Vegan Strawberries and Cream Cake

Vegan Strawberries and Cream Cake is a light, fresh, and indulgent dessert that perfectly balances fluffy sponge cake with smooth dairy-free whipped cream and sweet, juicy strawberries. It’s an ideal cake for spring and summer celebrations, yet simple enough to enjoy any time of year. This plant-based version of the classic favorite is every bit as delicious—just without the dairy or eggs.

Why You’ll Love This Recipe

• Light and fluffy, with no dairy or eggs

• Fresh strawberries bring natural sweetness and vibrant color

• Perfect for birthdays, holidays, or afternoon tea

• Easy to make with simple, everyday vegan ingredients

• Elegant appearance with minimal effort

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sponge cake

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Sugar

• Neutral vegetable oil

• Plant-based milk (such as almond, soy, or oat)

• Apple cider vinegar or lemon juice

• Vanilla extract

For the cream and filling

• Fresh strawberries

• Vegan whipping cream

• Powdered sugar (optional)

• Vanilla extract

Directions

1. Bake the sponge cake

   • Preheat the oven and grease two round cake pans.

   • In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

   • In a separate bowl, mix oil, plant-based milk, vinegar, and vanilla.

   • Combine wet and dry ingredients and mix until just combined.

   • Divide the batter between the pans and bake until golden and a toothpick comes out clean.

   • Let cakes cool completely on a wire rack.

2. Prepare the strawberries

   • Rinse, hull, and slice the strawberries. Set aside some whole ones for decoration if desired.

3. Make the vegan whipped cream

   • Chill the vegan cream before whipping.

   • Using a hand or stand mixer, whip the cream until soft peaks form.

   • Add powdered sugar and vanilla extract if using, then whip to firm peaks.

4. Assemble the cake

   • Place one cake layer on a plate or cake stand.

   • Spread a layer of whipped cream over it and add sliced strawberries.

   • Place the second cake layer on top and repeat with more cream and strawberries.

   • Decorate with extra whipped cream and whole strawberries on top.

5. Chill and serve

   • Refrigerate the cake for at least 1 hour to let it set.

   • Slice and serve chilled.

Servings and Timing

• Servings: 8 to 10

• Preparation Time: 30 minutes

• Baking Time: 25–30 minutes

• Total Time: About 2 hours (including chilling time)

Variations

• Add lemon or orange zest to the batter for a citrus twist

• Use a gluten-free flour blend to make the cake gluten-free

• Add a layer of strawberry jam between the cakes for extra flavor

• Mix other berries like raspberries or blueberries with the strawberries

• Replace powdered sugar with a sugar-free sweetener for a low-sugar version

Storage/Reheating

• Store leftovers in the refrigerator in an airtight container for up to 3 days

• Freezing the assembled cake is not recommended due to the whipped cream and fresh strawberries

• The sponge cake layers can be baked ahead and frozen separately, then thawed before assembling

FAQs

Can I make this cake ahead of time?

Yes, you can bake the sponge cakes a day in advance and assemble the cake just before serving.

What kind of plant-based milk works best?

Any unsweetened non-dairy milk like almond, soy, or oat works well.

Can I use coconut cream instead of vegan whipped cream?

Yes, chilled coconut cream can be whipped into a thick topping, though it may add a coconut flavor.

How do I prevent the cake from being too dense?

Avoid overmixing the batter and measure the flour accurately to keep the cake light.

Can I make the cake sugar-free?

Yes, use a sugar substitute suitable for baking in both the cake and whipped cream.

Do I need to refrigerate the cake?

Yes, refrigerate after assembling to keep the cream stable and the strawberries fresh.

Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a 1:1 gluten-free flour blend.

What if I don’t have round cake pans?

You can bake the cake in a square or rectangular pan and cut it into layers if needed.

Can I use frozen strawberries?

Fresh strawberries are preferred for best texture, but you can use thawed frozen strawberries in a pinch—just drain excess liquid.

What’s the best way to decorate the top?

Pipe rosettes of whipped cream and top with whole or halved strawberries for a simple, elegant finish.

Conclusion

Vegan Strawberries and Cream Cake is a stunning yet simple dessert that’s sure to impress. With layers of soft sponge, sweet strawberries, and creamy dairy-free whipped topping, it delivers everything you want in a celebratory cake—without the animal products. Whether you’re vegan or simply exploring plant-based baking, this cake is a beautiful and delicious choice for any occasion.