How do you make whipped cream without dairy?

Chill a can of full-fat coconut milk, scoop off the solid cream and whip it with powdered sugar and vanilla.

Can I use other berries?

Yes. Peaches, blueberries or a mix of berries all work.

Vegan Strawberry Shortcake

Tender vegan-butter biscuits split and filled with sugared strawberries and coconut whipped cream. Serves 8.

Vegan Vegetarian Dairy-free

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Strawberry Shortcake, from the Steak and Seafood kitchen.

Prep 25 min
Cook 15 min
Total 1 hr
Yield 8 servings
Level Intermediate

Updated November 4, 2026

Vegan strawberry shortcake biscuit filled with sliced strawberries and coconut whipped cream

Strawberry shortcake needs three things: tender biscuits, juicy berries and plenty of cream. The biscuits here are made with cold vegan butter and oat milk soured with lemon juice, and the cream is whipped chilled coconut cream.

Sugar the berries about 30 minutes ahead so they make their own syrup.

Ingredients

Strawberries

2 pounds strawberries, hulled and sliced
1/4 cup sugar

Biscuits

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold vegan butter, cubed
3/4 cup unsweetened oat milk
1 tablespoon lemon juice

Coconut whipped cream

1 (13.5 ounce) can full-fat coconut milk, chilled overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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What you’ll need

pastry blender or fork
biscuit cutter
baking sheet
electric mixer

Instructions

Sugar the berries. Toss the strawberries with the sugar and let stand 30 minutes.
Make the biscuits. Heat the oven to 425°F. Stir the lemon juice into the oat milk. Whisk the flour, sugar, baking powder and salt, cut in the vegan butter until crumbly, and stir in the oat milk just until combined.
Bake. Pat the dough 3/4 inch thick, cut 8 rounds and bake on a lined sheet for 12 to 15 minutes, until golden.
Whip the cream. Scoop the thick cream from the top of the chilled can (save the liquid for smoothies) and whip with the powdered sugar and vanilla until fluffy.
Assemble. Split the biscuits, fill with berries and their syrup and top with coconut cream.

Nutrition per serving (estimated)

430Calories

52 gCarbohydrates

5 gFiber

47 gNet carbs

6 gProtein

24 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Vegetarian Vegan Dairy-free

Tips

Chill the can of coconut milk at least 8 hours so the cream separates and whips.
Do not overwork the biscuit dough; a few lumps make them tender.

Storage and leftovers

Make ahead Freezer-friendly

Biscuits are best the day they are baked; freeze extras up to 3 months. Keep the berries and coconut cream refrigerated and assemble just before serving.

Questions about this recipe

How do you make whipped cream without dairy?: Chill a can of full-fat coconut milk, scoop off the solid cream and whip it with powdered sugar and vanilla.
Can I use other berries?: Yes. Peaches, blueberries or a mix of berries all work.

More vegan recipes

All vegan recipes | Vegetarian recipes | All recipes | Cooking guide and safe temperatures