Vegan Strawberry Shortcake Cake

This Vegan Strawberry Shortcake Cake is the best summertime dessert! A moist vanilla cake is covered with creamy whipped topping and the juiciest strawberries. This sweet treat is just like the classic but in cake form and completely plant based!

Who doesn’t love strawberries?! If I haven’t mentioned it before, strawberries are my jam! There are actually many pictures of me eating wild strawberries in the fields of Germany when I was a baby.

If you can relate, be sure to check out my Strawberry Cobbler, Strawberry Cookies, and Strawberry Mousse! They are all so deliciously sweet and completely plant-based.

Strawberry shortcake is usually made with individual sweet biscuits but this one is in enjoyed as a single layer cake! I have always preferred my strawberries over cake instead of biscuits because I love how cakes absorb and hold onto that mouthwatering strawberry juice!

The cake is very tender and flavorful, yet holds together well just like my Tres Leches Cake, Vanilla Loaf Cake, and Apple Crumble Cake!

Another thing I like to do with my strawberry shortcakes is to let the strawberries marry with sugar for a little while so they become incredibly soft and juicy. Rather than simply adding strawberry slices on top, I think this little extra step is so worth the bursting sweetness with every bite!

This tasty cake is such a breeze to make! All you need to do is bake the simple vegan pound cake while the chopped strawberries are macerating in the sugar.

Then, let it cool for a bit before adding the vegan whipped topping and strawberries. That’s it!

It’s so refreshing, light and airy! This is the best vegan dessert for satisfying a sweet tooth, especially on hot summer months. It has all the classic flavors of everyone’s summer treat, but as a single-layer cake!

Reasons To Love This Dessert!

This gorgeous strawberry shortcake (cake) is so easy to whip up and pretty enough for potluck parties or holidays such as Mother’s Day, Valentine’s, and the 4th of July! Here are a few more reasons why I love it…

• Full of fresh berries
• Only needs a few ingredients
• Can be prepped ahead of time
• Refreshingly perfect for summer
• Completely dairy-free and without eggs

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Ingredients and Substitutions

• Strawberries – Use one pound of fresh, ripe strawberries.
• Plant-Based Milk – I like to use soy or almond here, but any other full-fat kind will work.
• Apple Cider Vinegar – This is combined with the milk to create something similar to buttermilk, which helps with the structure and tenderness of the cake. Alternatives include regular vinegar or freshly squeezed lemon juice.
• Oil – Oil helps to lock in the moisture of the cake. My preference is light-tasting olive oil, but canola or melted vegan butter can work as well.
• Flavor Extracts – Vanilla and almond extract both add lovely flavors to the cake. You can omit the almond if needed.
• Flour – All-purpose flour keeps the cake light and airy.
• Sugar – Use organic or vegan cane sugar as a sweetener.
• Leaveners – Just a little baking powder and baking soda help the cake to rise and turn to a golden-brown color.
• Cornstarch – I like to add cornstarch for a soft texture as well as added structure.
• Salt – Salt helps to add some depth and enhance all of the flavors here.
• Whip Cream – I use store-bought whipped topping found in tubs in the freezer section. You can use the canned kind, but it may not hold the strawberries up as well. You can also whip up your own if your grocery store happens to have vegan heavy cream.

How To Make Vegan Strawberry Shortcake Cake

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Start by slicing the strawberries. Place them in a bowl and stir in some sugar to coat them. Cover and chill them in the refrigerator until you’re ready to assemble the cake. Stir them occasionally.

Heat the oven, and grease and line the bottom of your baking dish.

Shake the plant milk before pouring it into a small dish to make sure it’s thick enough to create a vegan buttermilk. Stir in the apple cider vinegar and let it sit for a few minutes as it curdles.

Whisk the dry cake ingredients together in a large bowl. Then, pour in the wet ingredients, including the buttermilk. Gently stir until it’s combined.

Bake the cake for 30-35 minutes or until it’s a light golden-brown color and a toothpick comes out clean. Let it cool down before topping it.

Place the cake on a cake stand or large plate before spreading the whipped topping over it.

Give the strawberries another stir and then add them on top. Drizzle the remaining strawberry juice over the entire cake.

Variation Ideas

• Try it with a combination of fresh berries.
• Double the cake portion to create a layered cake.

Make Ahead and Storage

Wait until just before serving to add the whipped cream and strawberries. If it’s already assembled, simply cover it and store it in the refrigerator for 2 days. The cake will absorb some of the cream and strawberries over time, but it will still be just as delicious. Enjoy slices cold, right out of the refrigerator.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

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