Vegan Strawberry Shortcake Cake

Yield

2-layer 8-inch cake (serves 10–12)

Ingredients

1. Vanilla Cake Layers

Dry Ingredients

• 2 ½ cups (315g) all-purpose flour

• 1 ½ cups (300g) organic cane sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients

• 1 cup (240ml) unsweetened almond milk (or soy milk)

• 1 tbsp apple cider vinegar

• ½ cup (120ml) neutral oil (canola or sunflower)

• ½ cup (120g) unsweetened applesauce

• 2 tsp pure vanilla extract

2. Strawberry Filling

• 3 cups (450–500g) fresh strawberries, hulled and sliced

• 3–4 tbsp sugar (adjust to sweetness of berries)

• 1 tsp lemon juice

3. Stabilized Vegan Whipped Cream

• 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight

• ½–¾ cup powdered sugar

• 2 tsp vanilla extract

Optional (for extra stability):

• 1–2 tbsp cornstarch OR

• 1 tbsp vegan cream stabilizer

Instructions

Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C).

2. Grease two 8-inch round cake pans and line bottoms with parchment.

Step 2: Make Vegan Buttermilk

1. Mix almond milk and apple cider vinegar.

2. Let sit 5–10 minutes to curdle.

Step 3: Mix the Batter

1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, whisk oil, applesauce, vanilla, and the prepared buttermilk.

3. Pour wet into dry and mix gently until just combined. Do not overmix.

Step 4: Bake

1. Divide batter evenly between pans.

2. Bake 30–35 minutes, until a toothpick comes out clean.

3. Cool 10 minutes in pans, then transfer to wire racks to cool completely.

Step 5: Prepare Strawberry Filling

1. Toss sliced strawberries with sugar and lemon juice.

2. Let sit 20–30 minutes to release juices.

3. Drain excess liquid before layering (reserve syrup if you want to brush layers).

Step 6: Make Vegan Whipped Cream

1. Scoop solid coconut cream from chilled cans (leave liquid behind).

2. Beat with a mixer 2–3 minutes until fluffy.

3. Add powdered sugar and vanilla; beat until smooth.

4. If needed, add cornstarch and whip briefly for extra stability.

Refrigerate until ready to use.

Assembly

1. Place first cake layer on serving plate.

2. Spread a thick layer of whipped cream.

3. Add an even layer of strawberries.

4. Top with second cake layer.

5. Frost top and sides with remaining whipped cream.

6. Decorate with whole or halved strawberries.

Chilling & Serving

• Refrigerate at least 1 hour before slicing.

• Store refrigerated up to 3 days.

• For best texture, let sit at room temperature 15–20 minutes before serving.