Strawberry Shortcake (Vegan & Fluffy)
Most vegan shortcakes turn out dense and sad. This one’s different.
The secret is cold vegan butter and buttermilk made from plant milk plus lemon juice. You’ll get tender, flaky biscuits that actually taste like the real thing.
Cold Butter Creates Flaky Layers
Keep your vegan butter in the freezer for 15 minutes before mixing. When you cut it into the flour, you want pea-sized chunks that stay solid. These butter pieces create steam pockets during baking, giving you those coveted flaky layers instead of dense hockey pucks.
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Why Buttermilk Chemistry Works
Lemon juice curdles the oat milk, creating tangy buttermilk that reacts with baking soda for extra lift. Let this mixture sit for 5 minutes before adding to your dough. The acid also tenderizes the gluten, keeping your biscuits soft rather than tough.
Avoid Overworking the Dough
Mix until ingredients just come together. Lumpy dough is your friend here. Overworking develops too much gluten, making your shortcakes chewy instead of tender. Pat the dough gently into a rectangle rather than rolling it out with force.
Getting Maximum Biscuit Height
- Don’t twist the biscuit cutter when cutting – press straight down and lift up to help biscuits rise evenly during baking.
- Place cut biscuits touching each other on the baking sheet so they support each other while rising and stay extra tender.
Frequently Asked Questions
Which vegan butter brands work best for this recipe?
Earth Balance sticks or Miyoko’s European Style work perfectly. Avoid tub spreads – they contain too much water and won’t create proper flaky layers.
How long will assembled shortcakes stay fresh?
Eat them within 2 hours of assembly. The biscuits will get soggy from strawberry juices. Store components separately and assemble right before serving.
What if my coconut cream won’t whip properly?
Make sure the can was chilled overnight and you’re only using the thick cream on top. If it’s still too thin, chill your bowl and beaters first.
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Strawberry Shortcake (Vegan & Fluffy)
Ingredients
Topping
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- 2.5-inch round biscuit cutter
- Large baking sheet
- Parchment paper
- Electric mixer
Instructions
- Prepare oven and chill butter: Preheat oven to 425°F. Line baking sheet with parchment paper. Place vegan butter in freezer for 15 minutes.
- Make vegan buttermilk: Combine oat milk and lemon juice in small bowl. Let sit for 5 minutes until curdled. Stir in vanilla extract.
- Mix dry ingredients with butter: Whisk flour, sugar, baking powder, and salt in large bowl. Cut cold butter into flour mixture using pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
- Combine wet and dry ingredients: Pour buttermilk mixture into flour mixture. Stir gently with fork until dough just comes together. Don’t overmix – lumps are fine.
- Shape and cut biscuits: Turn dough onto lightly floured surface. Gently pat into 3/4-inch thick rectangle. Cut straight down with biscuit cutter – don’t twist. Place on prepared baking sheet.
- Bake shortcakes: Bake for 16-18 minutes until tops are golden brown. Cool on baking sheet for 5 minutes before transferring to wire rack.
- Prepare strawberries: Toss sliced strawberries with 1/4 cup sugar. Let macerate for 20 minutes until juicy.
- Make coconut whipped cream: Scoop thick coconut cream from chilled can into mixing bowl. Beat with powdered sugar and vanilla until soft peaks form, about 2-3 minutes.
- Assemble shortcakes: Split warm biscuits in half. Layer bottom half with strawberries and juice, add dollop of whipped cream, then top with other biscuit half.
Nutrition Facts
Per Serving (1 serving)
