This easy-to-make Vegan Strawberry Shortcake is light, fluffy, and excellent for any occasion! Every bite is full of sweet, spongy cake perfection, topped with an indulgent and creamy coconut-based frosting, strawberry jam, and freshly sliced strawberries. This healthy take on classic Strawberry Shortcake is overflowing with the flavors of summer - you'd never guess that it's vegan and gluten-free!
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!