Vegan Strawberry Shortcake Cake Recipe

What’s better than a decadent, show-stopping dessert? One that doesn’t leave you with a mountain of mixing bowls and spatulas to scrub. I love delicious food, but my relationship with the sink is… complicated. If you’ve ever stared down a pile of dishes after baking, you know the feeling.

That’s why this Vegan Strawberry Shortcake Cake is a game-changer. It brings all the magic of a classic summer dessert to your table without the classic kitchen chaos. We’re talking tender cake, sweet berries, and clouds of dairy free cream. If you love strawberry desserts, you must try our Fluffy Strawberry Shortcake Puppy Chow for another easy, no-bake treat.

Best of all, the method is smart. It’s designed for maximum flavor and minimum cleanup. You get to enjoy the baking fun and skip the dreaded aftermath. Let’s get into it.

Recipe Overview

Here’s the quick snapshot of what we’re making. It’s simpler than it looks, I promise.

• Cuisine: American
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus cooling)
• Servings: 10-12 slices

The Magic of a One-Pot (or One-Pan) Meal

Okay, a cake isn’t a one-pot meal. But the spirit is the same: smart workflow. The real trick here is in the assembly line.

We mix the dry ingredients in one bowl. We mix the wet in another. That’s it. No creaming butter and sugar in a third bowl. No whipping egg whites separately. This egg free and dairy free batter comes together with beautiful simplicity.

Even the coconut whip uses just one bowl. You can often use the same beaters. This approach cuts your dish duty in half, making this plant based dessert a true joy to make.

All You Need (One Pot & These Ingredients)

You don’t need fancy gear. A couple of mixing bowls, a cake pan, and an electric mixer for the cream are the main players.

The ingredients are simple, too. We’re building flavor with basics: flour, sugar, fresh fruit, and a few key vegan swaps. The star is the coconut whip. It’s lush, stable, and utterly delicious. For a different take on combining strawberries and chocolate, our rich Strawberry Chocolate Cake is always a hit.

Recipe

Vegan Strawberry Shortcake Cake Recipe

Make Vegan Strawberry Shortcake Cake Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 30 min | Cook: 30 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Cake:2 ½ cups all-purpose flour 1 ½ cups granulated sugar 1 tbsp baking powder 1 tsp salt 1 ½ cups unsweetened non-dairy milk (soy or almond work great) ⅔ cup neutral oil (like avocado or canola) 2 tsp vanilla extract 2 tbsp apple cider vinegar
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 ½ cups unsweetened non-dairy milk (soy or almond work great)
• ⅔ cup neutral oil (like avocado or canola)
• 2 tsp vanilla extract
• 2 tbsp apple cider vinegar
• For the Strawberry Filling:1 lb fresh strawberries, hulled and sliced 2 tbsp granulated sugar
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• For the Coconut Whip & Decoration:2 (13.5 oz) cans full-fat coconut milk, chilled overnight ½ cup powdered sugar 1 tsp vanilla extract Extra whole strawberries for the top
• 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Extra whole strawberries for the top

My “Less Mess” Cooking Method (Step-by-Step)

1

Prep: Heat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This makes cake removal foolproof.

2

Mix Dry: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set this bowl aside.

3

Mix Wet: In a separate, medium bowl, whisk the non-dairy milk, oil, and vanilla. Now, add the apple cider vinegar and whisk quickly. It will slightly curdle—this is good for rise!

4

Combine: Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined. A few lumps are fine. Overmixing makes a tough cake.

5

Bake: Divide the batter evenly between your pans. Bake for 28-32 minutes, until a toothpick comes out clean. Let them cool completely in the pans on a rack.

6

Macerate Strawberries: While cakes cool, mix sliced strawberries with 2 tbsp sugar in a bowl. Let them sit. They’ll get juicy and syrupy.

7

Make the Whip: Scoop out the solid coconut cream from the chilled cans into a chilled bowl. Leave the watery part behind. Beat with powdered sugar and vanilla until soft peaks form. This is your dairy free cream.

8

Assemble: Place one cake layer on a plate. Spread a thick layer of coconut whip. Spoon half the juicy strawberries over it. Top with the second cake layer. Frost the top and sides with remaining whip. Pile on the rest of the strawberries and decorate with whole berries.

Notes

Enjoy your homemade Vegan Strawberry Shortcake Cake Recipe!

Nutrition Information

Naturally egg free and dairy free.:

Good source of vitamin C from fresh strawberries.:

Uses simple, recognizable ingredients.:

Did You Make This?

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The Full Ingredient List

Gather these items. Most are pantry staples, which is another win for efficiency.

• For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 ½ cups unsweetened non-dairy milk (soy or almond work great)
  • ⅔ cup neutral oil (like avocado or canola)
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar
• For the Strawberry Filling:
  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
• For the Coconut Whip & Decoration:
  • 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Extra whole strawberries for the top

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps for a smooth process. I’ve noted where you can save on cleanup.

1. Prep: Heat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This makes cake removal foolproof.
2. Mix Dry: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set this bowl aside.
3. Mix Wet: In a separate, medium bowl, whisk the non-dairy milk, oil, and vanilla. Now, add the apple cider vinegar and whisk quickly. It will slightly curdle—this is good for rise!
4. Combine: Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined. A few lumps are fine. Overmixing makes a tough cake.
5. Bake: Divide the batter evenly between your pans. Bake for 28-32 minutes, until a toothpick comes out clean. Let them cool completely in the pans on a rack.
6. Macerate Strawberries: While cakes cool, mix sliced strawberries with 2 tbsp sugar in a bowl. Let them sit. They’ll get juicy and syrupy.
7. Make the Whip: Scoop out the solid coconut cream from the chilled cans into a chilled bowl. Leave the watery part behind. Beat with powdered sugar and vanilla until soft peaks form. This is your dairy free cream.
8. Assemble: Place one cake layer on a plate. Spread a thick layer of coconut whip. Spoon half the juicy strawberries over it. Top with the second cake layer. Frost the top and sides with remaining whip. Pile on the rest of the strawberries and decorate with whole berries.

Pro-Tips for Perfect One-Pot Cooking

A few small habits make a huge difference in keeping your kitchen tidy.

First, mise en place. It’s just a fancy way of saying measure everything before you start. It stops frantic spills and keeps you organized.

Use a spatula to scrape bowls clean every time. You’ll use less and waste less batter or cream. Also, rinse your mixing bowl and beaters immediately after making the cake batter. They’ll be spotless for whipping the coconut cream later.

Storing & Reheating (Easy!)

This cake is best enjoyed the day it’s made. But leftovers are still wonderful.

Store it covered in the fridge for up to 2 days. The cake will soften from the berries, but it’s still tasty. I don’t recommend freezing it after assembly, as the whipped topping can get icy.

You can freeze the un-frosted cake layers wrapped tightly for up to a month. Thaw and assemble when ready.

Nutrition Notes

This is a treat, but it’s made with wholesome, plant-based ingredients. Here’s a general look per serving.

• Naturally egg free and dairy free.
• Good source of vitamin C from fresh strawberries.
• Uses simple, recognizable ingredients.

Your One-Pot Questions, Answered

Here are answers to the questions I get asked most often.

Can I make this cake gluten-free?

Absolutely. Use a good 1:1 gluten-free flour blend. I’ve had great results with brands that contain xanthan gum. The texture might be slightly denser, but still delicious.

My coconut cream won’t whip. What happened?

The cans must be fully chilled. Also, buy full-fat coconut milk and check the ingredients. It should just be coconut and water. If it’s a warm day, chill your bowl and beaters, too. A little patience makes fluffy clouds.

Can I use frozen strawberries?

You can, but thaw and drain them very well first. Otherwise, they’ll add too much liquid and make the cake soggy. Fresh is best for texture here.

And there you have it. A stunning vegan baking project that respects your time and your dishpan hands. This cake proves you don’t need dairy or a dozen bowls to make something spectacular.

It’s perfect for birthdays, summer parties, or just a sweet Tuesday. The combination of soft cake, juicy berries, and that dreamy coconut whip is always a crowd-pleaser. For another fantastic recipe that cleverly uses fruit, try our Pumpkin Banana Muffins with Strawberry & Dark Chocolate.

I hope this recipe brings you as much joy to make as it does to eat. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!