Let’s get one thing straight—this dessert doesn’t come to play cute. It walks in like it owns the bake-off. It’s strawberry shortcake, but she went to Paris, got a mocha makeover, and came back buttercream-laced and caffeinated. She’s bold, she’s extra, and she pairs espresso with fruit like it’s a fashion statement. This vegan showstopper layers fluffy cake, juicy berries, and a rich mocha buttercream that says, “I don’t have time for basic.” Whether you’re serving guests or just showing off, this cake will steal attention and your last nerve (in a good way).
Strawberry Shortcake with Mocha Buttercream
A fluffy vegan strawberry shortcake slathered with rich mocha buttercream—this is dessert drama at its finest and most delicious.
Ingredients
For the Shortcake Layers:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup organic cane sugar
- ½ cup melted coconut oil
- 1¼ cups almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For the Mocha Buttercream:
- ½ cup vegan butter room temp
- 2½ cups powdered sugar
- 1½ tbsp cocoa powder
- 1½ tsp instant espresso
- 1 tbsp almond milk
- ½ tsp vanilla
For the Strawberry Filling:
- 1½ cups fresh strawberries sliced
- 2 tsp maple syrup optional, if your berries lack drama
Instructions
- Step 1: Preheat the oven to 350°F. Grease and line two 8-inch cake pans. No shortcuts—this isn’t your ex’s birthday cake.
- Step 2: Whisk flour, baking powder, soda, salt, and sugar in a big bowl. It’s dry, but it’s about to glow up.
- Step 3: Mix almond milk, vinegar, vanilla, and oil in a separate bowl. This is your vegan magic potion.
- Step 4: Combine wet and dry ingredients until smooth, but don’t overmix like you’re overthinking a text.
- Step 5: Divide the batter evenly between the pans and bake for 28–30 minutes. Insert toothpick, and pray for clean drama-free results.
- Step 6: Cool the cakes completely on a rack before buttercream-ing. Warm cake melts frosting. It’s not a disaster, it’s a life lesson.
- Step 7: For the buttercream, beat vegan butter until fluffy. Add powdered sugar, cocoa, espresso, almond milk, and vanilla. Beat until thick and rich—like your dream life.
- Step 8: Toss strawberries with maple syrup (optional). Let them sit and release their sweet secrets.
- Step 9: Layer one cake, spread mocha buttercream, pile on strawberries, and repeat. Top with more frosting and a few showoff berries.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 9%
- Calcium: 7%
- Vitamin C: 6%
- Magnesium: 5%
- Folate: 4%
Additional Notes/Tips to Enhance the Flavor
- Chill the cake before frosting if the kitchen’s hotter than your DMs.
- Add orange zest to the buttercream for citrusy flirtation.
- Use espresso paste for stronger mocha drama if you like intensity (and who doesn’t?).
- Slice strawberries thin so they don’t cause cake slide. You’ve been warned.
- Pair it with a bold cold brew and your favorite power playlist. You’ve earned it.
