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Strawberry Shortcake

This summer treat has been a family favorite for as long as we can remember, so, of course, we had to veganize it!
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 7


for the biscuit dough:

  • 1/2 cup nondairy milk we use soy
  • 1 tsp apple cider vinegar
  • 1 1/2 cups all purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp vegan butter cold and cubed

extra ingredients for topping:

  • soy milk
  • sugar

serve with:

  • fresh strawberries + sugar
  • vegan whipped cream


  • Whisk together the nondairy milk and vinegar. Set aside.
  • In a mixing bowl, whisk the flour, sugar, baking powder, and salt.
  • Using a fork or pastry cutter, cut in the butter cubes.
  • Gently stir in the milk mixture until just combined (dough will be sticky).
  • Place your dough on top of a lightly floured surface. Gently flip it around to cover in flour.
  • Pat the dough out to be ~1/2 inch thick. Use a biscuit cutter or top of a cup to make the rounded pieces of dough. You can reshape the dough scraps to make more biscuits.
  • Place each piece of dough on a lined baking sheet so that it is touching other pieces (this will help them rise).
  • Place your baking sheet into the fridge for 15-30 minutes to firm up before baking.
  • Preheat the oven to 425°F.
  • Once your dough pieces have chilled, brush each with soy milk and top with a sprinkle of sugar.
  • Bake for ~15 minutes, until the bottoms are golden brown and tops are crackly.
  • Enjoy by slicing the biscuits in half and filling with fresh strawberries (sliced and combined with a bit of sugar) and vegan whipped cream!
Keyword delicious, dessert, plantbased, shortcake, strawberry, sweet, vegan, yum