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Summer fresh vegan shortcake

Quantity :

A 9" two-layer cake or a 4" six-layer cake

Cooking time :

35 minutes

Preparation time:

20 minutes


½ cup vegan butter, softened
½ cup vegetable oil or coconut oil
1 cup granulated sugar
1 tbsp ground golden flaxseed
3 tbsp hot water
1½ cups coconut milk
1 tsp coconut extract
½ cup Liberté Dairy-Free Vanilla yogourt
2 tbsp cider vinegar
3 cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
½ tsp salt


2 cups sliced strawberries
1½ cups Liberté Dairy-Free Vanilla yogourt


  1. Preheat oven to 350 °F. Cut circles of parchment paper to fit into two round 9-inch cake pans. Grease the insides of the pans and set aside.
  2. In a bowl, mix together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, using an electric mixer, cream together the butter and sugar. Slowly incorporate the oil and vinegar.
  4. In a third bowl, add the hot water to the flaxseed and mix well. Add the coconut milk, yogourt and coconut extract.
  5. Alternate mixing the dry and wet ingredients into the creamed mixture.
  6. Divide batter evenly among the prepared pans.
  7. Bake for 35–45 minutes or until a toothpick inserted in the centre comes out clean(25–35 minutes for the 4" pans). Cool in pans about 10 minutes and invert onto cooling racks to cool completely.
  8. Build the cake in two layers or cut them horizontally for more layers. Spread a ½ cup of yogourt and a handful of strawberries between each layer of cake. Top with a generous layer of yogourt and the rest of the strawberries. Slice and serve!
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