Beer Biscuit Strawberry Shortcake (Vegan + Dairy Free)

Melanie Lorick
by Melanie Lorick
8 servings
30 min

Strawberry season is in full swing, which means summer nights filled with strawberry shortcake are a welcome treat. This vegan version is a fun mix of a few of my favorite biscuit recipe - beer biscuits - mixed with just a few additional ingredients that create a fantastic flavor profile. Plus, you can whip up a batch for 6-8 people in under 30 minutes, which gives this strawberry shortcake recipe a few extra bonus points!

If you don't follow a vegan diet, you will still love this dessert. The ingredients that make this vegan are:

  • organic cane sugar (in the U.S. non-organic sugar is usually processed with bone char)
  • vegan beer (many beers are vegan, but double check your favorite brand to be sure)
  • vegan/dairy-free vanilla ice cream (if you're not vegan, regular vanilla ice cream can be substituted)

The beer biscuits offer a flavorful base for the shortcakes - one that is a little less spongy than a shortcake recipe, but packed full of flavor. This really allows the sweetness of the strawberries and ice cream to shine.

Of course, you are welcome to top the biscuits with varying amounts of strawberries and ice cream, but I think you'll really enjoy the amounts listed in the below details.

Modification tip: If you need to limit the amount of sugar in your diet, you are welcome to warm the strawberries on the stove without the added sugar. Remember that sugar draws out the juices in the berries, but you can achieve a similar consistency by heating and gently pressing on some of the berries in a saucepan.

Though this is not a low-calorie recipe, I think you'll find this to be your go-to for special occasion strawberry shortcakes...and love every single bite.

Discover more vegan recipes on the blog today!

Cheers, friends!

Beer Biscuit Strawberry Shortcake (Vegan + Dairy Free)
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Simple Beer Biscuits
  • 3 cups all-purpose flour
  • 2 tablespoons organic cane sugar, or granulated sugar
  • 1 12-ounce vegan beer, bring to room temperature if possible
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
Strawberry Topping
  • 2 1/2 cups diced fresh strawberries (tops removed)
  • 1 tablespoon organic cane sugar, or granulated sugar
Ice Cream
  • 1 1/2 pints vegan vanilla ice cream
Beer Biscuits
Preheat oven to 400ºF. If baking with a cast iron skillet, lace the skillet in the oven to warm while you prepare the remaining ingredients.
In a medium bowl, combine dry ingredients and whisk to evenly combine.
Pour the beer into the dry ingredients and stir until the dough is almost entirely an even consistency.
Using a hot pad, remove the cast iron skillet from oven. If your surface is not well-seasoned, add a teaspoon of olive oil or vegan butter to the bottom of the pan.
Scoop the dough into the pan, creating individual biscuits that are roughly-shaped. The skillet will fit about 8 biscuits. If the biscuits merge during baking, they are easy to separate.
Bake for 15 minutes, or until a skewer inserted into the middle of the biscuits is clean upon removal.
Strawberry Topping
If preparing the strawberry topping in advance of serving, add the strawberries and organic cane sugar to a small bowl and stir to coat the strawberries with the sugar. Allow to rest until you are ready to assemble.
When ready to serve, briefly heat the strawberries in a small skillet over low-medium heat. Using the back of a spoon, gently press some of the strawberries to release more moisture and create a little more strawberry liquid to drizzle over the biscuits and ice cream.
Cut the biscuits in half lengthwise, creating a top and bottom. Open the biscuits to allow their interior to hold the toppings.
Scoop a few tablespoons of strawberry topping onto the bottom biscuit half.
Add about 1/3 to 1/2 cup vegan vanilla ice cream to the strawberry topping.
Drizzle more (about 1 - 2 tablespoons) additional strawberries to the top of the ice cream.
Serve immediately.