How long does strawberry shortcake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make strawberry shortcake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Flaky biscuits topped with the fluffiest whipped frosting and fresh strawberries. Quick and easy to make, as well as being oh-so-delicious.

Start by preheating the oven to 425°F and lining a cookie sheet with parchment paper.
In a large bowl, combine the flour, sweetener, baking powder, and salt, and mix to combine. Now, using a fork or a pastry cutter, cut in the cold vegan butter until a crumbly mixture forms. Stir in the non-dairy milk little by little until the mixture becomes a dough.
On a floured surface, roll out the dough to about 1 inch thick and cut into your desired shapes.
Place your biscuits onto the cookie sheet and bake for 10-12 minutes until golden brown, and allow to cool completely before frosting.
To make the topping, whip the coconut cream until it thickens and becomes frothy (around 3-5 minutes). Add in the vanilla, vegan butter, and icing sugar and stir until just combined, then continue to whip for an additional 3-5 minutes until mixture fluffs up and becomes airy.
Top your cooled biscuits with your coconut cream and sliced fresh strawberries, and enjoy!

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