I made this vegan strawberry shortcake for my family’s Fourth of July barbecue last weekend. The strawberries and cream made the shortcake fresh, and my dad said it was better than the version he grew up with.
Delicious Vegan Strawberry Shortcake
This vegan strawberry shortcake features light and airy layers of sponge cake topped with luscious strawberries and fluffy coconut cream. The dessert takes about 30 minutes to prepare and serves 6 people, making it perfect for gatherings or family meals.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk or other plant-based milk
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1 can full-fat coconut cream, chilled
- 1 tablespoon powdered sugar (optional, for sweetness)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Whipped Cream: Carefully scoop the solid coconut cream from the chilled can into a mixing bowl. Add powdered sugar if desired. Using a hand mixer, beat the cream until fluffy and smooth.
- Assemble the Shortcake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of whipped cream over the first layer, followed by a layer of sliced strawberries. Place the second cake layer on top.
- Finish with Topping: Top the second layer with more whipped cream and arrange remaining strawberries on top. Garnish with fresh mint leaves if desired. Serve immediately, or refrigerate until ready to serve.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 50g
I keep the shortcake components separate in the fridge for up to two days. The berries stay juicy, and I assemble just before serving.
