Vegan Strawberry Shortcake

The BEST Vegan Strawberry Shortcake Recipe

Summer is just around the corner, and I’m all in on this Vegan Strawberry Shortcake recipe! Friends, it is truly the best. My grandma used to make a delicious strawberry shortcake when we would visit her farm in the summer, where she made her own strawberry jam with strawberries from her garden and top it all off with whipped cream. This cake has happy memories for me, and it makes me so happy to share that with my little ones now through this recipe!

This vegan/gluten-free version is perfect if you’re looking for an easy dessert that’s impressive and full of summer vibes. Top it with the coconut-based frosting, or simply use a plant-based whipped cream. Add sliced strawberries on top and a sprinkle of shredded coconut, and you’ll have a cake that’s not only incredibly yummy but so beautiful, too!

You’ll Also Love: Vegan Lemon Blueberry Cake

Ingredients for Gluten-Free Vegan Strawberry Shortcake

Gluten-Free Vegan Strawberry Shortcake

• Almond Flour
• White Rice Flour
• Potato Starch
• Baking Powder/Salt
• Full-Fat Coconut Milk
• Soy Milk
• Granulated Sugar
• Vanilla/Almond Extract

Coconut Cream Frosting

• Coconut Cream – Plan ahead to chill the coconut cream overnight. This is important for a fluffy frosting texture!
• Vegan Butter (room temperature)
• Powdered Sugar
• Vanilla Extract

Tip: Don’t have time to make your own frosting? Feel free to use any Vegan Buttercream Icing or Plant-Based Whipped Cream (like coconut whip cream) instead!

Strawberry Filling/Topping

• Strawberry Jam – Any vegan strawberry jam, strawberry preserves, or homemade chia seed jam work great!
• Fresh Strawberries

How to Make Vegan Strawberry Shortcake

Step 1: Bake the Cakes

1. Preheat the oven and line your cake pans (either 2 8-inch pans or 3 6-inch pans) with parchment paper.
2. Mix all the dry ingredients in a large mixing bowl.
3. Blend the coconut milk until smooth.
4. Add the coconut milk and all the wet ingredients to the bowl of dry ingredients and whisk together until smooth.
5. Pour the batter into the pans.
6. Bake for 32-45 minutes, or until the cakes are cooked through and a toothpick comes out clean.
7. Let the cakes cool in the pans for 30 minutes, then remove them and let cool completely.

Step 2: Make the Frosting

1. Scoop out just the thick part of the coconut cream and add it to a bowl with the vegan butter.
2. Cream together with an electric mixer for about 2 minutes.
3. Add powdered sugar and beat for an additional 2-3 minutes until nice and fluffy.
4. Mix in the vanilla. Add more sugar as needed to reach your desired consistency! 

Step 3: Build the Layers

1. Place a cooled cake layer on the bottom.
2. Add frosting or whipped cream.
3. Top or swirl strawberry jam and sliced strawberries.
4. Repeat!

Tips for The Best Cake Texture/Flavor

• Be sure to spoon and level the dry ingredients into your measuring cups. Do not pack them in or the cake will be very dry!
• This is optional, but delicious to swirl in the strawberry jam with the frosting- adds a very classic strawberry shortcake flavor.
• Add fresh strawberries, shredded coconut, or any other toppings you want to truly take this cake to the next level!

Refrigerating/Freezing

While this Vegan Strawberry Shortcake is best served fresh, leftovers can be stored in an airtight container for 2-3 days. It can also be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months!

To store in the fridge/freezer, make sure that the cake is frosted or wrapped on all sides of each slice before storing in it’s container. Let it thaw in the fridge overnight before enjoying!

More Healthy Cake Recipes You’ll Love

• Healthy Vegan Carrot Cake Donuts
• Vegan Lemon Blueberry Cake
• Birthday Cake Protein Bites
• Strawberry Lemonade Cupcakes
• Vegan Butterfinger Cheesecake

Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!