Vegan Strawberry Drop Biscuits

There’s something about strawberry season that calls for simple, beautiful baking—and these vegan strawberry drop biscuits are exactly that. Lightly golden on the outside, soft and tender on the inside, and bursting with juicy strawberries in every bite, this is the kind of recipe that feels both effortless and elevated.

Unlike traditional biscuits, there’s no rolling, cutting, or fussing with shapes here. Just a quick mix, a gentle fold, and a scoop onto the baking sheet. The result is a rustic, bakery-style biscuit with craggy edges perfect for catching a drizzle of vanilla glaze or a swipe of vegan butter.

Fresh dill and citrusy brightness often define spring cooking, but strawberries truly steal the show this time of year. Their natural sweetness pairs beautifully with a lightly sweetened dough, creating a balanced bite that works just as well for brunch as it does for dessert. Serve these alongside coffee in the morning, as part of a spring entertaining spread, or as a simple, satisfying treat after dinner.

Whether you’re planning a Memorial Day menu, hosting a weekend brunch, or just leaning into seasonal baking, these vegan strawberry drop biscuits are the kind of recipe you’ll come back to all season long.

Vegan Strawberry Drop Biscuits

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 2 tablespoons organic cane sugar

• 1/2 cup cold vegan butter, cubed

• 3/4 cup plant-based milk (almond, oat, or soy)

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, diced small

• 1 teaspoon lemon zest

Glaze (highly recommended):

• 1/2 cup powdered sugar

• 1–2 tablespoons plant-based milk

• 1/2 teaspoon vanilla

• 1/2 teaspoon lemon juice

Instructions

1. Preheat & prep
   Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Mix dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3. Cut in the butter
   Add the cold vegan butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Small chunks are good—this creates flakiness.

4. Add wet ingredients
   Stir in the plant-based milk and vanilla until just combined. Do not overmix.

5. Fold in strawberries
   Gently fold in the diced strawberries and lemon zest. The dough will be slightly sticky—that’s perfect.

6. Drop the biscuits
   Using a spoon or scoop, drop mounds of dough (about 1/3 cup each) onto the baking sheet, leaving space between them.

7. Bake
   Bake for 15–18 minutes, until golden on the edges and lightly browned on top.

8. Glaze & serve
   Let cool slightly, then drizzle with the simple glaze if using.

Vegan Strawberry Drop Biscuits Serving Tips

These biscuits are best served warm, when the strawberries are jammy and the interiors are soft and fluffy. Pair them with coconut whipped cream for a shortcake-inspired moment, or enjoy them simply with coffee for a cozy, bakery-style treat at home.

They also make a beautiful addition to a spring brunch board or Memorial Day spread alongside fresh fruit and savory dishes for balance.

Chef Notes

• Keep your butter very cold—this is key to a tender, bakery-style biscuit.

• If your strawberries are extra juicy, lightly toss them in a teaspoon of flour before folding in to prevent excess moisture.

• For a more dessert-like version, sprinkle a little sugar on top before baking for a subtle crunch.