Vegan Berry Shortcake

Melanie Lorick
by Melanie Lorick
6 people
25 min

Dreaming of summer a bit with these vegan berry shortcakes. Growing up, strawberry shortcake was a much anticipated recipe in our house - indicating summer was in full swing. We would either have Biscuick biscuits or storebought cakes as the foundation, and I savored every last bite. Now, I've tried to harness the inspiration from those fond childhood memories and make them a little healthier, and perhaps a little more modern.

Enter these vegan berry shortcakes that are complete with delicious vegan biscuits, perfectly ripe berries, and coconut milk whipped cream. They are rich and satisfying, without sacrificing any flavor and texture. In fact, I venture to guess these will surpass any shortcake recipe from the past.

What will you love about these?

  • The hint of coconut imparts a subtle tropical flavor that pairs well with the berries (though you can always add more vanilla extract to decrease the coconut flavor).
  • Avocado oil offers a higher smoke point and lends great texture to the crumb of the biscuit.
  • Apricot preserves are used to sweeten the berries.

Grab your favorite biscuit (store bought or homemade like this avocado oil biscuit recipe) and get to making some delicious berry shortcakes!

Find more recipes at the Inspired Epicurean website!

Recipe details
  • 6  people
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Coconut Whipped Cream
  • 1 15 ounce can coconut milk (or approximate size)
  • 1 tablespoon vegan powdered sugar
  • 1 teaspoon vanilla extract
Berry Filling
  • 1 pound strawberries, diced
  • 1 cup blueberries, washed and de-stemmed
  • 1/3 cup apricot preserves
  • 2 tablespoons water
Avocado Oil Biscuit
  • 2 1/4 cups all-purpose flour
  • 4 1/2 tbsp avocado oil
  • 1 cup soy milk (or any plant-based milk)
  • Juice of 1/2 lemon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp table or kosher salt
  • 1 tsp cornstarch
Berry Filling
While the biscuits are cooling, heat apricot preserves in a medium-sized saucepan and a few tablespoons of water until the preserves become a glaze. Add some preserves or water to achieve desired consistency.
Add the preserve glaze to a bowl with strawberries and blueberries and coat.
Coconut Whipped Cream
Remove coconut milk can from refrigerator and scrape milk fat off top. Leave the coconut milk behind and save for another recipe.
Whip the coconut fat, powdered sugar, and vanilla extract until soft peaks form. This will yield about 1 cup of whipped cream.
Berry Shortcake
Layer the biscuits (or shortcake of your choosing) with coconut whipped cream (or topping of your choosing) and strawberry/blueberry mixture. Enjoy!
Avocado Oil Biscuits
Preheat oven to 475ºF.
In a bowl, combine lemon juice and plant-based milk. Whisk to combine and allow to rest for a few minutes.
Add 1 tbsp avocado oil to skillet and let it completely cover the bottom of the pan. Place skillet in oven to heat.
In a medium-sized bowl, combine dry ingredients and whisk until thoroughly combined.
Add the remaining avocado oil, as well as the buttermilk and gently stir to incorporate. The dough should be sticky and loose.
Roll dough out on a lightly-floured surface and roll until it is about 3/4 inches thick. Flour your rolling pin to prevent sticking, if needed.
Use a biscuit cutter, or mouth of a standard drinking glass (floured as well) and cut the dough into circles. Depending upon the size of the biscuits, it should yield about 8-10.
Carefully remove skillet from oven and place biscuits on the skillet bottom. Flip so both sides are coated in avocado oil. Return full skillet to oven.
Bake for about 10 minutes.
Remove from oven and let biscuits cool on wire cooling rack before serving.
  • Coconut cream will be easier to whip and make a larger volume of whipped cream, but is harder to find than coconut milk.
  • IMPORTANT: If using coconut milk to make the coconut whipped cream, you must keep the can in the refrigerator for at least 24 hours before whipping. Before whipping, put bowl and whisk in a freezer to make it as cold as possible.
Melanie Lorick
Want more details about this and other recipes? Check out more here!