What’s not to love about a vegan strawberry shortcake? The sweetness of ripe strawberries and the shortcake soaking up their juices is summer dessert magic. This version takes a little longer because the shortcakes are made from scratch, but it’s worth it for a memorable, plant-based treat.
Vegan strawberry shortcake for everyone!
I enjoy experimenting with recipes, tweaking flavors and techniques with each try. For this recipe I created a Lavender Gin Strawberry Shortcake — a slightly herbaceous twist on the classic. I also developed an oil-free option so the recipe can fit various dietary preferences.
The old non-vegan strawberry shortcake
When I was a kid, my mother prepared strawberries the classic way: hulled, chopped, sprinkled with sugar, and left to macerate in the refrigerator. Those berries were piled into store-bought cake cups and topped with a scoop of Cool Whip. This vegan version is healthier and more flavorful, yet still evokes that nostalgic sponge-like cake that soaks up the strawberry syrup.
DIY strawberry shortcake cake “cups”
I wanted to recreate those little cake cups from my childhood — spongy rounds that soak up strawberry juices. Mini pans or a muffin tin work well. Fill the wells just enough to keep the cakes light and not too thick; the goal is a tender, absorbent shortcake rather than a dense cupcake.
Can I make this with no oil added?
Yes. I tested versions with oil and without. I recommend using liners if you want completely oil-free cakes; otherwise, a light spray or brush of oil prevents sticking. For an oil-free approach, replace the oil with extra applesauce as noted in the ingredient list.
How to make the strawberry shortcake filling
The filling is quick: hulled, chopped strawberries mashed a little to release their juices, then brightened with a splash of gin and a touch of balsamic. I sometimes use a lightly sweet simple syrup made with a low-calorie sweetener, but use any sweetener you prefer or omit it if the berries are very sweet.
What can I use instead of stevia?
If you prefer not to use stevia, substitute date syrup, maple syrup, agave, or dissolve granulated sweetener in a little hot water. Adjust sweetness to taste based on your strawberries.
Why use gin?
Gin adds subtle botanical notes that pair nicely with strawberries. If you prefer not to use alcohol, replace it with strong lavender tea or omit it entirely. The important part is a hint of floral or herbal complexity to lift the fruit.
I recommend choosing a gin with light botanical character if you use it, but plain gin also works. If you don’t want the lavender aspect, skip it and rely on balsamic or a few drops of vanilla to enhance the berries.
Do you need lavender balsamic vinegar?
Lavender balsamic adds a delicate floral tang but isn’t essential. Use regular balsamic and add a small amount of lavender extract or omit the lavender entirely. The balsamic deepens the strawberry flavor and balances sweetness.
What is aquafaba made of?
Aquafaba is the cooking liquid from beans — most commonly the liquid from a can of chickpeas. It whips up much like egg whites and can be used to add lift in vegan baking. It’s nearly flavorless in baked goods and is a handy egg-white substitute.
No. Chickpea liquid is most common because it’s easy to find, but aquafaba can come from other beans such as cannellini or soy. Each bean liquid has a slightly different flavor and foaming quality.
When used in baking, aquafaba is nearly flavorless; any beany notes generally disappear during cooking.
Yes. Like whipped egg whites, aquafaba can be overwhipped and will deflate if beaten too long. Stop when stiff peaks form.
Are strawberries gluten-free?
Fresh fruits and vegetables are naturally gluten-free. “Gluten-free” simply means free of the protein gluten found in wheat, rye, barley, and related grains. Fresh strawberries are safe for a gluten-free diet. Be cautious with processed fruit products, since some preserved items may contain gluten-containing thickeners or additives.
Can you freeze strawberries?
Yes. Strawberries freeze well but soften after thawing. They remain flavorful, which makes them ideal for sauces, fillings, or later use in desserts like this shortcake filling.
Can you freeze shortcake?
Shortcakes are best fresh but can be frozen. Cool them completely, then store in airtight containers or resealable bags. Reheat briefly in the oven after thawing on a wire rack at room temperature to restore some texture.
How long is vegan strawberry shortcake good for?
Unfilled shortcakes can be frozen for up to a month if well sealed. Once filled and topped, store assembled shortcakes in the refrigerator and consume within a day or two for best texture and flavor. Leftovers kept in the fridge should be eaten within a few days.
“Short” refers to a crumbly texture produced by fat in the dough. Shortcakes are crumblier than sponge cakes and more similar to scones or American-style biscuits, often leavened with baking powder.
In American terms, shortcakes are similar to biscuits — a tender, crumbly quick bread. In British terms, they’re closer to scones than cake.
Shortbread is a firm, crumbly cookie made primarily from butter, flour, and sugar and contains no leavening. Shortcake is a leavened, softer quick bread or biscuit that’s intended to be tender and slightly fluffy.
Vegan strawberry shortcake ingredients
This lavender gin shortcake looks like it has many components, but the list breaks down simply into wet ingredients, dry ingredients, and the strawberry filling. Extras like whipped coconut cream and mint are optional but lovely.
Wet Ingredients
- 1/2 cup vegan yogurt, unsweetened or plain
- 1/2 cup unsweetened non-dairy milk (almond, soy, oat, etc.)
- 1/4 cup applesauce
- 1/4 cup avocado or olive oil (for oil-free, substitute an additional 1/4 cup applesauce)
- 3 tablespoons aquafaba (liquid from a can of chickpeas)
- 1 teaspoon vanilla extract
- Sweetener to taste: liquid stevia, monk fruit, maple syrup, or another sweetener
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour (substitute a gluten-free baking mix if needed)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Strawberry Filling
- 1 quart strawberries, hulled and chopped
- 2 teaspoons gin (optional; adds botanical notes)
- 2 teaspoons lavender balsamic vinegar, or plain balsamic plus 1/4 teaspoon lavender extract
Extras
- Whipped coconut cream
- Chopped mint
- Culinary lavender for garnish
How to make vegan strawberry shortcake
The process has three parts: make the cakes, prepare the filling, and assemble.
Make the cake
- Preheat the oven to 350°F (175°C). Grease six mini cake pans or line a standard muffin pan with cupcake liners.
- Whisk wet ingredients in one bowl and dry ingredients in another. Combine the dry into the wet and stir until just mixed.
- Use a 1/4-cup scoop for each muffin cup; if using mini fill pans, adjust portion size so cakes stay light.
- Bake 12–15 minutes or until golden and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the filling
- Combine chopped strawberries, gin (if using), and balsamic in a bowl. Mash a portion of the berries with a potato masher to release juices while leaving many pieces intact.
- Taste and add a touch of sweetener if needed to balance acidity and sweetness.
Put it all together
- Split each cooled shortcake if using muffins, or leave mini cakes whole. Generously spoon the strawberry mixture over each cake so the shortcake soaks up juices.
- Top with whipped coconut cream, a sprinkle of culinary lavender, and chopped mint if desired. Serve immediately.
Enjoy this bright, summery vegan dessert that balances floral notes with sweet, juicy strawberries.
Looking for more spring and summer recipes?
If you enjoyed this, explore other light vegan desserts and refreshing drinks. Try chilled soups, fruit-based desserts, or herbal switchels to keep cool on hot days. Simple blender recipes and fruit-forward treats pair beautifully with seasonal berries and fresh herbs.
Lavender Gin Strawberry Shortcake
Everything is good with just a hint of lavender. Make nostalgic cake cups with no refined sugar and, if you choose, no added oil. Aquafaba (chickpea liquid) helps provide structure in this vegan shortcake.
Ingredients
Wet ingredients:
- 1/2 cup vegan yogurt, unsweetened or plain
- 1/2 cup unsweetened nondairy milk
- 1/4 cup applesauce
- 1/4 cup avocado or olive oil (or additional 1/4 cup applesauce for oil-free)
- 3 tablespoons aquafaba
- 1 teaspoon vanilla extract
- Sweetener to taste
Dry ingredients:
- 1 1/2 cups whole wheat pastry flour (or gluten-free mix)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Strawberry filling:
- 1 quart strawberries, hulled and chopped
- 2 teaspoons gin (optional)
- 2 teaspoons lavender balsamic vinegar or plain balsamic plus 1/4 teaspoon lavender extract
Extras:
- Whipped coconut cream
- Chopped mint
- Culinary lavender
Instructions
Make the cake
- Preheat the oven to 350°F. Grease mini cake pans or line a muffin pan with liners.
- Whisk wet ingredients in one bowl and dry in another; combine and stir until just mixed.
- Portion batter into pans (about 1/4 cup per muffin well) and bake 12–15 minutes until golden.
- Cool completely on a wire rack.
Make the filling
- Combine strawberries, gin (if using), and balsamic. Mash some berries to release juices but leave many pieces intact.
- Adjust sweetness to taste.
Assemble
- Split cooled shortcakes if desired and spoon the strawberry mixture over them so they absorb the juices.
- Top with whipped coconut cream, a sprinkle of lavender, and chopped mint. Serve immediately.
Notes
*Aquafaba, or “bean water,” is an effective substitute for egg whites; use the liquid drained from a can of chickpeas if you don’t make beans from scratch.
Nutrition Information (approximate)
Yield 6
Serving Size 1
Amount Per Serving (estimate)
Calories 432
Total Fat 11g
Carbohydrates 79g
Protein 13g