Vegan Strawberry Shortcake
This easy Vegan Strawberry Shortcake has layers of vanilla sponge cake, strawberry sauce, and coconut whip in every bite. It’s the best vegan dessert for spring and summer!
Servings: 12 slices
Ingredients
- 1 1/3 cup almond milk, or milk of choice
- 2 tsp apple cider vinegar
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegan butter softened
- 1 cup sugar
- 2 tbsp oil
- 2 tsp vanilla extract
For the strawberries:
- 1.5 lb. fresh strawberries sliced
- 2 tbsp sugar
For the whipped cream:
- 14 oz. coconut cream cream only
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350° and spray a 9x13 baking pan with nonstick spray.
- Whisk the milk and vinegar together in a bowl or glass measuring cup and set aside.
- Stir the flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, cream the butter and sugar together, then add the oil and vanilla and whisk to combine until light and fluffy.
- Add half of the dry ingredients to the bowl with the butter and sugar and whisk, then add half of the milk/vinegar mixture and stir to combine. Repeat this process until the flour and milk are gone and the final mixture resembles cake batter.
- Scoop the batter into the prepared baking pan, then bake the cake for 25 minutes or until a toothpick comes out clean. Allow the cake to cool completely in the pan before slicing it.
- While the cake cools, make the strawberries and the whipped cream.
- For the strawberries: add strawberries and sugar to a small saucepan and heat them over medium-low heat. Use a wooden spoon to break down the strawberries, stirring occasionally until the strawberries have softened; remove from the heat.
- For the whipped cream: open a can of coconut cream, then use a spoon to scoop the cream part out of the can (there should be some water at the bottom of the can – just discard it). Then, add the vanilla and powdered sugar to the bowl with the cream and use an electric mixer to whisk them together until you have a cream-like mixture. Place the bowl in the refrigerator until you’re ready to serve the cake.
- To serve, slice the cake, then top each slice with a dollop of whipped cream and a spoonful of strawberries. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 395kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 293mg | Potassium: 230mg | Fiber: 3g | Sugar: 27g | Vitamin A: 247IU | Vitamin C: 34mg | Calcium: 90mg | Iron: 1mg
