short on time but craving an easy full-on flavorful healthy summer dessert? Then run to the kitchen to make this vegan strawberry shortcake! Traditional strawberry shortcake is rolled into biscuits but this one is cooked in a single pan (see I said it was easy!) Check out my coconut cream pie post for a recipe for the vegan whipped cream or use your favorite.


2 c Bisquick or all-purpose flour

2 ½ tsp baking powder

¼ tsp baking soda

½ tsp salt

10 tbs room temp coconut milk

3 tbs pure maple syrup

1 tsp apple cider vinegar

½ tsp pure vanilla extract

2 c vegan whipped cream

2 c fresh sliced strawberries

Garnish with basil or mint (optional)


1. Preheat oven to 400F

2. Whisk together flour, baking powder, baking soda and salt

3. Shake the coconut milk can vigorously to mix the milk and cream evenly. Measure out 10 tbs (1/2 cup + 2 tbs) and whisk together with vanilla, maple syrup and apple cider vinegar

4. Pour liquid ingredients into the dry ingredients. Stir with a spoon until a rough dough forms. It’s very important to not overwork the dough or roll it out

5. Pat down in a lined cooking dish into a ¾ to 1 inch height

6. Lightly brush the top with coconut milk

7. Place in oven and bake for approx. 12-15 min until light golden brown in color (do not overbake)

8. Let cool and cut into squares. Garnish with strawberries and whipped cream on top and enjoy!

Tags: Desserts, Vegan

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