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vegan strawberry shortcake cake 688618882 q1

Classic Vegan Strawberry Shortcake Cake

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Enjoy this Vegan Strawberry Shortcake Cake! Moist vanilla cake, plant-based whipped cream, and juicy berries. The perfect summer treat!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 1
Course: Dessert
Cuisine: American
Calories: 358
Ingredients Method Nutrition Notes

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

Method
 

  1. Slice strawberries and place them in a bowl. Stir in 2 tablespoons of cane sugar. Cover and refrigerate until ready to assemble, stirring occasionally.
  2. Preheat the oven to 350°F. Grease and line the bottom of the baking dish.
  3. Shake the plant milk and pour 1 cup into a small glass. Stir in the apple cider vinegar and let the mixture sit for a few minutes to create vegan buttermilk.
  4. Whisk flour, cane sugar, cornstarch, baking powder, baking soda, and salt together in a large bowl. Add the vegan buttermilk mixture, oil, vanilla extract, and almond extract. Stir the batter gently until just combined.
  5. Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 20 minutes.
  6. Transfer the cake to a cake stand or large plate. Spread whipped topping over the surface. Stir the strawberries one last time and use a slotted spoon to arrange them on top. Drizzle the remaining strawberry juice over the cake, then slice and serve.

Nutrition

Calories: 358kcalCarbohydrates: 53gProtein: 4gFat: 14gSaturated Fat: 5gSodium: 316mgFiber: 2gSugar: 32g

Notes

Assemble the cake just before serving.