Strawberry Blueberry Shortcake

This recipe is: dairy freeegg freenut freevegan

This strawberry blueberry shortcake is made with fluffy vegan biscuits, topped with fresh, summer berries and dairy free whipped cream. This beautiful twist on a classic American dessert is literally made for summer. Makes 8 shortcakes.

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Overhead shot of strawberry blueberry shortcake on a plate with a fork.

Why you’ll love this strawberry blueberry shortcake recipe

  • These dairy free shortcakes are going to blow your mind. They’re super fluffy and based on my dairy free biscuits, but to make them a little more dessert friendly, I added a little sugar to the top before baking.
  • The strawberry blueberry combination is absolutely beautiful, and a great way to serve sweet summer berries, plus the colorful combination is an obvious choice for the 4th of July.
  • These shortcakes can be serve with multiple options for whipped topping to allow for various allergies, and you can even serve the with regular whipped cream for your dairy-eating guests.
A shortcake cut in half horizontally, with berries on the bottom half and the top next to it on a plate with a piping bag of frosting next to it.

Here’s what you’ll need to make it

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Ingredients & Substitutions

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • Coconut yogurt – I always use unsweetened and plain coconut yogurt. If you can’t find that, you can use sweetened vegan yogurt, but I don’t recommend anything besides plain or vanilla. You can also substitute vegan sour cream.
  • Vegan butter – I use the original Earth Balance butter sticks for vegan butter when I’m baking. I prefer the flavor to other vegan butters. Use what you prefer, or substitute vegetable shortening. Just make sure it’s cold.
  • Vegan whipped cream – there are many options for dairy free whipped cream. For this recipe, I like to use Rich’s Dream Whip, but you can also use Reddi-wip or Cocowhip. Since it’s not getting baked into the biscuits, changes are less likely to affect the recipe.
A shortcake dessert being assembled.
A shortcake dessert fully assembled.

How to make strawberry blueberry shortcake

Macerate the berries. Slice or chop the strawberries. It doesn’t matter how they’re cut, I just like to slice mine usually. Add them to a large bowl with the blueberries, sugar and lemon juice.

Stir to combine and allow them to sit in the fridge. This will help them create a bit of juice and give them time to soften just a tiny bit, which makes them perfect for topping your shortcakes.

Make the biscuits. Preheat your oven to 450˚F and line a baking sheet with parchment. Next, whisk the flour, baking powder, sugar and salt together in a large bowl.

Then cut in your vegan butter (make sure it’s cold) until you get a pea like texture. Then gently stir in the coconut yogurt until the dough is combined. Don’t over mix or your biscuits will be tough.

Next, turn the dough onto a floured surface and gently knead/pat the dough to be about 1/2-inch thickness. Cut out biscuits and transfer them to the baking sheet.

Top them with an egg wash (or vegan alternative) and sprinkle with the tops with sugar to make them pretty. Then, bake the biscuits for 12 minutes.

Assemble the shortcakes. Remove them from the oven and allow them to cool for about 10 minutes before assembling the shortcakes. Break each biscuit in half and layer them with berries and whipped cream.

Overhead shot of a shortcake with berries and whipped cream on a plate.

frequently asked questions: strawberry blueberry shortcake

Do shortcakes need to be refrigerated?

The shortcakes themselves do not need to be refrigerated. They will stay fresh for 4-5 days if you store them in an airtight container. Once you assemble the shortcakes, you should serve them right away so they do not get soggy.

Can you put sugar on blueberries like strawberries?

Yes! Tossing the berries with sugar and a tiny bit of lemon juice release some of the natural juices of the berries and create a delicious syrup for the shortcake.

What’s the difference between cake and shortcake?

A shortcake is much more like a biscuit. It is more crumbly and dense than a cake, and trust me the difference in the taste and texture of a shortcake is spectacular!

Close up of a strawberry blueberry shortcake on a plate.

More strawberry & blueberry recipes you will love

More dairy free dessert recipe you should try

A profile shot of a strawberry blueberry shortcake on a plate with a fork.
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Strawberry Blueberry Shortcake

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  • Author: Melissa Belanger
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan
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Description

This strawberry blueberry shortcake is made with fluffy vegan biscuits, topped with fresh, summer berries and dairy free whipped cream. This beautiful twist on a classic American dessert is literally made for summer.

Ingredients

Scale

For the biscuits:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 6 tablespoons cold vegan butter
  • 3/4 cup unsweetened coconut yogurt
  • 1 teaspoon vanilla extract
  • All-purpose flour, for rolling
  • Sugar, for topping

For the berry topping:

  • 1 pint blueberries
  • 1 pound strawberries, sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • Dairy free whipped cream

Instructions

For the berry topping:

  1. In a large bowl, combine strawberries, blueberries, sugar and lemon juice. Stir until fruit is well coated.
  2. Allow fruit to macerate while preparing shortcakes.

For the shortcakes:

  1. Preheat oven to 450˚F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the dry ingredients. Cut in shortening until a small crumb has formed. Stir in coconut yogurt and vanilla extract until a ball of dough is formed.
  3. Knead dough on a floured surface until no longer sticky. Roll to 1/2-inch thick, and use a circle cutter to cut biscuits.
  4. Transfer shortcakes to the prepared baking sheet and bake for 12 minutes, or until tops are golden brown. Remove from oven and transfer to a cooling rack.
  5. Allow the shortcakes to cool for about 10 minutes. Then serve as desired.

Notes

Since brands of dairy free whipped cream vary, nutrition information provided is for biscuits with macerated berries only.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 249
  • Sugar: 12.9 g
  • Sodium: 220.7 mg
  • Fat: 8.1 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 41.8 g
  • Fiber: 3.2 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg

Did you make this recipe? I’d love to hear about it! You can leave a rating or review in the comment section below. Ratings and reviews help this site grow and help others who make the recipe in the future!

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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