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+ servings

Easy Vegan Strawberry (Cake) Shortcake

Author - Gena Hamshaw
Yields: 12 servings


Sheet Cake

  • 4 cups (480 g) unbleached, all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine kosher salt
  • 1 3/4 cups non-dairy milk
  • 1 tablespoon white vinegar
  • 2 cups cane (or coconut) sugar
  • 2/3 cup neutral vegetable oil (such as safflower, grapeseed, or refined avocado)
  • 1 tablespoon vanilla extract

For assembly

  • 1 pound strawberries, washed, trimmed and quartered
  • 2 tablespoons maple syrup
  • 2 cups vegan whipped cream of choice


  • Preheat your oven to 350F. Lightly oil two quarter size (or one half size) baking sheets and line them with parchment. Add the flour, baking soda, baking powder, and salt to a large mixing bowl. Mix to combine.
  • In a separate mixing bowl, add the non-dairy milk and vinegar. Allow them to sit for a few minutes. Then, add the sugar, vegetable oil, and vanilla extract. Whisk the wet ingredients together until they're mixed.
  • Pour the wet ingredients into your dry ingredients. Use a spatula to fold everything together. Avoid any streaks of flour, but little clumps in the batter are OK. Divide the batter evenly between your two baking sheets. Use an inverted spatula to smooth and spread the batter to the edges of each sheet. Bake the sheets for 25-30 minutes, or until the cakes are just browning at the edges and pale golden and set on top. Transfer the cakes to a cooling wrack and let them cool completely (2 hours, or up to overnight: you can prepare them the day before assembly).
  • While the cakes cool, toss the quartered strawberries with the maple syrup in a mixing bowl. Cover and allow them to sit in the fridge for at least 1-2 hours. You can also prepare them a day before assembly, storing them in the fridge overnight.
  • To assemble your cakes, use a biscuit cutter (about 2 1/2 inches in diameter) to cut each sheet cake into about 12 circles (24 total). Alternately, you can simply cut the two sheets into square shapes (you'll probably have 12-18 squares, depending on how big you make them). Place a round or square onto a parchment lined surface, then top it with 2 heaping tablespoons of whipped cream and a few (4-5) strawberry quarters. Top with another round or square of cake. Serve!


Cake can be prepared up to two days in advance of assembly. Wrap each sheet cake in saran and leave it at room temperature. The strawberries can be prepared one day before assembly and refrigerated until you're ready to use them. Assembled cake leftovers will keep for 1-2 days in the fridge.