Vegan strawberry shortcake is easy, dairy free, and comes together in one bowl! Perfectly flaky and uses coconut oil for an easy vegan shortcake.

strawberry shortcake on a plate with a fork and whipped coconut cream in the background

I know that this recipe might be very very late to the party. Uh, I mean summer is basically it’s on the way out and fall is just about to come sliding in with all its leaves changing and crisp, cool weather coming in hot. BUT, I had this recipe prepped and ready at the beginning of summer, I just never got around to posting it! I shot this way back in May, when I 100% had myself together and was batch shooting pictures for recipes and thought ‘I’m going to worth a month ahead!’. HA! That went to the wayside when I started traveling, getting sick on and off, and just generally decided to lay around outside and have that good ol’ summer life. Now that we are entering into what feels like a fresh start (back to school always feels so fresh to me!), I’m getting back into a better work schedule. I’m also planning out new content and am kind of thinking about adding in some savory things/healthy snacks, so let me know if that’s something you are interested in seeing! I’m also going to conquer those dang macarons if my life depends on it, mark my words.

strawberries on a grey background

On to vegan strawberry shortcake! I actually tinkered with this recipe for quite a while. The problem I kept having is that the cake part was either too tough, not tender enough or just wasn’t quite what I was hoping. To be perfectly honest, I grew up begging my mom to buy those really spongy cake things that were shaped like little bowls (anyone else knows what I’m talking about?!) and hoping that we would get strawberries and canned whipped cream to go with them. This was strawberry shortcake to me! I mean, it was delicious and really checked all of the boxes of being spongy, sweet, and had the fruit in there too, but it was very far from being real ingredients with a lot of real food mixed in. Once I discovered what REAL strawberry shortcake was supposed to taste like, I was AMAZED. Um, you mean the bottom layer doesn’t have to taste like a sponge?! Color me excited.

tray of shortcakes with knife

In my vegan strawberry shortcake, I wanted to make sure the vegan shortcake was tender, just a bit crumbly, and most importantly, easy! I didn’t want to make you have the chill the dough or make a cashew cream for the base or anything like that. I wanted it to be so easy that if the craving for vegan strawberry shortcake struck, you would be able to take it from idea to plate in under an hour. The BEST part about the recipe is that the filling of strawberries and sugar can be made as the dough bakes and chill out in the fridge for a while. Letting the strawberry filling rest is actually better because it allows the berries to get that really juicy, sweet flavor going on, without being too firm or runny.

strawberry shortcake with a fork on a grey background

Now, if you happen to be in the offseason of strawberries, that’s ok! Grab yourself a bag of frozen strawberries and get to work. Or, if it’s the height of blueberry season or peaches are more your thing, go with those too! The best thing about this recipe is that it can be modified and mixed to make do with the best of the season’s produce. Basically, I want to shortcake everything, all the time, ever.

strawberry shortcake on a plate with a fork and whipped coconut cream in the background

The BEST Vegan Strawberry Shortcakes

  • Author: Heart of a Baker
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Vegan strawberry shortcake is easy, dairy free, and comes together in one bowl! Perfectly flaky and uses coconut oil for an easy vegan shortcake.



For the shortcake:

  • 3/4 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 1/4 cup olive oil
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 12 tablespoons additional granulated sugar

For the strawberry filling:

  • 2 cups strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • Whipped coconut cream, for topping


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cornstarch. Make sure no lumps remain.
  3. Add the olive oil, almond milk, and vanilla extract. Stir together until no flour streaks remain.
  4. Scoop the batter out by the 1/3 cup, form each into a mound and place onto the prepared pan, spacing them 1 inch apart.
  5. You should have about 4-6 shortcake biscuits, depending on the size. Sprinkle the extra granulated sugar on top of the biscuits, covering the tops.
  6. Bake for 12-14 minutes, until tops are golden brown.
  7. While shortcakes are baking, stir together the strawberries and sugar in a small bowl. Chill in the refrigerator until shortcakes are ready to serve.
  8. After shortcakes have baked, allow to cool for at least 30 minutes before serving. Cut each shortcake in half and top with strawberry filling and coconut whipped cream.

Keywords: strawberry, shortcake, dessert, vegan, vegan dessert