Perfectly Easy Vegan Strawberry Shortcake

It's summer time, and that means strawberries are in season! This is the easiest way to make vegan strawberry shortcake.

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– 2 cups flour – 3 Tablespoons sugar – 1 Tablespoon baking powder – ½ teaspoon baking soda – ¼ teaspoon sea salt – 1 Tablespoon dairy free yogurt  – 4 Tablespoons buttery spread – 1 cup unsweetened coconut milk – 2 teaspoons sugar  – 16 ounces strawberries sliced – 3 Tablespoon sugar – 1 pint non-dairy ice cream


Step 1

Whisk the flour, baking powder, baking soda, and salt together. Add the buttery spread, non-dairy milk, and yogurt. Let rise for 5 minutes.

Step 2

Spoon the batter onto a cookie sheet. Sprinkle with sugar. Bake at 450 degrees F for about 10 minutes. If you're new to vegan baking, see my tips and FAQs.


Step 3

While the shortcakes are in the oven, finely chop the strawberries and place them in a bowl.

Step 4

Add the 3 tablespoons of sugar and stir well. Let the berries sit for about 10 minutes so that they have time to release their juices.

Step 5

Once the shortcakes are cooled, slice in half, and layer them with dairy free ice cream and the strawberry mixture.

This is my very favorite summer dessert! No one ever guesses that this is dairy free. Enjoy!