This Vegan Strawberry Shortcake Cake is loaded with fresh strawberries and vegan chantilly whipped cream instead of buttercream. It's light and delicious and makes the perfect Spring or Summer dessert.
It's no secret that I love a layer cake. I have so many recipes from Vegan Vanilla Cake, to Vegan Red Velvet Cake and even Vegan Banana Cream Pie Cake! They are fun to make and always make the most beautiful centerpiece for a celebration spread.
And while this Vegan Strawberry Shortcake Cake looks like a challenge, it's actually one of the easiest layer cake recipes on my website! And it's perhaps the most classic Summer dessert of all time.
So for this Vegan Strawberry Shortcake recipe, I kept all of those classic flavors of soft and moist vanilla sponge cake, fresh juicy strawberries, and light and fluffy vegan whipped cream, while dressing the format up to create a show-stopping cake. So, let's get into it.
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Why You'll Love This Recipe
- It may look advanced, but this cake is one of the easiest on my site. It's perfect for beginners!
- This cake requires no special cake-decorating equipment.
- This Strawberry Shortcake Cake is dairy-free, eggless and completely vegan, so anyone can enjoy it!
- The results are show-stopping. This cake is a stunning dessert to serve at any celebration.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Vegan Heavy Whipping Cream: My favorite is Silk Heavy Whipping Cream, but I also like Country Crock Plant Cream.
Non-Dairy Milk: I used oat milk, but use whatever you have on hand. Soy milk, almond milk or boxed coconut milk will all work! And the non-dairy milk combined with white vinegar makes a vegan buttermilk!
Vegan Butter: I like Country Crock Plant Butter and Soy-Free Earth Balance Buttery Sticks.
Leaveners: A combination of baking powder and baking soda help this cake rise evenly and gives it a fluffy texture.
Fresh Strawberries: You will need an entire quart of fresh strawberries for this Vegan Strawberry Shortcake Cake recipe. Or even more if you prefer!
Strawberry Preserves: I recommend strawberry preserves because preserves tend to be a bit runnier than jam, and will be easier to swirl into the cake batter. If you use jam, take more care distributing it into the cake batter.
Special Equipment
I like to use a stand mixer or a hand mixer to whip the vegan whipped cream.
But, you can do it by hand in a large mixing bowl with a whisk if you like!
You will also need two 8-inch round cake pans for this recipe.
Step by Step Instructions
Step 1. First, make the vegan vanilla cake batter. In a large mixing bowl, combine sugar, non-dairy milk, melted vegan butter, vinegar and vanilla and whisk to combine. Then add flour, baking powder, baking soda and salt and whisk to form the batter.
Step 2. Then, divide the batter between two prepared 8-inch round cake pans. Then, add 3 tablespoons of strawberry preserves or jam to the top of the batter in each cake pan. Use a knife to swirl the preserves into the cake batter.
Step 3. Then, bake the cakes in a 350* oven for about 33 minutes. Allow the cakes to cool completely before proceeding.
Step 4. To slice the strawberries for the perimeter of the cake, pick 6 of the bigger strawberries in the container. Slice the tops off and slice them in half long ways. Then, test if you have enough. Place them, top side facing out, around the perimeter of one of the cake layers. They should make a complete circle.
Next, chop the strawberries for the center of the cake. Pick any strawberries with scarring or bruising. Hull them and chop them.
Step 5. Next, make the vegan whipped cream. Add vegan heavy whipping cream into the bowl of a stand mixer fitted with a whip attachment or into a large bowl using a hand mixer. Whip the cream for about 30 seconds.
Then, add sifted powdered sugar and vanilla extract and whip on high until stiff peaks are formed. This only takes about 1-2 minutes.
Step 6. Now, its time to make the vegan strawberry shortcake cake! Place one cake layer upside down onto a plate or cake stand. Then, line the perimeter of the cake with the halved strawberries, with the sliced tops facing out.
Step 7. Next, scoop half of the vegan whipped cream into the center of the strawberries and use a spatula or spoon to gently spread it out. Then, add the chopped strawberries on top of the whipped cream.
Step 8. Now, place the remaining cake layer on top. Add the remaining vegan whipped cream to the top and spread it out with a spoon or a spatula. Finally, garnish the Vegan Strawbetry Shortcake Cake with as many strawberries as you like!
Recipe FAQs
To store, place the cake into a large box or container and store it in the refrigerator for up to 3 days. The vegan whipped cream will hold up!
Angel food cake, sponge cake, or even vanilla pound cake slices all make a delicious base for strawberry shortcake. And you can also use biscuits!
Strawberry pound cake is a loaf cake. Strawberry shortcake is a layered dessert with either cake or a biscuit that is topped with fresh strawberries and whipped cream.
You can use coconut cream, but I prefer to buy a vegan heavy cream. Silk and Country Crock make great vegan cream alternatives!
Expert Recipe Tips
Be sure the vegan heavy whipping cream is cold, straight from the refrigerator, before trying to whip it up!
Once it's decorated, store the Vegan Strawberry Shortcake Cake in the refrigerator until you are ready to serve.
Be sure the cakes are completely cool before stacking. To speed this along, turn the cakes out of the pans, onto a parchment-lined baking sheet. Then, stick them in the refrigerator or freezer.
You will need an entire pound of strawberries for this recipe.
Looking for More Vegan Strawberry Dessert Recipes?
If you tried this Vegan Strawberry Shortcake Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Strawberry Shortcake Cake
Equipment
- 2 8" Round Cake Pans
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
- 1 Stand or Hand Mixer
- 1 Cake Stand
Ingredients
- 2 ⅔ Cups All-Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt ¼ teaspoon if using fine grain/table salt
- 1 ½ Cup Granulated Sugar
- 1 ½ Cup Non-Dairy Milk
- 9 tablespoon Vegan Butter, melted
- 1 tablespoon White Vinegar or lemon juice
- 1 tablespoon Vanilla Extract
- 6 tablespoon Strawberry Preserves or Jam
For the Chantilly Cream
- 2 Cups Vegan Heavy Whipping Cream I recommend Silk Heavy Whipping Cream
- ¼ Cup Powdered Sugar, sifted
- ½ tsp Vanilla Extract
To Decorate
- 6-7 Strawberries, tops removed and sliced in half Enough to line the circumference of one 8" cake layer
- 2-3 Strawberries, Chopped About ⅓ Cup
- 5-6 Additional Strawberries to Garnish See Note!
Instructions
First Bake the Cakes
- Prepare two 8" round cake pans by greasing and inserting a parchment circle into the bottom of each pan. Preheat oven to 350*F.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.2 ⅔ Cups All-Purpose Flour, 1 tablespoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- In a large bowl, combine granulated sugar, non-dairy milk, melted vegan butter, vinegar, and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the cake batter.1 ½ Cup Granulated Sugar, 1 ½ Cup Non-Dairy Milk, 9 tablespoon Vegan Butter, melted, 1 tablespoon White Vinegar, 1 tablespoon Vanilla Extract
- Divide the cake batter between the two prepared pans and spread out evenly with a spatula. If you have a kitchen scale, it will be 20 ounces of batter per pan.
- Top each pan of batter with 3 tablespoons of strawberry preserves. Try to distribute it evenly across the batter. Then use a knife to gently swirl the preserves into the batter.6 tablespoon Strawberry Preserves or Jam
- Bake in a 350* oven for 31-33 minutes or until a toothpick inserted into the center of the cakes comes out clean. Then, allow the cake layers to cool completely before proceeding. (See Note)
To Make the Chantilly Cream
- In the bowl of a stand mixer fitted with a whip attachment or using a hand mixer, add the vegan heavy cream and whisk it on medium speed for about 30 seconds. Then, add the powdered sugar and vanilla extract and continue mixing on medium-high speed until the cream reaches stiff peaks.2 Cups Vegan Heavy Whipping Cream, ¼ Cup Powdered Sugar, sifted, ½ teaspoon Vanilla Extract
To Build and Decorate the Cake
- Onto a cake stand or serving platter, place one layer of cake upside down. You want the flat bottom of the cake facing up to work on.
- Place the strawberry halves around the perimeter of the cake. Make sure they are right next to each other.6-7 Strawberries, tops removed and sliced in half
- Dollop half of the whipped cream into the canter of the cake layer. Spread out with the back of a spoon or a mini offset spatula, then add the chopped strawberries on top of the whipped cream.2-3 Strawberries, Chopped
- Top with the second cake layer, this time right side up, and top with the remaining whipped cream. Spread the whipped cream out and garnish with as many strawberries as you wish. Store in the refrigerator until ready to serve.5-6 Additional Strawberries to Garnish
Rhiannon Davis
I was nervous to try this recipe because I’m not confident with baking, but I made it today and it was PERFECT. It was so easy, looked beautiful, and was absolutely delicious. I’ll definitely make it again.
Megan Calipari
Im so happy you liked this recipe- it really is a show stopper!
Elizabeth Cline
My daughter was home visiting and I wanted to make this cake for her. The recipe instructions were clear and the result was both beautiful and delicious! Thank you for another recipe that pleased my entire family.
Megan Calipari
So happy to hear that! Thank you so much for the comment.
Klaudia
Can I leave out the lemon zest and lemon juice?
Megan Calipari
Hi! You can leave out the lemon zest, but the acid from the juice helps activate the baking soda, so if you don't have lemon juice on hand, substitute 1 1/2 teaspoons of white vinegar. Let me know if you have any other questions!
Klaudia Gogishvili
Thank you!
Second question, can this cake be made the day before?
Megan Calipari
If using the Silk brand heavy whipping cream, yes! It holds up really nicely in the refrigerator.
If you use the country crock plant cream, or even regular whipping cream, I'd say bake the cakes the day ahead and wrap them, prep all the strawberries, then whip the cream and build the cake the day you plan to serve it!
Klaudia
Thanks so much!
Adina
Is the texture supposed to be very liquidy and not like usual cake batter texture? Should I add more flour? Thanks!
Megan Calipari
Hi! As long as you have made the cake as the recipe is written it will be fine. Its hard to say without seeing your batter, but as long as there was no scaling mistake, the cake will turn out great!
Imna
Can it be used other type of oil instead of canola?
Megan Calipari
Yes! Any neutral oil will work here. Grape seed or vegetable oil would be great, for example.
Sandra
Can I use gluten free flour?
Megan Calipari
I haven't tested it, so I'd actually recommend baking your favorite GF vanilla cake recipe with some strawberry jam swirled into the batter, then using the rest of the method of this cake!
Jamie
Hello! Can this be converted into cupcakes? ☺️
Megan Calipari
It will work as cupcakes! You could core the cupcakes and put some chopped strawberries in the middle. But, I also have a strawberries and cream cupcake recipe that has a strawberry cupcake with whipped topping herehttps://earthly-provisions.com/vegan-strawberry-and-cream-cupcakes/
Susan
Can you replace canola with coconut oil? Trying to steer clear of inflammatory oils.
Megan Calipari
My top recommendation would be avocado oil. Coconut oil bakes a little differently than oils that are liquid at room temp!
Dannah
Hi, this might be a silly question but is strawberry shortcake should be served warm or cold or which is better?
Also another question, I’ll be using the exact ingredients you’ve listed and I’m just wondering if I make it Dec. 23rd and stored it in the fridge, will it still be ok by Dec. 25th?
Thanks a lot 🙂
Megan Calipari
Hi! I think this cake is best served cold.
I think making it on the 23rd might be pushing it just because I think the whipped cream may start to fall. I recommend baking the cake layers on the 23rd, wrapping them in plastic wrap, then freezing them. You could even prep the strawberries that day too and store them in the refrigerator. Then either on the evening of the 24th or on the morning of the 25th make the whipped cream and put it all together!
Hannah Stain
Hello!
I know this recipe calls for 8” pans but if I wanted to make 10” cakes could I just make 1 1/2 recipes for more batter to fill the bigger pans?
Thank you!
Sarah
Could you recommend how to scale ingredients for 9" cake pans? Those are all I have!
Megan Calipari
These cakes are quite thick, so I think you could just use 9-inch pans and have slightly thinner cake. And if you do this you will need to decrease the bake time by about 5-7 minutes. But, if you wanted the same cake thickness, I'd recommend increasing the recipe by 25%!
Joe Smith
My wife is lactose intolerant but had been craving a Whole Foods style strawberry shortcake for her birthday. I came across this recipe and while I'm not a baker by any stretch, it seemed like something I could pull off. I made a test cake that was hideous to look because I didn't have the patience to wait for it to cool enough before adding the whipped cream but it was very tasty.
The actual cake came out even better. The only difficulty I had was getting the vegan heavy cream to whip like the real stuff but it was close enough. The one I was able to find was Califia Farms HeavyWhip Plant Based Creamer.
At any rate, the ultimate goal was to make my wife happy and she definitely was, so thank you for posting this recipe!
Megan Calipari
Waiting for the cakes to cool is the hardest part! I've never used Califia's heavy cream, but in the future just so you know, Country Crock's plant cream is shelf-stable so you can always order it online. So happy you both enjoyed this recipe!
Starli
Hello!
I am planning on making this cake for my little girls 4th birthday. But I have a question, can I omit adding the strawberry preserves to the actual batter? I'm not big on strawberry chunks in jam and I don't think she will like it. Otherwise, it sounds delicious! 🙂 Thanks.
Megan Calipari
Yes, absolutely!
Rachael
I made this for my birthday and it was a HUGE hit!! I used Flora Plant Based Heavy Cream (in coles or woolworths if you're from Australia) and made WAY too much cream lol but it was stiff enough to pipe into little decorations ontop of the cake and tasted great!
I put the cakes in the fridge overnight and decorated it the next day and they held up perfectly. I also loved the idea of flipping the cake upside down on the cake stand to use the flat side, as I wasn't confident levelling the cake
thanks for a great recipe!