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Vegan Strawberry Shortcake Cake A close-up of a slice of strawberry shortcake, showing a moist cake with layers of whipped cream and fresh strawberries, with strawberry syrup dripping down the side

Vegan Strawberry Shortcake Cake

A light and delightful Vegan Strawberry Shortcake Cake with fresh strawberries and whipped vegan cream, perfect for Spring or Summer.
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Course: Dessert
Cuisine: American
Keyword: strawberry shortcake, summer cake, vegan cake, vegan dessert
Prep Time: 30 minutes
Cook Time: 20 minutes
cooling time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 10
Calories: 548kcal
Cost: $15

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.
  • Add the dry ingredients to the wet ingredients. Whisk the mixture until fully incorporated and smooth, forming the cake batter.
    A bowl of cake batter, thick and creamy with smooth consistency, ready to be poured into the cake pan for baking."
  • 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.
  • 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.
    A golden sponge cake freshly baked in a round pan, with a slightly swirled surface showing the even texture of the cake.
  • 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.
    A bowl of freshly whipped cream, with soft peaks, ready to be spread on the strawberry shortcake.
  • 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.
  • Add whipped cream and chopped strawberries. Spread half of the whipped chantilly cream over the cake layer. Then, add the chopped strawberries on top.
    A top-down view of a strawberry shortcake with a smooth layer of whipped cream and fresh chopped strawberries scattered on top, garnished with whole strawberries along the edges.
  • 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.

Notes

This cake is light and perfect for a warm-weather treat. Make sure the cake layers are fully cool before adding the whipped cream, or it may melt.

Nutrition

Serving: 1Serving | Calories: 548kcal (27%) | Carbohydrates: 63g (21%) | Protein: 2g (4%) | Fat: 30g (46%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 306mg (13%) | Potassium: 75mg (2%) | Fiber: 1g (4%) | Sugar: 41g (46%) | Vitamin A: 117IU (2%) | Vitamin C: 11mg (13%) | Calcium: 139mg (14%) | Iron: 2mg (11%)
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