The Story & Intro
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Growing up, my grandmother and I spent countless afternoons baking together. The sweet scent of fresh strawberries and flaky biscuits often filled her small kitchen. She wasn’t vegan, but her love for fresh fruit and natural ingredients has always inspired me.
That’s what led me to create these Mini Vegan Strawberry Shortcakes a lighter, plant-based twist on a classic dessert that still feels like a warm hug. These tiny delights are buttery (without the butter!), soft, and filled with juicy strawberries and coconut whipped cream.
If you’re looking for a dessert that’s beautiful, satisfying, and guilt-free, these mini vegan strawberry shortcakes are just perfect. They’re easy to make, ideal for spring gatherings or cozy weekend treats, and they make everyone even non-vegans fall in love at first bite.
Whether you’re hosting brunch, planning a date night, or just craving something sweet, these little shortcakes prove that vegan baking can be every bit as indulgent as the traditional version. So, grab your apron let’s make magic happen with fresh strawberries and a little plant-based love!
Keyword used naturally: mini vegan strawberry shortcakes, vegan shortcake, plant-based dessert, strawberry shortcake recipe.
Ingredients
For the Vegan Shortcakes
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold vegan butter (such as Earth Balance), cubed
- ¾ cup unsweetened almond milk (plus more for brushing)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup
- 1 tsp lemon juice
For the Vegan Whipped Cream
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnish: Fresh mint leaves or extra strawberry slices for serving.
Step-by-Step Instructions
Step 1: Prep the Strawberries
In a medium bowl, toss sliced strawberries with maple syrup and lemon juice. Let them sit for about 15–20 minutes until they release their natural juices this will create that glossy, sweet strawberry syrup perfect for layering.
Step 2: Make the Vegan Shortcakes
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold vegan butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
In a small bowl, mix the almond milk, vinegar, and vanilla. Pour the wet ingredients into the dry and stir gently until a soft dough forms. Don’t overmix tender shortcakes love a light hand!
Turn the dough out onto a floured surface, pat it to about ¾-inch thick, and cut into small rounds using a biscuit cutter or glass. Place on the baking sheet, brush tops lightly with almond milk, and bake for 12–14 minutes until golden.
Step 3: Whip the Coconut Cream
Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind. In a chilled bowl, whip the cream with powdered sugar and vanilla until fluffy peaks form.
Step 4: Assemble the Mini Vegan Strawberry Shortcakes
Once the shortcakes are cool, slice each one in half. Spoon a layer of strawberries and syrup on the bottom half, add a generous dollop of coconut whipped cream, and place the top half gently back on. Finish with another spoonful of strawberries and a swirl of cream.
Serve immediately for the freshest taste the combination of tender biscuit, juicy fruit, and airy cream is heavenly!
Serving Suggestions
These mini vegan strawberry shortcakes shine at any event brunch, baby showers, picnics, or family dinners. You can serve them with a drizzle of vegan chocolate, a sprinkle of crushed pistachios, or even a scoop of vegan vanilla ice cream for an extra indulgent touch.
They’re best enjoyed the day they’re made, but you can store the shortcakes and whipped cream separately in the fridge for up to 2 days. Assemble just before serving for the freshest results.
Conclusion
There’s something special about baking from the heart especially when it’s a recipe that brings joy to everyone, vegan or not. These Mini Vegan Strawberry Shortcakes are a little celebration of love, simplicity, and flavor. Each bite combines sweet strawberries, cloud-like coconut cream, and a tender, buttery biscuit that melts in your mouth.
Cooking isn’t about perfection it’s about connection, and these little shortcakes capture that spirit beautifully. So, next time you want to impress your guests or treat yourself to something sweet, whip up a batch of these delightful mini vegan strawberry shortcakes they’ll taste like sunshine on a plate.
100-Word Story Version
Hi, I’m Marilyn from Crete, where my love for cooking began in my grandmother’s cozy kitchen. Inspired by her passion for simple, soulful dishes, I created these Mini Vegan Strawberry Shortcakes a plant-based twist on a beloved classic. They’re soft, sweet, and filled with coconut whipped cream and fresh strawberries. Even non-vegans fall in love with every bite! I believe desserts should be joyful, heartwarming, and shared with those you love. These little shortcakes capture that feeling a reminder that the best moments in life are made from simple ingredients and a sprinkle of love.