Can I use frozen strawberries instead of fresh strawberries?

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.

What’s the best nondairy milk to use for 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.

Can I make the cake ahead of time?

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.

Can I use store-bought vegan whipped topping?

Yes. Homemade vegan whipped cream works beautifully, but store-bought whipped topping can save time and works great too.

How do I get clean cake slices?

Chill the finished cake for about 20–30 minutes before slicing and wipe the knife clean between cuts for neat layers.

Vegan Strawberry Shortcake Cake

Print Recipe

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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

Scale

For the Cake

2 cups all purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 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

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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.
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.

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