Honest Fare

Pretty Provisions and Notes from the Kitchen

Vegan strawberry shortcake

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Vegan strawberry shortcake, Honest Fare by Gabrielle Arnold

I veganized this classic dessert for a guest post I did over at the lovely, Rachel Red Lips today. Rachel is vegan (hence the veganizing…veganization?). She’s also the cutest vintage loving girl I know, and I’ve decided that if she were a cake, she’d be a strawberry shortcake!

(See what I mean?)

So I made her one lovely vegan vintage strawberry shortcake and posted it on her blog for her birthday this weekend.

You guys know that a lot of what I cook is vegetarian and can be easily made vegan anyway, so when she asked me to post a vegan recipe, I immediately wanted to bake something vegan for a change. Get that butter outta here.

This recipe is fun cause it basically mimics those little individual store bought strawberry cakes you used to love when you were a kid (or maybe you still love them, which is fine). This would be the GAINT, healthier version of one of those.


I was pretty pleased with how it turned out and I’d definitely recommend it for a healthier/vegan rendition of this cute little favorite. I made the whipped cream/custard style filling using a silken tofu base (a protein-packed dessert).


Details on all that and how I turned the cake into a cup are in the post on Rachel Red Lips so go check it out. And while you’re there, you can have a look through all the adorable stuff in her vintage store too!

p.s. I can’t stop eating this!!!


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Prep time: 15 minutes. Oven time: 30 minutes. I like to chill before eating. The do actually make store bought vegan whipped cream you can top this if you like.

You need:

For the cake:

  • 2 1/2 cup flour (white all-purpose)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 cup light oil
  • 1 1/4 cup vanilla soy milk
  • 3/4 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon vanilla extract

For the filling:

  • 1 container firm silken tofu
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 sprinkle cinnamon (optional)
  • 1 teaspoon oil
  • A little soy milk
  • ¼ cup cake (what you scooped out of the center of the cake)
  • 1-2 tablespoons cornstarch (optional)


  1. Place dry ingredients in a bowl and mix with fork. Place wet ingredients in a separate bowl and vigorously mix with a fork. Combine dry and wet ingredients and mix until there are no clumps.
  2. Pour in a well-greased and floured pan and bake for 30-35 minutes at 350 degrees or until toothpick comes out clean. Remember, the cake will firm up as it cools.
  3. To create the ‘cup’ once your cake is done, you have to cut along the inside perimeter (leave approximately 1 inch around the edge) and then spoon out some of the insides leaving about ½ inch thickness across the bottom. Place cake in fridge to chill. Set the cake you scoop out aside.
  4. To make the custard/whipped cream filling you’ll need a blender. Place entire container of firm silken tofu, oil, sugar, vanilla, cinnamon and about ¼ cup of the scooped cake into the blender and blend until smooth. Add a little soy milk if it’s too thick…remember though, you want it to be thick enough to support the strawberries. If you have corn starch handy and don’t mind using it, you can always add a tablespoon or 2 for added thickness if you want. Add more sugar if you like it sweeter.
  5. Pour filling into chilled cake and cover with at least 2 layers of sliced strawberries (the first layer will sort of sink below the custard and help support the top layer of strawberries. Chill for an hour and enjoy cold!



  1. keiko
    Posted August 1, 2010 at 4:32 PM | Permalink

    thank you for this lovely post! i’m gonna make it tonight but filling ingredients seem to be missing oil/cinnamon/vanilla…

  2. gabi
    Posted August 1, 2010 at 9:58 PM | Permalink

    Got it in there now ;) Enjoy!

  3. Posted August 3, 2010 at 3:43 PM | Permalink

    I love this! It looks so delicious, I’ve got to try it for myself.

  4. Posted August 3, 2010 at 7:59 PM | Permalink

    :) love it!

  5. Jen
    Posted August 4, 2010 at 3:05 PM | Permalink

    Thank you for saving me the last bite of this delicious summer treat! So light & perfectly sweet. I managed to eat the entire piece on the way home from yoga, with no guilt ;)

  6. Posted August 5, 2010 at 11:50 AM | Permalink

    Looks sooo good. I hope you will submit this to Finding Vegan! ~Kathy

  7. Posted August 14, 2010 at 7:49 PM | Permalink

    Wow! this looks so good! =)

  8. Lesley
    Posted December 14, 2010 at 1:04 PM | Permalink

    The jury is out on soy being good/bad for you. Do you use soy alternatives in your recipes? I find it hard to be vegan since every option outside of milk is soy.

  9. gabi
    Posted December 14, 2010 at 8:26 PM | Permalink

    I hear you. I don’t have a suggestion for this particular recipe because the silken tofu is the base of the custard. But, I generally find that almond, rice and coconut milks work great in most other cases as a sub for the soy milk.

  10. Stephania
    Posted April 5, 2011 at 1:56 PM | Permalink

    Hi, thank you for this wonderful recipe. I am willing to do it, but I have a question. What size should the tofu container be? Or how much should it weight?

  11. gabi
    Posted April 7, 2011 at 10:32 AM | Permalink

    Hi Stephania,

    Should be about 6 oz. You may end up with some extra filling, but that’s okay :)

  12. elizabet
    Posted May 24, 2011 at 2:16 PM | Permalink


  13. Posted June 8, 2011 at 1:57 AM | Permalink

    Thank you for this article. That’s all I can say. You most definitely have made this blog into something special. You clearly know what you are doing, you’ve covered so many bases.Thanks!

  14. Tracey Siedinski-Seyler
    Posted June 22, 2011 at 3:42 PM | Permalink

    Just wondering what size pan to use. Today is my son’s birthday and he wants a strawberry shortcake (he’s vegan, 4 years old, requested veggies for dinner, and a total cutie). Looking forward to this recipe..

  15. gabi
    Posted June 22, 2011 at 5:21 PM | Permalink

    Aw, what a lucky mama you are. An 8-9 inch round pan is what I used. And just as a note: the center will remain sort of soft, but that’s fine cause you’ll want to scoop it out and use it for your filling (mixed with tofu mixture) anyway. Enjoy!

  16. Posted August 8, 2011 at 1:58 AM | Permalink

    Vegan delishous

  17. Posted August 8, 2011 at 10:54 AM | Permalink

    wow!these fuit looks nice

  18. Posted September 4, 2011 at 8:31 PM | Permalink

    It’s deliciously

  19. Posted March 22, 2012 at 8:57 AM | Permalink

    I know this is an older post, but I used this recipe last night when we had dinner guests and it was fantastic! I couldn’t believe how tasty the “custard” filling was – great idea. Thanks for sharing!

  20. Posted April 29, 2012 at 12:50 PM | Permalink

    This looks fabulous! I’ll be making it for a non-vegan friend’s birthday, so I’ll let you know how it goes. Yours was the best traditional-looking recipe I could find. You know how those non-vegans can be; so suspicious! ;) Beautiful website.

  21. Andrea
    Posted May 2, 2012 at 3:04 PM | Permalink

    All the parents in my daughters class are supposed to bake shortcake for a May Fair celebration this Friday (I need to bake tomorrow.) They sent out the recipe which has a zillion eggs. I want to do a vegan version. It must also be a pan version. Your blog said that the center on yours can be a little on the soft side. This will not work for what the school wants because the center will not be scooped out. Any suggestions? Hurry!!

  22. Gen
    Posted February 27, 2013 at 9:29 PM | Permalink

    This cake is delicious. The whole family loved it. I used the leftover from the oh! so delicious custard filling to make a very yummy creme brulee. Just put the leftovers in little ramequins, add a little sugar on top and put in the oven on broil for a couple minutes and voila! Two deserts with one cake, no waste :)