Vegan Strawberry Shortcake [Cake Version]

Published: May 15, 2023 by Toni

This easy vegan strawberry shortcake cake combines fluffy vanilla cake (not biscuits) with a lightly sweetened, syrupy strawberry filling and plenty of whipped coconut cream for a crowd-pleasing vegan summer dessert!

completed Vegan Strawberry Shortcake on a cake stand

Strawberry season is upon us, and delicious treats like this vegan strawberry shortcake recipe (cake style!) are practically a MUST-make. Ditching traditional biscuits for tender, fluffy vegan vanilla cakes, this shareable vegan strawberry dessert is light, sweet, refreshing, and perfect for Spring/Summer gatherings alongside lemon cake and strawberry cupcakes.

What Is Strawberry Shortcake?

Traditionally, a shortcake refers to a British dessert made with a ‘shortened dough’ that resembles a scone-like crumbly texture once baked, combined with cream and fruit – in this case, macerated strawberries.

Over the years, similar desserts became popular in other parts of the world. That includes in North America, where the introduction of leavening agents transformed the shortcake into an American biscuit, and in Japan, where shortcake was ditched entirely for a fluffy chiffon cake.

Other modern interpretations, my own included, also ditch the shortcake for sponge cake, other fluffy cakes, or even corn muffins.

Why You’ll Love This Vegan Strawberry Shortcake

It’s made with just 12 simple, easy-to-find, pantry-friendly ingredients.
It’s super simple to prepare – Mix and bake the batter, prepare the filling, and assemble. No fancy equipment or techniques are required.
Ditching biscuits for fluffy vanilla cake makes a lighter, shareable dessert.
It’s dairy-free, egg-free, nut-free, & can be made gluten-free and naturally sweetened.
Fresh, juicy strawberry filling with light vegan whipped cream and fluffy cakes makes for a well-balanced, utterly delicious summer vegan dessert.
This vegan shortcake recipe is perfect for entertaining at picnics, potlucks, afternoon tea, Easter, birthdays, Mother’s Day, and more.

The Ingredients and Substitutions

The Vegan Shortcake

ingredients for Vegan Strawberry Shortcake against a white background

Flour: I use regular all-purpose flour, though a 50/50 combination of AP and white whole wheat flour should also work.
Plant-based milk: Use any. I.e., almond milk, soy milk, etc.
Sugar: Regular sugar is all you need, though you can use less refined raw cane sugar if preferred. Other unrefined sugars, like coconut sugar, work too, but will affect the color and flavor more.
Leavening agents: A combination of baking powder and baking soda helps to make lighter, fluffier cakes for this strawberry vegan dessert.
Vinegar: Apple cider vinegar (or white vinegar) activates the baking soda.
Vanilla extract: It’s always best to use natural, pure vanilla for the best flavor.
Oil: Any neutral cooking oil would work, including vegetable oil, canola oil, melted coconut oil, etc.
Applesauce: Use unsweetened applesauce. This reduces the amount of oil required while also acting as an egg replacer.
Spices: You only need a little cinnamon and salt for a well-balanced, delicious cake.

The Strawberry Topping

Strawberries: Use fresh, ripe strawberries for the best flavor and texture.
Sweetener: You can use regular sugar or an unrefined option like maple syrup/ agave syrup for the filling. A sugar alternative will also work.
Water: Just a little to make a juicier filling.
Whipped coconut cream: I used store-bought Cocowhip, but you can use another vegan whipped cream alternative or make your own (plain or with optional sweetener/vanilla).

As a quick ‘cheat,’ you could combine strawberry preserve/jam with a little water and mix in the freshly sliced strawberries.

How to Make Vegan Shortcake Cake

1) First, preheat the oven to 350F/175C and lightly grease two 9-inch cake pans (or use parchment paper).
2) Then, in a large bowl, whisk the wet ingredients (vegan milk, sugar, oil, applesauce, vinegar, and vanilla). Meanwhile, in a separate bowl, mix all the dry ingredients (flour, baking powder and baking soda, salt, and cinnamon).

process shot of mixing ingredients for Vegan Strawberry Shortcake in a bowl

Alternatively, sift the dry ingredients directly into the wet ingredients to reduce washing up.

3) Then, combine the wet and dry ingredients and mix them into a smooth batter (a few tiny lumps are fine).

process shot of mixing ingredients together in a bowl

Alternatively, you can use a stand mixer. Either way, be careful not to over-work the batter, or it will negatively affect the texture of the vanilla cakes.

4) Divide the batter between the two cake pans, tapping them gently against the kitchen surface to smooth the top (or use a spatula).

two bowls of batter alongside each other against a white surface

5) Transfer the cakes to the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).

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two post baked vanilla cakes in separate containers against a white background

6) Once baked, allow the cakes to cool almost completely in the pan before removing and transferring them to a cooling rack to finish cooling.

How to Make Vegan Strawberry Shortcake

While the cakes are baking, it’s the perfect time to prepare the delicious strawberry filling/topping (which needs to cool, too). I used a quick stovetop method, but check out the FAQs for a heat-free macerated option.

1) Add the sliced strawberries, sweetener, and water to a saucepan over medium-high heat and cook for 3-5 minutes until the sugar fully dissolves.

process shot of adding vanilla extract to bowl of strawberries

Be gentle with the strawberries during this step, as we don’t want them to break apart.

2) Bring the mixture to a boil, remove it from the heat, and set aside to cool completely.
3) Once the shortcakes and strawberry topping have cooled, top one cake with a thick layer of whipped coconut cream before adding the syrupy strawberries.

process shot post adding topping to cake

sliced strawberries on top of topping and baked cake

4) Then, add the second cake, another layer of whipped coconut cream, and finally, a garnish in the center of whole, fresh strawberries. Enjoy!

Pro Recipe Tips

Don’t overmix the batter: If you overwork the gluten in the flour, it can lead to dense, gummy cakes.
Leave the cakes to cool: They will firm up and become less crumbly as they do, so they shouldn’t be removed from the cake pans before then.
Use fresh, ripe strawberries: They are the recipe’s star, so make sure they’re juicy, sweet, and delicious for the best-tasting vegan strawberry dessert.
Adjust the filling ratio: If you prefer more of a filling to ‘cake’ ratio, you could split the shortcakes in half to create 4 thinner layers instead of two (stack them all up, create two separate shortcakes, or even halve the cake ingredients to make only a single shortcake - it’s up to you).

FAQs

Can I make vegan, gluten-free strawberry shortcake?

You could experiment using an all-purpose gluten-free flour blend (like Bob’s Red Mill or King Arthur’s). I haven’t tried this, though, so I can’t guarantee the results, though I imagine the cakes will be a little denser and more crumbly.

How to macerate strawberries?

Combine the sliced strawberries and sugar in a bowl and leave it to rest for at least 1-2 hours. During this time, the sugar draws out the juices from the fruit, so they sit in a syrupy liquid. This heat-free version will retain more nutrients in the fruit.

Can I use frozen strawberries?

If you use the heated version of preparing the syrupy strawberry filling and don’t mind a softer, mushier filling, you could technically use frozen strawberries for the filling. However, it will be more compote-like than the fresher, lighter version this uses.

Is strawberry shortcake healthy?

Unfortunately, even with a plethora of strawberries, this vegan strawberry dessert isn’t designed to be a healthy strawberry shortcake. However, making simple ingredients swaps (like unrefined sweeteners and a mixture of regular and whole wheat flour) can help make a more wholesome treat.

completed Vegan Strawberry Shortcake with a slice missing on a cake stand

Recipe Variations and Add-ins

There are several ways you can adapt or boost the flavor in this vegan strawberry shortcake recipe, including:

Other fruits: You can swap the strawberries for blueberries, raspberries, blackberries, sliced peaches, etc.
Lemon curd: Replace some or all the vegan whipped cream with vegan lemon curd for a sweet-tart vegan summer dessert.
Orange or lemon zest: A small amount in the strawberry filling or the cake adds a bright, citrusy flavor.
Balsamic vinegar: Okay, yes, this might sound a little odd. However, drizzling just a little over the strawberries before serving helps create more of a tangy-sweet flavor that is actually delicious.
Fresh mint: To garnish.
Nuts: Like walnuts, pecans, pistachios, almonds, etc. Chopped and sprinkled over the top for some crunch.
Coconut: Either add a few tablespoons of unsweetened shredded coconut to the cakes or some toasted coconut flakes sprinkled over the top before serving.
Dairy-free chocolate: White (my preferred option!), milk, or dark chocolate shavings will taste delicious over the dairy-free strawberry shortcake.

Storage Instructions

Make ahead: You can bake the cakes in advance, storing them tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months (leave them to thaw at room temperature before assembling).

It’s also best to prepare the strawberry filling a couple of hours before it’s needed (to allow it to cool/macerate depending on the method you use), but don’t make it too far in advance, or the strawberries become overly soft/less ‘fresh.’

Store: Because of the syrupy strawberry filling, this vegan strawberry shortcake doesn’t store particularly well after it’s fully assembled. In fact, I recommend assembling it just before serving. If you have any leftovers, store them in the fridge; it should last a few hours at least.

More Vegan Dessert Recipes

If you tried this vegan strawberry shortcake recipe, I’d love to know your thoughts. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla

Vegan Strawberry Shortcake [Cake Version]

What Is Strawberry Shortcake?

Why You’ll Love This Vegan Strawberry Shortcake