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!
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:
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:
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.
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:
So many possible variations of the same recipe and all so yummy and pretty!
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!
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!
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.
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!
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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!