This simple Vegan Strawberry Shortcake has layers of vanilla sponge cake, strawberry sauce, and coconut whip in each chunk. It’s the perfect vegan dessert for spring and summer season!
As quickly because the solar peeks out from behind the clouds, that’s your signal to make Vegan Strawberry Shortcake! This simple dessert options 3 layers of goodness you’ll wish to take pleasure in all summer season lengthy:
- Vanilla sponge cake
- Strawberry sauce
- Coconut whipped cream
The very best half is that this easy dessert is made with out dairy and eggs, however is simply as creamy and decadent because the traditional. And identical to in strawberry crisp and no bake vegan cheesecake, there is no such thing as a scarcity of candy strawberry flavors in each chunk.
Recipe options
- It’s the final word vegan dessert for spring and summer season!
- Made with 3 layers which can be all deceptively simple to place collectively: vanilla sponge cake, ruby purple strawberries, and home made coconut whip.
- Top-of-the-line vegan strawberry desserts (together with my vegan strawberry cake) to slice into as quickly because the solar comes out and strawberries come into season.
Substances
Almond milk – To make the vegan “buttermilk”. Almond milk is greatest right here however soy milk and oat milk additionally work properly.
Apple cider vinegar – The acidic component within the buttermilk. Lemon juice works, too!
Cake flour – For the lightest, fluffiest crumb, make the sponge cake with cake flour. If you happen to don’t have cake flour at dwelling, make it your self utilizing a mixture of all function flour and cornstarch. You may as well make the sponge with all function flour if that’s all you could have at dwelling. In that case, solely use 2 ½ cups of all function flour.
Strawberries – Use recent, seasonal strawberries! They not solely look eye-catching however may also have the perfect taste in comparison with frozen berries.
Coconut cream – You need to use a can of coconut cream to make the vegan whipped cream or scoop the stable white cream from the highest of a can of full-fat coconut milk.
Step-by-step directions
Step 1: Make the vegan “buttermilk”. Whisk the milk and vinegar collectively in a bowl. Set the combination apart to curdle whilst you begin the cake batter.
Step 2: Make the cake batter. Stir the flour, baking powder, baking soda, and salt collectively in a medium bowl. Subsequent, cream the butter and sugar collectively in a separate bowl earlier than whisking within the oil and vanilla. Add half of the dry combine to the bowl with the moist, then half of the buttermilk. Repeat till the flour and milk are absolutely included into the cake batter.
Step 3: Bake. Switch the cake batter to the ready pan and bake till a toothpick inserted within the center comes out clear. Set it apart to chill whilst you make the strawberries and the whipped cream.
Step 4: Make the strawberries. Add the strawberries and sugar to a small saucepan. Warmth over medium-low warmth till the strawberries have damaged down and are smooth.
Step 5: Make the whipped cream. Add the coconut cream, vanilla, and powdered sugar to a big bowl. Beat it with an electrical mixer till it’s creamy and clean. Place the bowl within the fridge till it’s time to serve.
Step 6: Serve. Slice the cake into squares. Add a dollop of whipped cream, then strawberries on prime. Get pleasure from!
Ideas and FAQs
- Be happy to make this recipe with store-bought coconut whip or your favourite vegan whipped cream should you don’t wish to make it your self.
- When you have a coconut aversion, use a coconut-free whipped cream or my vegan buttercream frosting as an alternative.
- To serve the shortcake slices sandwich-style, layer the whipped cream and strawberries in between the halved cake slices.
- Flip this right into a layer cake by baking the cake batter in two spherical 8-inch cake pans and layering the whipped cream and strawberries within the center and on prime.
- Get pleasure from this festive summer season cake with much more seasonal desserts, like my mango mousse and mini s’mores cheesecakes.
Is strawberry shortcake made with cake or biscuits?
Strawberry shortcake recipes might be made with a base of both candy and flaky biscuits or smooth sponge cake. I a lot choose a light-weight and fluffy sponge cake as a result of it soaks within the whipped topping and strawberries. Nevertheless, should you just like the sound of strawberry shortcake with biscuits, do that recipe with my vegan scones (minus the chocolate chips) as an alternative of cake.
Can I bake the cake in a special sized pan?
I had the perfect leads to a 9×13 cake pan however this recipe makes sufficient batter for 2 spherical 8-inch cake pans, a bundt pan, or a jelly roll pan.
Can I take advantage of this recipe for cupcakes?
Sure! Make the cake batter as regular however pour it right into a lined muffin tin as an alternative. Bake for 20 to 25 minutes, then prime the strawberry shortcake cupcakes with a dollop of whipped cream and strawberry sauce as soon as they’re cool.
Can this dessert be made forward of time?
Sure! All three layers might be ready 2 to three days prematurely and stored in separate containers within the fridge. Solely assemble the cake with the strawberries and cream proper earlier than serving, although.
Storage
It’s greatest to eat the assembled cake (topped with strawberries and whipped cream) immediately as a result of the sponge will rapidly take up the liquid and develop into soggy.
Fridge: The leftover sponge cake might be wrapped in plastic and saved within the fridge for as much as 5 days. Hold the strawberry sauce and whipped cream in separate hermetic containers within the fridge for two to three days.
Freezer: As soon as the cake is baked and cooled, wrap it in a layer of plastic, then a layer of foil. Freeze for as much as 3 months.
Extra vegan cake recipes
If you happen to made this recipe, make sure to go away a remark and star score under. Thanks!
Vegan Strawberry Shortcake
This simple Vegan Strawberry Shortcake has layers of vanilla sponge cake, strawberry sauce, and coconut whip in each chunk. It’s the perfect vegan dessert for spring and summer season!
Servings: 12 slices
Substances
- 1 ⅓ cup almond milk, or milk of selection
- 2 teaspoon apple cider vinegar
- 3 cups cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegan butter softened
- 1 cup sugar
- 2 tablespoon oil
- 2 teaspoon vanilla extract
For the strawberries:
- 1.5 lb. recent strawberries sliced
- 2 tablespoon sugar
For the whipped cream:
- 14 oz. coconut cream cream solely
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
Directions
-
Preheat oven to 350° and spray a 9×13 baking pan with nonstick spray.
-
Whisk the milk and vinegar collectively in a bowl or glass measuring cup and put aside.
-
Stir the flour, baking powder, baking soda, and salt collectively in a medium bowl.
-
In a big bowl, cream the butter and sugar collectively, then add the oil and vanilla and whisk to mix till gentle and fluffy.
-
Add half of the dry components to the bowl with the butter and sugar and whisk, then add half of the milk/vinegar combination and stir to mix. Repeat this course of till the flour and milk are gone and the ultimate combination resembles cake batter.
-
Scoop the batter into the ready baking pan, then bake the cake for 25 minutes or till a toothpick comes out clear. Permit the cake to chill utterly within the pan earlier than slicing it.
-
Whereas the cake cools, make the strawberries and the whipped cream.
-
For the strawberries: add strawberries and sugar to a small saucepan and warmth them over medium-low warmth. Use a picket spoon to interrupt down the strawberries, stirring sometimes till the strawberries have softened; take away from the warmth.
-
For the whipped cream: open a can of coconut cream, then use a spoon to scoop the cream half out of the can (there needs to be some water on the backside of the can – simply discard it). Then, add the vanilla and powdered sugar to the bowl with the cream and use an electrical mixer to whisk them collectively till you could have a cream-like combination. Place the bowl within the fridge till you’re able to serve the cake.
-
To serve, slice the cake, then prime every slice with a dollop of whipped cream and a spoonful of strawberries. Get pleasure from!
Notes
*Energy are per serving and are an estimation.
Vitamin
Serving: 1g | Energy: 395kcal | Carbohydrates: 53g | Protein: 5g | Fats: 19g | Saturated Fats: 11g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.04g | Sodium: 293mg | Potassium: 230mg | Fiber: 3g | Sugar: 27g | Vitamin A: 247IU | Vitamin C: 34mg | Calcium: 90mg | Iron: 1mg