Vegan Strawberry Shortcake

5 from 8 votes

This vegan strawberry shortcake recipe combines light, flaky biscuits with delicious vanilla vegan whipped cream and juicy strawberries!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: All, American

Servings:

Calories: 343kcal

Author: Richard Makin

Equipment

1 Baking tray
1 Medium Bowl
1 Large bowl
1 Whisk
1 pastry knife, or two sharp knives
1 Rolling Pin
1 Stand Mixer or Electric Whisk

Ingredients

For the Strawberries

850 g strawberries sliced
50 g sugar

For the Biscuits

350 g plain white flour
50 g caster sugar
3 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
200 g vegan butter chilled and cubed
180 ml soy milk + 2 tablespoon for brushing
1 tablespoon lemon juice
2 tablespoon granulated sugar for sprinkling

For the Vegan Cream

220 ml vegan whipping cream use my recipe or store-bought
1 teaspoon vanilla extract
2 tablespoon caster sugar

Instructions

To Make the Strawberries

In a medium bowl combine the strawberries and caster sugar then stir to combine. Cover and leave to macerate in the fridge while you make the biscuits.
850 g strawberries, 50 g sugar

To Make the Biscuits

Preheat the oven to 200 °C (fan) and line a baking tray with baking parchment.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt then whisk to combine.
350 g plain white flour, 50 g caster sugar, 3 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt
Add the vegan butter and use a pastry knife or two sharp knives to cut the butter into the flour mixture until the largest pieces of butter are the size of garden peas.
200 g vegan butter
In a measuring jug, combine the soy milk and lemon juice then whisk to combine.
180 ml soy milk + 2 tablespoon for brushing, 1 tablespoon lemon juice
Slowly add the soy milk mixture to the bowl while stirring gently with a fork until the mixture is just combined, do not over mix!
Form the dough into a rough ball, and turn out onto a lightly floured surface.
Dust the top of the dough with a little flour then roll the dough into a 35cm (14 inch) x 25cm (10 inch) rectangle, using a rolling pin.
Fold the top third of the dough over into the centre then follow with the bottom half of the dough. Fold the dough in half again from one side to make a thick square of dough (see notes in blog post for photos of this method!)
Now repeat the process again; rolling out to a 35cm (14 inch) x 25cm (10 inch) rectangle, folding down the top third then folding up the bottom third, then folding in half.
Finally, roll out the dough until it’s around 1.5 cm (½ inch) thick then use a cookie cutter to cut out 12 circles of dough, around 7.5cm (3 inch) in diameter.
Place the biscuits on the prepared baking tray and brush with the extra 2 tablespoon soy milk. Sprinkle with the extra 2 tablespoon granulated sugar and bake for 18 minutes. Meanwhile prepare the whipped cream.
2 tablespoon granulated sugar

To Make the Whipped Cream

In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if using an electric whisk) combine the vegan whipping cream, vanilla extract and caster sugar. Whip on high speed until stiff peaks form.
220 ml vegan whipping cream, 1 teaspoon vanilla extract, 2 tablespoon caster sugar

To Assemble

Allow the biscuits to cool to room temperature before slicing in half, topping with a few tablespoons of the macerated strawberries, followed by a dollop of the vegan whipped cream. Close with the top half of the biscuit and repeat with more strawberries and more whipped cream.

Nutrition