The BEST Vegan Strawberry Shortcake Cake

A two layer vegan strawberry shortcake cake topped with vegan whipped cream, fresh strawberries, and flowers.

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5 from 8 votes

The BEST Vegan Strawberry Shortcake Cake

This soft, sweet cake is made with a plant-based meringue to make it fluffy. It has a delicious delicate crumb that pairs perfectly with its light vanilla flavor and the perfect balance of sweetness. This sponge cake is a wonderful dessert to pair with plant-based whipped cream or ice cream.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 499kcal

Author: Michelle Cehn

Ingredients

Meringue:

¼ cup aquafaba the liquid from a can of chickpeas
⅓ cup cornstarch

Dry:

2⅓ cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup canola oil

Wet:

1 cup plant-based milk we recommend soy
1 tablespoon white vinegar
½ cup water
1 tablespoon vanilla extract

Toppings:

1 container Cocowhip or coconut whipped cream
2 cups strawberries sliced

Instructions

Preheat oven to 325 degrees Fahrenheit. Grease two 8-inch pans and dust with a small amount of flour to prevent sticking.
Using an electric mixer (this cannot be done by hand), whip the aquafaba and cornstarch at the highest setting for 5 to 10 minutes until it forms stiff peaks. Set aside while preparing the rest of the batter.
Sift the flour, sugar, baking soda, powder, and salt into a large mixing bowl. Pour the oil over the flour mixture and whisk well, allowing it to coat the flour.
In a medium-sized bowl, mix the plant-based milk and vinegar, allowing to sit for a couple minutes to create plant-based buttermilk. Add the water and vanilla to the buttermilk mixture.
Pour the liquid ingredients into the dry ingredients and mix well until smooth and fully combined.
Fold the meringue mixture into the batter gently, without overmixing.
Split the batter evenly between the two pans. Bake for 30-45 minutes or until a toothpick comes out clean. The top should be a soft yellow color, not too dark.
Allow to cool and then top with the whipped cream topping and strawberries! Serve and enjoy!

Notes

Storing: To keep your leftover strawberry shortcake fresh, store the components separately. Place the cakes in an airtight container at room temperature for up to two days. Keep the strawberries and whipped cream in the fridge, then assemble when you're ready to enjoy more!

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