Vegan Strawberry Shortcake Cake
Strawberry shortcake just got even better with this delicious vegan twist! This vegan strawberry shortcake cake recipe is light, fluffy, and packed with fresh berries. The best part? They’re topped with creamy, dreamy coconut whipped cream that’s super easy to make. Whether you’re celebrating a special occasion or just craving something sweet, this dessert is sure to impress.
Making this shortcake is easier than you might think! The cakes bake up golden and tender, while the juicy strawberries add the perfect pop of flavor. The coconut whipped cream brings everything together with a rich, velvety finish.
But honestly, wouldn’t this be perfect on a beautiful sunny summer picnic? Just bring along the cream, strawberries, and shortcakes separately and assemble just before serving. Whether you’re planning a dinner party, vegan tea party, or a Mother’s Day brunch, this vegan strawberry shortcake is a crowd-pleaser!
This beautiful cake is easy-peasy to make, and your friends will be blown away. Guaranteed!
Why You’ll Love This Eggless Strawberry Shortcake
This vegan strawberry shortcake recipe is the perfect mix of sweet, fluffy, and creamy. The soft cake pairs beautifully with juicy strawberries and rich coconut whipped cream. It’s easy to make, fun to assemble, and sure to impress at any gathering! Here’s why it’s the best:
- Light and Fluffy Biscuits. These vegan shortcakes are soft, tender, and perfectly golden. The cakes are rich and buttery without any dairy, giving you that classic shortcake texture. Plus, they’re easy to make with simple ingredients you probably have at home.
- Sweet and Juicy Strawberries. Fresh strawberries add a burst of sweetness that’s hard to resist. Toss them with a little sugar to bring out their natural juices for the ultimate shortcake topping. It’s the perfect balance of sweet and tart flavors.
- Easy to Make. This recipe is simple and beginner-friendly. The steps are straightforward, and you don’t need any fancy equipment. Just mix, bake, and assemble for a show-stopping dessert.
- Great for Special Occasions. Vegan strawberry shortcake feels fancy without being complicated. It’s perfect for spring gatherings, summer parties, or just a cozy night in. Everyone will love this sweet treat!
- Customizable and Fun. Want extra berries? More whipped cream? Go for it! You can also add a sprinkle of powdered sugar, fresh mint, or a drizzle of vegan dark chocolate to make it your own.
Key Ingredients And Substitutions
This vegan strawberry shortcake recipe uses simple pantry ingredients that pack a lot of flavor. The cake gets its fluffy texture from non-dairy milk, while fresh strawberries add natural sweetness. Here’s what you’ll need:
- Strawberries – The star of the show! While strawberries are the classic choice, you can use other berries like raspberries, blackberries, or a combination. While fresh berries are preferred, frozen berries will also be delicious! (See FAQs for directions.)
- All-Purpose Flour – Serves as the foundation of these vegan strawberry shortcakes, giving them their classic texture and allowing them to rise beautifully when baked. For a gluten-free version, you can use a gluten-free all-purpose flour blend.
- Sugar – Contributes a beautiful golden-brown color to the shortcakes once baked and complements the richness of the coconut cream. We used granulated table sugar but coconut sugar can work as well.
- Unsweetened Non-Dairy Milk – Any unsweetened plant-based milk, such as soy, almond (like this DIY almond milk recipe), oat, or cashew milk, can be used interchangeably.
- Aquafaba – The key to creating a light and fluffy cake texture. When whipped, it acts like egg whites, giving the batter structure and helping the cake rise. For best results, use unsalted aquafaba from canned chickpeas.
- White Vinegar – Reacts with baking soda to create a light, airy texture and helps make plant-based buttermilk. Swap it with lemon juice, apple cider vinegar, or even lime juice in equal amounts for a similar effect.
Note: This is just a quick rundown of ingredients with possible substitutions. For the full list with measurements, scroll to the printable recipe card below.
Fun Mini Strawberry Shortcakes Option and Variations
Can you imagine cute little strawberry shortcakes?! I would totally make these for a birthday party and set them up in a tray on small paper dishes for people to serve themselves. This recipe makes 1 double-layer cake or 2 single-layer cakes, but if you venture into doing the miniature version, it will make many more. Here’s how to do it with a 12-cup muffin pan, along with some fun tips:
- Reduce the baking time for mini vegan strawberry shortcakes by 20-25 minutes to prevent over baking.
- Swap the strawberries for plump little raspberries, so they fit better in the miniature sizes.
- For more texture, you could add some grated coconut to the cream after fluffing it.
- Add a few vegan sprinkles for extra pizazz and color.
- Serve them with a vegan chocolate truffle or a piece of decadent, dairy-free dark chocolate.
So many possible variations of the same recipe and all so yummy and pretty!
How To Make These Vegan Strawberry Shortcakes
Making this vegan strawberry shortcake recipe is easier than you might think! Bake soft, golden cakes, then layer them with sweet strawberries and fluffy coconut whipped cream. It’s a simple yet impressive dessert that’s perfect for sharing!
Step 1: Prep Your Pans – Preheat your oven to 325°F. Grease two 8-inch pans and dust them with flour to prevent sticking.
Step 2: Whip the Aquafaba – Using an electric mixer, whip the aquafaba and cornstarch on high for 5-10 minutes until stiff peaks form. Set aside.
Step 3: Mix Dry Ingredients – In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Pour in the oil and whisk well to coat the flour.
Step 3: Mix Dry Ingredients – In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Pour in the oil and whisk well to coat the flour.
Step 4: Prepare Wet Ingredients – In a separate bowl, combine the plant-based milk and vinegar. Let it sit for a couple of minutes, then stir in the water and vanilla.
Step 5: Combine and Bake – Pour the wet ingredients into the dry mixture and stir until smooth. Gently fold in the whipped aquafaba mixture without overmixing. Divide the batter evenly between the pans and bake for 30-45 minutes, or until a toothpick comes out clean.
Step 6: Cool and Assemble – Let the cakes cool completely. Top with coconut whipped cream and fresh strawberries, then serve and enjoy!
Helpful Tips and Serving Suggestions
There are so many fun ways to serve vegan strawberry shortcake! From building a shortcake bar to adding a scoop of ice cream, you can easily customize this dessert to fit any occasion. Get creative with toppings, layers, and flavors to make it even more delicious!
- Build a Strawberry Shortcake Bar – Set up a fun dessert station where everyone can build their own shortcake. Offer extra toppings like blueberries, raspberries, and dairy-free chocolate chips for a tasty twist. It’s perfect for informal parties or family gatherings!
- Add a Drizzle of Chocolate – Melt some plant-based chocolate and drizzle it over the top. It adds a rich, decadent touch that pairs beautifully with strawberries. For even more flavor, sprinkle a pinch of sea salt on top!
- Top with Toasted Coconut – Lightly toast some shredded coconut for a crunchy and flavorful topping. It adds a lovely texture and boosts the coconut flavor in your whipped cream. Plus, it looks extra fancy!
- Try a Citrus Twist – Add a splash of fresh orange or lemon juice to your strawberry mix. It brightens the flavor and adds a refreshing zing. A little citrus zest on top makes it even better!
- Go Big with Ice Cream – Take your shortcake to the next level by adding a scoop of vegan strawberry ice cream. The cold and creamy texture makes this dessert even more indulgent. It’s a must-try for hot summer days!
FAQs
Yes! If you have a hard time finding any fresh berries to prepare this recipe, or they are slightly out of your budget, then thaw some frozen ones, add the sugar, and let them sit a bit until they get glossy (a bit like syrup). I promise the cakes will turn out delicious!
You sure can! Simply store the shortcakes in an airtight container at room temperature and chill the coconut whipped cream in the refrigerator. Assemble the dessert just before serving to keep the shortcakes fresh and the coconut whipped cream fluffy.
Nope! Not at all. While a stand mixer (like this one) is handy to have when you bake often, we know they are really expensive. For the rest of us, we can just as easily use a hand mixer (like this one). You can even go old-school and whisk it by hand—but to get the whipped cream super whipped and frothy and airy, you’ll ideally want an electric mixer of some sort.
More Vegan Strawberry Recipes to Try
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
The BEST Vegan Strawberry Shortcake Cake
Ingredients
Meringue:
- ¼ cup aquafaba, the liquid from a can of chickpeas
- ⅓ cup cornstarch
Dry:
- 2⅓ cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup canola oil
Wet:
- 1 cup plant-based milk, we recommend soy
- 1 tablespoon white vinegar
- ½ cup water
- 1 tablespoon vanilla extract
Toppings:
- 1 container Cocowhip, or coconut whipped cream
- 2 cups strawberries, sliced
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease two 8-inch pans and dust with a small amount of flour to prevent sticking.
- Using an electric mixer (this cannot be done by hand), whip the aquafaba and cornstarch at the highest setting for 5 to 10 minutes until it forms stiff peaks. Set aside while preparing the rest of the batter.
- Sift the flour, sugar, baking soda, powder, and salt into a large mixing bowl. Pour the oil over the flour mixture and whisk well, allowing it to coat the flour.
- In a medium-sized bowl, mix the plant-based milk and vinegar, allowing to sit for a couple minutes to create plant-based buttermilk. Add the water and vanilla to the buttermilk mixture.
- Pour the liquid ingredients into the dry ingredients and mix well until smooth and fully combined.
- Fold the meringue mixture into the batter gently, without overmixing.
- Split the batter evenly between the two pans. Bake for 30-45 minutes or until a toothpick comes out clean. The top should be a soft yellow color, not too dark.
- Allow to cool and then top with the whipped cream topping and strawberries! Serve and enjoy!
Notes
Nutrition
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The perfect combination of ingredients in this divine plant based dessert!
Okay now this is one for the books, I love strawberry shortcake! And I was looking for a decadent one like this
It was amazing! Highly recommended!!!
Looks so easy to make! Trying this weekend.
I’ve never made a strawberry shortcake before so I’m so pumped to try out this recipe! It looks amazing!!
I love love LOVE strawberry shortcakes and always thought they were really tricky to make but this recipe truly eases my nerves! I can already taste these…YUM!
My grandmother used to make these berry cakes for me growing up and they always remind me of her. Using freshly picked strawberries makes these cakes even more delightful, if it’s the right season. I’m also totally in love with this super rich, mouthwatering coconut cream! An exquisite dessert for any time of year.
I love how light and airy these Strawberry Shortcakes feel and look! These are a MUST for a British summer picnic in the park 🙂
I love a dessert that looks super-fancy and tastes divine but isn’t hard to make. This vegan strawberry shortcake ticks all the boxes!