The Story & Intro
Hi, I’m Marilyn, a 38-year-old home cook from the sun-drenched island of Crete, Greece. Growing up, my grandmother taught me how to make everything from flaky spanakopita to rich honey cakes. But one summer, when I visited a friend in the U.S., I tasted my very first strawberry shortcake light, creamy, and filled with sunshine. I fell in love instantly!
Years later, I wanted to recreate that same taste but with a twist something that fits the way I eat now: a vegan strawberry shortcake cake. No eggs, no dairy, yet every bit as soft, sweet, and nostalgic as the original. I remember my grandmother saying, “Food should make people smile.” And this cake? It truly does.
Whether you’re vegan, dairy-free, or just love strawberries as much as I do, this vegan strawberry shortcake cake brings all the love of homemade baking without any compromise in flavor. It’s the perfect dessert for birthdays, gatherings, or just when you want a slice of happiness after dinner.
This cake captures the best parts of summer fresh strawberries, fluffy vanilla cake layers, and luscious whipped coconut cream. It’s easy to make, beautifully light, and looks stunning on the table. I’ll walk you through every step so you can bake it with confidence and joy.
Because for me, cooking (and baking) isn’t just about recipes it’s about creating memories. And I hope this vegan strawberry shortcake cake brings you as many sweet ones as it’s brought to my kitchen.
Ingredients
Here’s everything you’ll need for this vegan strawberry shortcake cake:
For the Cake Layers
- 2 ½ cups all-purpose flour
- 1 ½ cups plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 1 cup organic cane sugar
- ½ cup melted coconut oil or vegan butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
For the Strawberry Filling
- 3 cups fresh strawberries, sliced
- ¼ cup maple syrup or sugar
- 1 tablespoon lemon juice
For the Vegan Whipped Cream
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh mint leaves
- Extra strawberries for topping
- A dusting of powdered sugar
Step-by-Step Instructions
Step 1: Prepare the Strawberries
In a bowl, combine sliced strawberries with maple syrup and lemon juice. Let them sit for 15–20 minutes to macerate. This brings out their natural sweetness and creates a lovely syrup to drizzle later.
Step 2: Make the Vegan Buttermilk
Mix the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes this creates vegan buttermilk, which makes the cake light and tender.
Step 3: Mix the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the vegan buttermilk, melted coconut oil, and vanilla. Mix gently until combined — don’t overmix.
Step 4: Bake the Cake Layers
Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool completely before assembling.
Step 5: Make the Whipped Coconut Cream
Open the chilled coconut milk cans and scoop out the solid cream into a chilled bowl. Add powdered sugar and vanilla, then whip with an electric mixer until fluffy peaks form.
Step 6: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped cream, then spoon over half the strawberries. Top with the second cake layer and repeat. Finish with whipped cream and fresh strawberries on top.
Serving Suggestions
This vegan strawberry shortcake cake is best enjoyed fresh, slightly chilled, with a cup of coffee or tea. It’s also a showstopper for birthdays, brunches, or summer picnics.
If you’re feeling fancy, add a drizzle of strawberry syrup or a few mint leaves on top. The light coconut flavor pairs perfectly with the juicy strawberries pure heaven in every bite!
You can also make it ahead: bake the cake layers a day in advance, keep them covered, and assemble before serving.
Conclusion
I always say that desserts tell stories and this vegan strawberry shortcake cake tells one of sunshine, simplicity, and love. It’s proof that vegan baking can be every bit as indulgent and joyful as traditional recipes.
So next time you crave something sweet but wholesome, try this recipe. Invite a friend, share a slice, and make new memories in your kitchen. Because when we bake with love, it always shows in every fluffy, strawberry-filled bite.
Short 100-Word Version
Hi, I’m Marilyn from Crete! This vegan strawberry shortcake cake is a light, sweet treat made with fluffy vanilla cake layers, juicy strawberries, and coconut whipped cream. Inspired by my first strawberry shortcake in the U.S., I recreated it with a vegan twist that’s just as delicious. It’s perfect for summer gatherings or anytime you want a dessert that feels like sunshine. Simple to make, dairy-free, and filled with love this cake brings smiles with every slice. Bake it, share it, and create new memories in your kitchen.