Wholesome Vegan Strawberry Shortcake

May 5

Wholesome Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

Wholesome Vegan Strawberry Shortcake for Mom

Spring is the perfect time to enjoy fresh and decadent strawberries, and what better way to celebrate Mother’s Day than with a delicious and guilt-free plant-based strawberry shortcake? This classic dessert is made even better by using fresh strawberries that are in season and full of flavor.

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Nutritious and Delightful Plant-Based Strawberry Shortcake

To make this recipe vegan, we’re using plant-based buttermilk and sweetening it with monk fruit. Monk fruit is a natural sweetener that has zero calories and doesn’t raise blood sugar levels, making it a great alternative to traditional sugar.

This makes the recipe healthier and perfect for those who want to enjoy a sweet treat without the guilt.

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Decadent Plant-Based Strawberry Indulgence for Mother’s Day

The edible flowers in this recipe are optional, but they add a beautiful touch to this classic dessert. You can also get creative by adding whipped coconut cream or vegan ice cream on top of the cake. This recipe is versatile and can be adapted to your liking.

The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, plant-based ingredients, you can improve your health. Grab this free recipe ebook that incorporates flavors and principles from my Ayurvedic and Lifestyle Medicine training and it is 100% plant-based.

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Nourishing Plant-Based Strawberry Shortcake for Mother’s Day

This plant-based strawberry shortcake is the perfect dessert for any occasion, especially Mother’s Day! It’s a great way to show your mom how much you appreciate her by making a homemade dessert that’s delicious and healthy. You could adapt with gluten free flour substitute and see how you like the taste, I did not try that however you could start with a 1:1 substitute. I added a bit of Sacha Inchi protein powder to add more nutrient density to the shortcake. If you don’t have this ingredient, you could add a unflavored protein powder of your choice however this could change the flavor. Another substitute might be almond flour.

Not only is this recipe easy to make, but it’s also perfect for those who are looking for a vegan dessert option. By using fresh and seasonal ingredients, this recipe is a guilt-free treat that you can feel good about eating. You can create vegan buttermilk by adding vinegar or lemon to the plant milk.

Recipe: Gourmet Plant-Based Strawberry Delight for Mother’s Day

When I share a recipe on the blog, this is the food that I eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. This is a way to increase your daily protein intake.

I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks that will help you to create a routine in the kitchen that helps to reduce the decision fatigue that can come up. Please share your feedback on the recipes as well!

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Wholesome Strawberry Shortcake

  • Author: Siri Chand Khalsa
  • Total Time: 50 minutes
  • Yield: 4 people 1x


This plant-based strawberry shortcake is the perfect dessert for any occasion, especially Mother’s Day! It’s a great way to show your mom how much you appreciate her by making a homemade dessert that’s delicious and healthy. Not only is this recipe easy to make, but it’s also perfect for those who are looking for a vegan dessert option. By using fresh and seasonal ingredients, this recipe is a guilt-free treat that you can feel good about eating.


Units Scale
  • 2 cups all-purpose unbleached organic flour
  • 1/4 cup monkfruit sweetener
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup plantmilk of your choice
  • 1 tbsp apple cider vinegar
  • 5 tbsp plant butter
  • 1 tsp turmeric
  • 1 lemon
  • 1 pint sliced fresh strawberries
  • vegan whipped cream
  • 1 tbsp Sachi Inchi protein powder
  • edible flowers (chamomile, lavender, roses, calendula)


 Preheat the oven to 375°F (190°C)

  1. In a medium bowl mix together the organic flour (i think you could sub 1:1 a gluten free flour), monk fruit “sugar”, baking powder, turmeric, dried edible flowers like chamomile, lavender, pansies, roses (optional), baking soda, sacha inchi powder (also optional) and salt. I like to use a big ceramic bowl as seen in the video. Sacha inchi is a protein powder made from nuts and quite nutrient dense. I find the legume protein powders hard to digest so this is good option for me.  You can try in many different baking recipes. 

  2. Take a grater and grate about 1 tbsp of lemon rind into the mixture. Mix thoroughly. 
  3. In a separate bowl, whisk together the plant-based milk and vinegar and let sit for about 10 min 

  4. Cut up the plant-based butter into small sections. The recipe works best with cold “butter”. Then with your hands, massage the butter into the dry mixture into the mixture is pea size. You could start with a pastry cutter but hands work too. 

  5. Creating a well, pour in the buttermilk mixture and begin gently kneading with your hands the contents until it forms a ball that holds itself. This can take several minutes. Imagine positive energy going from your hands into the food at this time. 
  6. Lightly flour a surface and begin rolling out the dough. I did not have a rolling pin or biscuit cutter, so I used an olive oil bottle as the rolling pin and made the shape more similar to scones by rolling into a circle and cutting like a pie into 8 pieces as seen in the image above. I found about 1/2 inch thickness of the dough worked well. It does not need to be even on the edges. 
  7. After cutting place on parchment paper for baking. 
  8. Cook at 375F for 14-18 minutes. They will be a nice golden yellow color from the turmeric. You can gently lift the bottom to be sure they are not burning. Use mitten or fork so you don’t burn your fingers. 
  9. While baking the biscuits, slice the strawberries and add 1 tbsp of the monk fruit on top and let it sit for several minutes.  I love to add edible flower to this too. 
  10. Once done, let the biscuits cool for several minutes, then gently break the muffin apart. There will be a natural area of separation for the muffin and there is not a need to cut it. The video shows more about how I did it. 
  11. Then you can decide how you might like to layer it. I did the following… biscuit, coconut whipped cream (that I bought), strawberries, biscuit, whipped cream, strawberries. 
  12. It is so fun to put some edible flower dust on top and serve with your favorite tea or coffee. It is a delightful way to enjoy fresh seasonal strawberries. 


There are many ways to veganize recipes that you are familiar with from previous times. I find that easing your way into baking is ideal. Making substitutes where you can is the best way to start.  I also love to add extra spices like turmeric for both color and added nutrients. 

  • Prep Time: 30 minutes
  • Cook Time: 20
  • Category: dessert

Keywords: strawberries, mothersday, strawberry shortcake, vegan dessert

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Wholesome Vegan Strawberry Shortcake

Just click on the “Instacart” shopping link above and it will let you pick the store with the ingredient list.

My husband and I got excited about instacart during the pandemic and now use it from time to time.

We recently spent time moving my mom out of her condo and afterwards it was such a treat to have the groceries delivered.

I have found with good instructions that I can get what I requested and I have not had any bad experiences to date.

If you are a busy professional, look into instacart as a way to eat healthier when you schedule is really busy.

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Who am I??

Looking to make a positive change in your life and community? Dr. Siri Chand Khalsa is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. With a lifelong interest in mindful living, Dr. Khalsa has dedicated her career to promoting long-term vitality through the choices we make every day.

Dr. Khalsa is an expert in Ayurveda, yoga, Reiki, and plant-based nutrition, and can guide physicians in exploring new healing techniques through an experiential process. Her mission is to increase understanding in clinical medicine of the link between daily routines and our long-term vitality for clinicians. Take the first step towards a healthier, happier future, and contact Dr. Siri Chand Khalsa today. Let’s create a better world together through mindful living. Study Ayurveda with Dr. Khalsa. Learn more here.

Dr. Siri Chand

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Whole Vegan Strawberry Shortcake with monk fruit. If you make this tag me social media @doctorsirichand. I would love to see your variations and options for flavors.

You could change this up with different fruits and spices for many fun varieties.

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*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.

  1. This combination is one of my favorites in berry season.

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