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Vegan Strawberry Shortcake

  • Prep Time: 10 mins
  • Cook Time: 15 mins (+ 5 mins cooling time)
  • Total Time: 30 mins
  • Yield: 5 biscuits 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan


This Vegan Strawberry Shortcake is made with 9 ingredients and is ready in under 30 minutes! A simple and delicious dessert, breakfast, or anytime treat. 




  • 1 pint Strawberries, washed & sliced 
  • 2 tbsp Sugar 


  • 185g All Purpose Flour (~1 1/2 cups)
  • 1/2 cup Unsweetened Soy Milk (sub Almond Milk) 
  • 3 tbsp Vegan Butter, chilled in the freezer 
  • 2 tbsp Sugar 
  • 1/2 tbsp Apple Cider Vinegar (sub Lemon Juice) 
  • 1 tbsp Baking Powder (yes, a whole tablespoon) 
  • 1/2 tsp Salt
  • 1/4 tsp Baking Soda

For Serving 

  • Vegan Whipped Cream


  1. Preheat oven to 220 °C (428 °F) 
  2. In a bowl, toss your sliced Strawberries with Sugar. Place in the fridge until you are ready to use it. 
  3. In a small bowl, make your Vegan Buttermilk buy combining Soy Milk and Apple Cider Vinegar. Stir and set aside. After 5 minutes, your Vegan Buttermilk will be ready to use.  
  4. In a large mixing bowl, whisk together Flour, Sugar, Baking Powder, Salt, and Baking Soda until evenly combined. 
  5. Cut Chilled Vegan Butter into small cubes, and use a fork or pastry cutter to mash the cubes evenly into the dry mixture until it becomes very coarse and crumbly.
  6. Make a small well in the center of your mixture and slowly pour in your Vegan Buttermilk (you might not need all of it). Stir until just combined. 
  7. Flour your surface (biscuit dough is very sticky!). Using your hands, pat the dough into a flat square. Fold in half and gently press the dough into itself a few times, hardly kneading. Be careful not to overwork the dough. 
  8. Press the dough flat about 1/2 inch thick. 
  9. Use a ~ 2 1/2 inch dough cutter (or the top of a jar, like I did) to cut your biscuits. 
  10. Transfer biscuits to a baking sheet lined with a silicone mat or parchment paper. Make sure the biscuits are slightly touching, press a small indent into the top of each biscuit, and brush the tops with a little melted Vegan Butter. 
  11. Bake in the oven until golden, about 14 minutes. Transfer the biscuits to a cooling rack for 5 minutes before use. 
  12. Assemble the shortcakes! Cut the biscuits in half and layer with the Strawberries and Vegan Whipped Cream. 

Keywords: Vegan Strawberry Shortcake, Strawberries, Biscuits, Breakfast, Dessert