Go Back
+ servings
Print
berry shortcake

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

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

  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 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 15mg5%
Sodium 244mg11%
Potassium 361mg10%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 27g30%
Protein 7g14%
Vitamin A 540IU11%
Vitamin C 34.3mg42%
Calcium 175mg18%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.