Make the BEST strawberry shortcake into an easy, 1 layer cake! This Vegan Strawberry Shortcake cake is made with a super moist shortcake, topped with freshly whipped cream and a ton of fresh strawberries! Vegan, easy to make and unbelievably delicious!
Vegan Strawberry Shortcake Cake
This cake is everything you could ever wish for in a scrumptious summer cake. It’s super easy to make, easy to prepare, and combines flavours that everyone loves, especially when the suns out! What’s more to love than fresh whipped cream and juicy strawberries, especially when on an amazingly tasty vanilla cake! You are going to fall in love with this recipe! Keep reading to learn how to make this spectacular bake!
What is a strawberry shortcake?
If you’ve never heard of strawberry shortcake, where have you been?! Nothing beats cream and strawberries.. end of! It’s literally the most perfect combination of two flavours and food OF ALL TIME!
Strawberry shortcake is a magical combination of fresh strawberries and shortcake. ‘Shortcake’ refers to a dessert with a crumbly scone like texture. There are multiple variations of shortcake most of which are usually served with fruit and cream, one of the most popular being strawberry shortcake which is typically served with whipped cream. This cake features the main elements of strawberry shortcake, served on a perfect vanilla cake layer. This is the perfect dessert to whip up for a summery dessert for a dinner party, BBQ or Summer gathering!
Ingredients for a strawberry shortcake cake:
The best part about this cake is that it’s SO easy to make and only calls for 7 simple ingredients, and 2 for the toppings. Here’s your shopping list:
- Self raising flour
- Apple cider vinegar
- Caster sugar
- Baking powder
- Bicarbonate of soda
- Vanilla extract
- Sunflower Oil
- Dairy-free whipping cream
- Fresh strawberries
Tips for the best strawberry shortcake cake
This cake is ridiculously easy to make and decorate, but i have listed a few of my top tips to help you create the ULTIMATE vegan strawberry shortcake cake every single time!
- Use in-season strawberries : Make sure to use fresh, in-season strawberries to top the cake. Make sure they are fully washed and dried, you don’t want to get too much excess moisture in the cream.
- Cool the cake : Make sure the cake is 100% cool to the touch before adding on the cream. If you add the cream on a cake which is even slightly warm, it will melt and ruin the aesthetic of the cake. Patience makes perfect in this cake!
- Use a stable cream : The star of the show is obviously the enormous mountain of freshly whipped cream. You want to use a cream which is stable that it hold’s its shape on the top of the cake, when the cake is cut into slices and when left at room temperature. The BEST vegan cream is ‘The Coconut Collaborative Double Cream’. I can’t recommend it enough!!
- Sprinkle the cake with sugar : It’s a small step but oh my, it makes all the difference. It gives the cake a slight crunch and caramelised flavour. It also adds a gorgeous golden colour to the top of the cake.
Looking for more strawberry recipes? Check these out
Popular Vegan Strawberry Cream Danishes
Vegan Strawberry Swirl Cookies
Easy Vegan Strawberry Marble Loaf Cake
Vegan Chocolate Strawberry Cake
How to store a strawberry shortcake cake?
I recommend assembling the cake just before serving (on the day). This way, the cake can be stored in a air tight / sealed container then place on a serving plate or cake stand, whip up the cream and decorate the cake accordingly. This perfects the cake from going soggy, the cream from melting and the strawberries from going to moist.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Strawberry Shortcake Cake
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
Make the BEST strawberry shortcake into an easy, 1 layer cake! This Vegan Strawberry Shortcake cake is made with a super moist shortcake, topped with freshly whipped cream and a ton of fresh strawberries! Vegan, easy to make and unbelievably delicious!
Ingredients
Ingredients for the cake
- 375ml of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 375g of self raising flour
- 150g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons of vanilla extract
- 140ml of sunflower oil
- 1 tablespoon of granulated sugar
Ingredients for the toppings
- 250ml of dairy-free whipping cream
- 80g of fresh strawberries
Instructions
Method (Cake)
- Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, caster sugar, baking powder and bicarbonate of soda. Stir to combine.
- Add the vanilla and oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
- Sprinkle the granulated sugar over the top of the batter (optional).
- Pop the cake into the centre of the preheated oven and bake for around 30-35 minutes. You will know it’s done when you put a knife or skewer in and it comes out clean and it’s springy to the touch. If there is still wet batter in the middle when you test it, cover with some foil and bake until the skewer comes out clean.
- Once baked, place the cake on a cooling rack and allow to cool slightly before removing from the tin. Leave the cake to cool fully on the cooling rack. Once cool, pop into a sealed container to keep fresh before decorating.
Method (toppings)
- In a stand mixer, whip up the dairy-free whipping cream until it holds soft peaks and the cream holds it’s shape. You can even add a teaspoon of cornstarch to help thicken the cream even more.
- When ready to serve, spoon the whipped cream over the top of the cake and top with a pile of thinly sliced fresh strawberries.
- Slice and enjoy!
Notes
To store: Store the cake (without the cream + strawberries on top) in a air tight / sealed container in the fridge. Decorate before serving to keep the cake fresh. Best enjoyed within 3 days of making.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: cakes
- Method: Baking
- Cuisine: American
I can’t wait to make this for my mums birthday 🙂
Author
Thank you so much Hannah! I hope you all enjoy! xx
Such a beautiful summer recipe!! xx
Author
Aw thanks so much Anne! x
hi, just wondering if this would work if i subbed self raising flour for plain? thank you.