Heavenly vegan strawberry shortcake featuring fresh strawberries layered with whipped cream on fluffy homemade biscuits. These are quick and easy to make and always a hit!

A pretty strawberry shortcake with a homemade biscuit filling and topped with whipped cream and sliced strawberries.

About Strawberry Shortcake

This delicious vegan strawberry shortcake is so easy to make, it’s sure to become a go-to sweet treat in your kitchen. It’s perfect for gatherings with friends and family and makes a lovely finish to any meal.

The recipe is made with basic everyday ingredients you may already have on hand or can be found at your local grocery store. They’re all budget-friendly too with no eggs or dairy needed.

From Valentine’s Day, to Easter, 4th of July and Mother’s Day, this is the perfect no-fuss dessert you’ll love to make again and again.

For more desserts you might enjoy, try this lemon loaf, blueberry crumble bars, strawberry oatmeal bars, blackberry crumble and vegan carrot cake.

What You’ll Need

Please note the full recipe card with ingredient measurements and complete instructions is located at the end of the post.

The next sections cover notes on ingredients and substitutions and step-by-step instructions with photos for a visual reference. When you’re ready to make the recipe, use the recipe card.

All of the ingredients needed for making a vegan strawberry shortcake recipe with biscuits and whipped cream. Each ingredient is labelled with text.
  • Strawberries: You will need fresh strawberries. You can use frozen but it’s really best with fresh. If using frozen, thaw and drain before use.
  • Sugar: You’ll need a granulated sweetener like cane sugar or organic sugar for both the strawberries and biscuits.
  • Whipped Cream: You can use any store-bought or homemade dairy-free whipped cream, such as CocoWhip, canned plant-based whipped cream, plant-based whipping cream or aquafaba whipped cream.
  • Almond Milk: You can substitute any plant-based milk such as soy milk, cashew milk or oat milk.
  • Lemon Juice: This can be substituted with apple cider vinegar.
  • Flour: The recipe calls for all-purpose flour and has not been tested with alternatives.
  • Baking Powder and Soda: You’ll need both baking powder and baking soda. Watch you don’t mix them up!
  • Salt: You’ll need a bit of salt for the biscuit dough for flavour and structure.
  • Butter: You can use any brand of plant-based butter such as Earth Balance, Melt Organic or Country Crock.

How to Make (with Photos)

First, prepare the strawberries by mixing the strawberries and sugar and setting them aside. As they sit, they’ll get sweet and juicy!

Sliced strawberries topped with sugar in a bowl.

Next, we’ll start on the biscuits. Don’t worry, they’re easy! Prepare by preheating the oven to 425 F and lightly greasing a 12-inch cast iron skillet or baking tray with vegan butter or cooking spray.

Prepare the vegan buttermilk by mixing together the almond milk and lemon juice in a glass or bowl and letting it sit for 5-10 minutes until it starts to curdle.

A large bowl of almond milk.

While you’re waiting, add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and mix until combined.

Flour in a large mixing bowl.

Add the cubed vegan butter and cut using a pasty cutter or two forks (you can even use your hands) until the butter chunks are the size of peas and the mixture is fine and crumbly.

Cubed butter in a bowl of flour.
A bowl of flour with cold butter mixed into it making it a crumbly.

Add the vegan buttermilk mixture and gently stir to combine, avoiding over-mixing. The dough will be thick and just a little sticky.

A thick biscuit batter in a glass mixing bowl with a wooden spoon.

On a clean, lightly floured surface, use your hands to take the dough from the bowl and bring it together.

Roll the dough into a 9×13-inch rectangle, then fold it by thirds. Below you can see how the dough has been folded over itself by thirds.

A rectangle of biscuit dough on a floured marble surface.

Turn the dough horizontally and roll it out once again into a 9×13-inch rectangle. Repeat the folding process again and roll it out once more into a rectangle. The dough should be about 1/2-inch thick.

Use a biscuit cutter, glass or even small Mason jar to cut round biscuits, combining the scraps and continuing to roll them out until you can’t get any more biscuits.

A biscuit cutting sitting on a rectangle of biscuit dough.

Place the biscuits close together in the greased skillet or on a baking sheet.

Why place the biscuits close to each other? This actually helps them rise taller and fluffier by sticking to one another.

Raw biscuits in a cast iron skillet.

Bake for 13-15 minutes until the tops are golden brown. Let the biscuits cool for 10 minutes before assembling your shortcakes.

10 baked biscuits packed into a cast iron skillet.

To assemble the strawberry shortcakes, slice the biscuits in half. On the bottom half, place a scoop of strawberries following by whipped cream.

Place the top half of the biscuit over top then add more whipped cream and strawberries on top.

Collage of 4 images showing how to assemble a strawberry shortcake with a biscuit, whipped cream and strawberries.


What kind of whipped cream should I use?

Any you like! You can use canned coconut whip, So Delicious CocoWhip, or any plant-based whipping cream.

You could also make your own by blending coconut cream with powdered sugar until light and fluffy.

Can I make this in advance?

Yes. This works as a make-ahead dessert though the biscuits are certainly best when they’re fresh. Prepare the biscuits 2-3 days ahead of time and store them in an airtight container in the fridge.

The strawberries can be prepared the day before assembly and stored in a container in the fridge.

Can I use frozen strawberries for strawberry shortcake?

Fresh strawberries are best for this recipe but you can use frozen strawberries if that’s what you have available. Thaw them and drain off the excess liquid before proceeding with the recipe.

A strawberry shortcake with a biscuit layered with whipped cream and strawberries on a small plate in front of a cast iron skillet of biscuits.

Expert Tips

  1. For a lower-sugar option, you can omit the sugar in the strawberries.
  2. Be careful not to over mix the dough. This is key for fluffy biscuits.
  3. Use a digital kitchen scale. This is important for accurately measuring the biscuit ingredients, especially the flour. I recommend always using a scale for baking.
  4. Use cold milk and butter. Be sure to keep the milk and butter in the fridge until right before use.
Strawberry shortcakes topped with a small piece of mint on small round plates.


  • Have a vanilla layer cake recipe you love? Layer it with whipped cream and the macerated strawberries.
  • Pile whipped cream and strawberries on slabs of this vegan lemon loaf.
  • You can use fresh raspberries, blueberries, black berries or mixed berries instead of strawberries.
  • Dairy-free vanilla ice cream works in place of whipped cream but whipped cream is traditionally used for strawberry shortcake.
Overhead view of two strawberry shortcakes topped with whipped cream and strawberries on small plate beside skillet of biscuits.

How to Store Leftovers

  • Store the strawberry mixture in the fridge for 2-3 days in an airtight container.
  • The biscuits can be stored in a sealed container at room temperature for a few days, in the fridge for about 1 week or frozen for up to 3 months.
  • Frozen biscuits can be thawed at room temperature or in the fridge and be reheated in a toaster oven or conventional oven briefly until warmed.
Fork with a forkful of strawberry shortcake biscuit, whipped cream and strawberry.

This sweet treat is easy to whip up in no time and makes the perfect way to complete any meal. You’ll impress your friends and family with this classic light and refreshing dessert. It’s also just so pretty! I hope you enjoy it.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Strawberry shortcakes topped with a small piece of mint on small round plates.

Vegan Strawberry Shortcake

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 15
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
Save Recipe


Perfectly sweet and refreshing strawberries paired with fluffy biscuits and whipped cream for the ultimate summertime dessert.


Strawberries and Whipped Cream

  • 1 lb sliced strawberries
  • 1 tbsp granulated sugar
  • store-bought or homemade vegan whipped cream


  • 1 cup almond milk (240 ml)
  • 1 tbsp lemon juice (15 mL)
  • 2 ¾ cup all-purpose flour + additional ¼ cup for rolling (330 g + 30 g)
  • ¼ cup granulated sugar (50 g)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt 
  • ½ cup vegan butter, cold and cut into cubes (113 g)


Prep the Strawberries

  1. Slice strawberries and place in a bowl. Mix in the granulated sugar, cover, and let sit for 15-20 minutes while you make the biscuits.

Make the Biscuits

  1. Preheat the oven to 425˚F (220˚C). Lightly grease a 12-inch cast-iron skillet or baking sheet with vegan butter or non-stick spray. 
  2. To make vegan buttermilk, mix together the almond milk and lemon juice in a glass and let sit for 5-10 minutes, until the mixture starts to curdle.
  3. In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until just combined. Add in the cubed vegan butter and cut using a pastry cutter or even two forks until the butter chunks are pea-sized and the mixture is crumbly.
  4. Pour the vegan buttermilk into the flour mixture and stir gently to combine.
  5. On a clean and floured surface, use your hands to take out the dough from the bowl. Gently bring together the dough with lightly floured hands. Roll the dough into a rectangle about 9 x 13 inches. Fold the right side of the dough over the middle and then repeat with the left side (you are essentially folding the dough into thirds). Turn the dough horizontally and roll out again to 9 x 13 inches. Repeat the folding process and roll out one more time to 9 x 13 inches (dough should be about ½ inch thick). Use a biscuit cutter, glass, or even Mason jar to cut biscuits. You can combine the scraps and keep rolling out until you can’t get anymore biscuits. You may get 14-18 biscuits depending on their size.
  6. Place biscuits close together in the greased skillet or baking sheet and bake at 425˚F (220˚C) for 13-15 minutes, until the tops of the biscuits turn golden brown.
  7. Remove from the oven and let cool for 10 minutes before assembling.

Assemble the Shortcakes

  1. Slice biscuits in half. 
  2. On the bottom half, place strawberries followed by the vegan whipped cream.
  3. Place the top half over the whipped cream and then repeat the strawberry and whipped cream layers. Serve immediately.


If you prefer a less-sweet option, you can omit the sugar in the strawberries. 

Apple cider vinegar can be used in place of the lemon juice to make the vegan buttermilk.

The biscuit dough can also be made in the food processor. Add the ingredients in the order listed above. Be careful not to overmix the dough when you add the liquid.

Leftovers can be stored in an air-tight container at room temperature for up to 3 days or in the freezer for up to 3 months.


  • Serving Size: 1 shortcake
  • Calories: 150
  • Sugar: 6 g
  • Sodium: 270 mg
  • Fat: 4 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 3 g

Keywords: vegan strawberry shortcake