Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

Author Veg Life Staff


  • 1 quart of fresh Strawberries reserve some of the smaller ones for garnish, sliced
  • 3 Tbl Sugar
  • *
  • 2 C All Purpose Flour
  • 1 Tbl PLUS 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 stick Vegan Margarine 8 Tbl, VERY cold & cut into small cubes
  • 2/3 C of Canned Coconut Milk VERY cold, plus more for brushing the tops of the cakes
  • 4 Tbl Sugar plus more for sprinkling the tops of the cakes


  • Preheat oven to 400 degrees.
  • Slice some of the strawberries and combine with 3 Tbl of sugar. Set aside.
  • In the bowl of a food processor, pulse together the flour, baking powder, salt and 4 Tbl of Sugar.
  • Add the cold cubes of butter, processing just until the dough comes together.
  • Turn out onto a floured surface and give it a few turns by hand to make a smooth dough.
  • Pat the dough into a round about 1" thick. You can use a floured rolling pin to smooth out the top.
  • Using a fluted cooking cutter, cut as many cakes as you can from the first roll, re-rolling only once or your cakes will get tough. The less you work it, the better.
  • Place the cookie sheet into the refrigerator for 15 minutes or until the oven is ready.
  • Brush the tops of each cake very lightly with some of the remaining coconut cream and sprinkle generously with sugar.
  • Bake for 15-20 minutes or until golden around the edges. Do not over bake.
  • Allow to cool slightly and using a serrated knife, slice horizontally.
  • Arrange the sliced strawberries and some of their juices over the bottom cake.
  • Top with either coconut cream or vegan vanilla ice cream.
  • Set the other half offset and garnish with additional strawberries and fresh mint.