The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has always been a love language in my family. I still remember summer mornings in my grandmother’s kitchen, where we’d whip up sweet treats using freshly picked strawberries from her garden. The air smelled of sunshine and sugar, and laughter was the main ingredient.
When I decided to make a Vegan Strawberry Shortcake Cake, it felt like bringing those childhood memories to life only this time, with a modern, plant-based twist. I love how this recipe keeps all the charm of the classic dessert but makes it lighter, kinder, and oh-so moist. Whether you’re vegan or just looking for a dairy-free cake that tastes incredible, this is one of those recipes that will steal your heart.
This vegan strawberry shortcake cake is everything you want in a dessert: soft vanilla sponge layers, creamy coconut whipped frosting, and juicy strawberries in every bite. It’s perfect for spring celebrations, birthdays, or cozy weekend baking sessions with family.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 cup organic cane sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup almond milk (or oat milk)
- 2 tsp apple cider vinegar
- ½ cup melted coconut oil
- 2 tsp pure vanilla extract
- ¼ cup unsweetened applesauce (egg replacer)
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
For the Coconut Whipped Cream:
- 2 cans full-fat coconut milk (chilled overnight)
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Strawberries
In a medium bowl, mix the sliced strawberries with sugar and lemon juice. Let them sit for 15–20 minutes to release their natural juices. This will give your cake a sweet, jammy strawberry layer.
Step 2: Make the Vegan Cake Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine almond milk, vinegar, melted coconut oil, vanilla extract, and applesauce. Pour the wet ingredients into the dry and mix until just combined don’t overmix!
Step 3: Bake the Cakes
Preheat your oven to 350°F (175°C). Divide the batter between two 8-inch greased and floured cake pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before assembling.
Step 4: Make the Coconut Whipped Cream
Scoop the thick cream from the top of your chilled coconut milk cans, leaving the liquid behind. Whip it with powdered sugar and vanilla extract until light and fluffy.
Step 5: Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of whipped cream, then top with half the macerated strawberries. Add the second cake layer, then finish with more whipped cream and the remaining strawberries on top.
Refrigerate for at least 30 minutes before serving to allow everything to set.
Serving & Tips
Slice this dreamy vegan strawberry shortcake cake and serve it slightly chilled. It pairs beautifully with herbal tea, iced coffee, or even a glass of vegan rosé.
If you’d like to prepare it ahead of time, bake the cake layers the day before and refrigerate them tightly wrapped. Assemble just before serving for the freshest flavor and presentation.
Print
Vegan Strawberry Shortcake Cake – A Delicious, Dairy-Free Treat Full of Love
This Vegan Strawberry Shortcake Cake is a light and fluffy plant-based twist on the classic dessert. Layers of moist vanilla sponge, coconut whipped cream, and juicy strawberries make it the perfect treat for any celebration. Simple, dairy-free, and absolutely delicious!
- Total Time: 55 minutes
- Yield: 10 servings
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 cup organic cane sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup almond milk (or oat milk)
2 tsp apple cider vinegar
½ cup melted coconut oil
2 tsp pure vanilla extract
¼ cup unsweetened applesauce (egg replacer)
For the Strawberry Filling:
2 cups fresh strawberries, hulled and sliced
2 tbsp sugar
1 tbsp lemon juice
For the Coconut Whipped Cream:
2 cans full-fat coconut milk (chilled overnight)
4 tbsp powdered sugar
1 tsp vanilla extract
Instructions
Prepare the Strawberries:
In a bowl, mix sliced strawberries with sugar and lemon juice. Let sit for 15–20 minutes until juicy.Make the Cake Batter:
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. In another, whisk almond milk, vinegar, melted coconut oil, vanilla, and applesauce. Pour wet ingredients into dry and mix until smooth.Bake the Cake:
Preheat oven to 350°F (175°C). Divide batter into two greased 8-inch pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.Make the Coconut Whipped Cream:
Scoop the solid coconut cream from chilled cans. Whip with powdered sugar and vanilla until fluffy.Assemble the Cake:
Place one cake layer on a plate. Spread whipped cream and strawberries. Add the second layer and repeat. Chill 30 minutes before serving.
Notes
For best results, refrigerate the cake before slicing—it helps the cream set.
You can substitute coconut cream with vegan whipped topping for convenience.
This cake tastes best the day it’s assembled but can be stored up to 3 days refrigerated.
Make it gluten-free by using a 1:1 gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 185 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0 mg
Conclusion
This vegan strawberry shortcake cake is more than just dessert it’s a sweet reminder that love and creativity can turn any recipe into something special. I always think of my grandmother when I make it, and even though my version is plant-based, the heart of the recipe remains the same: simple, joyful, and shared with love.
Whether you’re baking for a family gathering, a birthday, or just because you deserve something sweet, this cake will bring smiles to everyone around your table.
Story Version
Hi, I’m INAYA from Crete! Growing up, I’d make strawberry desserts with my grandmother every summer. This vegan strawberry shortcake cake is my way of honoring those memories with a fresh, plant-based twist. It’s soft, sweet, and bursting with strawberries and coconut cream. Whether you’re new to vegan baking or just craving something light and luscious, this cake delivers every time. Simple ingredients, cozy flavors, and pure love just how homemade desserts should be.