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Since I was a little girl, I’ve had two favorite desserts: one was chocolate chip cookies (me and everyone else, right?!) and the other would be strawberry shortcake. I loved the Strawberry Shortcake cartoons and the dolls…

I used to stare at this thing when I was little wishing it was real.

I loved my mom’s strawberry shortcake cake cover…


I used to stare at this thing when I was little wishing it was real.

And I’ve always loved the dessert itself. I wasn’t super picky on the type of cake used either, just as long as strawberries were involved! But as I got older, I grew partial to the biscuit base for this dessert because it was less sweet than the other options out there, which created a nice balance with the sweet strawberries and whipped cream.

Thus, I came up with a version of my own with slightly higher quality ingredients and a little less sugar, but still slaps those taste buds with an abundance of flavor goodness! Let’s get right to it, then…

Sweet Vegan Strawberry Shortcake with Lemon Whipped Cream

4 Servings

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For the Strawberries


  • 12 medium or large strawberries, thinly sliced (about 1/4 – 1/8 inch thick)
  • 1 tsp of lemon zest
  • ½ tsp. granulated sugar
  • 1 T. cold water
  • 1 T. maple syrup


Place all ingredients in a bowl, gently stir, cover with plastic wrap and place in the refrigerator.

Next, bake up them biscuits…


For the Sweet Oat Biscuits


  • ½ c. plain almond milk
  • ½ T. apple cider vinegar or white vinegar
  • 1/2 c. regular or gluten-free all purpose flour (I use Bob’s Red Mill)
  • ½ c. oat flour
  • ½ T. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 T. coarse sugar such as turbinado (regular sugar can be used, as well)
  • 2 T. COLD non-dairy butter (I used Earth Balance)


1. Preheat your oven to 450 degrees.

2. In a small bowl, combine the almond milk and vinegar and set aside.

3. Meanwhile, whisk together the 6 dry ingredients listed.

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4. Next, work the cold butter in with your fingertips until the butter chunks are pea sized or so.

5. Create a well in the middle of this dry mixture and add ½ of the milk and vinegar mix. Stir gently.

6. Next, add half of the remaining milk mixture and gently stir again. You want a dough that is not too sticky or runny, so decide at this point whether or not you need the last few tablespoons of milk. I usually don’t.

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7. Drop four equal sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.


8. Bake for 10 – 12 minutes or until the highest peaks of the biscuits turn a light brown color. Best if served immediately!

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While the biscuits are baking, whip up the whipped cream!

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Lemon Coconut Whipped Cream


  • 13-14 oz. can of full fat coconut milk, chilled at least 8 hours in the fridge
  • 1/3 c. powdered sugar
  • 1 tsp. lemon zest
  • 2 T. fresh lemon juice


1. If you haven’t already, chill a medium glass or metal bowl in the refrigerator for at least 15 minutes.

2. Next, without shaking, remove the can of coconut milk from the fridge (after chilling for at least 8 hours).

3. Open the can of coconut milk and carefully remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.

4. Then, to that bowl add the sugar, lemon juice and lemon zest and mix on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.

5. Place the whipped cream in the fridge until ready for use!

Now we assemble…

Once the strawberries, biscuits and whipped cream have all been prepared, assemble the shortcakes! I like to use cute little dessert bowls for serving, but feel free to use plates if you feel like it. This dessert is so pretty, it won’t really matter to the your guests!

First, slice the biscuits width-wise and place the lower half in your serving vessel.

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Next, place ¼ of the strawberry mixture along with some of the juice on that biscuit half.

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Then, a good dollop or two of the whipped cream…

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Lastly, the top half of the biscuit.


Repeat 3x!

I hope you love this as much as I do!

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print recipe


Gerry lewis

Thank you so much for having gluten free recipes. Just getting started on this per Doctor. Hard to find recipes that work for me. So glad your husband posted your blog.



Recipes look very good!!



Audrey, I love the recipes but need calorie counts. Can you add those? Also, Jeff is hysterical. Saw him in Vegas this month.


Amy steele

I still have my strawberry cake top and used it this past weekend.


Marilynn Weaver

Best looking (and mouth-watering) strawberry shortcake recipe I’ve seen! (I don’t like the spongy kind of “shortcake” at all. So you bet! I will try this one! Thanks so much!


Pam breitung

Can’t wait to try your delicious recipe!!



I will be looking forward to seeing more of your recipes..



> I love strawberries..


Connie Hartlen

liked your recipe, will be making it this week. I am in a wheel chair and have gained nearly 90 lbs since being in it. I have a breathing problem, it’s breathe don’t walk, walk don’t breathe. is there anything I can do to lose the weight I have cut my food intake in half.


Carla Gebert

I have actually lost 31 lbs in about 12 months, slow off means slow on if you don’t continue watching your food intake. I have 1 serving of crustless quiche in the morning with my coffee, a fruit & vegetable smoothie with 3 cups of popcorn or 3 rice cakes (they do make buttered popcorn flavor) for lunch then watch my serving sizes for dinner. >


Audrey Dunham

Hi Connie, are you able to do upper body weight lifting? Other than that, pay close attention to sugary liquid calories such as juice and soda. Those calories really add up. I wish you all the best!


Brenda MOE

Interested in your site and trying delicious new recipes. Thank you.


Audrey Wehr

Going to try this!!


Audrey Wehr

> I’m going to try this recipe!


Tina wolf

Hello, I am a sahm to 4 boys 13, 13, 10, 2.5 yrs old and a wife to an Army husband. Our boys are very active so I’m always on the run to some sport, doctor appointment, or military function so I am always looking for quick healthy foods to feed my family on the go. Plus I’m trying to stay in shape and healthy myself so I’m hoping you can help. Thank you so much.



Can’t wait to try this receipt


Sharon Babic

Want to join thanks for posting.


Veronica Natale

Was wondering how much I could reduce the sugar in the whipped cream and not dramatically change the taste?


Sophia Millar

Recipie looks delicious!Love your blog Audrey. My family and I are also big fans of your husband. Looking forward to seeing more.


Shaunna Klinkhammer

How do I follow your blog?


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