This easy vegan strawberry shortcake recipe is made with freshly macerated strawberries, homemade whipped cream, and delicious buttery biscuits for a classic summer dessert!
Of all the summer desserts you can make, one dessert that needs to be on the top of your list is this delicious vegan strawberry shortcake. Of course you could make s'mores or dessert bars, but there's just something about strawberries in a dessert that just tastes so good in the summer.
It's a classic dessert that's perfect for those warmer days because it's light and refreshing and so easy to make. The fresh strawberries are served with a homemade whipped cream, over a buttery biscuit. The best part is, you don't have to spend the whole afternoon in the kitchen. In 30 minutes, your spoon will be diving in for a refreshing bite.
What is Strawberry Shortcake?
Strawberry shortcake is generally made with a biscuit, shortbread, cake, or sponge cake that is split in half and filled with spoonfuls of juicy strawberries and a couple of dollops of whipped cream. It's a light and refreshing dessert that is generally made during the strawberry season, spring or summer months.
Why Use Canned Biscuits for the Shortcake?
If you've noticed, most of the recipes here on HalfPastHungry are pretty easy to make, hence why I decided to use canned biscuits over homemade biscuits. I can still achieve the same freshly baked, out of the oven biscuits, with less work, in less than 30 minutes.
You can dress them up and give them a homemade taste by brushing some melted butter onto the front and back before baking them. When they finish baking, assemble the strawberry shortcake and top it off with some powdered sugar on top for garnish.
Why You'll Love This Recipe
- Easy to make since you'll be using store-bought biscuits.
- Delicious vegan dessert that can be enjoyed by everyone.
- Quick sweet treat to whip together in 30 minutes.
- Perfect dessert for the summer to bring to any BBQ's or party.
Ingredients You'll Need
This simple vegan strawberry shortcake recipe is made with only a few simple ingredients. Here's what you'll need:
- Biscuits - Annie's Organic flakey biscuits are great store-bought biscuits if you're looking to keep this recipe organic. Not all of their products are dairy-free and vegan-friendly however their flaky biscuits are. Pilsbury is also another brand you can use. Again read the labels when selecting biscuits. Pillsbury Grands Southern Homestyle Biscuits is one of their biscuits that happen to be considered as vegan.
- Vegan butter - this recipe uses melted vegan to brush onto the biscuits before baking them. You can also use regular butter if you are not vegan.
- Strawberries - use fresh and ripe strawberries for the sweetest flavors.
- Organic cane sugar - Great for macerating the strawberries. It's less processed and more sustainable than conventional granulated white sugar.
- Vegan heavy cream - this is my favorite vegan heavy cream to use. I find it to be the creamiest and resembled heavy cream the best.
- Vanilla extract - make sure to use a good quality pure vanilla extract to help enhance all the flavors in the recipe, not imitation vanilla.
- Powdered sugar - make sure to look at the ingredients of your powdered sugar. It should only contain sugar and a starch. I like to use this brand for many dessert recipes.
How to Make the Vegan Strawberry Shortcake
- Macerate the strawberries - cut the top of the strawberries off and chop the strawberries. Place the chopped strawberries in a large bowl and pour the cane sugar on top and mix. Place them in the refrigerator for at least 20 minutes. The longer they sit the more macerated they become, the longer the better.
- Make the biscuits - remove the biscuit dough from the package and lay them on a prepared baking sheet covered with parchment paper. Melt the butter and brush the front and backs of the biscuits. Bake them according to the instructions on the package or until golden brown.
- Make the vegan whipped cream - Chill a large mixing bowl in the freezer for at least 20 minutes prior to mixing. Then add the vegan heavy cream, vanilla extract and powdered sugar to the electric mixer mixing bowl, or handheld mixer, and whisk together, starting on low and increasing speed until stiff peaks form.
- Assemble the shortcakes - slice the shortcake biscuits in half, top with the sweet strawberries and a dollop of the vegan whipped cream. Put the shortcake top on and sift (or sprinkle) some powdered sugar on top.
How to Store and Freeze
The vegan shortcake has the best flavor when served fresh. Here is how to store any leftovers:
- To store - I recommend storing these biscuits, strawberries, and whipped cream in separate airtight containers. When you're ready to eat, assemble them to ensure the biscuits do not get soggy. Leftover biscuits and strawberries can be kept in the refrigerator for up to 7 days. The whipped cream will only last about 1 day.
- To freeze - You can freeze the baked biscuits and the macerate strawberries but you cannot freeze the whipped cream.
- Allow the biscuits to cool to room temperature before wrapping in cling wrap and placing them in a freezer friendly container. They can be stored in the freezer for up to 2 months. When you're ready to use, let them thaw in the fridge the night before and reheat in a toaster oven or microwave.
- Let the macerated strawberries sit for at least 1 hour before freezing. It can be kept in the freezer for up to 1 month. When you're ready to use, move the container to the refrigerator at least 24 hours before you want to use it.
Substitutes and Variations
- Biscuits - if you prefer homemade biscuits you can make them from scratch. You can also use sponge cakes, pound cakes or angel food cake as substitutes.
- Sugar - I've tried this recipe with coconut sugar and although it taste delicious it does offer a different flavor than what a traditional strawberry shortcake has. Of course granulated white sugar works with this recipe, I just prefer to use a little better ingredients. The biscuits can also be sprinkled with a little sugar before baking, this is optional.
- Whipped Cream - If you prefer to skip making your own homemade whipped cream and need something quick, So Delicious makes a coconut whip that is dairy free and tastes so good!
- Ice cream - if you're not a fan of whipped cream you can also use dairy free ice cream as a substitute. So Delicious has vegan vanilla ice creams that taste great. My favorite is their vanilla cashew ice cream.
- Swap the Fruit - maybe strawberries are not your thing? This recipe goes well with a variety of fruits like blueberries, raspberries, blackberries or a mixture of all the berries.
Recipe FAQ
No. Just like this recipe uses biscuits instead of shortcake, you can also use angel food cake, pound cake or a sponge cake as well.
No, I don't recommend assembling them too far in advance before you wish to serve them. You can prepare the macerated strawberries the day before and store it in an airtight container until you're ready to make and serve the dessert.
Macerated strawberries means to soften or to sweeten. It's more commonly done by adding sugar to cut up strawberries, which gives them a deep sweet and rich flavor as the strawberries soak in the sugary syrup.
More Recipes You May Like
Almond Flour Dairy Free Brownies
Chocolate Chip Cookies with Coconut Sugar
Easy Vegan Strawberry Shortcake with Biscuits
Ingredients
Strawberries
- 2 cups strawberries washed, hulled and chopped
- ¼ cup organic cane sugar
Biscuits
- 8 buttermilk biscuits canned or homemade
- 2 tablespoons vegan butter melted
Whipped Cream
- 2 cups vegan heavy cream
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar or dairy free whip
Instructions
Strawberries
- Cut the top of the strawberries off and chop the strawberries. Place them in a bowl and pour the can sugar on top and mix. Place them in the refrigerator for at least 20 minutes. The longer they sit the more macerated they become, the longer the better.
Biscuits
- Preheat the oven according to package instructions. Line a baking sheet with parchment paper. Remove the biscuits from the package and lay them on the parchment covered baking sheet. Melt the butter and brush the front and backs of the biscuits. Bake them according to the instructions on the package or until golden brown.
Whipped Cream
- Place a large bowl in the freezer to get nice and cold, at least 20 minutes.
- Remove the bowl from the freezer and add the vegan whipped cream, vanilla extract and powdered sugar to the bowl.
- Whisk the ingredients together, starting on low and increasing speed until stiff peaks form.
Assembling the Strawberry Shortcakes
- Slice the biscuit in half and top with whipped cream and strawberries. Put the shortcake top on and sift (or sprinkle) some powdered sugar on top.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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