Quick Facts
Time: 25 minutes • Yield: 12 shortcakes • Skill: Beginner • Method: One-pan biscuits + bake • Diet: Vegan, Dairy-Free
Introduction
Strawberry Shortcake solves the “I want something special without fuss” dilemma. Think tall, fluffy biscuits with crisp edges, layered with cool coconut whipped cream and ruby strawberries that drip their own syrup. The texture is tender but sturdy, perfect for stacking; the flavor is bright and lightly sweet with a whisper of vanilla. If you’re cooking for a crowd, celebrating a birthday, or leaning into a Strawberry Shortcake aesthetic for a cozy weekend, this checks every box. It’s family-friendly, budget-smart, and endlessly riffable for sheet-pan parties or single-serve treats.
Want different sizes and styles? Browse our Strawberry Shortcake recipes for sheet-pan bakes and birthday builds.
Why You’ll Love It
- Weeknight-easy: Pantry ingredients, clear steps, fast bake.
- Flexible: Works with raspberries, mixed berries, or stone fruit.
- Balanced flavor: Sweet, creamy, and fresh with citrus lift.
- Great leftovers: Biscuits keep and reheat beautifully.
Easy Strawberry Shortcake (One-Pan, 30 Minutes)
Ingredients
Equipment
Method
- Preheat oven to 425°F. This helps set the biscuit layers quickly for a fluffy rise.
- Macerate the chopped strawberries with 2 tsp sugar. Set aside to let juices develop.
- Combine plant milk and lemon juice. Let sit 5–10 minutes to form quick vegan buttermilk.
- In a large bowl, whisk flour, sugar, baking powder, and salt together.
- Cut in coconut oil or plant butter using a fork or pastry cutter until mixture resembles pea-sized crumbs.
- Pour in the vegan buttermilk and mix just until a rough dough forms.
- Pat dough to ½ inch thick. Use a 3-inch cutter to cut biscuits. Don’t twist the cutter.
- Place biscuits on lined baking sheet so sides touch. Brush with milk and sprinkle with sugar if desired.
- Bake 12–15 minutes or until golden. Let cool slightly before splitting.
- Whip chilled coconut cream with powdered sugar and vanilla until soft peaks form.
- Split biscuits, layer with whipped cream and macerated strawberries. Cap with biscuit top.
- Garnish with mint or lemon zest if desired. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Strawberries & Coconut Whip
- 1 lb strawberries, chopped
- 2 tsp sugar (or to taste)
- 1 can full-fat coconut cream, chilled overnight
- 2–3 Tbsp powdered sugar
- ½ tsp vanilla extract
Shortcake Biscuits
- 1 cup plant milk
- 1 Tbsp lemon juice
- 3 cups all-purpose flour
- ¼ cup sugar
- 4 tsp baking powder
- ¼ tsp fine sea salt
- ½ cup semi-firm coconut oil or plant butter, diced
What each ingredient does:
- Plant milk + lemon: Makes quick buttermilk for tenderness.
- Leavener (baking powder): Height and fluff.
- Coconut fat: Flaky layers and moisture.
- Sugar: Light sweetness; helps browning.
- Salt: Rounds flavors.
- Vanilla + berries: Signature aroma and fresh fruit punch.
Pro tip: Chill the fat and keep the dough cool for sky-high layers.
Substitutions & Swaps
- Fruit: Raspberries or a strawberry-raspberry mix = Raspberry Shortcake.
- Flours: Sub 25–50% whole-wheat pastry; or 1:1 gluten-free blend.
- Fats: Plant butter for classic flavor; neutral oil for softer biscuit.
- Cream Alternatives: Aquafaba whip or coconut yogurt whisked with a little powdered sugar for a tangy, lighter topping.
- Time savers: Buy pre-whipped non-dairy topping; use store-bought shortcake shells in a pinch.
Equipment Notes
- Essentials: Bowl, fork/pastry cutter, measuring tools, sheet pan, parchment or silicone mat, round cutter or glass.
- Sizing: 3-inch cutter makes 12. Touching sides help biscuits rise tall.
- Cleanup: Line the pan; rinse bowls immediately to keep coconut fat from clinging.
Step-by-Step
- Preheat to 425°F. High heat sets layers quickly.
- Macerate fruit. Toss berries with sugar; juices will pool and turn syrupy.
- Make “buttermilk.” Lemon + plant milk, 5–10 minutes.
- Combine dry goods. Flour, sugar, baking powder, salt.
- Cut in fat. Stop at pea-size bits for flaky texture.
- Stir in milk. Mix just to combine; a rough dough is perfect.
- Pat and cut. ½-inch thick; stamp straight down—don’t twist.
- Pan + finish. Arrange touching, brush with milk, sprinkle sugar.
- Bake 12–15 minutes. Golden tops, set centers.
- Whip coconut cream. Beat to soft peaks with powdered sugar and vanilla.
- Assemble. Split, spoon on berries and cream, cap, add extra cream.
- Taste. A final pinch of salt or squeeze of lemon wakes everything up.
Make-Ahead, Storage & Reheating
- Prep early: Biscuits bake a day ahead; keep loosely covered. Whip coconut cream the day of serving for best texture.
- Store: Biscuits 3–4 days; berries 2–3; whipped cream 2.
- Freeze: Unfilled biscuits freeze 2 months; thaw and warm.
- Reheat: 300°F oven 6–8 minutes; build shortcakes after reheating.
How to Lighten / Make It Creamy
- Lighten: Use aquafaba whip and reduce powdered sugar; serve with extra berries.
- Creamier: Fold 1–2 Tbsp coconut yogurt into whipped coconut cream for luscious tang; add right before serving.
Toppings, Garnishes & Finishes
- Crunch: Toasted almonds or granola crumbles.
- Fresh: Mint, basil, or sliced strawberries tossed with a squeeze of lemon.
- Tang/Heat: Lemon zest or a tiny pinch of chili flakes over the cream.
Sides & Pairings
- Everyday: Black tea, iced coffee, or sparkling water with lime.
- Celebration: Light, fruity red or a crisp white if you’d like a wine pairing.
Round out the menu with a few quick picks from our Dessert Recipes.
Scaling the Recipe
For a crowd, double and bake two pans; rotate halfway. For minis, cut 2-inch rounds and reduce bake time by 2–3 minutes. Cool large batches on racks to prevent soggy bottoms.
Nutrition & Dietary Notes
Completely dairy-free and egg-free. To lower sugar, lean on naturally sweet ripe strawberries and use minimal sweetener in the whip.
Troubleshooting
- Biscuits didn’t rise? Check baking powder date and avoid twisting the cutter.
- Dough sticky? Dust with a bit more flour; keep thickness at ½ inch.
- Cream too soft? Use only the solid part of coconut cream and make sure it’s well-chilled.
- Soggy shortcakes? Let biscuits cool slightly and drain excess strawberry syrup before layering.
FAQs
Can I bake as a sheet pan shortcake? Yes—pat dough into a rectangle on a parchment-lined pan, score into squares, and bake; slice and fill.
Can I make it birthday-ready? Stack biscuit rounds with layers of cream and berries to form a short “cake,” then chill briefly before slicing.
What if strawberries aren’t great? Add a touch more sugar and a squeeze of lemon; or mix in raspberries.
Is there a Japanese strawberry shortcake vibe? For a lighter feel, use thinner biscuits and extra cream with very neat layers for that airy aesthetic.
If you’re planning a bigger celebration, you’ll find simple layers and party bakes in Cake Recipes.
Variations
- Lemony Herb: Add lemon zest to dough; garnish with mint.
- Spicy Chipotle: A tiny dash of chipotle in the berries for sweet heat; balance with extra vanilla.
- Creamy Vanilla Bean: Split a vanilla bean and whip the seeds into the coconut cream.
Chef Notes / Test Kitchen Tips
The single biggest upgrade is baking the biscuits until deeply golden—this prevents sogginess once the strawberry juices hit. Keep the dough cool, stamp straight down, and let the biscuits rest a few minutes before splitting so they hold their structure.
Conclusion
This shortcake brings the joy of a bakery dessert to your table with pantry staples and a 25-minute clock. Bake the biscuits ahead, slice berries while they rest, and you’re minutes from a dessert that looks impressive and tastes like summer.
