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Home » Desserts » Perfectly Fluffy Vegan Strawberry Shortcake.

Perfectly Fluffy Vegan Strawberry Shortcake.

Jul 1, 2021 · Modified: Jul 14, 2022 by Kelly Roenicke · 34 Comments

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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. 

vegan strawberry shortcake on a blue plate

When strawberry season arrives, it’s time to make all kinds of delicious desserts! Strawberry lemon muffins, no-churn nice cream, and of course, the summertime classic, vegan strawberry shortcake.

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. 

Jump to:
  • Strawberries
  • Tips for Success
  • Ingredients
  • Instructions
  • FAQs
  • Substitutions
  • More Berry Desserts
  • Recipe
best vegan strawberry shortcake

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!

Strawberries

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.

strawberries and sugar in a bowl

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. 

strawberry shortcake batter

Ingredients

For the Shortcakes:

  • flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • vegan buttery spread
  • non-dairy yogurt
  • non-dairy milk or water

For the Strawberry Topping:

  • strawberries
  • sugar

Instructions

  1. Mix the dough ingredients in a bowl and set aside to rise for 5 minutes.
  2. Spoon the dough on a parchment paper lined baking sheet and bake at 450 degrees F for about 12 minutes.
  3. 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.
  4. Slice the shortcakes in half and layer with dairy free ice cream and strawberries.

FAQs

Can I make these with oil instead of vegan butter spread?

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.

Can these shortcakes be made with gluten free flour?

I think they would work out fine with a light gluten free flour blend, but I have not tried that. If you would like a tested vegan gluten free strawberry shortcake recipe, try this one.

Substitutions

  • 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

  • Vegan Blueberry Shortcake
  • Strawberry Oatmeal Cookies
  • Blackberry Crumble Bars
  • Blueberry Oatmeal Bars
dairy free strawberry shortcake on a blue plate with a blue napkin

Disclosure: This post contains affiliate links.

Recipe

berry shortcake
5 from 2 votes
Print

Light and Fluffy Vegan Strawberry Shortcake.

Light and fluffy vegan shortcakes are topped with ice cream and strawberries for an easy summer dessert!

Course Dessert
Cuisine Dairy Free, Egg Free, vegan.
Keyword easy, fluffy
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 341 kcal
Author Kelly Roenicke

Ingredients

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
US Customary – Metric

Instructions

  1. Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper.

  2. Combine the spelt flour, 3 Tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Whisk together.
  3. Add the vegan butter spread and use a pastry blender to cut it into the flour mixture until it resembles coarse crumbs.
  4. 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.

  5. 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.

  6. Bake at 450 degrees F for 10-12 minutes until biscuits are lightly golden brown.

  7. 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.
  8. Once the biscuits are done, let them cool on the cookie sheet.
  9. 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!

Recipe Notes

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.

Nutrition Facts
Light and Fluffy Vegan Strawberry Shortcake.
Amount per Serving
Calories
341
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
15
mg
5
%
Sodium
 
244
mg
11
%
Potassium
 
361
mg
10
%
Carbohydrates
 
57
g
19
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
540
IU
11
%
Vitamin C
 
34.3
mg
42
%
Calcium
 
175
mg
18
%
Iron
 
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Shortcakes inspired by this recipe.

This recipe was originally published in June 2015. It has been updated with new photos and new text.

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Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. kathy

    June 15, 2022 at 8:33 pm

    Kelli……Can you make this with gluten free flour like Bob’s Redmill 1 to 1?

    Reply
    • Kelly Roenicke

      June 18, 2022 at 10:29 am

      I haven’t tried that! If you try it, please let me know! I don’t think it would work well with a heavier blend like Namaste, but Bob’s or King Arthur might be okay if those work for your dietary needs.

      Reply
  2. Stephanie Weis

    August 13, 2018 at 4:43 pm

    Do you think Miyoko’s butter would work? It tastes soooo good, but being coconut oil based, it melts really easily. Also, using all of the other coconut based ingredients, does it have a coconut flavor? Could almond yogurt and milk be used instead?

    Reply
    • Kelly Roenicke

      August 22, 2018 at 8:49 pm

      I have never tried that brand, so I don’t know! Let me know if you try it. It does not have a coconut flavor. But yes, almond milk and yogurt will work!

      Reply
    • Carrie

      June 13, 2021 at 11:05 pm

      I used Miyoko’s vegan butter and it worked great!! It’s actually super easy to mix with it.

      Reply
  3. Roger

    May 10, 2018 at 8:47 pm

    5 stars
    Great dessert!

    Reply
  4. Katie

    May 10, 2018 at 8:46 pm

    5 stars
    Delicious recipe!

    Reply
    • Kelly Roenicke

      May 11, 2018 at 11:46 am

      Thank you!

      Reply
  5. Lisa

    June 13, 2015 at 1:32 am

    I’ve actually never made shortcakes before, can you believe it? This recipe looks so simple, I need to give it a try!

    Reply
    • Kelly

      June 16, 2015 at 9:08 pm

      It’s dangerously simple! :)

      Reply
  6. Parsley

    June 10, 2015 at 12:34 pm

    Can you tell me about baking with spelt? What other flour is it similiar to?

    Reply
    • Kelly

      June 10, 2015 at 6:49 pm

      It is similar to all-purpose flour. It does contain gluten, so it acts very similarly. You don’t want to overmix it though, because that will make baked goods tough, because it doesn’t contain as much gluten as all-purpose flour.

      Reply
      • Parsley

        June 11, 2015 at 2:52 pm

        Thank you!

        Reply
  7. Jennifer @NourishedSimply

    June 09, 2015 at 9:13 pm

    This recipe looks beautiful. I love that it is a vegan version.

    Reply
    • Kelly

      June 10, 2015 at 6:50 pm

      Thank you so much!

      Reply
  8. Natalie @ Tastes Lovely

    June 09, 2015 at 3:33 pm

    Strawberry shortcakes are my dads very favorite dessert. He requests them every fathers day. Love this vegan version! Now my vegan mom can enjoy them too!

    Reply
  9. Strength and Sunshine

    June 08, 2015 at 3:08 pm

    Strawberry season is just so great right now! I just stocked up on tons of cartons that were on sale today!

    Reply
    • Kelly

      June 10, 2015 at 6:51 pm

      Perfect!

      Reply
  10. Chelsey Amer

    June 08, 2015 at 10:40 am

    I can’t wait to make this dessert! YUM! Pinned!

    Reply
    • Kelly

      June 10, 2015 at 6:51 pm

      Thank you for pinning, Chelsey!

      Reply
  11. Julia

    June 08, 2015 at 10:28 am

    Gaaaaah it looks so perfect! Strawberry shortcake is definitely an iconic summer dessert that everyone loves! – now I’m craving it for breakfast mmmmhmmmm!

    Reply
  12. whiskandshout

    June 08, 2015 at 9:50 am

    Yay! Love that you’ve veganized such a popular springy dessert! I’ve never had strawberry shortcake and now I can :)

    Reply
  13. Nicole @ Fitful Focus

    June 08, 2015 at 9:35 am

    Wow this looks amazing! the perfect summer treat :)

    Reply
    • Kelly

      June 10, 2015 at 6:52 pm

      Thank you!

      Reply
  14. fittingintovegan

    June 08, 2015 at 9:21 am

    I love bisquick biscuits for strawberry shortcake!! We make them all the time as a family :) Love this vegan version!

    Reply
    • Kelly

      June 10, 2015 at 6:52 pm

      Thank you! The Bisquick version is good, I agree! :)

      Reply
  15. dianeboy

    June 08, 2015 at 8:58 am

    You never disappoint! Looks terrific, Kelly!

    Reply
    • Kelly

      June 10, 2015 at 6:52 pm

      Thank you so much, Diane!

      Reply
  16. Sarah @Whole and Heavenly Oven

    June 08, 2015 at 8:45 am

    Strawberry shortcake anything is my ultimate summer weakness! I love that you made this a vegan version so everyone can enjoy it!

    Reply
  17. Gayle @ Pumpkin 'N Spice

    June 08, 2015 at 8:16 am

    This strawberry shortcake looks gorgeous, Kelly! I love making this in the summer, and your vegan version looks just perfect!

    Reply
    • Kelly

      June 08, 2015 at 8:34 am

      Thank you, Gayle!

      Reply

Trackbacks

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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