The Story & Intro
Hi, I’m Inaya, from the sun-kissed island of Crete, Greece. 🌞 Growing up, I spent countless afternoons in my grandmother’s kitchen, watching her knead dough and whip cream with effortless joy. She used to say, “Every dessert carries a memory.”
Today, I’m sharing my Mini Vegan Strawberry Shortcakes a light, plant-based twist on a classic that tastes just like sunshine and love. These little delights are perfect for cozy afternoons, brunch gatherings, or as a charming dessert after a Mediterranean meal.
What I love about this recipe is how simple it is. No fancy tools, no complicated ingredients just fluffy vegan biscuits, sweet strawberries, and a dreamy coconut cream. Every bite reminds me that vegan desserts can be both wholesome and indulgent.
Whether you’re an experienced home baker or just starting your plant-based journey, this vegan strawberry shortcake recipe will make your kitchen smell like happiness. 🍓
Ingredients
For the shortcakes:
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut sugar (or cane sugar)
- ½ cup cold vegan butter (like Miyoko’s or Earth Balance)
- ¾ cup unsweetened almond milk (plus 1 tbsp for brushing)
- 1 tsp apple cider vinegar
For the strawberries:
- 2 cups fresh strawberries, sliced
- 2 tbsp maple syrup
- ½ tsp vanilla extract
For the whipped coconut cream:
- 1 (13.5 oz) can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Prep the Strawberries 🍓
In a bowl, mix the sliced strawberries with maple syrup and vanilla extract. Let them sit for at least 20 minutes so they become naturally juicy and sweet.
Step 2: Make the Shortcake Dough 🍪
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add cold vegan butter and cut it in using your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Pour in almond milk and vinegar, stirring gently until a soft dough forms.
Step 3: Cut and Bake the Shortcakes 🧁
Transfer the dough onto a floured surface. Gently pat it down to ¾ inch thickness.
Use a small round cutter (or glass) to cut out mini biscuits. Place them on a lined baking tray and brush the tops with almond milk.
Bake for 12–15 minutes until golden brown and fluffy. Cool for 10 minutes before slicing.
Step 4: Make the Coconut Whipped Cream 🥥
Open the chilled coconut milk can and scoop out the solid cream.
Beat it with powdered sugar and vanilla until fluffy. Keep it chilled until ready to serve.
Step 5: Assemble Your Mini Vegan Strawberry Shortcakes 💖
Slice each shortcake in half horizontally.
Spoon a layer of strawberries and whipped coconut cream on the bottom half, then top with the other half.
Add more cream and strawberries on top for a gorgeous finish.
Serving & Enjoying 🍓☀️
Serve these mini vegan strawberry shortcakes fresh they’re best when slightly warm and topped with an extra spoonful of coconut cream. Pair with iced coffee, mint tea, or a drizzle of vegan caramel for extra sweetness.
They make a stunning addition to brunch tables, tea parties, or even a romantic dessert for two. Their size makes them easy to serve and irresistibly cute.
Print
Mini Vegan Strawberry Shortcakes — A Sweet Taste of Love and SimplicityThe Story & Intro
These Mini Vegan Strawberry Shortcakes are soft, flaky, and filled with juicy strawberries and coconut whipped cream. A light, dairy-free twist on a beloved classic perfect for brunch, gatherings, or a simple treat that tastes like summer in every bite.
- Total Time: 35 minutes
- Yield: 8–10 mini shortcakes
Ingredients
For the shortcakes:
2 cups all-purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup coconut sugar (or cane sugar)
½ cup cold vegan butter (like Miyoko’s or Earth Balance)
¾ cup unsweetened almond milk (plus 1 tbsp for brushing)
1 tsp apple cider vinegar
For the strawberries:
2 cups fresh strawberries, sliced
2 tbsp maple syrup
½ tsp vanilla extract
For the coconut whipped cream:
1 (13.5 oz) can full-fat coconut milk, chilled overnight
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Prepare the Strawberries
In a bowl, mix sliced strawberries with maple syrup and vanilla extract. Let sit for 20 minutes to release their natural juices.Make the Dough
Preheat the oven to 425°F (220°C).
Whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in vegan butter until crumbly, then add almond milk and vinegar. Stir gently until a soft dough forms.Shape and Bake
Transfer dough to a floured surface. Pat to ¾-inch thickness.
Cut mini rounds and place them on a lined baking tray.
Brush tops with almond milk. Bake for 12–15 minutes until golden brown.Make Coconut Whipped Cream
Scoop solid cream from chilled coconut milk. Beat with powdered sugar and vanilla until fluffy. Chill until ready to use.Assemble Shortcakes
Slice shortcakes in half. Layer with strawberries and coconut cream. Top with more cream and strawberries. Serve immediately.
Notes
Chill coconut milk overnight for best results.
Substitute almond milk with oat milk for a nut-free version.
For extra flavor, add a pinch of lemon zest to the shortcake dough.
These shortcakes are best served fresh but can be stored (unassembled) for 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / Mediterranean
Nutrition
- Serving Size: Amount
- Calories: Amount
- Sugar: 9 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Conclusion 🌿
These Mini Vegan Strawberry Shortcakes are proof that plant-based baking can be magical, simple, and heartwarming. They remind me of home the laughter of family, the scent of fresh strawberries, and the joy of creating something from love.
Cooking, to me, is about sharing moments and memories, not just flavors. I hope these little vegan treats bring joy to your table and a smile to your heart. 💛
Short 100-Word Version
Hi, I’m Inaya from Crete, and these Mini Vegan Strawberry Shortcakes are one of my favorite creations! Light, fluffy, and filled with juicy strawberries and coconut cream, they’re a perfect mix of sweetness and simplicity. I learned to love baking from my grandmother, who taught me that desserts taste better when shared. These shortcakes are my modern vegan twist quick to make, beautiful to serve, and guaranteed to impress. Whether you’re hosting friends or treating yourself, they’re a little bite of sunshine and love. 🍓