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 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
- Preheat the oven and line your cake pans (either 2 8-inch pans or 3 6-inch pans) with parchment paper.
- Mix all the dry ingredients in a large mixing bowl.
- Blend the coconut milk until smooth.
- Add the coconut milk and all the wet ingredients to the bowl of dry ingredients and whisk together until smooth.
- Pour the batter into the pans.
- Bake for 32-45 minutes, or until the cakes are cooked through and a toothpick comes out clean.
- Let the cakes cool in the pans for 30 minutes, then remove them and let cool completely.
Step 2: Make the Frosting
- Scoop out just the thick part of the coconut cream and add it to a bowl with the vegan butter.
- Cream together with an electric mixer for about 2 minutes.
- Add powdered sugar and beat for an additional 2-3 minutes until nice and fluffy.
- Mix in the vanilla. Add more sugar as needed to reach your desired consistency!
Step 3: Build the Layers
- Place a cooled cake layer on the bottom.
- Add frosting or whipped cream.
- Top or swirl strawberry jam and sliced strawberries.
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!
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!
Vegan Strawberry Shortcake (Gluten-Free)
Vegan Strawberry Shortcake
- 2 2/3 cups almond flour
- 1 2/3 cups white rice flour
- 3/4 cup potato starch
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup full-fat coconut milk
- 2 cups soy milk (room temperature)
- 1 1/2 cups white granulated sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon strawberry jam
- 2 cups sliced strawberries
- 1 15-ounce can coconut cream (chilled overnight)
- 1/2 cup vegan butter (room temperature)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 8-inch round cake pans (or three 6-inch cake pans) with parchment paper and set aside.
- In a large mixing bowl, whisk together the dry ingredients. Note: 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!
- Add the coconut milk to a blender to combine the white creamy part and the liquid part until you get a smooth milk texture.
- Measure out 1/2 cup of the coconut milk and add it to the dry ingredients along with all of the remaining wet ingredients. Whisk until smooth.
- Add the batter to the prepared pans, trying to keep them as even as possible.
- Bake for 40-45 minutes for 6-inch pans or for 32-40 minutes for 8-inch pans (or until a toothpick comes out clean and the center of each cake has a few cracks on the top).
- Let cool in the pans for 30 minutes, then flip onto a cooling rack. Peel off the parchment paper and let cool completely.
- Combine the sliced strawberries and jam and set aside.
- To make the frosting, scoop out just the white part of the coconut cream and add it to a bowl with the vegan butter.
- Cream together with an electric mixer for about 2 minutes.
- Add in the powdered sugar and beat for an additional 2-3 minutes until nice and fluffy.
- Mix in the vanilla. Add more sugar as needed to reach your desired consistency.
- Once the cakes have cooled, add a layer of frosting, followed by 1/3 cup of the strawberries mixture, then repeat with the remaining layers. Slice and enjoy! Note: This is optional, but delicious to swirl in the strawberry jam with the frosting- adds a very classic strawberry shortcake flavor!
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