Homemade Strawberry Shortcake Recipe with Fresh Strawberries

Strawberry Shortcakes

Prep Time: 30 mins   |   Cook Time: 20 mins   |   Total Time: 50 mins

Servings: 12

Ingredients

For the Biscuits

• 3 cups all-purpose flour (about 390 g)
• 10 Tbsp granulated sugar (about 125 g)
• 1 Tbsp baking powder (about 14 g)
• 1½ tsp baking soda (about 7 g)
• Pinch of salt
• 12 Tbsp cold vegan butter (about 170 g)
• 1 cup cold plant milk (240 ml)
• 1 tsp apple cider vinegar (5 ml)
• Optional: cinnamon sugar for sprinkling

For the Strawberry Compote

• 4 cups strawberries or mixed berries, chopped
• 1 Tbsp granulated sugar
• About 2 Tbsp water if using fresh berries; omit water for frozen berries

For the Topping

• Vegan whipped cream (homemade or store-bought)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Combine the apple cider vinegar with the plant milk and set aside to slightly thicken.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and a pinch of salt.
4. Using a clean box grater, grate the cold vegan butter directly into the dry ingredients. Quickly work the grated butter into the flour with your fingertips until evenly distributed; work fast to keep the butter cold.
5. Pour the plant milk mixture into the dry ingredients all at once and gently toss to moisten. Avoid overmixing — you want a sticky, shaggy dough that remains light and flaky.
6. Turn the dough onto a lightly floured surface and fold it over onto itself 4–5 times to create layers. Press or pat the dough into a disc about 8 inches (20 cm) in diameter.
7. Use a 3-inch biscuit cutter to stamp out rounds, or scoop dough with a 2-ounce cookie scoop for drop-style biscuits. Place rounds about 1 inch apart on a parchment-lined baking sheet.
8. Sprinkle the tops with cinnamon sugar if desired. Bake in the preheated oven for 20–22 minutes, until the tops are golden and the centers are set.
9. Cool slightly on a rack, then slice each biscuit horizontally.
10. To make the compote: place chopped berries and sugar in a heavy-bottomed saucepan with about 2 tablespoons of water (skip water if using frozen berries). Cook over medium heat, stirring frequently, until the berries break down into a chunky compote. You can leave it slightly saucy or cook longer for a thicker texture.
11. To assemble, split the biscuits, spoon warm or cooled compote onto the bottom half, add a generous dollop of vegan whipped cream, and top with the biscuit lid. Serve immediately.

Storage

Biscuits can be stored at room temperature for up to 2 days when wrapped well to prevent drying. For longer storage, freeze fully cooled biscuits, wrapped tightly, for up to 2 months. Reheat from frozen or thaw before serving.

Tips & Variations

• Substitute part of the all-purpose flour with pastry flour for an even more tender biscuit.
• Mix in a teaspoon of lemon zest to the compote for brightness, or add a splash of vanilla to the whipped cream.
• If you prefer less sweetness, reduce the sugar slightly in the biscuit dough or compote.
• These shortcakes are excellent served warm with a scoop of dairy-free ice cream in place of whipped cream for a decadent twist.