Vegan Vanilla Strawberry Lavender Short Bread

I love shortbread, the buttery melt in your mouth texture, the fact that it can be flavored with many different things depending on what you are in the mood for and the fact that it goes wonderful with coffee for a mid-morning pick me up!  Last weekend I decided to make some shortbread and I went with some flavors I am loving lately.  Vegan Vanilla Strawberry Lavender Shortbread seemed like the perfect thing to make as we are hanging onto the last bit of spring and heading into summer!

The other thing I love about shortbread it that it is really simple quick and easy to make with minimal ingredients.  I used vegan butter (Earth Balance because it is what I prefer) for the fat because it always works out well.  For the flour I used a whole wheat pastry because it is what I prefer and had on hand, but you could use all purpose flour if you prefer, or for a gluten free option an all purpose baking flour blend such as Bob's Red Mill all purpose gluten free baking flour (which I have used and it works well).

I used granulated sugar but you could also use maple sugar or coconut sugar if you prefer (it just will be darker in color).  I flavored it with crushed freeze dried strawberries, which are nice because they don't add extra moisture.  As well as vanilla bean powder, and dried lavender flowers.  I just love this flavor combo! This shortbread smelled absolutely amazing while baking!

I could not wait to taste it!  This shortbread turned out super delicious!  Melt in your mouth buttery texture sweet with strawberries and vanilla plus that floral hint of lavender, it was so heavenly!  This is so perfect with coffee or tea!  My husband loved it as well, I packed some in his lunch the next day and he texted me to tell me it was bomb!  If you are looking for something easy and delicious to bake, definitely give this Vegan Vanilla Strawberry Lavender Shortbread a try!

Vegan Vanilla Strawberry Lavender Short Bread

Makes 16 pieces


  • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
  • 1/2 tsp sea salt
  • 1 cup granulated sugar
  • 1 Tbsp dried lavender flowers
  • 1 tsp vanilla bean powder
  • 2 Tbsp crushed freeze dried strawberries
  • 1/2 tsp baking powder
  • 2 cups whole wheat pastry flour


  1. Preheat the oven to 350F degrees.
  2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
  3. Mix in the lavender, strawberries, vanilla and baking powder until well incorporated.
  4. Mix in the flour until the flour is incorporated.
  5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
  6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
  7. Place in the oven and bake for 30 minutes until set.
  8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
  9. Let cool completely in the pan.
  10. Enjoy!

Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.


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