Easy Vegan Strawberry Shortcake Cake 🍓❤️🍰
This irresistible Vegan Strawberry Shortcake Cake is made with a moist vanilla cake, slathered with creamy whipped topping, and the juiciest strawberries.
#vegandesserts #strawberryshortcake #july4threcipes #veganbaking #plantbased
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
* 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...
* 10 oz vegan whipped topping
-Slice the strawberries, 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. Stir occasionally.
-Heat the oven to 350°F. Grease and line the bottom of your baking dish.
-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.
-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.
-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.
-Place the cake on 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 on top of the cake. Pour the remaining strawberry juice over the cake. Slice and enjoy!
Making a vegan version of the classic strawberry shortcake cake is not only rewarding but also surprisingly simple. Using plant-based milk combined with apple cider vinegar creates a homemade vegan buttermilk that adds a wonderful tang and moisture to the vanilla cake base. When selecting your plant-based milk, options like oat, almond, or soy milk work beautifully and each subtly influences the flavor and texture. I find that chilling the sugared strawberries allows them to release their natural juices, which enhances the freshness and adds a nice syrupy touch when drizzled over the cake. Stirring occasionally while they chill ensures the sugar dissolves evenly and the strawberries get nicely macerated. For the vegan whipped topping, using a store-bought brand is convenient, but you can also make your own using chilled coconut cream whipped with a little powdered sugar and vanilla extract. This homemade topping pairs particularly well with the almond and vanilla extracts in the cake batter, creating a harmonious flavor profile. Baking at 350°F for around 30-35 minutes ensures the cake remains moist but is fully cooked through—the toothpick test is always a trusty method to check for doneness. Letting the cake cool before assembling is key to prevent the whipped topping from melting. Personally, this vegan strawberry shortcake cake has become a staple at summer gatherings and holiday celebrations like the Fourth of July. It’s a delightful way to enjoy a plant-based dessert that doesn’t compromise on sweetness or texture. Whether you’re new to vegan baking or an experienced home baker, this recipe's approachable steps and fresh ingredients make it a wonderful recipe to keep in your dessert repertoire.
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