Vegan Strawberry Shortcake Recipe
Introduction
This vegan strawberry shortcake is a delightful twist on a classic dessert, perfect for spring and summer gatherings. Light, fluffy, and bursting with fresh strawberries, it’s easy to make and loved by everyone, whether vegan or not.
Ingredients
- 1/2 cup unsweetened non-dairy milk (vegan)
- 3/4 cup granulated sugar
- 1/3 cup oil
- 1/3 cup unsweetened applesauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 cups sliced fresh strawberries
- 1 to 2 tablespoons sugar
- 1 tablespoon strawberry or raspberry jam
- Vegan whipped cream, store-bought or homemade*
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a nonstick 11×7 inch cake pan. In a large bowl, whisk together the non-dairy milk, sugar, oil, applesauce, apple cider vinegar, vanilla extract, and orange zest until combined.
- Step 2: Add the flour to the bowl and sprinkle the baking powder, salt, and cinnamon over the flour. Whisk everything together until smooth, being careful not to overmix.
- Step 3: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Let the cake cool in the pan for a few minutes, then remove it and transfer to a wire rack to cool completely. Once cool, slice into 8 pieces using a serrated knife.
- Step 5: While the cake cools, prepare the strawberry topping. In a bowl, toss the sliced strawberries with sugar and jam. Let the mixture sit for at least 15 to 30 minutes to macerate.
- Step 6: To serve, top each slice of cake with a dollop of vegan whipped cream and spoon some of the strawberry topping over it. Enjoy!
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Substitute orange zest with lemon zest for a slightly different citrus note.
- For a gluten-free option, try using a gluten-free all-purpose flour blend.
- Make your own vegan whipped cream by whipping chilled coconut cream with a little powdered sugar and vanilla.
Storage
Store leftover shortcake in an airtight container in the refrigerator for up to 3 days. Keep the strawberry topping separate and add it just before serving to prevent the cake from becoming soggy. Reheat cake slices briefly in the microwave if desired, but it’s delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe nut-free?
Yes, this recipe does not include any nuts, so it is naturally nut-free. Just make sure your vegan whipped cream and any additional toppings are free of nuts as well.
Can I prepare the cake and topping in advance?
Absolutely. You can bake the cake a day ahead and store it covered at room temperature or in the fridge. Prepare the strawberry topping a few hours in advance to allow the flavors to meld, but keep it chilled until serving.
PrintVegan Strawberry Shortcake Recipe
This Vegan Strawberry Shortcake is a delightful plant-based twist on the classic dessert, combining a moist, fluffy vegan cake infused with orange zest and warm cinnamon, topped with fresh macerated strawberries and a dollop of vegan whipped cream. Perfectly sweetened and easy to prepare, it’s a refreshing and indulgent treat that everyone can enjoy.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cake
- 1/2 cup unsweetened non dairy milk (vegan)
- 3/4 cup granulated sugar
- 1/3 cup oil
- 1/3 cup unsweetened applesauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Strawberry Topping
- 3 cups sliced fresh strawberries
- 1 to 2 tablespoons sugar
- 1 tablespoon strawberry or raspberry jam
Topping
- Vegan whipped cream, store bought or homemade (see notes*)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease a nonstick 11×7 inch cake pan. In a large bowl, whisk together the wet ingredients—unsweetened non-dairy milk, granulated sugar, oil, unsweetened applesauce, apple cider vinegar, vanilla extract, and orange zest—until well combined. Sprinkle the all-purpose flour over the mixture, then add baking powder, salt, and cinnamon on top of the flour. Whisk everything together until smooth, being careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the greased cake pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a cooling rack. Once cooled, slice the cake into 8 equal pieces using a serrated knife.
- Prepare the strawberry topping: In a bowl, combine the sliced fresh strawberries with 1 to 2 tablespoons of sugar and 1 tablespoon of strawberry or raspberry jam. Toss gently to coat the berries, then let the mixture sit for at least 15 to 30 minutes. This will allow the strawberries to release their juices and develop a sweet syrupy topping.
- Assemble and serve: Place a slice of the cooled cake on a serving plate. Top with a generous spoonful of the macerated strawberries, followed by a dollop of vegan whipped cream. Serve immediately and enjoy this refreshing vegan dessert.
Notes
- You can use store-bought vegan whipped cream or make your own at home using coconut cream or aquafaba-based recipes.
- For extra flavor, consider adding a splash of almond extract to the batter.
- If fresh strawberries are out of season, frozen berries that are thawed and drained can be used instead.
- Make sure not to overmix the batter to keep the cake light and fluffy.
Keywords: Vegan Strawberry Shortcake, vegan dessert, strawberry cake, plant-based dessert, dairy-free shortcake, vegan whipped cream dessert
