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Vegan Strawberry Shortcake


6 cups strawberries (quartered)

¼ cup pure cane sugar

Sweet Biscuits

3 cups unbleached all-purpose flour

¼ cup pure cane sugar

2 tbsp baking powder

1 tsp salt

¾ cup nondairy butter (cold)

1 cup almond milk

2 tbsp apple cider vinegar

1 tub nondairy whipped cream


  • Preheat oven to 425F

  • In a large mixing bowl, combine the strawberries and sugar. Cover and store in the refrigerator until ready to use.

  • In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cube butter and add to the flour mix. Combine with a pastry cutter or hands until you form a coarse crumb.

  • In a small bowl, whisk milk and vinegar (set aside 2 tbsp) then pour over dough. Fold everything together with a large spoon. Dump the dough onto a lightly floured surface and spread out with hands or rolling pin into a ½ inch rectangle. Use 3in biscuit cutter.

  • Place on a lined baking sheet. Make sure the biscuits are touching.

  • Brush the tops with 2 tbsp of the milk mixture

  • Bake for 15 minutes or until golden brown.

  • Remove from oven cool 10 minutes before assembling.


  • Slice biscuits in half and layer with strawberries and vegan whip cream. Serve immediately.



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