Vegan Strawberry Shortcake | Cooking With Jade

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake
Chef Jade_Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

Prep Time 20 minutes
Cook Time 15 minutes
Servings 6


  • Mixing bowls
  • Pastry blender or fork
  • Baking sheet
  • Parchment paper
  • Whisk
  • Hand mixer or stand mixer


For the Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter cold and cubed
  • 3/4 cup non-dairy milk such as almond or soy
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 1 pound fresh strawberries hulled and sliced
  • 2 tablespoons maple syrup adjust to taste
  • 1 teaspoon vanilla extract

For the Coconut Whipped Cream:

  • 1 can 13.5 oz full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 425°F (220°C).
  • In a mixing bowl, combine flour, sugar, baking powder, and salt.
  • Cut in the cold vegan butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  • Stir in the non-dairy milk and vanilla extract until just combined.
  • Drop spoonfuls of dough onto a parchment-lined baking sheet, forming 6 equal-sized shortcakes.
  • Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool.
  • In another mixing bowl, combine sliced strawberries, maple syrup, and vanilla extract. Toss gently to combine. Set aside to macerate while preparing the whipped cream.
  • Remove the chilled coconut milk from the refrigerator without shaking or tipping it.
  • Open the can and scoop out the thickened coconut cream that has risen to the top. Leave the coconut water behind (reserve it for another use).
  • Place the coconut cream in a mixing bowl and add powdered sugar and vanilla extract.
  • Using a hand mixer or stand mixer, whip the coconut cream until light and fluffy, about 2-3 minutes.
  • Slice each shortcake horizontally. Place the bottom half on a plate.
  • Spoon a generous portion of the macerated strawberries over the bottom half of each shortcake.
  • Top with a dollop of coconut whipped cream.
  • Place the other half of the shortcake on top.
  • Garnish with additional strawberries and a sprig of mint, if desired.


Calories: 350 | Total Fat: 18g | Total Carbohydrates: 45g | Dietary Fiber: 3g | Protein: 4g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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