Vegan Strawberry Shortcakes
Prep time
Cook time
Total time
Because earth balance tends to be much softer than butter- be sure to have it in the freezer before grating to ensure it does not melt while you are working with it
Serves: 12
  • All Purpose Flour 3 cups (390g)
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Baking Powder 1 Tablespoon (14g)
  • Baking Soda 1½ teaspoon (7g)
  • Salt ¼ teaspoon
  • Earth Balance Buttery Sticks COLD 12 Tablespoons (170g)
  • Almond Milk COLD 1 cups (237ml)
  1. Combine the flour, sugar, baking powder & soda and salt in a large mixing bowl.
  2. With a cheese grater, grate the frozen earth balance into the dry mixture and then mash it through with your fingertips to distribute evenly, work quickly so you don't melt the earth balance.
  3. Pour in the almond milk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix or knead this dough, we want to ensure it's lightness and flakiness by being as gentle as possible.
  4. Turn the sticky mass out onto a lightly floured work surface and fold it over about 5 - 8 times. You may have to add some flour to take out an excessive stickiness of the dough, just do not add too much making it a tough dry dough.
  5. Press it out evenly into a disc about 9inches in diameter.
  6. With a 3" biscuit cutter (or a glass) cut out the biscuit rounds and place them spaced about 1" apart on a parchment lined sheet pan.
  7. Brush with a little almond milk and sprinkle with granulated sugar
  8. Bake in a preheated 375°oven (190°c) for approximately 18 - 22 minutes or until golden browned and no longer raw in the middles
  9. Cool slightly before slicing horizontally and serve with the berry compote and whipped cream of coconut
Recipe by Gretchen's Bakery at