Easy Strawberry Shortcake (eggless recipe)

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Jump to RecipeStrawberry shortcake on a white plate.

It is strawberry season and I am always looking for different ways to use up my fresh strawberries. This classic strawberry shortcake is a perfect recipe that everyone enjoys. This recipe makes 6 biscuits and comes together fairly quickly.

Strawberry Shortcake Ingredients

This eggless strawberry shortcake recipe just needs a few simple ingredients.

  • Strawberries: Try to find fresh strawberries if you can. They are just so much sweeter. Using fresh seasonal strawberries will give you the best results.
  • Flour: Use all purpose flour to keep these eggless cakes nice and soft. I wouldn't use a wheat flour or almond flour as they wouldn't work well with the ratios in this recipe
  • Sugar: This recipe uses a granulated sugar in the cake batter. You only use a little bit to give them some sweetness but most of the sweetness comes from the strawberries and whipped cream. For the top of the biscuits I like to add a corse sugar like cane sugar or turbinado sugar. This gives the cake a crispy top.
  • Butter: Make sure to use cold butter in this recipe. It helps hold its shape and helps make for flaky biscuits. If you want these to be vegan cakes, use a vegan butter.
  • Milk: You can use any type of milk you have. I use almond milk and it works great. You could also use a homemade buttermilk, regular milk, or any type of non-dairy milk.
  • Whipped Cream: Use any type of whipped cream you have. If you want to make fresh whipping cream, there is a quick recipe in the notes.
Close up of a strawberry shortcake.

How to Make Eggless Strawberry Shortcake?

There are just a few steps to make this shortcake recipe.

  1. Mix your strawberries and sugar and let that sit.
  2. Mix you dry ingredients in a bowl, cut in the butter, add the milk and shape.
  3. Cut the shortcakes and bake!

How to Store Strawberry Shortcake?

For best results, enjoy right away, but you can save them for later. Make sure to store your strawberries and shortcakes separately. You can store them each in an airtight container in the fridge. If you are going to eat them in the next couple of days you can store the shortcakes at room temperature.

Can this recipe be vegan?

Yes! If you use vegan butter and a milk alternative you can make this a vegan strawberry shortcake. I would suggest an almond or soy milk. Also make sure to get a vegan whipping cream.

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Overhead shot of 2 strawberry shortcakes.

I hope you enjoy this delicious eggless strawberry shortcake recipe!

Easy Strawberry Shortcake (eggless recipe)

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  • 4 cups strawberries, quartered
  • 2 tbsp granulated sugar


  • 1 + 1/4 cups all purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, cold and cubed
  • 1/2 cup milk
  • coarse sugar, for sprinkling
  • whipped cream, for serving*


  1. Mix your chopped strawberries and sugar in a small bowl and set aside.
  2. Preheat oven to 400°F.
  3. Add all your dry ingredients (flour, sugar, baking powder, baking soda, and salt) to a large bowl.
  4. Cut your butter into small cubes and add it to the flour mixture. With your fingers or a pastry cutter break down the butter into small pieces. I do this by pinching the butter into the mixture. When you butter in broken down in to pea sized pieces, add in the milk. Mix everything together with a wooden spoon until is start to come together.
  5. Tip the dough onto a large work surface and start to bring together in a large rectangle. Try not to over-mix it. We don’t want a tough dough.
  6. Now fold the dough over on itself a couple of times to help get those layers. Then roll out the dough to about 3/4-inch height and cut into 6 pieces.
  7. Place your shortcakes on a lined baking sheet. Brush the top with extra milk and sprinkle on a coarse sugar. Bake at 400°F for 18-20 min or until golden brown.
  8. To serve top the shortcake with the strawberries and whipped cream.


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