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+ servings
berry shortcake

Light and Fluffy Vegan Strawberry Shortcake.

Kelly Roenicke
Light and fluffy vegan shortcakes are topped with ice cream and strawberries for an easy summer dessert!
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine Dairy Free, Egg Free, vegan.
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
 

  • 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!

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

Calories: 341kcalCarbohydrates: 57gProtein: 7gFat: 8gSaturated Fat: 2gCholesterol: 15mgSodium: 244mgPotassium: 361mgFiber: 5gSugar: 27gVitamin A: 540IUVitamin C: 34.3mgCalcium: 175mgIron: 1.9mg
Keyword easy, fluffy
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