This easy Vegan Strawberry Shortcake features layers of vanilla cake, juicy strawberries, and whipped cream. Perfumed with orange and cinnamon, it’s perfect for celebrating summer.
This is not your ordinary Vegan Strawberry Shortcake recipe! Homemade biscuits are swapped for a single-layer vanilla cake and topped with fresh strawberries and vegan whipped cream. It’s an extra sweet and fruity dessert that’s a must for summer.
No day of gardening, swimming, or fun in the sun is complete without a slice of strawberry shortcake. Most recipes are made with layers upon layers of fluffy biscuits, whipped cream, and seasonal summer strawberries. My version is much more simple. Cut a slice of vegan vanilla cake, top it with cream and berries, and dig in!
Anyone can make vegan shortcake! You won’t find any complicated techniques or ingredients here. Just simple, vanilla and strawberry-flavored goodness.
Looking for even more berrylicious vegan treats for summer? Then you’ll love my Strawberry Rhubarb Upside Down Cake and Vegan Blueberry Muffins.
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Ingredient notes
You’ll find a handful of classic baking staples, flavor enhancers, and fresh summer ingredients here, all of which turn this classic dessert into a refreshing and creamy treat. Here’s what you need:
- Non dairy milk - Any kind of unsweetened plant milk will work well.
- Oil - A neutral vegetable oil is best.
- Applesauce - If you don’t have applesauce, replace it with more oil.
- Apple cider vinegar - Vinegar reacts with the baking powder, giving the vanilla cake a beautiful rise. Feel free to use white vinegar if that’s what you have at home.
- All purpose flour - I haven’t tested this recipe with any other type of flour but a 1:1 gluten free baking mix should work instead.
- Orange zest and cinnamon - The vegan vanilla cake is perfumed with fresh orange zest and cinnamon, giving each bite a beautiful balance of warm and bright flavors.
- Strawberries and strawberry jam - Strawberries are in season throughout summer here in North America. If you can, use fresh, in-season strawberries! They’ll be extra juicy, vibrant, and flavorful, and ensure all of your guests go back for a second slice of shortcake.
- Vegan whipped cream - Add a dollop of storebought or homemade vegan whipped cream on top of each slice of shortcake and dig in.
How to make vegan strawberry shortcake
This vegan shortcake recipe is a layered dessert that’s ready after 3 simple steps:
- Make the cake: Whisk the wet cake ingredients together in a bowl and sprinkle the dry ingredients over top. Mix until just combined. Transfer the batter to a greased cake pan and bake until a toothpick inserted in the middle comes out clean. Let the cake cool while you prepare the rest.
- Prepare the strawberry topping: Slice up the berries and toss them in a bowl with sugar and jam. Let them sit for 15 to 30 minutes.
- Serve and enjoy: Top a cooled slice of cake with a dollop of whipped cream and a scoop of strawberries. Enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Cake pan sizes - I used an 11x7 sheet pan to bake the cake but a 9x2 square pan will also work (although the cake will be thicker).
- Layers or no layers? Traditionally, strawberry shortcake is served ”sandwich-style”, with strawberries and whipped cream in between a biscuit or cake. Feel free to do this or keep it simple by topping the strawberries and cream over a slice of cake.
- Storebought or homemade whipped cream? My go-to is the Gay Lee brand vegan whipped cream but feel free to make homemade aquafaba whipped cream instead.
- Instead of fresh strawberries and jam - Replace them with sweet and syrupy macerated strawberries.
- No strawberries at home? Make this shortcake recipe with raspberries, blueberries, blackberries, or cherries instead.
- Instead of whipped cream - Replace it with vegan vanilla ice cream for an extra refreshing dessert!
Storing
The cake can be made ahead of time, wrapped in plastic, and kept on the kitchen counter for up to 3 days or in the fridge for 5 days. Store the strawberries in an airtight container in the fridge for up to 5 days.
Hungry for more vegan desserts for summer?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Strawberry Shortcake
- Total Time: 45 minutes
- Yield: 8 Servings
- Diet: Vegan
Description
This easy Vegan Strawberry Shortcake features layers of vanilla cake, juicy strawberries, and whipped cream. Perfumed with orange and cinnamon, it’s perfect for celebrating summer.
Ingredients
For cake:
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½ cup unsweetened non dairy milk (vegan)
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¾ cup granulated sugar
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⅓ cup oil
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⅓ cup unsweetened applesauce
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1 teaspoon apple cider vinegar
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1 teaspoon vanilla extract
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zest of 1 orange
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1 and ½ cups all purpose flour
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1 and ½ teaspoons baking powder
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½ teaspoon salt
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½ teaspoon cinnamon
Strawberry topping:
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3 cups sliced fresh strawberries
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1 to 2 tablespoons sugar
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1 tablespoon strawberry or raspberry jam
For serving:
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Vegan whipped cream, store bought or homemade (see notes*)
Instructions
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For cake: Preheat oven to 350° Grease a nonstick 11X7 cake pan. In a large bowl whisk together the wet ingredients: non dairy milk, sugar, oil, applesauce, vinegar, vanilla and orange zest. Add the flour to the top and sprinkle the baking powder, salt and cinnamon over the flour. Whisk until smooth. Do not overmix.
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Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool for a few minutes then remove from the pan. Cool on rack then slice into 8 pieces with a serrated knife.
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Strawberry topping: In a bowl toss the berries with the sugar and jam. Let sit for at least 15 to 30 minutes before using.
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Serve and enjoy: Top a piece of cake with a dollop of vegan whipped cream and some strawberries. Enjoy!
Notes
- Vegan whipped cream: I usually buy a can of vegan coconut whipped topping from my local grocery store in the refrigerated section (Gay Lee brand) but you could easily whip up some homemade aquafaba whipped cream in a pinch.
- Gluten free: I haven't tested the cake with 1:1 gluten free flour blend but I'm sure it would be fine.
- To store: Cake will keep covered on the counter for up to 3 days or in the fridge for up to 5 days. Or freeze the whole cake for up to 3 months, wrapped in saran and foil. Strawberries will keep in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Desserts
- Method: Oven
- Cuisine: American, Canadian
Eden
This looks so good! I’m looking for a vegan, gluten free strawberry shortcake for my birthday tomorrow and this recipe looks perfect. Could it be made in a loaf pan?
Rita
This was perfect for the strawberries we picked
Verna
I am so glad it worked out for you. Thanks for your feedback 🙂
Morgan
We served the shortcake with strawberry ice cream. It was fantastic! Great idea using a vanilla cake really turned out delicious. Thanks for sharing 🙂
Verna
You made my day I am so happy you all enjoyed the dessert!
Beth
I made your strawberry shortcake for my daughter’s birthday. No one even realized it was vegan. We all really enjoyed it. Thank you!
Verna
Oh this makes me so happy! Thank so much for your wonderful review, really appreciated 🙂