Vegan Strawberry-Rose Shortcake


Strawberry shortcake is a classic dessert, with soft and crumbly biscuits, fresh strawberries and a cloud of whipped cream. This elevated vegan-friendly version features a coconut cream topping and the unique addition of aromatic rosewater in the sweet strawberry compote. The lovely and unexpected floral note raises this dish to special-occasion status – perfect for Mother’s Day brunch or tea!

Rose-Enhanced Vegan Strawberry Shortcake on Parchment Paper |

Rose-Enhanced Vegan Strawberry Shortcake on Parchment Paper |
0 from 0 votes

Vegan Strawberry-Rose Shortcake

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 204 kcal
Author Lauren Kretzer


Shortcake biscuits

Rose strawberries

Coconut whipped cream


  1. Preheat oven to 450 degrees F.
  2. Line rimmed baking sheet with parchment paper or nonstick silicone baking mat.
  3. In large bowl, whisk together whole wheat pastry flour, oat flour, almond flour, coconut sugar, baking powder and salt.
  4. In separate bowl, combine coconut oil, soy milk, apple cider vinegar and vanilla extract.
  5. Add wet ingredients to dry ingredients and mix until just combined.
  6. Use ¼-cup measuring cup to mound balls of dough onto prepared baking sheet; there should be enough batter to form 8 biscuits. Bake for 10 minutes, or until lightly golden around edges. Let cool for 15-20 minutes.
  7. In medium saucepan, combine strawberries, maple syrup, arrowroot, rose water, vanilla extract and salt. Heat gently over medium-low, stirring often, until strawberries have cooked down and mixture has thickened, about 20 minutes. Set aside and let cool completely.
  8. Place mixing bowl in freezer for 10 minutes before preparing whipped cream.
  9. In chilled mixing bowl, combine top layer of coconut milk, maple syrup and vanilla extract.
  10. Using electric hand mixer or stand mixer, beat mixture on high until fluffy and soft peaks form, about 2 minutes. (Note: Mixture will continue to set if refrigerated, but can be used immediately.)
  11. To assemble, split each biscuit in half horizontally. Layer strawberry sauce and whipped cream between each biscuit. Serve immediately.

Recipe Notes

Add the ingredients to your cart to make this dessert!

Nutrition Facts
Vegan Strawberry-Rose Shortcake
Amount Per Serving
Calories 204 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g40%
Sodium 198mg8%
Potassium 361mg10%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
Vitamin A 49IU1%
Vitamin C 33mg40%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.