June 14th is National Strawberry Shortcake Day! To celebrate I’ve updated this delightful dairy-free strawberry shortcake, which marries two recipes.
Many years ago, The Imperfect Mommy shared her favorite allergy-friendly and naturally vegan shortcake-in-a-pan recipe with us. She serves it with classic macerated strawberries and dairy-free ice cream or dairy-free whipped cream. But Kim of C’est La V Bakery shared her special touch with homemade whip and balsamic strawberries. I’ve included both options, so you can choose a classic version or a bakeshop specialty.
Dairy-Free Strawberry Shortcake Made in a Pan or Roll & Cut Style
Long ago, Bisquick shared a classic recipe for biscuit-style strawberry shortcake made in a pan. It’s a no-fuss method that’s great for parties. Imperfect Mommy didn’t tell us what size pan she used, so I did some research. It seems some people use an 8×8-inch pan and some use a 9×13-inch pan. You choose whether you want thicker or thinner shortcakes, but the larger pan is better for easily serving a crowd.
I have added a classic roll and cut biscuit option, since the recipe also works well this way. Whichever method you choose, the results will elicit smiles.
And yes, Heart Smart Bisquick is actually dairy-free, egg-free, nut-free, soy-free, and vegan by ingredients. Their Original and Gluten-Free Bisquick mixes are also made without dairy. They used to be certified kosher pareve, but I’m seeing conflicting certifications on the packaging. Make sure that the product is safe for your needs. If not, try our Homemade Biscuit Baking Mix recipe for the shortcakes.
Special Diet Notes: Allergy Friendly Strawberry Shortcakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 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)
- 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
- 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
- 1 teaspoon agave nectar or sugar
- ¼ teaspoon vanilla extract
- Pinch sea salt
- In a large bowl, stir together the strawberries, balsamic vinegar, and brown sugar. Let sit and macerate while you bake the shortcake.
- Preheat your oven to 400°F and lightly grease an 8x8-inch baking pan (can use a 9x13-inch baking pan for thinner cakes).
- In a medium bowl, stir together the Bisquick, milk beverage, buttery spread, and sugar until soft dough forms.
- Lightly pat the dough into your prepared pan, and sprinkle with the raw sugar.
- Bake for 15 to 20 minutes, or until golden.
- 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!
- Add the agave or sugar, vanilla, and salt. Whip with a hand mixer until smooth and creamy.
- 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.
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.
More Dairy-Free Shortcake Inspiration
Strawberry Shortcake Donuts
Black Pepper Shortcakes with Blackberry Basil Sauce and Cashew Cream
Dairy-Free Whipped Cream + Foolproof Tips
