Vegan Strawberry Shortcake Delight

Name: Vegan Strawberry Shortcake Delight
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup almond milk; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced; 1/4 cup sugar; 2 cans coconut cream, chilled; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Classic Baking Recipes

I fell in love with the idea of creating a vegan version of the classic strawberry shortcake, and I couldn't be happier with the result! With fluffy, light cake layers and a luscious strawberry filling, this dessert brings back childhood memories while satisfying anyone's sweet tooth. The best part? It’s entirely plant-based, making it perfect for everyone, including my vegan friends. The combination of fresh strawberries and coconut whipped cream delivers a refreshing taste that feels like summer on a plate. You have to try it!

Created by

Emily

Last updated on 2026-02-05T15:06:27.964Z

Making this Vegan Strawberry Shortcake Delight was a dream come true for me. I love how the fluffy cake layers perfectly complement the sweet, juicy strawberries. The trick I discovered was to let the cake layers cool completely before adding the whipped cream and strawberries. This way, the textures remain distinct, and the cake doesn't become soggy. It's all about patience!

When I first tried this recipe, I aimed for a cake that everyone would love, regardless of their dietary preferences. The use of coconut cream instead of traditional whipped cream gave it this amazing rich flavor without any dairy. My friends couldn’t even tell it was vegan!

Why You'll Love This Recipe
A delightful twist on the classic dessert everyone knows and loves
Fresh strawberries pair beautifully with the light, fluffy cake layers
Completely vegan and suitable for diverse dietary needs

Mastering the Cake Layers

The cake layers in this vegan strawberry shortcake are light and fluffy, which is crucial for creating the perfect dessert texture. When mixing the dry and wet ingredients, be careful not to overmix; doing so can result in a dense cake. The ideal batter should be slightly lumpy before pouring it into the pans. This helps retain the lightness of the cake while baking.

I recommend using high-quality all-purpose flour for optimal results. If you're looking for a gluten-free option, almond flour works well; however, you may need to adjust the liquid amounts since almond flour absorbs moisture differently. The baking powder is essential for achieving rise and fluffiness, so ensure it's fresh for the best effect.

Creating the Perfect Strawberry Filling

The strawberry filling is an essential component of this cake, adding both flavor and moisture. By allowing the sliced strawberries to sit with sugar, you encourage them to release their juices, creating a delicious syrup that enhances the overall taste. Aim for about 15 minutes of resting time to achieve the desired consistency.

For a twist, consider adding a splash of lemon juice or a hint of balsamic vinegar to the strawberries. This will enhance their natural sweetness and give a more complex flavor profile. If fresh strawberries are not available, frozen strawberries can be used; just ensure they're thawed and drained well to avoid excess moisture in your filling.

Whipped Coconut Cream Tips

The key to achieving a fluffy coconut whipped cream is in the chilling process. Be sure to chill your coconut cream overnight, allowing it to separate from the liquid. This results in light, airy whipped cream that pairs wonderfully with the cake. If you find that your whipped cream is too soft, try refrigerating it for an additional 30 minutes before beating.

For added flavor, consider infusing your whipped cream with a tablespoon of coconut milk or a few drops of almond extract. This can enhance the tropical vibe of the dessert, making it even more delightful. Should you have leftovers, store the whipped cream in an airtight container in the fridge for up to a week; just re-whip it slightly before serving.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk
1/3 cup vegetable oil
1 teaspoon vanilla extract

For the Strawberry Filling

2 cups fresh strawberries, sliced
1/4 cup sugar

For the Coconut Whipped Cream

2 cans coconut cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a large bowl before starting the baking process.

Instructions

Prepare the Cake Batter

In a bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk together almond milk, vegetable oil, and vanilla extract. Gradually combine the wet and dry ingredients until just mixed.

Bake the Cakes

Preheat the oven to 350°F (175°C). Pour the batter into two 8-inch round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Allow cooling completely.

Prepare the Strawberries

In a bowl, combine sliced strawberries and sugar. Let sit for 15 minutes to release juices.

Make Coconut Whipped Cream

Scoop out the hardened coconut cream from the cans. Beat with a mixer until fluffy, then gently fold in powdered sugar and vanilla extract.

Assemble the Shortcake

Place one cake layer on a serving plate. Spread half of the coconut whipped cream over it, then add half of the strawberries. Top with the second cake layer, the remaining whipped cream, and the rest of the strawberries.

Enjoy your delicious Vegan Strawberry Shortcake Delight!

Pro Tips

For the best results, chill the coconut cream overnight before whipping. This ensures a light and fluffy texture for the whipped cream.

Storing and Freezing Tips

This vegan strawberry shortcake can be stored in the refrigerator for up to three days. However, if you want to keep it fresher for longer, consider freezing the cake layers separately. Wrap them tightly in plastic wrap and then foil to prevent freezer burn. They can be stored frozen for up to three months and thawed overnight in the refrigerator before assembling.

Refrigerating the fillings separately is also a great option to maintain the cake's freshness. The strawberries can be prepped in advance and mixed with sugar, while the whipped cream can be made up to a week ahead. Just be sure to keep them stored properly to enhance their longevity.

Serving Suggestions

To elevate your vegan strawberry shortcake experience, consider garnishing it with fresh mint leaves or extra strawberry slices for a pop of color. A drizzle of maple syrup or a sprinkle of toasted coconut on top can also introduce extra flavor elements. Pair it with a refreshing cup of herbal tea for a delightful dessert experience.

For a more interactive dessert, serve the components separately, allowing guests to assemble their own cake slices. This not only creates an engaging dining experience but also allows everyone to customize their shortcake to their liking, especially if some prefer more strawberries or whipped cream.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries work, but make sure to thaw and drain any excess liquid before using.

→ How long does the cake last?

The shortcake is best eaten within 2-3 days but can be stored in the refrigerator for up to a week.

→ Can I substitute the flour?

You can use gluten-free flour if needed, but the texture may vary slightly.

→ Is there a sugar substitute?

Yes, you can replace regular sugar with coconut sugar or a sugar alternative like stevia.