Soft, fluffy layers of vanilla cake swirled with strawberry preserves, stacked high with clouds of vegan chantilly cream and piled with fresh strawberries this Vegan Strawberry Shortcake Cake is the kind of dessert that makes people stop mid-conversation. I first made it on a warm Saturday in May when I desperately wanted something that tasted like summer, and every single slice disappeared before I could even grab my camera. The whole thing comes together with simple pantry staples and no dairy at all, which honestly still surprises me every time I serve it.
If you're already a fan of our Best Cranberry Cookies Recipe, you know we love desserts that feel special but don't require a culinary degree. This cake hits that same sweet spot — no complicated techniques, no hard-to-find ingredients, just a gorgeous, bakery-worthy showstopper you can pull off at home. It's the kind of thing you'd want to bookmark alongside our Healthy Blueberry Pop Tarts Recipe for those spring and summer days when fresh fruit is calling your name. And if you ever need a quick chocolate fix in between, The Best Chocolate Mug Cake Recipe has your back too.
Why You'll Love This Vegan Strawberry Shortcake Cake
- Completely dairy-free and egg-free, but nobody will notice
- The strawberry preserves swirled into the batter make it extra flavorful
- The vegan chantilly cream is cloud-like, stable, and incredibly easy to whip up
- Stunning presentation with minimal effort
- Perfect for spring parties, birthdays, Mother's Day, or any warm weekend
Jump to:
- Why You'll Love This Vegan Strawberry Shortcake Cake
- Vegan Strawberry Shortcake Cake Ingredients
- How to Make Vegan Strawberry Shortcake Cake
- Substitutions and Swaps
- Equipment For Vegan Strawberry Shortcake Cake
- Storage Your Vegan Strawberry Shortcake Cake
- Expert Tips
- FAQ
- Related
- Pairing
- Vegan Strawberry Shortcake Cake
Vegan Strawberry Shortcake Cake Ingredients
Here's everything you need for this Vegan Strawberry Shortcake Cake. Nothing fancy, just good, simple ingredients doing their job well.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake
- All-Purpose Flour : Forms the structure of the cake layers and keeps them soft and tender without being dense.
- Baking Powder : Gives the cake its lift and light, fluffy crumb. It's the main leavener here, so don't skip it.
- Baking Soda : Works alongside the vinegar to add a little extra rise and help the cake brown evenly.
- Kosher Salt : Balances the sweetness and brings out the flavors in the batter.
- Granulated Sugar : Sweetens the cake and helps create a tender, moist texture.
- Non-Dairy Milk : Adds moisture and keeps the cake soft. Any unsweetened plant-based milk works well here.
- Vegan Butter, melted : Adds richness and helps the cake bake up with that buttery, satisfying flavor.
- White Vinegar or Lemon Juice : Reacts with the baking soda to help the cake rise. It also mimics the role of buttermilk, making the crumb more tender.
- Vanilla Extract : Adds warmth and rounds out all the flavors in the batter.
- Strawberry Preserves or Jam : Swirled into the batter just before baking, this adds pockets of jammy strawberry flavor throughout the cake layers.
For the Chantilly Cream
- Vegan Heavy Whipping Cream : This is the base of the cream. Silk Heavy Whipping Cream is a great choice because it whips up beautifully to stiff, stable peaks.
- Powdered Sugar, sifted : Sweetens the cream and helps it hold its shape without being too stiff.
- Vanilla Extract : Adds a soft, sweet flavor to the cream that pairs perfectly with fresh strawberries.
For Decoration
- 6-7 Strawberries : These line the inside of the cake layers and add a beautiful pop of color and fresh berry flavor.
- 2-3 Strawberries, chopped : These go in the center of the filled layer for an extra burst of fresh strawberry in every bite.
- 5-6 Additional Strawberries: Use these to decorate the top of the finished cake however you like.
How to Make Vegan Strawberry Shortcake Cake
Here's a quick rundown before you dive in: you'll bake two soft Vegan Strawberry Shortcake Cake layers, whip up a cloud of chantilly cream, and stack everything together with fresh strawberries. It's simpler than it looks.
Bake the Cakes
Preheat the oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper so nothing sticks.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this aside.
Mix the wet ingredients: In a large bowl, combine the granulated sugar, non-dairy milk, melted vegan butter, white vinegar (or lemon juice), and vanilla extract. Whisk everything together until smooth.
Combine wet and dry: Gradually add the dry ingredients into the wet mixture, whisking as you go until the batter is smooth and no lumps remain.
Divide the batter: Pour the batter evenly between your two prepared pans, spreading it out to the edges with a spatula.
Add the preserves: Spoon 3 tablespoons of strawberry preserves on top of each pan of batter. Use a knife to gently swirl them into the batter — you want loose ribbons of jam, not completely mixed in.
Bake: Bake for 31-33 minutes, or until a toothpick inserted in the center comes out clean. The tops should look set and feel springy to the touch.
Cool completely: Let the cakes cool fully before assembling. This is important — a warm cake will melt the cream.
Make the Chantilly Cream
Whip the cream: Pour the vegan heavy whipping cream into the bowl of a stand mixer fitted with the whip attachment, or use a hand mixer. Whisk on medium speed for about 30 seconds.
Add sugar and vanilla: Add the sifted powdered sugar and vanilla extract. Continue mixing on medium-high speed until the cream reaches stiff peaks. It should look fluffy and hold its shape when you lift the beater.
Build and Decorate the Cake
Place the first layer: Set one cake layer upside down on your Vegan Strawberry Shortcake Cake stand or serving plate so the flat side faces up. This gives you a smooth, even surface to work with.
Line with strawberries: Arrange the strawberry halves around the outer edge of the cake layer, cut-side facing out. Nestle them close together to form a pretty ring.
Add the cream: Dollop half of the chantilly cream into the center of the layer and spread it evenly with the back of a spoon or a mini offset spatula.
Add chopped strawberries: Scatter the chopped strawberries over the cream layer.
Add the top layer: Place the second cake layer right-side up on top. Spread the remaining whipped cream evenly over the top of the Vegan Strawberry Shortcake Cake.
Garnish: Arrange the extra whole or halved strawberries on top however you'd like. Go simple or go wild.
Chill until ready: Store the assembled cake in the refrigerator until you're ready to serve.
Substitutions and Swaps
Non-dairy milk: Any unsweetened plant milk works — oat, almond, soy, or cashew. Soy tends to give the best structure.
Vegan butter: Refined coconut oil can work in a pinch, but vegan butter gives a richer flavor.
White vinegar: Lemon juice is a great swap and adds a subtle citrusy undertone.
Strawberry preserves: Raspberry jam, mixed berry jam, or even blueberry preserves would all be delicious swirled into the batter.
Vegan heavy cream: Make sure you use a product that's specifically labeled for whipping. Coconut cream can also be used but chill it overnight and drain the liquid before whipping.
Powdered sugar in cream: Maple syrup or agave can replace it, but the cream may not hold its shape as firmly.
Equipment For Vegan Strawberry Shortcake Cake
- 2 x 8-inch round cake pans
- 1 mixing bowl (medium)
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- Measuring cups and spoons
- 1 stand mixer or hand mixer
- 1 cake stand or serving platter
Storage Your Vegan Strawberry Shortcake Cake
Refrigerator: Store the finished Vegan Strawberry Shortcake Cake covered in the fridge for up to 3 days. The cream stays nice and the strawberries hold up well.
Make ahead: Bake the cake layers up to 2 days in advance and wrap them tightly at room temperature. Make the cream and assemble the day you plan to serve it for the best results.
Freezer: The unfrosted cake layers can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before assembling.
Already assembled: Once the Vegan Strawberry Shortcake Cake is filled and decorated, it's best eaten within 24-48 hours. After that, the fresh strawberries start to release moisture.
Expert Tips
Don't skip the parchment paper. Vegan Strawberry Shortcake Cake can be a little more delicate than conventional ones. Parchment keeps the layers from sticking and makes it much easier to get clean, even slices.
Cool completely before assembling. I know it's tempting to rush this step, but warm cake + whipped cream = a melted, sliding mess. Give yourself at least an hour.
Swirl, don't stir. When you add the strawberry preserves on top of the batter, a light, lazy swirl is all you need. Overmixing makes it disappear into the batter rather than creating those pretty ribbons.
Chill your mixing bowl before whipping cream. Pop your stand mixer bowl in the freezer for 10 minutes beforehand. Cold equipment helps vegan cream whip up faster and hold its peaks better.
Flip the bottom layer upside down. Placing the first Vegan Strawberry Shortcake Cake layer flat-side up gives you a perfectly level surface for the cream, which makes stacking the second layer much cleaner.
FAQ
What kind of cake is a Vegan Strawberry Shortcake Cake?
Vegan Strawberry Shortcake Cake is traditionally made with a light, tender cake or biscuit base, layered with fresh strawberries and whipped cream. This version uses two fluffy Vegan Strawberry Shortcake Cake layers swirled with strawberry preserves, which gives it a little more structure than the classic biscuit-style shortcake, but all the same warm, fruity, cream-filled charm. A good tip: whatever base you use, make sure it's fully cooled before adding the cream so nothing slides around.
What's the difference between strawberry shortcake and strawberry cake?
A strawberry shortcake focuses on fresh or lightly macerated strawberries layered with whipped cream between a soft cake or biscuit base. A strawberry cake, on the other hand, usually has the strawberry flavor baked directly into the batter and is often frosted. This Vegan Strawberry Shortcake Cake is a happy combination of both the preserves are swirled into the cake layers for flavor, and fresh strawberries plus chantilly cream finish it off in classic shortcake style.
What ingredients do you need for Vegan Strawberry Shortcake Cake?
For this vegan version, you need all-purpose flour, baking powder, baking soda, salt, sugar, non-dairy milk, vegan butter, white vinegar or lemon juice, vanilla extract, and strawberry preserves for the cake layers. For the cream, you need vegan heavy whipping cream, powdered sugar, and vanilla extract. Fresh strawberries are used for both the filling and the garnish. All very straightforward, everyday ingredients.
What's the secret to a tender shortcake?
The secret is in the acid. The white vinegar or lemon juice reacts with the baking soda, which makes the crumb softer and more tender, almost like a buttermilk effect. Using melted vegan butter rather than cold solid fat also helps keep the layers moist without making them heavy. And don't overmix the batter once the dry and wet ingredients come together stir just until smooth for the best texture
Related
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Pairing
These are my favorite dishes to serve with Vegan Strawberry Shortcake Cake
Vegan Strawberry Shortcake Cake
Ingredients
For the Cake:
- 2 ⅔ Cups All-Purpose Flour Standard all-purpose flour
- 1 tablespoon Baking Powder Leavening agent
- ¼ teaspoon Baking Soda Leavening agent
- ¼ teaspoon Kosher Salt If using table salt, use ¼ teaspoon
- 1 ½ Cups Granulated Sugar Sweetener for the cake
- 1 ½ Cups Non-Dairy Milk Any plant-based milk, such as almond or oat
- 9 tablespoons Vegan Butter melted (For moisture and texture)
- 1 tablespoon White Vinegar or Lemon Juice Acid to activate the baking soda
- 1 tablespoon Vanilla Extract For flavor
- 6 tablespoons Strawberry Preserves or Jam For swirling into the batter
For the Chantilly Cream:
- 2 Cups Vegan Heavy Whipping Cream Recommended: Silk brand
- ¼ Cup Powdered Sugar sifted (For sweetness and texture)
- ½ teaspoon Vanilla Extract For flavor
For Decoration:
- 6-7 Strawberries tops removed and sliced in half (For lining the circumference of one 8" cake layer)
- 2-3 Strawberries chopped (About ⅓ Cup, for layering)
- 5-6 Additional Strawberries for garnish To decorate the top of the cake
Instructions
- First, prepare the cake pans. Grease two 8" round cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the wet ingredients. Add the granulated sugar, non-dairy milk, melted vegan butter, vinegar, and vanilla extract. Whisk until smooth.
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Add the dry ingredients to the wet ingredients. Whisk the mixture until fully incorporated and smooth, forming the cake batter.
- Distribute the batter into the pans. Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. If using a kitchen scale, divide the batter into two 20-ounce portions.
- Add the strawberry preserves. Drop 3 tablespoons of strawberry preserves on top of each pan of batter. Swirl gently into the batter using a knife.
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Bake the cakes. Place the pans in the preheated oven and bake for 31-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes from the oven and allow them to cool completely.
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Prepare the chantilly cream. In the bowl of a stand mixer or using a hand mixer, add the vegan heavy whipping cream. Whisk on medium speed for about 30 seconds. Add the powdered sugar and vanilla extract and increase to medium-high speed. Continue mixing until stiff peaks form.
- Assemble the cake. Place one cake layer upside down on a cake stand or serving platter. Arrange the sliced strawberries around the edge of the cake.
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Add whipped cream and chopped strawberries. Spread half of the whipped chantilly cream over the cake layer. Then, add the chopped strawberries on top.
- Top with the second cake layer. Place the second cake layer right-side-up on top of the filled layer. Spread the remaining whipped cream over the top and garnish with the remaining strawberries.
- Refrigerate the cake. Place the finished cake in the refrigerator until ready to serve.
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