Vegan Strawberry Shortcake Cake

Rich, buttery cake, homemade dairy-free whipped topping and fresh strawberries make up this incredible Vegan Strawberry Shortcake Cake. Light, fruity and indulgent, this is truly the ultimate summer dessert. Let's learn how to make it!

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It's important for us to give credit where credit is due here. We came across a non-vegan version of this strawberry shortcake cake by Broma Bakery and wanted to try it so badly! We ran a couple tests which ultimately resulted in this incredible cake.

Gorgeous, buttery single layer cake? Check. Homemade, dairy-free whipped cream topping? Double check. Fresh, sugar-marinated strawberries? Check, check, check. We've made this cake 5 times in the last month and still haven't gotten tired of it.

If strawberries aren't your thing but the sweet cravings are kicking in, please check out our other cakes and cupcakes!

Ingredients

Each ingredient in the recipe for vegan strawberry shortcake cake plays a crucial role in achieving the desired taste, texture, and overall quality of the final dessert. Here is your grocery list:

For the Shortcake Cake

• All-Purpose Flour (2 c): All-purpose flour provides structure and stability to the cake while allowing it to rise properly during baking.
• Granulated Sugar (1 c): Adds sweetness to the cake, enhancing its flavor. Sugar also contributes to the texture of the cake by helping to retain moisture and creating a tender crumb.
• Baking Powder (1 tbsp): Acts as a leavening agent, helping the cake rise and become light and fluffy.
• Salt (½ tsp): Enhances the flavor of the cake by balancing the sweetness and other flavors.
• Vegan Butter, Cold (½ c): Provides fat to the cake, which adds moisture, richness, and flavor. Cold vegan butter is cut into the flour mixture to create a crumbly texture, resulting in a tender and flaky cake.
• Nondairy Milk (1 c): Adds moisture to the cake batter and helps bind the ingredients together.
• Vanilla Extract (1 tsp): Enhances the flavor of the cake with its sweet and aromatic notes.

For the Topping

• Nondairy Heavy Whipping Cream (1 c): Serves as the base for the whipped cream topping. This can be found at most chain grocery stores. Do not purchased sweetened or flavored vegan coffee creamer!
• Powdered Sugar (2 tbsp): Sweetens the whipped topping and helps stabilize it. Powdered sugar dissolves easily into the cream, creating a smooth and velvety texture without graininess.
• Vanilla Extract (1 tsp): Adds flavor to the whipped topping, enhancing its overall taste.
• Fresh Strawberries, Sliced (3-4 c): Fresh strawberries provide a burst of juicy sweetness and vibrant color, complementing the cake's flavors perfectly.
• Granulated Sugar (2 tbsp): Sweetens the sliced strawberries and helps draw out their natural juices, creating a delicious syrupy sauce that enhances the flavor of the cake.

Why You'll Love This Cake:

• Can be made using only a single bowl
• Comes together in under 1 hour
• Only 1 layer, making the recipe approachable for all skill levels
• Homemade, dairy-free, lightly sweetened whipped cream topping
• Fresh, seasonal strawberries swimming in their own sweet syrup
• Great summer taste

How to Make a Vegan Strawberry Shortcake Cake

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by whisking together the dry cake ingredients in a large mixing bowl. Cut in the cold vegan butter using a pastry cutter until mixture is pebbly. Form a well in the center and pour in the nondairy milk and vanilla extract. Mix until just combined.

Pour cake batter into an 8 inch baking pan lined with parchment paper. Bake cake on center rack of preheated oven for about 35 minutes. Allow cake to cool in the pan for 20 minutes before inverting on a wire rack to cool completely.

Add the sliced strawberries to a large bowl and cover with the granulated sugar. Toss together until all berries are coated. Place in the refrigerator to marinate until ready to use.

Prepare the dairy-free whipped topping by combining nondairy heavy cream, powdered sugar and vanilla extract in a large bowl. Beat with an electric hand mixer or stand mixer until stiff peaks form.

Scoop whipped cream onto the center of the cooled cake. Spread cream almost to the edges of the cake and top with a pile of the marinated strawberries. Slice and serve. Store leftovers in an airtight container in the refrigerator.

Nondairy Heavy Cream or Coconut Cream

While we prefer to use nondairy heavy cream in this recipe, it's possible you may not be able to find it in a grocery store near you. Here is an alternative whipped topping that can be made with a 15 oz can of chilled coconut cream and ⅓ c powdered sugar:

Place a mixing bowl and the prongs of an electric hand mixer into the freezer to chill for 15 minutes. Once cold, scoop the solid coconut cream into the bowl leaving all of the coconut water in the bottom of the can behind. Do not add any of the coconut water to the bowl! Add the powdered sugar.

Beat with the hand mixer until stiff peaks form. Chill until ready to use.

What is the Difference Between Strawberry Shortcake and Cake?

The main difference between a traditional cake and a strawberry shortcake lies in their composition and preparation method:

1. Cake: A typical cake consists of flour, sugar, leaveners and butter or oil. Cakes can come in various flavors and are typically light and fluffy. They are usually baked in pans and may have layers separated by frosting.
2. Strawberry Shortcake: This dessert features a sweet biscuit or sponge cake base, usually made with flour, sugar, baking powder, salt, butter, and sometimes milk or cream. Unlike a traditional cake, the biscuit or sponge cake base provides a slightly denser texture.

This Vegan Strawberry Shortcake Cake aims to combine these two desserts. It takes everything you love about a strawberry shortcake from the rich buttery base to the incredible whipped cream topping and crams it into a single layer cake topped with fresh strawberries.

Tips for Making the Best Vegan Strawberry Shortcake Cake

1. Use High Quality Ingredients: Desserts taste best when they are prepared with the highest quality ingredients. For this recipe, be sure to grab a high quality, name brand vegan butter. Also be sure that strawberries are in season.
2. Coconut Whipped Topping: If you're having trouble finding nondairy heavy cream, make the whipped topping using a can of coconut cream. See recipe/how to for this above.
3. Gluten-Free Option: If you have gluten sensitivities or allergies, you can make the cake or biscuit base gluten-free by using a gluten-free flour blend. Be sure the baking soda you are using is gluten-free as well.
4. Make-Ahead: You can prepare components of the vegan strawberry shortcake cake ahead of time to save time on the day of serving. The biscuit or cake base can be baked in advance and wrapped tightly in plastic. The cake can be stored in the refrigerator for a day or two. The strawberries can be sliced and macerated ahead of time and stored in the refrigerator. The vegan whipped cream can also be made ahead of time and stored in the refrigerator, though you may need to re-whip it slightly before assembling the cake.
5. Chill Before Serving: For the best texture and flavor, refrigerate the assembled vegan strawberry shortcake cake for at least an hour before serving. This allows the flavors to meld together and the whipped cream to set slightly.

Frequently Asked Questions

How to Store Leftover Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Due to the moisture content of the strawberries and whipped cream, refrigeration helps keep the cake fresh and safe to eat.

Unfrosted/un-topped cake can be frozen for up to 1 month.

If you make this recipe please tag @censoredbaker on Instagram and leave a review below!

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More Vegan Strawberry Desserts

• Vegan Strawberry Crisp
• Vegan Strawberry Crinkle Cookies
• Vegan Strawberry Rhubarb Pie
• Vegan Strawberry Banana Cake
• Vegan Strawberry Tiramisu Cupcakes