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!
I love strawberry shortcake so much but don't always want to deal with all of the fuss. The recipe is a lifesaver! -Mary
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!
Jump to:
- ingredients
- why you'll love this cake:
- how to make a vegan strawberry shortcake cake
- nondairy heavy cream or coconut cream
- what is the difference between strawberry shortcake and cake?
- tips for making the best vegan strawberry shortcake cake
- frequently asked questions
- recipe variations
- How to store leftover cake
- Vegan Strawberry Shortcake Cake
- more vegan strawberry desserts
- more vegan cakes and cupcakes
ingredients
Here is everything you'll need to put on your grocery list:
- all-purpose flour: Provides structure and stability to the cake while allowing it to rise properly during baking.
- granulated sugar: Adds sweetness to the cake, enhancing its flavor. Sugar also contributes to the texture of the cake.
- baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy.
- Salt: Enhances the flavor of the cake by balancing the sweetness and other flavors.
- vegan butter: Provides fat to the cake, which adds moisture, richness, and flavor.
- nondairy milk: Adds moisture to the cake batter and helps bind the ingredients together.
- vanilla extract: Enhances the flavor of the cake with its sweet and aromatic notes.
- nondairy heavy cream: Serves as the base for the whipped cream topping. This can be found at most chain grocery stores.
- powdered sugar: Sweetens the whipped topping and helps stabilize it.
- vanilla extract: Adds flavor to the whipped topping, enhancing its overall taste.
- fresh strawberries: Provide a burst of juicy sweetness and vibrant color, complementing the cake's flavors perfectly.
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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:
- 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.
- 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.
If you would like to make a more traditional vegan strawberry shortcake, be sure to check out Nora Cooks!
tips for making the best vegan strawberry shortcake cake
- 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.
- coconut whipped topping: If you're having trouble finding nondairy heavy cream, make the whipped topping using a can of coconut cream.
- 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.
- make-ahead: You can prepare components of the vegan strawberry shortcake cake ahead of time. The cake base can be baked in advance and wrapped tightly in plastic and stored overnight. 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.
- 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
Yes, but fresh strawberries are usually best for layering and decorating. If using frozen strawberries, thaw and drain them well first to avoid adding too much extra moisture to the cake.
Unsweetened soy milk, oat milk, or almond milk all work well. Choose a neutral-flavored option so it doesn't overpower the strawberry and vanilla flavors.
Absolutely. You can bake the cake layers 1-2 days ahead, wrap them tightly once cooled, and frost the cake when you're ready to assemble.
Yes. Homemade vegan whipped cream works beautifully, but store-bought whipped topping can save time and works great too.
Chill the finished cake for about 20-30 minutes before slicing and wipe the knife clean between cuts for neat layers.
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recipe variations
Here are a few ways you can mix up your vegan strawberry shortcake cake to match your tastes:
- mixed berry shortcake cake: Swap some of the strawberries for blueberries, raspberries, or blackberries for a colorful berry-filled version with extra fresh flavor.
- lemon strawberry shortcake cake: Add fresh lemon zest and a splash of lemon juice to the cake batter or frosting for a bright citrus twist that pairs beautifully with strawberries.
- chocolate covered strawberry cake: Add a layer of dairy-free chocolate ganache or chocolate drizzle for a chocolate-covered strawberry inspired dessert.
- Strawberry Vanilla Bean Cake: Use vanilla bean paste instead of vanilla extract for a richer bakery-style vanilla flavor that makes the strawberries stand out even more.
- coconut strawberry cake: Add shredded coconut to the cake batter or sprinkle toasted coconut on top for a tropical variation.
- gluten-free version - Use a 1:1 gluten-free flour blend to make the cake gluten-free while keeping the same light and fluffy texture.
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!
PrintVegan Strawberry Shortcake Cake
Everything you like about traditional strawberry shortcake in a single layer cake. Buttery, vegan cake topped with dairy free whipped topping and fresh strawberries.
- Prep Time: 20 minutes
- Bake Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 8-inch Cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
2 cups all purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup vegan butter, cold
1 cup nondairy milk
1 teaspoon vanilla extract
For the Whipped Cream
1 cup nondairy heavy whipping cream*
2 tablespoons powdered sugar*
1 teaspoon vanilla extract
For the Strawberry Topping
3-4 cups fresh strawberries, sliced
2 tablespoons granulated sugar
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease and line an 8 inch cake pan with parchment paper. Set aside.
- Mix: In a large bowl, whisk together the all purpose flour, sugar, baking powder and salt. Cut in the cold vegan butter using a pastry cutter. Continue to work the mixture until it is fine and pebbly. Form a well in the center and pour in the nondairy milk and vanilla extract. Stir until just combined. Do not over-mix. Batter will be slightly lumpy.
- Bake: Pour batter into prepared pan and sprinkle generously with coarse sugar. Place on center rack of preheated oven and bake for 34-38 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs clinging to it. Allow cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Strawberries: Place the sliced strawberries into a large mixing bowl. Pour the sugar over the strawberries and toss together. Place bowl into the refrigerator to marinate while the cake bakes and cools.
- Whip: Prepare the whipped cream while the cake cools. Add nondairy heavy cream, powdered sugar and vanilla extract to a large bowl. Beat together using an electric hand mixer or stand mixer until stiff peaks form. Chill until ready to use.
- Assemble: Transfer the cooled cake to a stand or cake plate. Place a large pile of whipped cream on top of the cake. Spread almost to the edges using a rubber spatula. Top whipped cream with a pile of macerated strawberries.
Notes
*Cake will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake can be frozen for up to 1 month.
*Nondairy whipping cream can be found in many chain grocery stores. Do not purchase a sweetened or flavored coffee creamer! If you can't find nondairy whipping cream make coconut whipped cream instead. See instructions for this in blog post above.
*There is very little sugar in the whipped cream due to the sweetness of the cake and strawberries. If you'd like your whipped cream to be more on the sweet side, add an additional 1-2 tablespoons of powdered sugar.
more vegan strawberry desserts
- vegan strawberry crisp
- vegan strawberry crinkle cookies
- vegan strawberry rhubarb pie
- vegan strawberry banana cake
- vegan strawberry tiramisu cupcakes
I love strawberry shortcake so much but don't always want to deal with all of the fuss. The recipe is a lifesaver!
I love it for the EXACT same reasons!!