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Vegan Strawberry Shortcake with Lemon Whipped Cream (Gluten Free option)

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The combination of flavorful oat biscuits, sweet strawberries and lemony whipped cream makes this Vegan Strawberry Shortcake with Lemon Whipped Cream the must-have light dessert at your next brunch or dinner party. Bonus: It’s super easy to make but looks incredibly impressive!

Assembled vegan strawberry shortcake in a glass serving dish

Since I was a little girl, I’ve had two favorite desserts: one being chocolate chip cookies (me and everyone else, right?!) and the other being strawberry shortcake. In retrospect, I think the latter was influenced by my love for the Strawberry Shortcake cartoons and the dolls…

Strawberry shortcake cartoon

To this day, just seeing her image makes me happy! She’s so adorable with that red hair and puffy hat.

… and also by my mom’s gorgeous and delicious-looking strawberry shortcake cake cover that sat on our kitchen counter throughout most of my childhood.  It was one of my favorite things in our kitchen! This is what it looked like:

Ceramic strawberry shortcake cake cover

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

So of course, being surrounded by so much strawberry goodness everywhere I turned, strawberry shortcake was the obvious choice when it came to naming a favorite dessert (and creating a new recipe)!

Why this Recipe Works:

  • Using simple ingredients and easy steps, making your own strawberry shortcake has never been easier, but your family and guests will be SO impressed!
  • I use a lightly sweetened oat biscuit here (instead of a traditional cake), which goes marvelously with the strawberries and bright and fresh lemon whipped cream. In fact, these biscuits are so good, that you can bake them up and serve them on their own with some vegan butter!
  • The addition of oat flour gives these biscuits a little extra fiber.
  • The combination of the sweet strawberries with the lemon whipped cream can’t be beat. So many lovely flavors and textures, all in one easy recipe.

Why I use biscuits for this recipe:

  • Others who also love strawberry shortcake seem to insist that it needs to be made with a particular type of cake – usually either angel food or pound cake. I was never super picky in that regard as a kid, just so long as bright red strawberries were involved! As I grew older, however, I actually became partial to the slightly less sweet biscuit base for this dessert, which created a nice balance with the sugary strawberries and whipped cream. Thus, my recipe with biscuits was born!

Looking for other great dessert recipes? Then you have to try my:

How to Make Vegan Strawberry Shortcake with Lemon Whipped Cream:

1. First, place all ingredients for the strawberries in a bowl, gently stir, cover with plastic wrap and place in the refrigerator while you prep the oat biscuits and whipped cream.

Strawberries sliced up

2. Next, it’s time to bake up them biscuits! Preheat your oven to 450 degrees.

3. In a small bowl, combine the almond milk and vinegar and then set it aside.

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

Dry biscuit ingredients mixed in a bowl with a whisk

5. Next, add the cold butter to the dry mixture and mix it in with your fingertips until the butter chunks are pea sized or so.

6. Create a well in the middle of this dry mixture and add 1/4 cup of the milk and vinegar mix. Stir gently.

7. Then, 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 couple tablespoons of milk. I usually don’t.

All biscuit ingredients mixed in a bowl with a spoon

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

4 mounds of raw biscuit dough on a baking sheet

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

4 baked biscuits on a baking sheet

10. While the biscuits are baking, whip up the whipped cream! If you haven’t already, chill a glass or metal mixing bowl in the freezer for at least 10-15 minutes.

Lemon whipped cream in a bowl with a spoon

11. Next, without shaking it, remove the can of chilled coconut milk from the fridge.

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

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

14. Place the whipped cream in the fridge until you need it.

Now we assemble…

Once the strawberries, biscuits and whipped cream have all been prepped, 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 length-wise and place the lower half in your serving vessel.

Half of a biscuit in the bottom of a glass serving dish

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

Strawberry mixture on top of biscuit in glass serving dish

Then, spoon a generous dollop or two of the whipped cream…

Lemon whipped cream on top of strawberries and biscuit in glass serving dish

Lastly, add the top half of the biscuit.

Repeat this process with the remaining three biscuits.

That’s all, folks! Hearty yet fluffy oat biscuits with sweet strawberries and fresh lemon whipped cream… mmmm….  Truly delightful and delicious. Enjoy!

Assembled strawberry shortcake with biscuit on top in a glass serving dish

Top Tips for Making Vegan Strawberry Shortcake with Lemon Whipped Cream:

  • This recipe works best if it’s served immediately after making.
  • If you don’t want to (or can’t) add extra sugar to your strawberries, just mix up the plain strawberries with the lemon zest.
  • When making the whipped cream, don’t forget to chill your glass or metal mixing bowl in the freezer for at least 10-15 minutes – this is crucial for proper turn out!
  • Feel free to add a little bit of extra lemon zest to the top of each shortcake for pretty presentation.
  • I like to serve my shortcakes in taller glass dishes, but you can assemble these in ramekins or simply on small plates.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake with Lemon Whipped Cream

Strawberry shortcake is one of my childhood favorites, so needless to say, I felt the need to make a vegan version that's fresh, light, and delightful!
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Lemon Whipped Cream, Vegan Strawberry Shortcake
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time (Whipped Cream): 6 hours
Total Time: 6 hours 8 minutes
Servings: 4 servings

Ingredients

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 white sugar
  • 1 T. Cold water
  • 1 T. Maple syrup

Sweet Oat Biscuits

  • ½ c. 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 white sugar can be used, as well
  • 2 T. COLD non-dairy butter I use Earth Balance

Lemon Coconut Whipped Cream

  • 13-14 oz. Can of full fat coconut milk chilled at least 6 hours in the fridge
  • 1/3 c. Powdered sugar
  • 1 tsp. Lemon zest
  • 1 T. Fresh lemon juice

Instructions

  • First, place all ingredients for the strawberries in a bowl, gently stir, cover with plastic wrap and place in the refrigerator while you prep the oat biscuits and whipped cream.
  • Next, it's time to bake up them biscuits! Preheat your oven to 450 degrees.
  • In a small bowl, combine the almond milk and vinegar and then set it aside.
  • Meanwhile, whisk together the 6 dry ingredients listed.
  • Next, add the cold butter to the dry mixture and mix it in with your fingertips until the butter chunks are pea sized or so.
  • Create a well in the middle of this dry mixture and add 1/4 cup of the milk and vinegar mix. Stir gently.
  • Then, 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 couple tablespoons of milk. I usually don’t.
  • Drop four equal sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.
  • Bake for 10 – 12 minutes or until the highest peaks of the biscuits turn a light brown color. Best if served immediately, if possible.
  • 10. While the biscuits are baking, whip up the whipped cream! If you haven’t already, chill a glass or metal mixing bowl in the freezer for at least 10-15 minutes.
  • 11. Next, without shaking it, remove the can of chilled coconut milk from the fridge.
  • 12. Open the can carefully and remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.
  • 13. To that bowl add the powdered sugar, lemon juice and lemon zest and then mix on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.
  • 14. Place the whipped cream in the fridge until you need it.

Assembly

  • Once the strawberries, biscuits and whipped cream have all been prepped, 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 length-wise and place the lower half in your serving vessel.
  • Next, place ¼ of the strawberry mixture along with some of the juice on that biscuit half.
  • Then, spoon a generous dollop or two of the whipped cream…
  • Lastly, add the top half of the biscuit.
  • Repeat this process with the remaining three biscuits.

Notes

  • This recipe works best if it's served immediately after making.
  • If you don't want to (or can't) add extra sugar to your strawberries, just mix up the plain strawberries with the lemon zest.
  • When making the whipped cream, don't forget to chill your glass or metal mixing bowl in the freezer for at least 10-15 minutes - this is crucial for proper turn out!
  • Feel free to add a little bit of extra lemon zest to the top of each shortcake for pretty presentation. 
  • I like to serve my shortcakes in taller glass dishes, but you can assemble these in ramekins or simply on small plates. 
 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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Comments

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.

Reply

jan

Recipes look very good!!

Reply

bJ

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

Reply

Amy steele

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

Reply

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!

Reply

Pam breitung

Can’t wait to try your delicious recipe!!

Reply

Penny

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

Reply

Penny

> I love strawberries..

Reply

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.

Reply

Brenda MOE

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

Reply

Audrey Wehr

Going to try this!!

Reply

Audrey Wehr

> I’m going to try this recipe!

Reply

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.

Reply

Ozzie

Can’t wait to try this receipt

Reply

Sharon Babic

Want to join thanks for posting.

Reply

Veronica Natale

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

Reply

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.

Reply

Shaunna Klinkhammer

How do I follow your blog?

Reply

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