Easy Vegan Strawberry Shortcake Cake (Dairy-Free Recipe)
by Marly McMillen
This easy strawberry shortcake cake is a nostalgic, plant-based dream! Made with a simple cake mix hack and fresh berries, it’s the ultimate dairy-free dessert for summer.
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If you’ve been searching for the perfect dessert to welcome warmer weather, look no further than this Vegan Strawberry Shortcake Cake. Combining the nostalgic flavors of traditional shortcake with the lightness of a fluffy sponge, this easy strawberry shortcake cake is guaranteed to become a household favorite.
Whether you’re hosting a Sunday brunch or simply craving a sweet treat, this dairy-free strawberry shortcake cake comes together beautifully without any complex techniques. Grab your mixing bowl and get ready to bake the ultimate plant-based dessert, because this recipe is as simple as it is delicious.
A Family Tradition
This isn’t just another dessert; it’s a family tradition! This strawberry shortcake cake recipe is my daughter’s absolute favorite. She even requests it for her birthday every December.
I based this recipe on a nostalgic dessert my mom used to make with angel food cake, strawberry gelatin, and whipped cream.
To keep things as simple as the original but with a plant-based twist, I’ve streamlined the process. Using a white cake mix yields a similar light texture with just a few ingredients.
It’s the easy strawberry shortcake cake I grew up with, reinvented for our plant-based enthusiasts!
3 Ways to Twist this Cake!
| Lemon-Berry Burst | Swap the vanilla cake mix for a Lemon mix and add fresh lemon zest to the whipped cream. |
| Chocolate Covered | Drizzle Vegan Chocolate Sauce over the strawberry layer, then add the whipped cream. |
| Mixed Berry Medley | Use a mix of blueberry and strawberry pie filling for a patriotic Red, White, and Blue look! |
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
To keep this dairy-free strawberry shortcake cake as simple as possible, we’re using easy-to-find staples. Here’s what you’ll need to make this crowd-pleasing recipe:
- Vanilla Cake Mix: Many standard boxed cake mixes are “accidentally vegan” these days. Look for brands that don’t contain milk or eggs in the dry mix.
- Strawberry Pie Filling: We’re keeping it super simple by using a can of strawberry pie filling. So easy and delicious! You can find this in the baking aisle near the other pie fillings. If you can’t find it or prefer homemade, use the filling from my Vegan Strawberry Pie recipe.
- Plant-Based Milk: Any neutral-flavored milk works well. Unsweetened soy or oat milk provides a great creamy texture.
- Vegan Whipped Topping: I’m using Country Crock Plant-Based Whipping Cream for this recipe. You can use a store-bought coconut-based whip or a chilled tub of dairy-free topping, usually found in the freezer aisle.
- Strawberry Gelatin (Vegan-Friendly): Look for plant-based gelatin alternatives at your local health food store or online to get that classic “mom’s recipe” flavor and color. Our local grocery store actually sells it next to the Jell-O products in the baking aisle.
- Oil or Applesauce: Use a neutral oil (like avocado or vegetable) for moisture, or sub with unsweetened applesauce for an oil-free version.
Marly’s Tips
Pro Tip: When choosing a cake mix for this dairy-free recipe, always double-check the label for “whey” or “nonfat milk,” as some brands include these even in their mixes, especially with vanilla or white cake flavors.
How to Make Strawberry Shortcake Cake
Pull up a stool and let’s get baking! This is the part where the kitchen starts smelling like a summer dream. This easy strawberry shortcake cake is all about simple steps that lead to a big, impressive finish.
Step 1: Bake the Golden Base
In your favorite big mixing bowl, whisk together that vanilla cake mix with a touch of flour, your oil, oat milk, and dairy-free yogurt. You’ll notice the batter is wonderfully thick and creamy!
I usually stir it by hand first just to get things moving, then let the mixer take over on medium speed for about 2 minutes.
Now you’re ready to pour that luscious batter into your pan and bake it. You’re looking for a toothpick to come out mostly clean and a beautiful golden color. Let it rest on the counter for about 10-15 minutes. We want it warm, but not hot.
Step 2: The Secret Strawberry Swirl
While the cake cools, let’s prep the gelatin. Stir your vegan strawberry mix into 1/3 cup of cold water to let it “bloom,” then pour in a cup of steaming hot water. Give it a good stir and let it sit for a minute.
Now for the fun part! Grab a chopstick or a straw and “poke” holes all over the top of the cake. Don’t go all the way to the bottom—just deep enough to let that strawberry goodness sink in. Pour the gelatin slowly so it fills those holes and soaks into the sponge. Pop the whole thing in the fridge for about 30 minutes to set.
Step 3: Whip Up the Clouds
While the cake is chilling, let’s make the topping. If you have time, chill your mixing bowl first—it really helps the plant-based cream fluff up! Pour in your whipping cream, powdered sugar, and vanilla. Beat it for about 3 to 4 minutes until it forms stiff, pillowy peaks.
Marly’s Kitchen Tip: If you want an extra-stable whipped topping, swap the vanilla extract for a tablespoon of instant vanilla pudding mix. It makes the cream extra sturdy!
Step 4: The Grand Finale
Once the cake is cool to the touch, spread that glossy strawberry pie filling evenly across the top. It looks like jewels!
Then, pile on your whipped cream, smoothing it out to the edges. I love to garnish mine with a few extra sliced fresh strawberries to give it that “piled-high” bakery look.
Step 5: The Big Chill
I know it’s tempting to dive in right now, but trust me—this cake loves a nap. Slide it back into the fridge for a few hours (or even overnight). This lets the flavors meld and the layers set, so every slice comes out perfect.
Serving Suggestions
This cake is a showstopper all on its own, but if you want to take it over the top, here are a few ways I love to serve it:
- The “Hubby Style” (Add Chocolate!): My husband is a firm believer that chocolate makes everything better—and I have to admit, he’s onto something here! Drizzling a little of my Vegan Chocolate Sauce over the strawberry layers creates the classic “chocolate-covered strawberry” vibe, always a hit at family gatherings.
- The Fresh & Classic Way: Honestly, nothing beats a cold slice of this cake topped with a generous handful of sliced fresh strawberries. The contrast between the cool, creamy topping and the tart, juicy berries is just… chef’s kiss.
- Double the Strawberry: If you’re a fellow strawberry-obsessed baker, try drizzling a spoonful of my homemade Strawberry Sauce over each slice right before serving. It adds a beautiful gloss and an extra punch of fruit flavor.
Storage Tips
If you have leftovers (though in my house, that’s rare!), this cake keeps beautifully in the fridge for 5 to 7 days.
Want to save some for later? You can absolutely freeze this dairy-free strawberry shortcake cake! Just let it chill completely in the fridge first, then cut it into slices and tuck them into a freezer-safe container. It’s like having a little bit of summer waiting for you in the freezer!
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Easy Strawberry Shortcake Cake
Ingredients
For the Vanilla Cake:
- 1 cake mix (white or vanilla)
- ¼ cup all-purpose flour
- ⅔ cup vegetable oil
- ⅔ cup oat milk
- ⅔ cup dairy-free yogurt
Strawberry Poke Layer:
- 1 package vegan strawberry jello mix
- 1 ⅓ cups water divded
Vegan Whipped Cream:
- 17 oz container plant-based whipping cream , chilled
- ¼ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- (Optional: Add 1 – 2 tablespoons of instant vanilla pudding mix in place of the vanilla extract)
Strawberry Topping:
- 1 can strawberry pie filling
Instructions
Make the Cake
- Preheat oven to 350°F/175°C. Spray a 9×13-inch baking pan with vegetable spray.
- In a large bowl, whisk together the cake ingredients, from the flour to the yogurt. Stir to combine. Then use a mixer to mix on medium speed for 2 minutes.1 cake mix, ¼ cup all-purpose flour, ⅔ cup vegetable oil, ⅔ cup oat milk, ⅔ cup dairy-free yogurt
- Pour the thick batter into your prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean. Allow the cake to cook for 10-15 minutes.
For the Gelatin Topping
- Pour the contents of the vegetarian gelatin mixture into a heat-proof bowl or pyrex measuring cup. Stir in 1/3 cup of cold water to bloom the gelatin. Stir to combine. Then pou in 1 cup of really hot water. Stir to combine then set aside to cool slightly.1 package vegan strawberry jello mix, 1 ⅓ cups water
- Once the cake and the gelatin have cooled slightly, use a chopstick or straw to poke holes in the cake (not going entirely to the bottom of the cake, but close). Equally distribute the holes even across the cake. Then pour the gelatin into the holes and across the top of the cake. Refrigerate the cake for around 30 minutes.
For the Strawberry and Whipped Cream Topping
- While the cake chills in the fridge, go ahead and prepare the whipped cream. Pour the plant-based whipping cream in a mixing bowl (use a chilled bowl for better results). Add the powedered sugar and vanilla. Then use a mixer and beat on medium spead, stopping to scrape the sides of the bowl from time to time. Beat up to 3 to 4 minutes until the whipped cream develops stiff peaks.17 oz container plant-based whipping cream, ¼ cup powdered sugar, 1 ½ teaspoons vanilla extract, (Optional: Add 1 – 2 tablespoons of instant vanilla pudding mix in place of the vanilla extract)
- Once the cake is cooled, spread strawberry pie filling on the cake, spreading it evenly across the top of the cake.1 can strawberry pie filling
- Then add the whipped cream topping, spreading it evenly over the top.
- Place the cake back in the fridge and let it chill for several hours (up to overnight) before serving to allow the layers to set.
Storage
- This cake should be stored in the fridge and will keep up to 5 to 7 days. You can also freeze this cake. Allow the cake to chill for several hours first, then cut it into slices and transfer them to a freezer safe storage container.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Marly’s Tips
- Skip the can: Use fresh strawberries to make the filling from my Vegan Strawberry Pie dessert if you prefer a homemade strawberry filling.
- Forget the box: Don’t want to use a boxed cake mix? You can use my simple vanilla wacky cake recipe as the base of this dessert.
- Make ahead: The day before your event/party, go ahead and bake the cake and add the toppings like the recipe card describes above. Then, refrigerate the cake overnight. The next day, it’s ready to serve!
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Strawberry Recipes
If you love this recipe for vegan strawberry shortcake cake, here are more strawberry favorites to try:
Frequently-Asked Questions
Can I make this dairy-free strawberry shortcake cake ahead of time?
Absolutely! In fact, I recommend it. This cake actually tastes better after it has chilled for a few hours (or even overnight) because it gives the strawberry gelatin and pie filling time to soak into the sponge. It’s the perfect make-ahead dessert for a stress-free party.
Is this an easy strawberry shortcake cake recipe for beginners?
Yes! Because we use a high-quality vegan cake mix as the base, you don’t have to worry about the cake not rising or being too dry. It’s a very forgiving recipe that gives you “bakery-style” results without the stress of measuring out every single dry ingredient from scratch.
How do I make sure my strawberry shortcake cake is vegan?
The main thing to watch for is the cake mix and the gelatin. Many “accidentally vegan” cake mixes are available at the grocery store—just double-check that there are no milk or egg products listed in the ingredients. For the gelatin, look for a brand that uses carrageenan or agar-agar instead of animal-based gelatin.
Can I use fresh strawberries instead of pie filling?
You sure can! If you’re looking for a from-scratch alternative to canned filling, my Homemade Vegan Strawberry Pie Filling is the perfect substitute. It’s made with fresh berries and has that perfect thick consistency that holds up beautifully between the cake layers. It gives the cake an extra-gourmet, fresh-picked flavor! Note: If you use the homemade pie filling, make sure it’s completely cooled before adding it to the cake so it doesn’t melt your beautiful whipped cream clouds.
How should I store my leftovers?
Keep your cake tucked away in the fridge in an airtight container. It will stay moist and delicious for 5 to 7 days. If you’re lucky enough to have leftovers, it’s the best mid-morning snack with a cup of coffee!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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