Recipes

Decadent Vegan Strawberry Shortcake Recipe

Vegan Strawberry Shortcake

I finally got my hands on the new Reddi-wip vegan whipped cream, and for my first time trying it, I wanted to make something a bit extravagant where whipped cream is a key ingredient: so I went with strawberry shortcake. My fiancé found a nonvegan recipe online, and we made it vegan and changed the method to make it easier—and it has turned out amazing every time! It’s now our go-to when we want a fun brunch.

We’ve also served it to nonvegan friends with rave reviews!

Vegan strawberry shortcake

Makes about 16 shortcakes

Ingredients

Shortcake

  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 3/4 cups vegan butter (for dough)*
  • 1/4-1/2 cup vegan butter (for pan & topping)
  • 1 1/4c vegan heavy cream, half and half, or coconut cream

Toppings

  • 2 pints strawberries
  • ½ cup sugar
  • Vegan whipped cream

*Our favorite vegan butter is Miyokos, and we add a bit of extra heavy cream to make up for it being a bit less wet than most vegan butters. Depending on the brand you use, you may need to add more heavy cream or non-dairy milk to make the dough smooth and moist enough.

Directions

  1. Preheat oven to 450 degrees F.
  2. Slice strawberries to your desired size, crushing some of them if you prefer more juice rather than whole strawberry pieces. Mix with 1/2 cup of sugar, and set aside while you make the dough to let it produce strawberry syrup.

Make the shortcakes:

  1. Stir flour, 3 tablespoons sugar, baking powder, and salt in a mixing bowl. Add 3/4 cup of softened butter, and use your hands to rub it into the dry ingredients. Add 1 1/4 cups cream, and mix to a soft dough. Add more cream (or nondairy milk) as necessary to achieve a smooth ball of dough with no cracks.
  2. Knead the dough for 1-2 minutes in the bowl, then roll it to about 1/2-inch thickness. Using a biscuit cutter or jar (mine was about a 3″ diameter), cut an even number of rounds.
  3. Use some of the remaining butter to grease a baking sheet. Lay the rounds out on the sheet, leaving some space between them. Melt remaining butter, and brush it evenly on top of the rounds.
  4. Bake for 8 to 12 minutes, or until golden brown. Make sure not to brown the bottoms beyond a golden light brown color.
  5. Serve warm. Top shortcakes with strawberries and whipped cream, and enjoy!

I would love your feedback if you try it! I would also love to see your posts–if you make it and tag me @veganmiche on Instagram, I’ll share your post! 🙂

 

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