Nothing says summer like light and fluffy vegan strawberry shortcake. Fresh berries, light shortcakes, and dairy free ice cream make this classic dessert extra special.
Juicy strawberries, dairy free ice cream, and easy to make shortcakes make the perfect summer dessert. You might wonder if strawberry shortcake can be made without dairy or eggs, and yes, it can! Just a few simple substitutions are needed to make a vegan version of this classic dessert.
Baking allergy friendly desserts doesn’t have to be difficult! Something like shortcake just requires a few simple ingredients that you already have in your pantry. Flour, sugar, buttery spread, and baking powder to make them nice and light.
Mixing the shortcakes takes just a few minutes, and while they are baking you can mix the berries with sugar and let them macerate. Add a pint of dairy free ice cream or dairy free whipped cream and you’re good to go!
No one ever guesses that this is a vegan dessert. I make it every summer and serve it to guests and it always gets gobbled up!
For best results, use fresh strawberries, but you can use frozen strawberries if that’s what you have on hand. Just allow them to thaw, then chop them up and add some sugar. Serve over your freshly baked shortcakes!
If your berries aren’t super sweet, you may need to add more sugar – just adjust the amount to your taste.
Tips for Success
I recommend lining your baking sheet with parchment paper – that way the shortcakes won’t stick to the pan.
Be sure to let your dough sit and rise for about 5 minutes. See how fluffy the dough looks in the photo below? That’s the result of the baking powder – it makes the shortcake dough fluff up nicely.
For the Shortcakes:
- baking powder
- baking soda
- vegan buttery spread
- non-dairy yogurt
- non-dairy milk or water
For the Strawberry Topping:
- Mix the dough ingredients in a bowl and set aside to rise for 5 minutes.
- Spoon the dough on a parchment paper lined baking sheet and bake at 450 degrees F for about 12 minutes.
- Mix the finely chopped strawberries and sugar in a bowl and let them sit for a few minutes so the berries can release their juices.
- Slice the shortcakes in half and layer with dairy free ice cream and strawberries.
I don’t recommend that. The texture will not be the same. If you can’t find a vegan buttery spread that works for you, you could try using palm shortening.
- Water can be used in place of non-dairy milk if needed! The texture and flavor will be pretty much the same even with water.
- Use any type of berry that you like. Raspberries, blueberries, or even a combination of berries would work well.
- Use your favorite vegan ice cream or dairy free whipped topping, like Coco Whip.
More Berry Desserts
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Light and Fluffy Vegan Strawberry Shortcake.
Light and fluffy vegan shortcakes are topped with ice cream and strawberries for an easy summer dessert!
For the shortcakes:
- 2 cups white spelt flour all-purpose works fine, too
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 Tablespoon vanilla coconut milk yogurt or unsweetened applesauce
- 4 Tablespoons vegan buttery spread
- 1 cup unsweetened coconut milk I use SO Delicious brand
- 2 teaspoons sugar for sprinkling on top
For the berries:
- 16 ounces strawberries sliced
- 3 Tablespoons organic cane sugar
- 1 pint non-dairy ice cream of your choice
Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper.
Combine the spelt flour, 3 Tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Whisk together.
Add the vegan butter spread and use a pastry blender to cut it into the flour mixture until it resembles coarse crumbs.
Add the yogurt and coconut milk and mix until just combined. Let the dough sit for about 5 minutes so it has a chance to puff up from the baking powder.
Use a ¼ cup measure to drop the dough onto the prepared cookie sheet. Shape the dough into round biscuits. You should have 8 biscuits. Sprinkle the two teaspoons of sugar on the tops of the biscuits.
Bake at 450 degrees F for 10-12 minutes until biscuits are lightly golden brown.
While the biscuits bake, put the strawberries and 3 Tablespoons sugar in a medium bowl and stir so that all the strawberries are covered with sugar.
Once the biscuits are done, let them cool on the cookie sheet.
To assemble shortcakes, slice them in half and then put a scoop of ice cream in the middle. Pour strawberries and juice on top. Enjoy!
If you don’t have non-dairy milk, you can substitute water.
Store leftover shortcakes in a plastic bag or airtight container.
Store leftover strawberry topping in the refrigerator. It is best eaten within 3 days.
Shortcakes inspired by this recipe.
This recipe was originally published in June 2015. It has been updated with new photos and new text.