There is nothing that says June more than fresh strawberries, and nothing I’d rather make with strawberries than vegan strawberry shortcake. Crumbly biscuits are topped with juicy strawberries and pillowy clouds of (vegan) whipped cream. To celebrate the first strawberries of the season, I’ve even taken to skipping dinner entirely and just serving strawberry shortcake. It’s a dish I take pretty seriously.
Quick story aside- my school used to do strawberry shortcake every year. From what I could tell different parents would sign up to bring the biscuits, and there was no standard to which the baked goods were held. It was pure chance what would end up under your berries- sometimes it was a fluffy vanilla box-cake. Other times a whole-wheat, low-sugar, virtual rock. On one awful occasion it was a biscuit that tasted very strongly of baking powder. Because of that I have some opinions on the correct shortcake cake, and I’ve given you that here.
It’s crumbly, and a touch sweet. Not too much, the berries bring most of the sweetness, but we are talking dessert. It’s light, but not fluffy. We don’t want to be breaking teeth over here, but it needs to hold up to the macerated strawberries without dissolving into a soggy mess. Strawberries are the most important part of strawberry shortcake, but the biscuits are the easiest bit to get wrong. Don’t worry, we’ve got you with this perfect, vegan version of a classic.
In New England, June marks the peak of strawberry season, when these juicy berries are at their sweetest and most flavorful. Fresh, ripe strawberries are a true seasonal treat—far superior to their out-of-season counterparts—making this the best time to enjoy them. In fact, June is about the only time I buy strawberries, and I opt for pick your own as much as possible. Vine ripened, seasonal strawberries just can’t be beat in terms of sweetness and flavor. When choosing strawberries, look for bright red berries with a natural shine and a fragrant aroma. Avoid any that are mushy or have white or green patches, as they were likely picked too early. Once home eat them as soon as possible- ideally that same day. If you do need to store them, do so unwashed in a single layer in the refrigerator, ideally in a breathable container to prevent mold. Wash just before eating. Strawberries are not only delicious but also packed with vitamin C, fiber, and antioxidants.
Use the freshest, ripest, most local strawberries possible. Not to be a strawberry snob, but it truly makes all the difference.
Strawberry shortcake is usually made with macerated strawberries. It’s a simple technique where a small amount of sugar is added to the berries to draw out some of their juice, which mixes with the sugar to create a syrup around the berries, that can then coat the biscuits and cream.
These days vegan heavy cream alternatives are becoming more common. They can be easily whipped, and behave just like dairy heavy cream (except I don’t think you can over-whip and accidentally make butter). The one I get most often comes from Trader Joe’s, and is a pretty reasonable price. Silk, Country Crock, and Califia Farms also make one.
Use cold vegan butter, and mix and handle the biscuits as little as possible for tender, crumbly pastry. If you over mix you risk them being a bit tough.
I find the biscuits are better if you let them cool to room temperature before serving, although I often can’t manage. It’s still pretty darn good a bit warm.
I shared my method of stacking the biscuits, strawberries, and cream in the recipe card, but it’s just as delicious if you chuck it all in a bowl and call it a day. I’m not to fussed with appearances in my vegan strawberry shortcake, because even if you stack it beautifully it will all be in a pile on your plate after a couple bites anyways.
Homemade Vegan Strawberry Shortcake
Homemade Vegan Strawberry Shortcake
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 Biscuits
Ingredients
For the Strawberries
1 quart strawberries
1 1/2 tbsp. granulated sugar
For the Biscuits
1/3 cup vegan milk
1/2 tbsp. apple cider vinegar
1 1/2 cups all-purpose flour
3 tbsp. sugar
1/4 baking powder
pinch salt
1/4 cup cold vegan baking butter
1 tsp. vanilla extract
For the Whipped Cream
1/2 cup vegan whipping cream
1/2 tbsp. granulated sugar
1/2 tsp. vanilla extract
Instructions
Start by macerating the strawberries. Wash the berries, and gently dry with a clean kitchen towel. Remove the leaves, and slice. Place in a bowl, along with the sugar. Stir to coat. Set aside for at least 30 minutes so the strawberries release their juice.
Preheat the oven to 400F (200C). Prepare a baking tray with a silicone mat, and set aside. Combine the vegan milk and apple cider vinegar in a small bowl, and set aside to create a butter milk.
In a large mixing bowl, add the dry ingredients for the biscuits- the flour, sugar, baking powder and salt. Mix to combine. Add the vegan butter, in roughly 1 tbsp. pieces. Use a pastry knife to cut the vegan butter into the flour, stopping when the butter gets to pea-sized pieces. Add the vanilla and vegan buttermilk, a bit at a time, stirring, until a dough forms. Once you have a dough stop, as you don't want to overwork it. You may not need all the buttermilk.
Divide the dough into 6 even pieces. Shape them into a round disc, about 3/4-1 inch thicken. Space out on the prepared baking tray. Bake for 15-20 minutes, until golden-brown on the bottom. Remove from the oven and allow to cool.
To make the vegan whipped cream, combine the vegan cream, granulated sugar, and vanilla and whip with a stand mixer or hand mixer until fluffy.
To serve: Cut the biscuits in half. on the bottom add a layer of whipped cream, next strawberries, and top with the biscuit top. Add more strawberries and whipped cream on top. Eat and enjoy!
