strawberry shortcake recipe, how to make vegan strawberry shortcake

by dassana amit updated March 12, 2014

vegan strawberry shortcake: vegan strawberry shortcake recipe, eggless & dairy free

vegan strawberry shortcake recipe - when a fruit vendor delivered strawberries to our house, thinking we are the previous owners, i did not knew what to do with the strawberries besides making shakes or smoothies.

so i asked on my facebook page and got some suggestions. one of the suggestion was to make a strawberry shortcake.

since we have never ever had a strawberry shortcake, i decided to make the shortcake.

a shortcake is a small sweet crumbly biscuit like cake leavened with baking powder or baking soda. more about shortcake here.

i adapted this recipe from the cookie and biscuit bible and veganised it. the original recipe asked for cream which i substituted with cashew cream. so this recipe is vegan.

strawberry shortcake recipe

in the strawberry shortcake recipe, the amount of baking powder used was 1 tbsp for 2 cups of flour which i felt was too much and would give a bitter taste to the shortcake. so i added 3/4 tbsp but still there was a slight bittery tinge. so i would suggest to add 1/2 tbsp baking powder if you plan to make this strawberry shortcake.

using regular cream is your choice and you can use it instead of cashew cream.

if you are feeling too lazy to make the shortcake, then you can just get some ready sponge cake. make the strawberry filling at home and add it to the sponge cake.

now for the filling…. strawberry and whipped cream is a great combination. again here, as a part of my vegan diet, i have replaced cream with cashew cream. the taste was not that like of strawberry and whipped cream, yet we enjoyed this stuffing. it was much similar to the fruit sald with cream i had posted earlier.

overall the result was a strawberry shortcake which was good and we loved it.

so when you have strawberries and wanna have a dessert, then do make this easy eggless & vegan strawberry shortcake.

vegan strawberry shortcake

if you are looking for more strawberry recipes then do check strawberry jamstrawberry faloodastrawberry ice creamstrawberry almond milkshakechocolate covered strawberries and strawberry cream cake recipe.

vegan strawberry shortcake recipe below:

5.0 from 1 reviews

vegan strawberry shortcake
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: american, world
Serves: 3-4
for the shortcake:
  • 2 cups all purpose flour/maida
  • ⅓ cup powdered sugar or fine organic cane sugar
  • ¾ tbsp or ½ tbsp baking powder
  • 1 cup whipping cream or cashew cream
  • a pinch of salt
for the strawberry filling:
  • 350 to 400 gms strawberries, halved or quartered depending on size
  • 3 to 4 tbsp icing sugar or fine organic cane sugar
  • 1 cup whipping cream or cashew cream
making the shortcake:
  1. first preheat the oven to 200 degrees C.
  2. sieve the flour with the baking powder or salt.
  3. add ¼ cup of the powdered sugar and mix.
  4. add the cream gradually and gently keep on stirring.
  5. clumps will be formed. just gather the clumps together.
  6. do not knead the dough.
  7. shape the dough into a 6 inches log.
  8. cut into 6 equal slices and place the slices on a greased baking tray.
  9. sprinkle the remaining powdered sugar and bake for 12-15 minutes till the shortcakes are light golden.
preparing the filling:
  1. take ¼ part of the strawberries in a bowl.
  2. add icing sugar and mash the strawberries with a fork.
  3. add the remaining chopped strawberries and stir.
  4. if using dairy cream then whip the cream till soft peaks are formed.
  5. for cashew cream just whip it lightly.
  6. slice each shortcakes into two horizontally.
  7. place the lower halves on each serving plates.
  8. top these with some of the cream.
  9. top some of the strawberry filling on the cream.
  10. place the tops of the shortcakes on the fillings.
  11. garnish with mint leaves and serve with the remaining cream or strawberry filling.
making the cashew cream:
1: take 1 and ½ cup cashews.
2: soak them for few hours in the fridge.
3: drain the water from the cashews.
4: add the soaked cashews in a blender.
5: pour cold water in the blender again just about covering the cashews completely.
6: add some sugar and vanilla if you prefer.
7: blend till smooth and creamy.
8: remove in a bowl and keep in the fridge.
9: the cashew milk stays good for 3 days in the refrigerator.
10: use when required.
use sweet strawberries. if the strawberries are a bit tart, then add more sugar while macerating the strawberries.
Nutrition Information
Serving size: 6 shortcakes

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{ 16 comments… read them below or add one }

Cheryl June 11, 2013 1

Could you use almond milk?


dassana June 11, 2013 2

i think you can not use almond milk. the reason is the consistency of the cashew cream as the cashew cream is thicker than the almond milk. using almond milk might work or it might not work (a question of experimenting and finding out).


Astaire Roorda May 21, 2013 3

I’ve just discovered the versatility of cashew cream, and I’m starting a collection of recipes which call for it. I’m so excited to try your shortcake recipe! Thank you for sharing it!


dassana May 21, 2013 4

welcome astaire. do try the shortcake. its yum.


Araignée April 29, 2013 5

Thanks for this recipe! I tried it yesterday and had great success :) I linked a photograph in the “website” section of this comment.


dassana April 29, 2013 6

thanks araignee.


Faye February 18, 2013 7

This vegan strawberry shortcake recipe is wonderful and they look like cute little strawberry sandwiches. Great recipe.


cleo February 8, 2013 8

Do you think that I could substitute canned coconut milk for the cream?


dassana February 8, 2013 9

if using coconut milk, then keep the container or tin in the fridge for 7-8 hours. when you will open the chilled container, you will see the coconut cream floating on top. scoop up this cream and whip it. you cannot use coconut milk as you wont be able to whip it up due to its consistency. here’s a link for a step by step post on how to get that coconut cream:


Shanna February 4, 2013 10

These look delicious! I am definitely going to be trying them this week!


dassana February 4, 2013 11

thanks shanna. do try.


nags January 28, 2013 12

i had this recipe bookmarked too but never really got around to it :)


Richa January 27, 2013 13

nice! that is a beautiful shortcake!


chinmayie @ love food eat January 26, 2013 14

Great way to use strawberries. Looks delicious.


Swasthi January 25, 2013 15

Wow! these look delicious. loved the way you made it vegan.


jeyashrisuresh January 25, 2013 16

Lovely cookies and beautiful clicks