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Vegan strawberry shortcake cake slice topped with a fresh strawberry, served on a white plate.
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Easy Strawberry Shortcake Cake

This easy strawberry shortcake cake is a nostalgic, plant-based twist on a family classic! Made with a simple cake mix and infused with a sweet strawberry swirl, this dairy-free strawberry shortcake cake recipe is light, pillowy, and perfect for summer gatherings. It’s the ultimate crowd-pleasing dessert that comes together with just a few minutes of prep!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings 12 slices
Calories 358kcal
Author Marly McMillen

Equipment

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
Cups - Metric

Instructions

Make the Cake

  • Preheat oven to 350°F/175°C. Spray a 9x13-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
    A hand holds a mixer, using it to mix cake batter in a mixing bowl.
  • 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.
    A hand pours bright red vegan jello over a baked cake with holes in a glass dish.

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
    A hand using a spatula to spread red strawberry pie filling over a layer of cake in a glass dish on a wooden countertop.
  • Then add the whipped cream topping, spreading it evenly over the top.
    Creamy topping being poured over a strawberry-covered cake in a glass dish on a wooden table.
  • 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.

Video

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

Calories: 358kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Sodium: 317mg | Potassium: 37mg | Fiber: 1g | Sugar: 31g | Vitamin A: 28IU | Vitamin C: 10mg | Calcium: 141mg | Iron: 1mg
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