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Vegan Strawberry Shortcake
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Vegan Strawberry Shortcake with Lemon Whipped Cream

Hearty yet fluffy oat biscuits topped with sweet strawberries and fresh lemon whipped cream. Fellow strawberry shortcake lovers - this one's for you!
Prep Time15 mins
Cook Time12 mins
Chilling Time (Whipped Cream)6 hrs
Total Time6 hrs 8 mins
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Lemon Whipped Cream, Vegan Strawberry Shortcake
Servings: 4 servings


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 Tb. Cold water
  • 1 Tb. Pure Maple syrup

Sweet Oat Biscuits

  • ½ cup Non-Dairy Milk, such as Almond, Cashew or Soy
  • ½ Tb. Apple cider vinegar or white vinegar
  • 1/2 cup Regular All Purpose Flour or Gluten-free All Purpose Flour (I use Bob’s Red Mill Gluten free All Purpose Flour with the red label.)
  • ½ cup Oat Fllour (54 g)
  • ½ Tb. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 Tb. Coarse Sugar such as Turbinado, (regular white sugar can be used, as well)
  • 2 Tb. 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 cup Powdered Sugar (40 g)
  • 1 tsp. Lemon zest
  • 1 Tb. Fresh Lemon Juice


  • First, place all ingredients for the strawberries in a bowl, gently stir, and place in the refrigerator while you prep the oat biscuits and whipped cream.
  • Next, it's time to bake up some biscuits! Preheat your oven to 450 degrees.
  • In a small bowl, combine the non-dairy 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. However, if your dough is thick and dry, go ahead and add that remaining milk!
  • 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 warm, if possible.
  • 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 5-10 minutes.
  • Next, without shaking it, remove the can of chilled coconut milk from the fridge.
  • 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.
  • To that bowl, also add the powdered sugar, lemon juice and lemon zest and then mix on low at first, and then on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.
  • Place the whipped cream in the fridge until you need it.


  • 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 like. 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.
  • 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.


  • When making the whipped cream, don't forget to chill your glass or metal mixing bowl in the freezer for at least 5 minutes.
  • I like to serve my shortcakes in bowls, but you can assemble these on small plates, as well.
  • Want thicker whipped cream? Add an extra tablespoon or two of powdered sugar.