Vegan Strawberry Shortcake

Vegan Strawberry Shortcake popped into my mind as I strolled through the grocery store the other day and saw all the wonderful fresh strawberries. They were absolutely mouthwatering.


There’s nothing better in my mind than fresh fruit made into desserts: fruit pies, fruit cobblers, fruit any-which-way.


I don’t know about you, but strawberry shortcake conjures up memories of years gone by. Summers of succulent fruit. Not once or twice, but several times during the summer, in addition to watermelon and peaches and cherries and such, we were served up with fantastic strawberry shortcake.


We used to slather biscuits with our strawberries made from Bisquick Mix. They were the absolute best. I could even eat the biscuits WITHOUT the strawberries, they were so good. Alas! Bisquick isn’t vegan, so no more Bisquick biscuits. Besides, it’s not from scratch and if at all possible, I like to make from scratch.


Those sponge cakes you buy in the store aren’t very appealing to me either. So below you will find a recipe for vegan biscuits that I’m sure you will enjoy. I’ve even been known to eat these WITHOUT the strawberries too.


So for Memorial Day weekend, that was my plan for dessert. Try this fresh fruit dessert. Once again, even my family, all non-vegans, loved it.


Vegan Strawberry Shortcake
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  1. Nothing says summer like strawberry shortcake.
  2. Carol Fitzgerald
  1. 4 quarts of fresh strawberries
  2. 2 - 3 tablespoons sugar
  3. 1 cup oat flour
  4. 1 1/4 cup whole wheat flour
  5. 3 tablespoons sugar
  6. 1 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. 1 cup almond milk mixed with 1 tablespoon white vinegar
  1. Mash or slice 4 quarts of fresh strawberries (leave a few whole for garnish).
  2. Drizzle with 2 or 3 tablespoons of sugar. Set aside in the refrigerater until ready to serve with the biscuits.
  3. If your strawberries are really sweet to begin with, you probably won’t need any sweetener, but suit yourself on this.
  1. Combine all dry ingredients.
  2. Add the milk mixture to the dry ingredients. Stir just until mixed well.
  3. Drop by large spoonfuls onto a cookie sheet lined with parchment paper.
  4. Bake at 400 degrees for 15 minutes.
  5. Makes 8 biscuits and when topped with the above strawberry mixture, serves 8.
  6. When ready to serve, slice biscuits in half and top with the mashed strawberries along with a bit of juice and your favorite vegan whipped topping.
Vegan Recipes

Carol Fitzgerald
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