This strawberry shortcake cake is vegan, gluten-free and refined sugar-free yet it's every bit as delicious as the original! A loaf pan two-tier light and fluffy vanilla cake is layered with naturally sweetened strawberries and an easy homemade coconut whipped cream. This is a stunning and special dessert that everyone will love and yet it is so simple and quick to make.
Vegan Gluten-Free Strawberry Shortcake Cake
Strawberry Shortcake is such a classic summertime dessert where in-season strawberries can really shine. Strawberries and cream make the most perfect combination. I wanted to create an easy version of strawberry shortcake with a light and fluffy vanilla cake in place of the usual biscuits. This soft and fluffy vanilla cake with layers of fluffy coconut whipped cream and juicy sweet glistening strawberries is most definitely a winning dessert! It is fresh, light, beautiful and seriously delicious!
Why I'm loving this Vegan Strawberry Shortcake
It has all the classic flavors of strawberry shortcake but in a more rustic (yet totally elegant) two-tier layer cake. I just love the casual look of this dessert with the sides exposed. It is somehow elegant yet casual and rustic at the same time making it perfect for special occasions, low-key small gatherings or even family summer cookouts.
How to Select and Store Strawberries
To find the best strawberries, smell your package of strawberries before buying. If they smell sweet they will taste sweet. If they don't then find a new package. Sweet strawberries make a huge difference in the final result. You also want to look for shiny strawberries that are firm (not mushy) with a bright red color (not yellow or white). The caps should be fresh looking, green (not brown) and intact. You want to avoid shriveled or leaky berries. Once you have found your perfect package, store them unwashed in the refrigerator for 1-3 days. I like to store an unbleached paper towel in the container to absorb any excess moisture. This helps keep them fresher longer. I also always store them in my crisper drawer of the refrigerator. Once you are ready to eat or use you can wash them.
Instead of making a standard two-tier cake, I made one batch of vanilla cake and divided it between two small loaf pans. This way, you can layer the loaves on top of one another to create the two-layer effect without having to create a gigantic cake. These days, with smaller more intimate social distance-friendly gatherings, I thought this made more sense. It’s definitely a nice manageable size for smaller celebrations.
The nice thing about a strawberry shortcake cake as opposed to strawberry shortcake is that you don’t have to worry about making individual biscuits. You simply bake the two cake layers in your loaf pans and then layer with fresh strawberries and cream! It will look like a masterpiece but it really couldn't be easier.
Here are the Three Easy Elements of this Strawberry Shortcake Cake:
- Vegan Gluten-Free Vanilla Cake: This light and fluffy cake is full of vanilla flavor which pairs perfectly with the strawberries and cream. It uses pantry ingredients you likely have on hand. I like to start with the cake first so it has to bake and fully cool before topping with the coconut whipped cream and strawberries.
- Homemade Dairy-Free Coconut Whipped Cream: My easy homemade coconut whipped cream is much healthier and creamier than store-bought. It only requires two pantry ingredients (canned full fat coconut milk and pure maple syrup). I like to add a pinch of salt to bring out the flavors and sometimes a touch of vanilla. I beat everything with a hand mixer in a mixing bowl until peaks form.
- Juicy Strawberries: I simply slice up strawberries and mix with a little maple syrup. As they soak in the maple syrup they will start to release their natural juices. Once added to the cake the sweet strawberry juices will seep down into the coconut whipped cream and vanilla cake beneath. So good and so simple!
More Simple Summer Desserts
No-Bake Brown Rice Crispy Treats
More Strawberry Recipes
If you love strawberries as much as I do and have more on hand, try my Strawberry Vinaigrette and my Strawberry Avocado Salsa. You can also freeze your fresh strawberries to make Easy Strawberry Sorbet.
Now, Let’s Make Vegan Gluten-Free Strawberry Shortcake Cake!
This easy two-tier Vegan Gluten-Free Strawberry Shortcake Cake recipe will be your new go-to dessert for special occasions. It is naturally vegan, gluten-free, peanut-free, legume-free and refined sugar-free so it works well for many types of diets.
I cannot wait for you to give this simple recipe a try! Let’s get baking!
Vegan Gluten-Free Strawberry Shortcake Cake (refined sugar-free)
- Total Time: 45 minutes
- Yield: 8
- Diet: Vegan
Description
This strawberry shortcake cake is vegan, gluten-free and refined sugar-free yet it's every bit as delicious as the original! A loaf pan two-tier light and fluffy vanilla cake is layered with naturally sweetened strawberries and an easy homemade coconut whipped cream. This is a stunning and special dessert that everyone will love and yet it is so simple and quick to make.
Ingredients
For the cake
- 1 cup almond flour
- 2 cups certified gluten-free old fashioned oats
- 3 tablespoons arrowroot powder
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¼ cup plain, unsweetened plant-based milk
- ½ cup pure maple syrup
- ½ cup melted unrefined coconut oil or vegan, soy-free butter
- 1 tablespoon pure vanilla extract
For the strawberry filling
- 2 cups sliced strawberries
- 1 tablespoon pure maple syrup
For the whipped cream
- 1 batch of vegan coconut whipped cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8 x 4 loaf pans with avocado oil or coconut oil and set aside.
- In a high speed blender, add the oats and blend on the highest speed until a super fine oat flour forms. There should be no oat chunks remaining. Place the homemade oat flour into a mixing bowl.
- Add almond flour, arrowroot powder, baking powder and salt and whisk well to combine. Add milk, maple syrup, coconut oil and vanilla and whisk again until well combined and no clumps remain.
- Divide the cake batter evenly between the two greased baking pans and bake for 30 minutes.
- While the cake bakes, stir together the strawberries and maple syrup in a bowl and set aside. You can also make the homemade coconut whipped cream while the cake bakes. Store both covered in the refrigerator until ready to assemble your cake.
- When the cake is finished baking allow it to fully cool before adding the coconut whipped cream to it or it will melt. I like to stick the two loaf pans in the freezer to speed up the process. Once fully cooled, gently spread the coconut whipped cream on the first layer and then top with one layer of strawberry slices. Top with the second layer of cake and then repeat layering the coconut whipped cream and strawberry slices again. Top with additional whole strawberries for garnish if desired.
- Slice into 8 slices and enjoy. I like to slice in a zig zag (triangle) pattern so the slices look like they came from a circular two tier cake.
- Store leftovers in an airtight container in your refrigerator. Allow the cake to come back to room temperature before enjoying.
Notes
Do not over mix the cake batter. It can leave you with a dense, tough cake.
Add extra strawberries to garnish the cake slices when serving if desired.
This is a cake that’s best when made fresh. If you do want to make it ahead I would recommend making the three elements and storing separately. Then, layer everything together the day you’ll be serving it.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
Keywords: Vegan Gluten Free Strawberry Shortcake Cake
Lisa Levitt says
Loved it!
Elaine Gordon says
Thank you so much, Lisa! So happy you loved it! 🙂
Meha says
Looks great! Any substitutions for arrowroot?
Elaine Gordon says
Thank you so much! I haven't tested it but cornstarch should work! 🙂
Lynette Gibson McElhaney says
Elaine, this is another winner. However, I think I may have over mixed the cake, and perhaps overcooked it too!
I’m very much a novice cook. And I’m working hard to find treats for my diabetic husband. So far, your blog has become my mainstay.
I wasn’t clear how to test “done-ness. Does the toothpick in center work or will this cake remain moist and yet be fully cooked.
Help!!!
My cake crumbled when being assembled. And without the frosting (which is excellent by the way), it was a bit dry. (So I did not want to take a picture to post on IG.
Also, we have nut allergies in our family, can this recipe be adapted to be nut free?
THANK YOU for starting this blog and sharing your tips and techniques.
Elaine Gordon says
Hi, Lynette! Thank you so much for your thoughtful comment here. I'm glad my blog has been a helpful resource to your family while you are adjusting to a new lifestyle for your husband. Yes, you can definitely use the toothpick test to check for doneness. You also want to make sure to allow the cake to fully cool in the pan before transferring. I even put it in the freezer sometimes. One thought, have you checked your oven temperature recently? You want to also make sure to use all ingredients that have been properly stored and are not expired. And you really want the oats to be finely ground. Another strawberry shortcake that I like even better is this recipe: https://www.eatingbyelaine.com/vegan-paleo-strawberry-shortcake-cake/ - it is a more recent recipe on my website and lighter/fluffier and more moist. If you are looking for a nut-free cake you can try this one: https://www.eatingbyelaine.com/vegan-gluten-free-vanilla-sheet-cake-with-rainbow-frosting/ although I will say it is similar in texture to this one so I would recommend this paleo strawberry shortcake cake as a next option for you for the very best flavor and texture.
Also if you go to all my recipes you can sort by nut-free + dessert: https://www.eatingbyelaine.com/recipes/
I hope this helps! Please keep me posted! 🙂 Best, Elaine
idil says
Hello thank you for the recipe it looks delicious!
I am in the process of baking it now 🙂 i was wondering if the batter should be runny or grainy and dense? because i did exactly how it says in the recipe and it looks dense and grainy not runny at all- so i started to worry 🙂
thank youu!
idil says
hello
should be the batter runny or grainy and dense a little bit?
thank you
Elaine Gordon says
Hi, Idil. It should be a bit in between... did you grind up the oats really fine? that is super important for light and fluffy results. I usually grind them up in a dry high speed blender for a minute and scrape down the sides if needed. Also if your milk or maple syrup are cold that can cause the coconut oil to harden before it bakes which can make the batter dense. It should be fine tho either way. Please let me know how it turns out. Allow it to fully cool to room temperature for 30-60 minutes before enjoying as oat-based flours somehow get lighter and fluffier as they cool.
FYI - This is an older recipe and my more recent strawberry shortcake is paleo + vegan and a bit lighter/fluffier since it doesn't use oats: https://www.eatingbyelaine.com/vegan-paleo-strawberry-shortcake-cake/.
idil says
hello again,
thank you for the fast and detailed answer 🙂
it was the oat flour then :/ it was homemade and very chunky- i ll try agan with storebought flour..
kind wishes from Turkey xx
Elaine Gordon says
Hi, Idil: Thanks for letting me know. If you use store-bought then use a little bit less. When you make it yourself and measure the oats then grind it up the oat flour will measure slightly less. I hope that makes sense. Wow, Turkey! Never been! I bet the food is delicious there!
becca says
hi 🙂 what would you recommend if we dont have almond flour? would coconut flour work? or maybe more oat flour?
Elaine Gordon says
Hi, Becca: I would not recommend any substitute for almond flour. It is such a unique flour and doesn't absorb the same as oat and coconut flour so the rest of the recipe would need to change in order to bake with something different. The taste and texture of almond flour is also very different. I'm sorry I don't have a better answer but when it comes to vegan, gluten-free, paleo baking swapping flours is not simple. Best, Elaine