Dairy Free Strawberry Shortcake

Strawberry shortcake is one of those desserts that always feels like a treat, and this version happens to be completely dairy free.

I make the shortcakes with vegan butter and coconut milk, so they turn out soft and tall without any regular dairy at all.

The whipped cream comes from chilled coconut cream, and it whips up light and fluffy just like the classic kind.

If you avoid dairy but still want that fresh, fruity dessert, this one is worth trying.

It’s simple to put together, and the sweet strawberries do most of the work for you.

Why This Recipe Is a Keeper

Juicy Strawberry Flavor – Sugar and vanilla turn fresh strawberries into a glossy, syrupy topping bursting with natural sweetness.

Tender Shortcakes – Cold vegan butter and coconut milk create soft, tender shortcakes with a rich, satisfying texture.

Golden Sugared Tops – Coarse sugar adds a delicate crunch that contrasts beautifully with the tender centers.

Light Coconut Whipped Cream – Fluffy coconut cream adds a smooth, airy finish without any dairy.

Here’s What You’ll Need

For the Strawberries

• 1 1/2 lb Fresh Strawberries, hulled and sliced
• 1/4 cup Granulated Sugar
• 1 tsp Vanilla Extract

For the Shortcakes

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 6 tbsp Cold Vegan Butter, cubed
• 3/4 cup Canned Full Fat Coconut Milk, cold
• 1 tsp Vanilla Extract
• 1 tbsp Coarse Sugar, for sprinkling

For the Whipped Cream

• 1 can (13.5 oz) Coconut Cream, chilled overnight
• 3 tbsp Powdered Sugar
• 1 tsp Vanilla Extract

How to Make It

Step 1

Toss the sliced strawberries with the sugar and vanilla and let them sit for 30 minutes until juicy and syrupy.

Step 2

Preheat the oven to 425°F. Whisk the flour, sugar, baking powder, and salt, then work in the cold vegan butter with your fingertips until the mixture looks like coarse crumbs with pea-sized bits.

Step 3

Stir the cold coconut milk and vanilla in just until a shaggy dough forms. Pat the dough 1 inch thick on a floured surface and stamp out 6 to 8 rounds using a biscuit cutter or the rim of a glass.

Step 4

Place the rounds on a lined baking sheet, sprinkle with coarse sugar, and bake for 13 to 15 minutes until golden and tall.

Step 5

Scoop the thick solid coconut cream from the chilled can into a bowl, leaving the liquid behind. Whip with the powdered sugar and vanilla until fluffy.

Step 6

Split the warm shortcakes, spoon the strawberries and their juices over the bottoms, add a generous cloud of whipped cream, and cap with the tops.

Recipe Tips

Let the Strawberries Rest Long Enough

Give the strawberries the full 30 minutes with the sugar and vanilla so they release plenty of juice. That syrup is what softens the shortcake and gives it more strawberry flavor.

If your berries are very large, divide them into smaller, even pieces so the sugar coats them well and the juices develop evenly.

Keep the Butter and Coconut Milk Cold

Use the vegan butter and coconut milk straight from the refrigerator. Cold ingredients help create small pockets in the dough, which make the shortcakes lighter as they bake.

Work the butter in quickly with your fingertips and stop when you still see pea-sized pieces. If the butter starts to feel soft, chill the dough for 10 minutes before shaping it.

Handle the Dough Gently

Stir the coconut milk into the flour mixture only until a shaggy dough forms. A few dry crumbs are fine, since pressing the dough together on the floured surface will finish the mixing.

Pat the dough to an even 1-inch thickness instead of flattening it too much. Press the cutter straight down without twisting, since twisting can seal the edges and keep the shortcakes from rising well.

What to Make Next

• Dairy Free Blackberry Eton Mess
• Dairy Free Matcha Strawberry Swirl Ice Cream
• Dairy Free Strawberry Shortcake Crunch Ice Cream
• Dairy Free Strawberry Tres Leches Cake
• Dairy Free Summer Berry Trifle

Popular Questions

How do I make sure the coconut cream whips up fluffy?

Chill the unopened can overnight so the thick cream separates from the liquid. Scoop only the solid cream into the bowl, leaving the liquid behind, then whip it with the powdered sugar and vanilla until light and fluffy.

If the cream feels too soft, chill the bowl and cream for a little longer before whipping.