Strawberry Shortcake

Refreshing strawberries pair with a bright lemon and vanilla poundcake for a classic summertime dessert.

12 Servings Poundcake; 1½ cups strawberry sauce

Recipe Categories:

Desserts Vegan

Updated: Mon, 05/13/2019 - 9:13pm


  • ½ cup vanilla soy yogurt
  • ½ cup blended (soft) silken tofu
  • ¾ cup vanilla non-dairy milk
  • 1¼ cups sugar
  • ½ cup coconut oil
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon flavor
  • ½ teaspoon orange flavor
  • 2 cups all-purpose flour
  • 3 Tablespoons arrowroot powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups fresh strawberries, hulled and chopped
  • ⅓ cup fruit juice or water
  • 1 Tablespoon cornstarch
  • 1 Tablespoon agave


  1. Preheat oven to 325º and grease a 9x5 bread pan with a few teaspoons extra coconut oil.
  2. To a large bowl (or stand mixer) add soy yogurt, tofu, soymilk, sugar, coconut oil, and vanilla, lemon, and orange extract. Beat with electric mixers for two minutes until smooth and creamy.
  3. Sift in the flour, arrowroot, baking soda, and salt. Beat mixture for two more minutes until batter is smooth and thick.
  4. Pour batter into prepared pan and smooth top. Bake for one hour, or until a knife/toothpick comes out clean. Let cool almost fully in pan, then turn out onto cooling racks. Let cool for at least one hour.
  5. Meanwhile, mash strawberries slightly with fork or potato masher (some chunks are good). Add to a small saucepan and heat on low. In a small bowl whisk together juice, cornstarch, and agave until smooth.
  6. Add starch mixture to berries heat over low. Stir continuously until mixture thickens and turns clear. Let cool before serving.
  7. To serve the dessert, layer one slice poundcake onto plate. Drizzle with strawberry mixture, and serve with whipped cream or ice cream. Enjoy!