clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo Strawberry Shortcake

Vegan + Paleo Strawberry Shortcake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Elaine Gordon
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Diet: Vegan


Who doesn't love Strawberry Shortcake Cake? Fresh and juicy strawberries, fluffy vanilla shortcake, and vegan whipped cream all piled together make the perfect summertime dessert!


Units Scale

For the cake

  • 1 1/3 cup maple syrup
  • 1 cup unsweetened applesauce
  • 1/2 cup avocado oil
  • 1/4 cup pure vanilla extract
  • 4 cups super fine blanched almond flour
  • 1 1/2 cup potato starch (not potato flour)
  • 2/3 cup arrowroot starch
  • 2/3 cup maple sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt

For the strawberry filling

  • 4 cups thinly sliced strawberries
  • 2 tablespoons pure maple syrup

For the whipped cream


  1. Prep: Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8-inch cake pans with avocado oil or coconut oil,  Add parchment paper to the bottom of each pan and grease again overtop the parchment paper.  Set aside.
  2. For the cake: Add maple syrup, applesauce, oil, and vanilla extract to a large mixing bowl and whisk until well combined. To the wet ingredients, add almond flour, potato starch, arrowroot starch, maple sugar, baking powder and salt and whisk until no clumps remain.  Divide the cake batter evenly between the two greased cake pans and bake for 35 minutes until golden brown.  Insert a toothpick of thin knife in the center of one cake to check for doneness.  Remove from oven and allow to cool in the baking pans for 30 minutes.  Gently transfer the cakes onto wire cooling racks to fully cool to room temperature before assembling.
  3. For the strawberry filling: While the cake bakes/cools, stir together the strawberries and maple syrup in a bowl, cover and set aside in the refrigerator.  
  4. For the whipped cream: Make a double batch of the homemade coconut whipped cream while the cake bakes.  Cover and chill in the fridge until ready to assemble the cake.
  5. Assemble cake: Once the cake is fully cooled to room temperature, add the coconut whipped cream to it.  Do not add the whipped cream while the cake is still hot or it will melt. I like to stick the two cake pans in the freezer to speed up the process.  Once fully cooled, gently spread half the coconut whipped cream on the first layer.  Use a slotted spoon to top the coconut whipped cream with a layer of half the strawberry slices.  Gently and carefully top with the second layer of cake and then repeat layering the coconut whipped cream and strawberry slices again.  Top with additional whole or halved strawberries and/or edible white flowers for garnish if desired.
  6. Serve: Slice into 8 slices and enjoy.  


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: 30
  • Cook Time: 35
  • Category: Dessert
  • Method: Oven