: no eggs and no dairy. It uses fewer than 10 common vegan ingredients you likely have on hand or can find easily.
- It’s a favorite way to showcase fresh strawberries in peak season. If strawberries aren’t in season, defrosted frozen berries work well (thaw overnight). You can also swap in other seasonal fruits to vary the flavor.
Cheryl’s Tips
- Keep the cream very cold. Chilled cream whips faster and holds its shape better. Chilling the mixing bowl and whisk for a few minutes helps, too.
- For an easy dairy-free whipped cream, refrigerate a can of full-fat coconut milk overnight. Open it without shaking, scoop the thick cream layer off the top, discard the watery liquid, and whip the thick portion until light and fluffy.
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
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Dairy-free whipped cream and sugared strawberries layered between tender biscuit-style crusts.
Cheryl Malik
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6 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, almond, soy, etc.
- 3 tablespoons granulated sugar
- 3 tablespoons vegan butter melted
For the Whipped Cream
- ¾ cup vegan heavy whipping cream very cold
- 1 tablespoon powdered sugar
Serving Suggestions (Optional)
- fresh mint leaves
Equipment
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Oven
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Large mixing bowl
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2 silicone spatulas
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Medium mixing bowl
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Large baking sheet
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Cookie scoop (optional)
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Small mixing bowl
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Hand mixer
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, combine 4 cups sliced strawberries and ¼ cup granulated sugar. Toss until the berries are evenly coated; set aside to macerate.
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In a medium bowl, mix 2 ⅓ cups Bisquick™ mix, ⅔ cup unsweetened vegan milk, 3 tablespoons granulated sugar, and 3 tablespoons melted vegan butter until a soft dough forms.
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Using a scoop or spoon, drop the dough onto a baking sheet in six mounds, leaving at least 2 inches between each to allow spreading.
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Bake until the biscuits are golden, about 15–18 minutes. Remove from the oven and let cool slightly.
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While the biscuits bake, pour ¾ cup very cold vegan heavy whipping cream into a small bowl and whip with a hand mixer until soft peaks form.
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Add 1 tablespoon powdered sugar to the whipped cream and mix briefly on low speed until incorporated.
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Slice each cooled biscuit in half horizontally. Place the bottom halves on plates.
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Top each bottom half with a generous spoonful of the sugared strawberries, then dollop or pipe whipped cream over the fruit.
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Cap with the biscuit tops, add extra strawberries or cream if desired, garnish with fresh mint leaves, and serve immediately.
Notes
- Vegan Whipping Cream: Shelf-stable vegan heavy cream brands (such as plant-based whipping creams) work well. Alternatively, use about 2 cups of chilled coconut cream or a container of vegan whipped topping if preferred.
Nutrition Information
Serving: 1serving | Calories: 437kcal | Protein: 5g | Fat: 23g
Servings and nutrition are estimates based on the ingredients listed and may vary by brand and portion size.
© Author: Cheryl Malik