Baking, Dessert, Sheet Pan, Summer, Vegan

Vanilla Roasted Strawberry Shortcake

This Roasted Strawberry Shortcake recipe is the ultimate summer dessert. Warm, flaky biscuits with soft centers and crunchy tops piled high with juicy vanilla roasted strawberries and dollops of whipped cream. Vegan, easy to make and perfect for feeding a crowd!

vanilla roasted strawberry shortcake

What You’ll Need to Make Vegan Roasted Strawberry Shortcake

Strawberries: You will need fresh strawberries for this recipe. Prepare for roasting by removing the stems and cutting them into bite sized pieces.

Vanilla extract: I know this stuff is a little expensive, but we’re going to splurge a little here by using a whole tablespoon. It gives the roasted strawberries such a wonderful flavor and fragrance that really takes this strawberry shortcake to the next level.

Sugar: you’ll need granulated sugar to sweeten both the strawberries and the biscuits. I also like to top the biscuits with some raw sugar for a nice crunch, but this is optional.

All purpose flour: I have not tried any other types of flour, so wouldn’t recommend making substitutions.

Baking powder: for a light and flaky texture, baking powder will help the biscuits rise while baking. Make sure your baking powder is fresh (check the expiration date) for best results.

Vegan butter: My go to is always Earth Balance Buttery Spread. The baking sticks are always helpful, but use whatever you can find. The key here, it chilling the butter before making the biscuits. This makes the dough much easier to work with.

Full fat, unsweetened coconut milk: pretty much the reason why these biscuits are so amazing, coconut cream adds richness without making the biscuits greasy. Do not use lite coconut milk, as you will need mainly the solid white part and a little of the liquid underneath.

Honey or maple syrup: brushing a mixture of honey and coconut cream over the biscuits helps them get that golden brown color in the oven. I personally, am not strictly vegan, so I do eat honey and recommend it for best results. However if you stay away from all animal products, maple syrup can be a one to one substitute.

vanilla roasted strawberries

How to Roast Strawberries

While this may seem like just an extra step, roasting your strawberries is definitely worth your time. The heat from the oven will concentrate the natural sugars in the strawberries and bring out the flavor of the vanilla. Even if your strawberries are a little bland, roasting them will make them sweet and juicy.

It’s super easy too! Just Todd your cut strawberries with a little sugar and vanilla extract and roast on a sheet pan for about 10-12 minutes. You’ll know they’re ready, then they begin to release some juice and become soft, but still hold their shape.

vanilla roasted strawberry shortcake

How to Make the Best Vegan Biscuits

I could honestly write a book going on about how much I love these biscuits. Soft and a little chewy on the inside, crunchy on top from the raw sugar. Not too sweet, but still so rich and satisfying. Warm, cold, whatever, they are just SO GOOD.

So here’s how you make them: Start by placing a can of full fat unsweetened coconut milk in the fridge at least 1 hour before making the dough. This will make it easier to separate the cream and make the dough much easier to work with.

Once all your ingredients are chilled, whisk together the flour, baking powder and sugar in a large mixing bowl. Add in the cubed, chilled vegan butter and use a fork to work the mixture into pebbles. Now, scrape out about 1 cup of solid white coconut cream add it to the bowl, followed by 1/4 cup of the liquid underneath. Use a spatula (not your hands) to mix until a shaggy dough forms. It’ll be pretty sticky.

Now we want to develop layers in the dough for light and flaky biscuits. Transfer the dough onto a heavily floured work surface and use a bench scraper or spatula to form into a rectangle that’s about 1-2 inches thick. Dust the top with more flour and fold the dough over itself and reform the rectangle. Repeat this process four more times. If you need a visual representation of how to do this watch this video.

After developing layers, form the dough into a square that’s about 1 1/2 inches thick. Cut into 9 pieces and lay on a baking sheet. Chill the dough for about 10 minutes. While you wait, whisk together the honey and coconut cream. Brush this mixture on top and sprinkle generously with raw sugar before baking until deeply golden brown—about 10-15 minutes

Serving Roasted Strawberry Shortcake

I like serving the biscuits slightly warm, but room temperature is good too. To make sure all that roasted strawberry goodness can soak into the biscuit, use a serrated knife to cut each one in half. Top with the vanilla roasted strawberries and a spoonful of whipped cream. Gently place the other half on top and enjoy!

More Vegan Desserts to Try

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Yield: 9 servings

Vanilla Roasted Strawberry Shortcake

vanilla roasted strawberry shortcake

This vegan strawberry shortcake recipe is the ultimate summer dessert, with juicy vanilla roasted strawberries, the best flaky biscuits and a few dollops of whipped cream.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes


For the roasted strawberries

  • 1 1/2 lbs strawberries, stems removed and halved
  • 2 tbsp sugar
  • 1 tbsp vanilla extract

For the biscuits

  • 2 cups all purpose flour + more for dusting
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar
  • 1 1/4 cup + 2 tbsp coconut cream, chilled**
  • 1/2 cup cold vegan butter
  • 1 tbsp honey (or maple syrup for vegan)
  • Raw sugar for sprinkling (optional)
  • Vegan whipped cream or vanilla ice cream to serve


For the roasted strawberries

  1. Preheat the oven to 350º F and line a rimmed sheet pan with parchment paper.
  2. In a bowl, toss the strawberries with sugar and vanilla extract. Spread evenly onto the sheet pan. Roast for 10-12 minutes or until slightly softened and juicy. Let cool while you make the biscuits.

For the biscuits

    1. Raise the oven temperature to 425º F and line another rimmed sheet pan with parchment.
    2. Whisk together the flour, baking powder and sugar in a large bowl. Add in the cold butter and use a fork to work the mixture into small pebbles. Pour in 1 1/4 cup coconut cream (see note**) and mix until a rough dough forms. It will be quite sticky.
    3. Transfer the dough to a heavily floured work surface and dust the top with more flour. Use your palms to shape the dough into a 1 inch thick rectangle. Use a benchsracper or spatula to fold the dough over itself, dusting with flour underneath to prevent sticking. Reform the the rectangle and repeat this process 4 more times.
    4. Form the dough into a square (about 9-10 in) and cut into 9 squares. Place on the sheet pan and refrigerate for 10 minutes.
    5. In a small bowl, whisk together the remaining 2 tbsp coconut cream and honey (or maple syrup) and brush over the chilled biscuits. Sprinkle generously with raw sugar if using and bake for 12-15 minutes or until deeply golden brown on top.
    6. Serve warm or at room temperature with roasted strawberries and whipped cream or ice cream.


**Coconut cream is the solid white part in a can of full fat, unsweetened coconut milk. Make sure you refridgerate the can for at least 1 hour before making the biscuit dough so the cream is easier to seperate. I find that using 1 cup of solid white cream plus 1/4 cup of the liquid underneath yields the best results.

Nutrition Information:



Serving Size:

1 biscuit + 1/2 cup roasted strawberries

Amount Per Serving: Calories: 308Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 259mgCarbohydrates: 44gFiber: 2gSugar: 20gProtein: 4g

All nutritional info is an estimation

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