Strawberry Shortcake (Eggless + Vegan)

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 suggestions was to make a Strawberry shortcake.

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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.

I adapted this recipe from the cook book “the cookie and biscuit bible : over 300 delicious, easy-to-make recipes” 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 ¾ tbsp but still there was a slight bittery tinge. So I would suggest to add ½ 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. here, 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 salad with cream I had posted earlier. You can also check this Strawberry cream recipe.

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 Eggless recipes then do check Vanilla cake, Black forest cake, Chocolate cake, Banana bread, Choco lava cake and Strawberry cream cake recipe.

Vegan strawberry shortcake recipe below:

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Strawberry Shortcake

5 from 1 vote
A tasty vegan recipe of strawberry shortcake. A shortcake is a small sweet crumbly biscuit like cake leavened with baking powder or baking soda.
vegan strawberry shortcake recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Difficulty Level:Easy
Servings (change the number to scale):5
(1 CUP = 250 ML)


for the shortcake

  • 2 cups all purpose flour
  • cup powdered sugar or regular sugar or fine organic cane sugar
  • ½ or ¾ tablespoon baking powder
  • 1 cup whipping cream or cashew cream
  • 1 pinch salt

for the strawberry filling

  • 350 to 400 grams strawberries - halved or quartered depending on size
  • 3 to 4 tablespoon icing sugar or regular sugar or fine organic cane sugar
  • 1 cup whipping cream or cashew cream


making the shortcake

  • First preheat the oven to 200 degrees c.
  • Sieve the flour with the baking powder or salt.
  • Add 1/4 cup of the powdered sugar and mix.
  • Add the cream gradually and gently keep on stirring.
  • Clumps will be formed. Just gather the clumps together.
  • Do not knead the dough.
  • Shape the dough into a 6 inches log.
  • Cut into 6 equal slices and place the slices on a greased baking tray.
  • Sprinkle the remaining powdered sugar and bake for 12-15 minutes till the shortcakes are light golden.

preparing the filling

  • Take 1/4 part of the strawberries in a bowl.
  • Add icing sugar and mash the strawberries with a fork.
  • Add the remaining chopped strawberries and stir.
  • If using dairy cream then whip the cream till soft peaks are formed.
  • For cashew cream just whip it lightly.
  • Slice each shortcakes into two horizontally. Place the lower halves on each serving plates.
  • Top these with some of the cream.
  • Top some of the strawberry filling on the cream.
  • Place the tops of the shortcakes on the fillings.
  • Garnish with mint leaves and serve with the remaining cream or strawberry filling.


Making the cashew cream:
1: take 1 and 1/2 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.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. Could you use almond milk?

    • 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).

  2. 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!

    • welcome astaire. do try the shortcake. its yum.

  3. Thanks for this recipe! I tried it yesterday and had great success 🙂 I linked a photograph in the “website” section of this comment.5 stars

    • thanks araignee.

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

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

    • 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:

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

    • thanks shanna. do try.

  7. i had this recipe bookmarked too but never really got around to it 🙂

  8. nice! that is a beautiful shortcake!

  9. Great way to use strawberries. Looks delicious.

  10. Lovely cookies and beautiful clicks