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a slice of vegan strawberry shortcake cake on a plate topped with whipped cream and strawberries

Vegan Strawberry Shortcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Verna
  • Total Time: 45 minutes
  • Yield: 8 Servings
  • Diet: Vegan


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.


For cake:

  • 1/2 cup unsweetened non dairy milk (vegan)

  • 3/4 cup granulated sugar

  • 1/3 cup oil

  • 1/3 cup unsweetened applesauce

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon vanilla extract

  • zest of 1 orange

  • 1 and 1/2 cups all purpose flour

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

Strawberry topping:

  • 3 cups sliced fresh strawberries

  • 1 to 2 tablespoons sugar

  • 1 tablespoon strawberry or raspberry jam

For serving:

  • Vegan whipped cream, store bought or homemade (see notes*)



  1. 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.

  2. 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.

  3. Strawberry topping: In a bowl toss the berries with the sugar and jam. Let sit for at least 15 to 30 minutes before using. 

  4. Serve and enjoy: Top a piece of cake with a dollop of vegan whipped cream and some strawberries. Enjoy!


  • 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