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A single vegan strawberry shortcake on a white plate covered in strawberries and topped with a dollop of vegan whipped cream. A big bowl of strawberries are blurred in the background.

Easy Vegan Strawberry Shortcakes

Delicious, quick, and easy vegan strawberry shortcake with a gluten free option is a perfect summer dessert recipe! 
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American, Baked Goods
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour gluten free flour as needed
  • 2 tablespoons baking powder
  • ½ cup sugar
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • ½ cup dairy free creamer dairy free milk is a good substitution
  • ¾ cup dairy free milk
  • 2 cups strawberries fresh or frozen
  • 3 tablespoons sugar
  • 2 cups coconut whipped cream or other dairy free whipped cream

Equipment

  • Mixing bowls
  • Mixing spoons
  • Whisk
  • Spatula
  • measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment paper or silicone mat

Method
 

  1. Preheat the oven to 400°F/205°C. Lightly grease a baking sheet or line with parchment paper or a silicone baking mat. Set aside.
  2. Make the shortcake. In a large bowl, whisk together the oil, dairy free cream, dairy free milk, and sugar. Add the flour, baking powder, and salt. Switch to a spatula for easier mixing. Mix until just combined. Roll out onto a lightly floured surface and cut into biscuits, or, drop by ¼ cupfuls onto the prepared baking sheet. Pat with extra dairy free milk and sprinkle with sugar, if desired. Bake for 15 to 17 minutes or until lightly browned. Remove from the oven and let cool.
  3. Prep the strawberries. In a medium sized mixing bowl, combine sliced strawberries with a few spoonfuls of sugar. Mash together and store in the fridge until ready to use.
  4. Assemble. When the shortcakes have cooled slightly, pour the strawberries over top. Dollop with the dairy free whipped cream. Enjoy!

Notes

  • How to Store
    • Keep any leftover shortcakes in an airtight container and keep in the fridge for up to 4 days.
    • Gluten free shortcakes may dry out after only 2 days due to the nature of gluten free baked goods.