Classic vegan strawberry shortcake in cake form!
A moist vanilla cake is covered with creamy whipped topping and the juiciest strawberries in this Vegan Strawberry Shortcake (Cake)!
You can find the recipe below or search "shortcake" on my site for the steps with tons of helpful tips! ❤️
Ingredients
* 1 lb fresh strawberries, sliced
* 1 cup plant-based milk
* 1 tbsp apple cider vinegar
* 1 1/2 cups all-purpose flour
* 3/4 cup cane sugar, +2 tbsp for strawberries
* 1 tbsp cornstarch
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 tbsp vanilla extract
* 1/2 tsp almond extract
* 1/3 cup oil, light tasting olive, canola, or vegetable
* 10 oz vegan whipped topping
1️⃣ Slice the strawberries and add them to a bowl. Stir 2 tbsp of the cane sugar into them. Cover and chill this in the refrigerator until you're ready to assemble the cake with them. Stir them occasionally.
2️⃣ Heat the oven to 350°F. Grease and line the bottom of your baking dish.
3️⃣ Shake the plant milk before pouring 1 cup into a small glass. Stir in the apple cider vinegar and let it sit for a few minutes as it creates a curdled vegan buttermilk.
4️⃣ Whisk the flour, cane sugar, cornstarch, baking powder, baking soda, and salt together in a large bowl. Pour in the vegan buttermilk mixture, oil, vanilla extract, and almond extract. Gently stir the batter until it’s combined.
5️⃣ Pour this into the dish and bake it for 30-35 minutes or until a toothpick, inserted into the middle, comes out clean. Let the cake cool down for 20 minutes.
6️⃣ Place the cake onto a cake stand or large plate. Spread the whipped topping over top. Stir the strawberries one more time and then use a slotted spoon to gently set them onto the top. Pour the remaining strawberry juice over the cake.
7️⃣ Slice it and enjoy! 🥰
#vegansummerdesserts #strawberryshortcake #strawberryrecipes
Vegan strawberry shortcake is a delightful twist on a classic dessert, combining the traditional flavors of vanilla cake, fresh strawberries, and whipped cream in a plant-based format. This recipe uses simple, accessible ingredients like all-purpose flour, plant-based milk, and apple cider vinegar to create a vegan buttermilk substitute that ensures a moist and tender crumb. Apple cider vinegar reacts with baking soda to help the cake rise and develop that soft texture. The inclusion of both vanilla and almond extracts in the batter introduces a subtle depth of flavor, highlighting the natural sweetness of strawberries. Using light-tasting oil such as olive, canola, or vegetable oil maintains moisture without overpowering other tastes. For the strawberry topping, tossing sliced strawberries with cane sugar and allowing them to chill enhances their juiciness and creates a natural syrup to pour over the cake, adding extra moisture and flavor. The vegan whipped topping provides a creamy contrast while keeping the dessert dairy-free. Tips for success include ensuring the plant-based milk and apple cider vinegar mixture curdles properly to mimic buttermilk’s acidity, which is key to achieving the right cake texture. Baking to the proper doneness—when a toothpick inserted follows clean—helps avoid under- or over-baking. After baking, allowing the cake to cool before adding the whipped topping prevents it from melting. This vegan strawberry shortcake cake is perfect for summer gatherings, vegan celebrations, or whenever you crave a refreshing, light dessert. It can be customized by experimenting with other berries or different plant-based whipped cream brands. Pairing this cake with a cup of herbal tea or chilled lemonade makes an ideal treat. Searching for "shortcake" on recipe sites can uncover extra tips and variations to suit personal preferences, making this plant-based dessert both versatile and delicious.
