Vegan Strawberry Shortcake Cake
This Vegan Strawberry Shortcake Cake is loaded with fresh strawberries and vegan chantilly cream. It's light and delicious and makes the perfect Spring or Summer dessert.
Servings: 10 Servings
Calories: 548kcal
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
- 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
Notes
You will need an entire quart of strawberries for this recipe.
Be sure the cakes are completely cool before stacking. If they are even a little bit warm, the whipped cream will melt.
You can turn the cake layers out onto a parchment-lined baking sheet and place it in the refrigerator or freezer to cool the cakes faster.
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
Serving: 1Slice | Calories: 548kcal | Carbohydrates: 63g | Protein: 2g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 306mg | Potassium: 75mg | Fiber: 1g | Sugar: 41g | Vitamin A: 117IU | Vitamin C: 11mg | Calcium: 139mg | Iron: 2mg