Vegan Strawberry Shortcake Cake Recipe

Need a show-stopping dessert for your next gathering that won’t leave you frazzled? I have the perfect solution. This Vegan Strawberry Shortcake Cake is my absolute secret weapon for effortless entertaining. If you love strawberry desserts, you might also enjoy this decadent Strawberry Chocolate Cake.

It looks like you spent all day in a fancy bakery. I promise, it’s incredibly easy. We’re talking tender vanilla cake, juicy strawberries, and clouds of dairy free cream. It’s a plant based dessert that wins over everyone.

Let me show you how to make a dessert that gets gasps of delight, not groans of kitchen stress. This recipe is all about smart, simple steps for a big, beautiful result.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus chilling)
• Servings: 10-12

Why This is My Go-To for Guests

I serve this cake at almost every summer party. It never fails to impress, and the secret is in its friendly nature.

First, it’s universally loved. Even the most devoted dairy-lovers can’t get enough. The flavors are classic and comforting. Second, vegan baking here is very forgiving. The cake is moist and stays tender for hours.

Finally, it’s stunning with minimal effort. The layers, berries, and swoops of cream create a gorgeous, professional look. You get all the credit for a masterpiece.

Make-Ahead Magic: My Hosting Secret

This is my biggest tip for stress-free hosting. You can prep almost everything in advance.

Bake the cake layers 1-2 days ahead. Let them cool completely, then wrap them tightly in plastic wrap. Store them at room temperature. Slice your strawberries a day before, too.

Toss them with a little sugar and keep them in the fridge. Their juices will create a wonderful syrup. On party day, you just whip the cream and assemble. It’s a total game-changer. For another fantastic make-ahead treat, try this easy Strawberry Shortcake Puppy Chow.

The “Wow Factor” Ingredients

Simple ingredients make magic here. Each one has a special job.

• Vegan Butter & Milk: For rich, tender cake crumbs. Use your favorite brands.
• Apple Cider Vinegar: This is our egg free magic. It reacts with the baking soda for a perfect rise.
• Fresh Strawberries: The star of the show. Get the reddest, ripest ones you can find.
• Full-Fat Coconut Milk or Cream: Chilled overnight. This is the base for our stable, luscious coconut whip.
• Powdered Sugar & Vanilla: For sweetening and flavoring our dairy free cream beautifully.

How to Prepare Your Dish (Step-by-Step)

Follow these steps for a flawless cake. Read through them once before you start.

1. Make the Cake: Heat your oven to 350°F (175°C). Grease and line two 8-inch round pans. Whisk the vegan milk and vinegar together in a jug and set aside.
2. Mix Dry Ingredients: In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. Whisk it all together.
3. Combine Wet & Dry: Add the vegan butter, oil, vanilla, and the curdled milk mixture to the dry ingredients. Mix gently until just combined. A few small lumps are okay.
4. Bake: Divide the batter between your pans. Bake for 25-30 minutes, until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack.
5. Prepare the Berries: While the cakes cool, hull and slice the strawberries. Toss them with 2 tablespoons of sugar in a bowl. Let them sit to release their juices.
6. Whip the Cream: Scoop the solid coconut cream from your chilled cans into a cold bowl. Whip with powdered sugar and vanilla until you have stiff peaks. This is your coconut whip.
7. Assemble: Place one cake layer on your serving plate. Spread a thick layer of coconut whip over it. Spoon half of the macerated strawberries and their juice on top. Carefully place the second cake layer.
8. Finish: Frost the top and sides with the remaining coconut whip. Pile the rest of the strawberries in the center. Chill for at least one hour before serving to let it set.

How to Serve This Like a Pro

Presentation is simple but makes all the difference. Use a beautiful cake stand or a simple white platter.

Just before serving, add a final flourish. I like to place a few whole, unhulled strawberries with their green tops on top. A light dusting of powdered sugar over everything looks like snowfall.

Use a sharp, thin-bladed knife to slice. Wipe it clean between cuts for perfect, clean slices. This little trick makes your dessert table look expert.

Perfect Pairings (What to Drink & Serve With It)

This cake is wonderful on its own, but a thoughtful pairing makes the meal. For drinks, I love a crisp, cold Prosecco or a sparkling rosé.

A non-alcoholic option like sparkling water with muddled mint and lime is also fantastic. The clean bubbles cut through the creaminess beautifully.

For a full menu, serve it after a light, fresh meal. Think a big chopped salad, grilled vegetable skewers, or a simple pasta with pesto. It’s the sweet, grand finale everyone remembers. If you’re a fan of fruity cakes, this Blueberry Cheesecake Crumb Cake is another crowd-pleaser.

Nutrition Notes

This is a treat, but it’s made with wholesome, plant based ingredients. Here’s a general look per serving.

• Calories: ~320
• Total Fat: 16g
• Saturated Fat: 8g (from coconut)
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 25g
• Protein: 3g

Your Entertaining FAQs

Here are answers to the questions I get asked most often when friends try this cake.

Can I make this cake completely ahead of time?

Yes, but with one tip. You can assemble the whole cake a day ahead. Keep it covered in the fridge. The berries might bleed a little color into the cream, but it will still taste amazing. Add any final fresh berry garnish right before serving.

My coconut cream won’t whip. What happened?

This is common! The key is temperature. Your cans must be chilled overnight. Also, make sure you’re only using the solid, thick cream from the top of the can. Drain away the watery liquid. Your bowl and beaters should be cold, too.

What’s the best egg free substitute if I don’t have apple cider vinegar?

You can use white vinegar or even fresh lemon juice. The goal is to create a buttermilk-like reaction. Any mild acid will do the trick in the same measurement.

I hope this recipe becomes your new entertaining favorite. It has saved my hosting sanity more times than I can count.

It proves that a plant based dessert can be the star of the table. You get to enjoy your own party, which is the whole point.

I’d love to hear how your party went! Did your guests ask for the recipe? Leave a comment and a rating below!