Dairy-Free Strawberry Shortcake
Prep time
Cook time
Total time
This recipe just happens to be vegan too! It's the pan-style, dairy-free, adapted version of Bisquick's classic recipe, but we've also included a roll and cut option.
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
Balsamic Strawberries (see Classic Strawberries below)
  • 1½ pints fresh strawberries, hulled and quartered
  • 1 tablespoon good-quality balsamic vinegar
  • 1 teaspoon brown sugar (or more to taste, depending on how sweet your berries are)
Dairy-Free Shortcake
  • 2⅓ cup Heart Smart Bisquick
  • ½ cup plain, vanilla, or unsweetened dairy-free milk beverage
  • ¼ cup melted dairy-free buttery spread (can sub coconut oil)
  • 3 tablespoons sugar
  • Raw or sanding sugar, for topping
Coconut Cream
  • 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
  • 1 teaspoon agave nectar or sugar
  • ¼ teaspoon vanilla extract
  • Pinch sea salt
Balsamic Strawberries
  1. In a large bowl, stir together the strawberries, balsamic vinegar, and brown sugar. Let sit and macerate while you bake the shortcake.
Dairy-Free Shortcake
  1. Preheat your oven to 400°F and lightly grease an 8x8-inch baking pan (can use a 9x13-inch baking pan for thinner cakes).
  2. In a medium bowl, stir together the Bisquick, milk beverage, buttery spread, and sugar until soft dough forms.
  3. Lightly pat the dough into your prepared pan, and sprinkle with the raw sugar.
  4. Bake for 15 to 20 minutes, or until golden.
Coconut Cream Topping
  1. While the shortcake bakes, open the can of coconut milk and scoop ⅓ cup of the very thick cream at top. It must be very thick and spoonable already. Runny or soft coconut milk will not whip!
  2. Add the agave or sugar, vanilla, and salt. Whip with a hand mixer until smooth and creamy.
  1. Cut shortcake and top with the strawberries and a spooonful of whip, to serve. If you made a thicker cake, you can slice the pieces horizontally and serve with strawberries and whip int he middle.
Classic Strawberries: If you prefer simple, sweet, macerated strawberries, omit the balsamic vinegar and brown sugar. Stir 3 tablespoons sugar into the strawberries and let sit.

Roll & Cut Shortcake Option: Lightly pat the dough out to ½-inch to ¾-inch thickness on a surface dusted with a little Bisquick. Cut straight down with a biscuit cutter or cookie cutter (do not twist). Place biscuits on a baking sheet lined with parchment paper and bake at 400°F for 10 to 15 minutes, or until golden.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-strawberry-shortcake