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A plant-based whipped cream on top of beautiful bright strawberries, and a dairy-free biscuit makes the perfect strawberry shortcake

Planetarian Strawberry Shortcake

Yield: 8 people


Even if you don’t want to make eight Planetarian Strawberry Shortcakes, you should make and bake the full batch of biscuits. We’ve purposely made them savory, so you can freeze those you don’t use and enjoy them later as an accompaniment to soups or split - buttered, toasted and served with jam or honey.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon each: baking soda and fine salt
  • 8 tablespoons (1 stick) frozen plant butter
  • 3/4 cup plant milk, such as oat
  • 1 tablespoon cider vinegar
  • 2 teaspoons nutritional yeast
  • 2 pounds (1 large container) strawberries, hulled and rinsed
  • 6 tablespoons sugar
  • 1 recipe Planetarian Whipped Cream


  • Adjust oven rack to lower-middle position; heat oven to 425 degrees. Mix flour, baking powder, baking soda, and salt in a medium bowl. Grate frozen butter on the coarse holes of a box grater into dry ingredients; toss to coat and using finger tips, lightly massage butter into flour mixture.
  • Meanwhile, mix oat milk, vinegar, and nutritional yeast and pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps with your hand into a rough ball.
  • Break dough into 8 rough rounds and place dough balls on a small baking pan; bake until golden brown, 12 to 14 minutes. Cool 5 minutes.
  • Meanwhile, using a potato masher or large fork, roughly crush half the berries; slice the remaining berries and mix the two, along with the sugar, in a bowl.
  • Make Planetarian Whipped Cream.
  • Split each cake. Spoon a portion of berries over each cake bottom; top with a dollop of whipped cream. Cap with biscuit top and serve immediately.