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.
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.
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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.
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.
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
- 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.
FAQs
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.
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
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Recipe
Light and Fluffy Vegan Strawberry Shortcake.
Light and fluffy vegan shortcakes are topped with ice cream and strawberries for an easy summer dessert!
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
Instructions
-
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.
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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.
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Bake at 450 degrees F for 10-12 minutes until biscuits are lightly golden brown.
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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.
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Once the biscuits are done, let them cool on the cookie sheet.
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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.
Shortcakes inspired by this recipe.
This recipe was originally published in June 2015. It has been updated with new photos and new text.
kathy
Kelli……Can you make this with gluten free flour like Bob’s Redmill 1 to 1?
Kelly Roenicke
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.
Stephanie Weis
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?
Kelly Roenicke
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!
Carrie
I used Miyoko’s vegan butter and it worked great!! It’s actually super easy to mix with it.
Roger
Great dessert!
Katie
Delicious recipe!
Kelly Roenicke
Thank you!
Lisa
I’ve actually never made shortcakes before, can you believe it? This recipe looks so simple, I need to give it a try!
Kelly
It’s dangerously simple! :)
Parsley
Can you tell me about baking with spelt? What other flour is it similiar to?
Kelly
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.
Parsley
Thank you!
Jennifer @NourishedSimply
This recipe looks beautiful. I love that it is a vegan version.
Kelly
Thank you so much!
Natalie @ Tastes Lovely
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!
Strength and Sunshine
Strawberry season is just so great right now! I just stocked up on tons of cartons that were on sale today!
Kelly
Perfect!
Chelsey Amer
I can’t wait to make this dessert! YUM! Pinned!
Kelly
Thank you for pinning, Chelsey!
Julia
Gaaaaah it looks so perfect! Strawberry shortcake is definitely an iconic summer dessert that everyone loves! – now I’m craving it for breakfast mmmmhmmmm!
whiskandshout
Yay! Love that you’ve veganized such a popular springy dessert! I’ve never had strawberry shortcake and now I can :)
Nicole @ Fitful Focus
Wow this looks amazing! the perfect summer treat :)
Kelly
Thank you!
fittingintovegan
I love bisquick biscuits for strawberry shortcake!! We make them all the time as a family :) Love this vegan version!
Kelly
Thank you! The Bisquick version is good, I agree! :)
dianeboy
You never disappoint! Looks terrific, Kelly!
Kelly
Thank you so much, Diane!
Sarah @Whole and Heavenly Oven
Strawberry shortcake anything is my ultimate summer weakness! I love that you made this a vegan version so everyone can enjoy it!
Gayle @ Pumpkin 'N Spice
This strawberry shortcake looks gorgeous, Kelly! I love making this in the summer, and your vegan version looks just perfect!
Kelly
Thank you, Gayle!