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Vegan Strawberry Shortcake

This is the perfect combination of biscuit and cake for a delicious Strawberry Shortcake
Prep Time4 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Servings: 5 -6 people
Author: Courtneys Homestead


  • 2 cups all purpose flour
  • 2 TB white sugar
  • 2 TB brown sugar
  • 1 TB baking powder
  • 1 tsp salt
  • 1/2 cup Earth Balance Vegan Butter,cold
  • 1 cup Vegan buttermilk ( 1 TB vinegar to plant milk)
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3 TB white sugar (for sprinkling on top)
  • 1-2 pounds strawberries *depending on how many you like
  • sugar for the strawberries
  • 1 container So Delicious Cool whip


  • Preheat the oven to 400 degrees and grease a 9 inch cake pan and set aside.
    Make your vegan buttermilk by taking an empty liquid measuring cup, add 1 TB white vinegar and fill it the rest of the 1 cup with plant milk of your choice, stir and set aside.
    Get a medium mixing bowl and put all your dry ingredients and mix.
    Take your cold butter and cut it into small pieces, then add it to the flour and cut in with a pastry cutter until it's course crumbs and evenly distrubuted.
    Add your extracts to the vegan buttermilk and then pour the buttermilk/extracts into the flour mixture. Stir with a wooden spoon until incorporated, don't over stir. Pour the batter into the prepared pan and smooth out, it will be fairly thick.
    Sprinkle 3 TB of white sugar evenly over the top and cook in preheated oven for 22-25 minutes until a toothpick comes out clean.
    While the cake is cooking make your strawberries. Cut them into desired size and add your desired sugar amount depending on how sweet your berries are.
    When assembling the cake, cut the cake in half carefully. Take half your So delicious whipped topping and spread it in the middle layer, then layer with strawberries. Put the top half on and then to the same. Then put in the fridge until ready to serve. You can serve with more strawberries if desired.