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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