Vegan Strawberry Shortcake Cake

5 from 9 votes

This Vegan Strawberry Shortcake Birthday Cake is loaded with fresh strawberries and vegan chantilly cream instead of buttercream. Its light, delicious makes the perfect Spring or Summer dessert.

Prep Time30

Cook Time20

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 548kcal

Author: Megan Calipari

Cost: $7

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

1 Cup Granulated Sugar
1 Cup Plant Based Milk
⅓ Cup Canola Oil
2 teaspoon Lemon Juice
2 teaspoon Vanilla Extract
½ teaspoon Lemon Zest approximately the zest of ¼ of a lemon
1 ½ Cups Flour
2 teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Kosher Salt ¼ teaspoon if using fine grain/table salt
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 cake layer
2-3 Strawberries, Chopped About ⅓ Cup
5-6 Additional Strawberries to Garnish

Instructions

First Bake the Cakes

Prepare 2 8" round cake pans by greasing and inserting a parchment circle into the bottom of each pan. Preheat oven to 350*F.
In a large bowl, combine granulated sugar, plant milk, canola oil, lemon juice, vanilla and lemon zest. Whisk well to combine.
Add flour, baking powder, baking soda and salt and whisk to combine.
Divide the cake batter between the two prepared pans and spread out evenly with a spatula.
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.
Bake in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow to cool COMPLETELY before decorating.

To make the Chantilly Cream

In the bowl of a stand mixer fitted with a whip attachment or using a hand mixer, combine vegan heavy whipping cream, powdered sugar and vanilla extract. Beat on high speed until stiff peaks form, about 1 minute. Set aside.

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.
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 chipped strawberries on top of the whipped cream.
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.

Notes

To store: Place this cake in a large container or cake box and keep it in the refrigerator for up to 3 days. The vegan whipped cream will hold up!

Do not freeze the finished cake.

Nutrition