The Vegan Strawberry Shortcake Cake is the ultimate balance of classic dessert nostalgia and modern plant-based living. This delightful treat is built with tender, biscuit-style layers of cake that hold together beautifully while still being soft and crumbly. Each layer is generously spread with fluffy coconut whipped cream and topped with juicy, macerated strawberries that add just the right amount of natural sweetness and a splash of summery flavor. The visual appeal alone makes it the centerpiece of any gathering, but the taste will have everyone asking for seconds. Unlike traditional shortcakes that rely on dairy and eggs, this version uses plant milk, vegan butter, and all-natural ingredients to keep it 100% vegan and completely delicious. It’s a perfect cake for any celebration from birthdays to baby showers or just a warm weather weekend where something fresh and fruity hits the spot. It’s easy to prepare, makes use of seasonal produce, and doesn’t sacrifice texture or flavor. Whether you’re a seasoned vegan baker or just trying out plant-based desserts, this strawberry shortcake cake is an absolute must-bake.
Full Recipe:
Ingredients:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup cane sugar
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1/2 cup vegan butter, cold and cubed
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1 cup plant milk
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1 tablespoon apple cider vinegar
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1 teaspoon vanilla extract
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2 cups fresh strawberries, sliced
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2 tablespoons cane sugar (for macerating strawberries)
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1 1/2 cups coconut whipped cream
Directions:
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Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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In a mixing bowl, combine plant milk with apple cider vinegar and let sit to curdle.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Cut in the vegan butter until the mixture is crumbly.
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Add in the milk mixture and vanilla, stirring just until combined.
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Divide the batter evenly between the two pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
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Let cakes cool completely on a wire rack.
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Meanwhile, toss sliced strawberries with 2 tablespoons sugar and let sit for 15–20 minutes to macerate.
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Once cakes are cool, spread a layer of whipped cream on one cake layer, top with half the strawberries.
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Place the second cake layer on top and repeat with remaining whipped cream and strawberries.
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Chill until ready to serve.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 8 slices
The Perfect Vegan Strawberry Shortcake Cake: A Celebration of Summer and Compassionate Baking
When it comes to iconic summertime desserts, few can rival the classic charm of strawberry shortcake. But what if we told you that you could indulge in this beloved treat with a 100% plant-based twist that doesn’t compromise on flavor, texture, or visual appeal? That’s exactly what the Vegan Strawberry Shortcake Cake delivers. It’s soft, creamy, fruity, and refreshing the perfect combination of comfort and elegance in a single slice.
Whether you’re already committed to a vegan lifestyle or just exploring dairy-free options, this cake will win you over with its luscious layers, fluffy coconut whipped cream, and juicy macerated strawberries. Let’s dive deeper into what makes this dessert a standout addition to any celebration or casual gathering.
The Allure of Strawberry Shortcake in Cake Form
Strawberry shortcake, traditionally served as individual biscuits or sponge cakes topped with whipped cream and fresh berries, has long been a dessert staple. However, transforming it into a layered cake elevates it from a rustic treat into a showstopping centerpiece. Each bite brings together tender vanilla cake, vibrant strawberries, and silky, non-dairy whipped cream for a delightful medley of textures and flavors.
In this vegan version, the concept is kept intact but reimagined using compassionate and sustainable ingredients. The result is a dessert that’s just as indulgent and celebratory, yet accessible to those with dairy or egg allergies, as well as ethical eaters.
Why Go Vegan with Your Baking?
Vegan baking has come a long way from the days of heavy substitutes and flavor sacrifices. With the growing availability of quality plant-based alternatives, like vegan butter and whipped coconut cream, it’s now easier than ever to recreate your favorite baked goods without animal-derived ingredients.
There are numerous benefits to choosing vegan baked desserts:
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Health-conscious: Many vegan recipes use less saturated fat and include wholesome ingredients.
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Ethical eating: Avoiding dairy and eggs supports animal welfare and reduces your environmental footprint.
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Allergy-friendly: Great for people who are lactose intolerant, allergic to eggs, or sensitive to dairy.
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Equally delicious: With the right techniques, vegan baking can be every bit as satisfying and decadent as traditional recipes.
The Vegan Strawberry Shortcake Cake is a perfect example of this evolution bringing together taste, ethics, and ease.
The Cake: Light, Fluffy, and Foolproof
At the heart of this dessert lies a biscuit-style vanilla cake that bakes up beautifully soft yet structurally sound enough to support generous layers of cream and fruit. The batter is brought together using a mixture of all-purpose flour, plant milk, vinegar (to mimic buttermilk), and vegan butter, creating a moist and airy texture that pairs wonderfully with the bright fruitiness of strawberries.
One standout feature of this cake is its adaptability. If you prefer a denser cake texture, you can adjust the flour or baking time slightly. If you want more height and fluffiness, add a bit more baking powder or fold in some extra whipped cream between layers. This flexibility makes it perfect for home bakers of all skill levels.
The Strawberries: Seasonal and Naturally Sweet
No shortcake is complete without strawberries and using fresh, in-season berries makes all the difference in this recipe. They’re not just decorative; they provide a juicy contrast to the soft cake and smooth cream, adding brightness and a subtle tang.
Macerating the strawberries with a bit of sugar allows them to release their juices, enhancing their natural sweetness and helping them soak into the cake layers. This step also creates a light strawberry syrup that infuses the entire dessert with rich, fruity flavor.
You can also experiment with other berries, such as raspberries, blueberries, or blackberries, depending on what’s fresh and available in your area.
The Cream: Coconut Whipped Perfection
Instead of dairy whipped cream, this vegan version calls for coconut whipped cream. When chilled and whipped, full-fat coconut milk or cream turns into a smooth, airy topping that holds its shape beautifully and complements the fruit with tropical undertones.
Coconut whipped cream offers several advantages:
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It’s naturally dairy-free.
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Its richness pairs perfectly with the acidity of strawberries.
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It’s easy to make at home with minimal ingredients.
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It adds a luxurious mouthfeel and visual appeal.
You can sweeten it lightly with powdered sugar or maple syrup, and even infuse it with vanilla extract for added depth.
When to Serve This Cake
This Vegan Strawberry Shortcake Cake is a versatile dessert that fits a wide range of occasions:
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Summer celebrations: Perfect for birthdays, BBQs, garden parties, or Fourth of July gatherings.
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Mother’s Day or Easter: Its light, pastel presentation makes it a seasonal favorite.
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Picnics and potlucks: Easy to make in advance and transportable.
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Brunch desserts: A light yet satisfying end to a daytime meal.
Best served slightly chilled, this cake not only tastes amazing but also holds its shape well during display and serving.
Tips for Success
To make sure your cake is a success every time, here are some helpful baking tips:
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Don’t overmix the batter: Overmixing can lead to a dense cake. Mix until ingredients are just combined.
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Use cold coconut milk: For whipped cream, refrigerate the can overnight and use only the thick part.
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Macerate strawberries ahead of time: This will ensure they’re perfectly juicy and flavorful.
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Let the cake cool completely before assembling. Warm cake will melt the whipped cream.
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Decorate just before serving if possible for the freshest look and texture.
Storage and Make-Ahead
This cake is best enjoyed fresh but can be made partially ahead of time. Bake the cake layers the day before, wrap them tightly, and refrigerate. You can also prepare the strawberries and coconut cream in advance and assemble everything just before serving.
Leftovers can be stored in the fridge for up to 3 days. The whipped cream may deflate slightly over time, but the flavor will remain delightful.
Conclusion:
The Vegan Strawberry Shortcake Cake is a true celebration of everything that makes plant-based desserts so wonderful. It’s light, fruity, and sweet without being overly rich. It delivers nostalgia in every bite while remaining inclusive and accessible for those following a vegan or dairy-free diet.
With its elegant presentation and effortless charm, this cake is the kind of dessert that brings people together regardless of dietary preference. Whether you’re serving it at a summer soirée or enjoying a quiet afternoon treat, it’s a recipe that proves indulgence and compassion can go hand in hand.
If you’re looking to add more seasonal, fruit-forward, and plant-based desserts to your rotation, this cake is a must-try. It’s a testament to how creativity and quality ingredients can come together to reinvent a classic with love, purpose, and unforgettable flavor.