The Best Vegan Strawberry Shortcake
If you’re craving a dessert that’s light, fluffy, and not overly sweet, this vegan strawberry shortcake is about to become your new go-to. With a soft, airy texture that falls somewhere between vanilla cake and angel food cake, it’s the perfect treat for spring and summer, and a total win whether you’re plant-based or just looking for a delicious dairy-free strawberry shortcake.
Here’s the Real Story:
I was actually trying to create a vegan angel food cake alternative- no egg whites, no complicated steps. What I ended up with was this dreamy, tender cake that might not be a true angel food cake, but tastes incredible nonetheless. The texture is unbelievably soft and moist, with a slight pull and bounce reminiscent of angel food cake, while still holding the structure of a traditional vanilla cake. The flavor leans more toward angel food cake- light, sweet, and delicate, but it’s like a vanilla cake that’s been seriously elevated. A total happy accident that turned into my new favorite vegan summer dessert.
The beauty of this recipe is in its simplicity. You only need a handful of basic ingredients, like almond milk, white vinegar, cake flour, plant-based butter, olive oil, and organic cane sugar, to pull it together. It’s a soft, buttery, plant-based strawberry shortcake that’s super versatile and ridiculously easy to make.
Why You’ll Love This Vegan Shortcake Recipe:
- It’s light, fluffy, and balanced- not too sweet
- Comes together quickly with simple, familiar ingredients
- Perfect with fresh strawberries and vegan whipped cream
- Can be made in a bundt pan or any standard cake pan
- Tastes just as good on its own, no toppings needed
Check Out These Other Yummy Vegan Desserts!
- Whipped & Layered Strawberry Vegan Cheesecake
- Vegan S’mores Chocolate Chip Cookies
- Easy Strawberry & Cream Cheese Vegan Danish
- The Best Buttery Vegan Blueberry Muffins
- The Best Vegan Rocky Road Cookies
- Single-Serving Birthday Cake Vegan Cinnamon Roll
- The Best Vegan Oatmeal Raisin Cookies
- Vegan Peanut Butter and Jelly Cookies
- Vegan Lemon Matcha Cookies
Whether you’re hosting a summer gathering, celebrating a special occasion, or just want an easy vegan dessert to whip up, this cake delivers. Serve it topped with strawberries and vegan whipped cream for a classic vegan strawberry shortcake moment- or enjoy it plain, because honestly, it’s THAT GOOD.
If you make this vegan strawberry shortcake, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
The Best Vegan Strawberry Shortcake
Equipment
- Electric hand mixer
Ingredients
- 1 cup plain, unsweetened almond milk
- 1 tbsp white vinegar
- 2 1/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup plant-based butter, softened (I always use Earth Balance Original)
- 2 tbsp olive oil
- 1 cup organic cane sugar
- 2 tsp pure vanilla extract
*Optional
- Vegan whipped cream
- Fresh strawberries
- Organic cane sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the plant-based milk and vinegar. Stir gently and set aside for 10 minutes to create a vegan “buttermilk.”
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, add the softened butter, olive oil, sugar, and vanilla extract. Beat on medium-low speed for about 3 minutes, until the mixture is well combined, light, and slightly fluffy in texture.
- Add about one-third of the dry flour mixture to the bowl and mix on the lowest speed just until incorporated. Then pour in one-third of the buttermilk and mix again until just combined. Repeat this alternating process two more times, mixing between each addition, until all of the flour and buttermilk have been added. Use a rubber spatula to scrape down the sides of the bowl as needed, and mix until the batter is smooth and cohesive.
- Grease a bundt pan with cooking spray, then pour in the batter and spread it evenly.
- Bake on the center rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean. *I always bake mine for 35 minutes.
- Let the cake cool completely, then enjoy!
*Optional
- You can top the cake with fresh strawberries and vegan whipped cream as is, or take it up a notch by lightly mashing your chopped strawberries and tossing them with a spoonful of cane sugar. Let them rest for about 15 minutes- this gently macerates the berries and creates a naturally sweet, juicy strawberry syrup that’s perfect for spooning over the cake with a fluffy swirl of whipped cream!
Notes
SAVE THIS RECIPE TO PINTEREST!
Affiliate link disclosure: garden grub is a participant in the Amazon Services LLC Associates Program. Read the privacy policy page for more information.
YOU MAY ALSO LIKE..
The Best Vegan Oatmeal Raisin Cookies
How to Make Super Easy Vegan Crepes
