Can I use a different type of flour, such as whole wheat flour, in the cake?

While you can experiment with different flours, using all-purpose flour typically yields the best texture for a classic strawberry shortcake cake. Whole wheat flour may result in a denser and heavier cake due to its higher fiber content.

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are preferred for their vibrant flavor and texture. However, you can use thawed frozen strawberries if fresh ones are not available. Keep in mind that frozen strawberries may release more liquid when thawed, so drain any excess liquid before placing them on the cake.

How do I prevent my vegan whipped cream from becoming too runny?

Ensure that the nondairy heavy whipping cream is well chilled before whipping it. Also, avoid over-whipping the cream, as this can cause it to become grainy or separate. Adding powdered sugar and vanilla extract helps stabilize the whipped cream and prevent it from becoming too runny.

Can I use coconut whipped cream instead of nondairy heavy whipping cream?

Yes, you can use coconut whipped cream as a dairy-free alternative. Chill a can of full-fat coconut milk in the refrigerator overnight, then scoop out the solid coconut cream and whip it with powdered sugar and vanilla extract until fluffy.

Vegan Strawberry Shortcake Cake

Strawberry shortcake cake topped with whipped cream and strawberries and a jug of milk.

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Everything you like about traditional strawberry shortcake in a single layer cake. Buttery, vegan cake topped with dairy free whipped topping and fresh strawberries.

Author: Lyndsey Hiltner
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

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For the Cake

2 c all purpose flour

1 c granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 c vegan butter, cold

1 c nondairy milk

1 tsp vanilla extract

For the Whipped Topping

1 c nondairy heavy whipping cream*

2 tbsp powdered sugar*

1 tsp vanilla extract

3-4 c fresh strawberries, sliced

2 tbsp granulated sugar

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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.
Cake Batter: 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 about 35 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.
Whipped Cream: 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 marinated strawberries.

Equipment

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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 sweeter 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 tbsp of powdered sugar.

Find it online: https://censoredbaker.com/vegan-strawberry-shortcake-cake/