Spring is here, and that means one thing: it’s strawberry shortcake season! Our vegan take on this classic dessert is buttery, crumbly, fluffy, and layered with dreamy coconut whipped cream and fresh strawberries. It’s everything you want in a shortcake—without any dairy or eggs. 💗

Whether you’re celebrating berry season, hosting brunch, or just treating yourself, this recipe delivers big on flavor with simple plant-based ingredients. Let’s bake!

Shortcake Biscuits (Vegan & Golden!)

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup + 2 tablespoons Earth Balance Buttery Spread
• 1 teaspoon vanilla
• 3/4 cup soy milk
• 2 teaspoons apple cider vinegar
• 1 tablespoon olive oil
  

Instructions:

1. Preheat your oven to 450°F.
   
2. In a small bowl, mix the vinegar into the soy milk to create your buttermilk.
   
3. In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and baking soda.
   
4. Cut in the buttery spread until the mixture looks like coarse crumbs.
   
5. Add the olive oil and your homemade buttermilk. Stir until just combined—don’t overmix!
   
6. Turn the dough onto a floured surface and roll out to about ¾-inch thick.
   
7. Use a 2” cutter to cut out 16 biscuits.
   
8. Place biscuits 1″ apart on a parchment-lined baking sheet. Bake for 12–15 minutes, until golden on top.
   
9. Remove from oven and cool completely on a rack before assembling.

Coconut Whipped Cream & Strawberries

Ingredients:

• 1 14-ounce can full-fat coconut milk, chilled overnight
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
  
• 2 cups fresh strawberries, chopped
  

Instructions:

1. Chill your coconut milk overnight, and your mixing bowl for at least 1 hour before whipping.
   
2. Scoop the solid coconut cream into your bowl (leave the liquid behind!).
   
3. Whip it using a stand or hand mixer until fluffy.
   
4. Add powdered sugar and whisk to combine.
   
5. Stir in the vanilla and almond extracts.
   
6. Keep refrigerated until you’re ready to assemble.

Time to Assemble!

1. Slice each cooled biscuit in half with a serrated knife.
   
2. Layer the bottom half with chopped strawberries and a spoonful of whipped cream.
   
3. Top with the other biscuit half and add another generous dollop of cream.
   
4. Serve immediately and enjoy every bite!

Pro Tips:

• For peak flavor, use ripe, local strawberries when in season.
  
• Want a flavor twist? Add a touch of lemon zest to your biscuit dough.
  
• This recipe is perfect for making ahead—just store components separately and assemble before serving.
  

This vegan strawberry shortcake is a true celebration of spring: bright, sweet, creamy, and totally dairy- and egg-free. We’re pretty sure you’ll be coming back for seconds (and maybe even thirds).

Let us know if you try it out—tag us @stickyfingersdc so we can swoon over your shortcakes!