The Story & Intro
Hi, I’m Marilyn from Crete a place where sunshine, sea breeze, and family meals make every day feel a little more special. Growing up, dessert was always a way to bring everyone together. My grandmother’s kitchen was full of butter, cream, and sweetness but over time, I’ve learned that you can still capture that same warmth with lighter, plant-based ingredients.
That’s exactly what inspired my Mini Vegan Strawberry Shortcakes. I wanted to create something that everyone could enjoy even those who avoid dairy or eggs without losing the fluffy texture and creamy goodness of the classic version.
One summer afternoon, while testing this recipe, I remember my kitchen filled with the scent of baked biscuits and sweet strawberries. The moment I took that first bite tender vegan biscuits, coconut whipped cream, and juicy berries I knew I’d found something special.
These Mini Vegan Strawberry Shortcakes are proof that plant-based desserts can be just as cozy and indulgent as traditional ones. They’re light, simple, and full of flavor the kind of treat that makes you smile with every bite.
So, grab your mixing bowl, a few fresh strawberries, and let’s bake up a batch of vegan joy together
Ingredients
For the Vegan Biscuits (Makes 8–10 mini shortcakes):
- 2 cups all-purpose flour (or gluten-free all-purpose blend)
- 1 tablespoon baking powder
- 3 tablespoons organic cane sugar
- ½ teaspoon salt
- ½ cup cold vegan butter (or chilled coconut oil)
- ¾ cup unsweetened almond milk (or oat milk)
- 1 teaspoon apple cider vinegar (to make vegan “buttermilk”)
- 1 teaspoon pure vanilla extract
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup or sugar
- 1 teaspoon lemon juice
For the Coconut Whipped Cream:
- 1 (13.5 oz) can full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Fresh mint leaves
- Extra strawberry slices
- A sprinkle of toasted coconut flakes
Step-by-Step Instructions
Step 1: Prepare the Strawberries
In a bowl, toss the sliced strawberries with maple syrup and lemon juice. Let them sit for about 10 minutes to macerate this softens them and brings out their natural sweetness. The syrup they release will soak beautifully into the biscuits later.
Step 2: Make the Vegan Buttermilk
In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly this creates vegan “buttermilk” that makes the biscuits extra tender.
Step 3: Mix the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture looks crumbly.
Pour in the vegan buttermilk and vanilla extract. Mix gently until the dough comes together avoid overmixing to keep your biscuits light and fluffy.
Step 4: Shape & Bake
Turn the dough onto a floured surface and pat it to about ¾-inch thickness. Use a small round cutter or glass (2 inches wide) to cut out the biscuits. Place them on a parchment-lined baking sheet.
Bake for 12–14 minutes or until golden on top. Let them cool slightly on a wire rack.
Step 5: Make the Coconut Whipped Cream
Scoop the thick cream from the top of your chilled coconut milk can (discard the watery part). In a chilled bowl, beat it with powdered sugar and vanilla until fluffy. Keep refrigerated until ready to use.
Step 6: Assemble the Mini Vegan Strawberry Shortcakes
Slice each biscuit in half. Spoon a bit of the macerated strawberries over the bottom half, add a dollop of coconut whipped cream, and top with the second biscuit. Finish with more whipped cream and a few fresh strawberry slices.
Step 7: Serve and Enjoy!
Serve these mini shortcakes fresh and slightly warm for the best texture. The coconut cream melts slightly into the biscuits, and the sweet strawberries add just the right balance of tang and freshness.
Serving & Presentation
I love presenting these Mini Vegan Strawberry Shortcakes on a simple white platter with a dusting of powdered sugar and a few mint leaves. The contrast of golden biscuits, white cream, and red berries is pure summer beauty on a plate.
They’re perfect for brunches, tea parties, or as a light dessert after dinner. You can also make mini versions in jars or cupcake liners for parties portable, adorable, and always a hit.
If you want to get creative, try adding:
- A drizzle of vegan chocolate or strawberry sauce
- A sprinkle of lemon zest for brightness
- A hint of basil for a gourmet touch
However you serve them, these vegan shortcakes will make everyone forget they’re dairy-free. They’re soft, creamy, and full of flavor everything a dessert should be.
Marilyn’s 100-Word Story Version
Hi, I’m Marilyn from Crete! My Mini Vegan Strawberry Shortcakes were born out of a love for tradition and a passion for plant-based cooking. I wanted to recreate my grandmother’s classic shortcakes in a lighter, dairy-free way and they turned out just as delicious! The biscuits are tender and buttery (without butter!), the coconut whipped cream is fluffy and rich, and the strawberries bring that perfect touch of freshness. These little treats prove that vegan desserts can be cozy, joyful, and irresistible. A bite of sunshine, kindness, and flavor all in one beautiful dessert!
Conclusion
These Mini Vegan Strawberry Shortcakes aren’t just a recipe they’re a celebration of how food evolves while keeping its heart. They remind us that love and creativity can make any recipe shine, no matter the ingredients.
Each bite is light yet satisfying, familiar yet fresh. Whether you’re vegan, dairy-free, or simply curious, these little shortcakes will win your heart. So go ahead, bake a batch, share them with someone you love, and let the sweetness of simplicity brighten your day.