Vegan Strawberry Shortcake Cake
This delicious Vegan Strawberry Shortcake Cake is made with a moist vanilla cake, creamy plant-based whipped topping, and the juiciest strawberries! Serve this spin on the classic as a refreshing summer treat for all to love!
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Bonnie - Serene Trail
Servings: 8
Calories: 358kcal
Equipment
- 2 bowls for mixing
- 9-inch pie pan or 8x8 square dish
Ingredients
- 1 lb fresh strawberries, sliced
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 1/2 cups all-purpose flour
- 3/4 cup cane sugar, +2 tbsp for strawberries
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tbsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup oil, light tasting olive, canola, or vegetable
- 10 oz vegan whipped topping
Instructions
- Slice the strawberries and add them to a bowl. Stir 2 tbsp of the cane sugar into them. Cover and chill this in the refrigerator until you're ready to assemble. Stir them occasionally.
- Heat the oven to 350°F. Grease and line the bottom of your baking dish.
- Shake the plant milk before pouring 1 cup into a small glass. Stir in the apple cider vinegar and let it sit for a few minutes as it creates a curdled vegan buttermilk.
- Whisk the flour, cane sugar, cornstarch, baking powder, baking soda, and salt together in a large bowl. Pour in the vegan buttermilk mixture, oil, vanilla extract, and almond extract. Gently stir the batter until it’s combined.
- Pour this into the dish and bake it for 30-35 minutes or until a toothpick, inserted into the middle, comes out clean. Let the cake cool down for 20 minutes.
- Place the cake on a cake stand or large plate. Spread the whipped topping over top. Stir the strawberries one more time and then use a slotted spoon to gently set them on top of the cake. Pour the remaining strawberry juice over the cake. Slice and enjoy!
Video
Notes
Assemble the cake just before serving.
Nutrition
Calories: 358kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Sodium: 316mg | Potassium: 188mg | Fiber: 2g | Sugar: 32g | Calcium: 115mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.