Vegan Boozy Strawberry Shortcake

Vegan Boozy Strawberry Shortcake
by Alice Pearson Rickenbach
This Vegan Boozy Strawberry Shortcake packs a fruity punch and features an amaretto liqueur based icing!

My Story

My whole life, I have loved strawberry shortcake. For my birthdays growing up, this is what my family would make me. This and coconut cake. But that is for another time. A past boyfriend of mine also in loved with this delicious desert. The year we were dating, he was turning 21, so I decided I would make him a boozy strawberry shortcake. In the icing and soaked in the strawberries, there is amaretto liquor. It doesn’t impart any mind-altering effects on the consumer, but the taste is still there non-the-less. I suppose if you had a lot of cake you might feel it (I did end up using about half the bottle in total). I was really excited to create this cake. And to give it to him. Yes, the cake is vegan. He is not. But he loved it! If you’re on the fence about vegan things- take it from a carnivore and hater of all things that promote themselves as “healthy”: this was a good cake. This is one of the, if not the best, vegan cake I have ever made. I am proud of it. The addition of the amaretto liqueur kicked butt! My opinion: maybe all cakes should be boozy. Enjoy 🙂


  • Ingredients

The Cake Itself:

  • 1 1/2 cup flour
  • 1 cup white sugar
  • 1 tsp baking soda
  • 1 cup non-dairy milk
  • 1 Tbsp vanilla
  • 1 Tbsp almond extract
  • 1 Tbsp apple cider vinager
  • 1/2 cup coconut oil melted
  • 1 pinch of salt

The Icing:

  • 2 cans of coconut cream make sure it is cream!
  • 1/2 cup amaretto liqueur
  • 1 Tbsp vanilla
  • 1 Tbsp almond extract
  • 2 cups powdered sugar

The Strawberries:

  • 1 whole container of strawberries or, really, as much as you want!
  • 2 cups amaretto liqueur
  • 1 cup white sugar


  • Instructions

For Cake Itself:

  • Preheat the oven to 350 degrees.
  • Mix all the dry ingredients (flour, sugar, salt, baking soda) together in a large bowl.
  • In a separate bowl, mix together the wet ingredients (non-dairy milk, melted coconut oil, vanilla, almond extract, apple cider vinegar).
  • Add the mixed wet ingredients to the dry ingredients gradually. Mix until it is smooth (but be careful not to over mix- this would be beyond a few minutes of mixing).
  • You can really use whatever size of baking pan you want, but I used two 4 x 6 inch pans and filled them up most of the way.
  • Make sure you oil your pans with coconut oil, or another type of oil if you want to.
  • Fill your pan(s) up with your batter, and stick ’em into the oven for 20–40 minutes.
  • Check on them after 20 minutes with a knife to see if they are cooked all the way through. If not, check on them repeatedly every 5 minutes until they are cooked all the way through.
  • Once they are done, take the out, and let cool for at least 30 minutes.

For Icing:

  • In a large mixing bowl, start with the coconut cream. You're only going to walk to use the cream part of it. Not the liquid.
  • With a hand held blender, mix your coconut cream for just a few seconds to get it whipped.
  • Next, add in the amaretto liqueur- slowly! You might not need all of it. Start with half the amount.
  • Once you half poured in half the amount of the amaretto liqueur, add in the rest of the ingredients and mix.
  • Slowly add in the rest of the amaretto liqueur, or as much as you feel that it needs. Taste test along the way to get it to your preferred sweetness and taste.
  • If you feel it is too liquidy, stick it in the freezer to let it solidify as much as possible before putting it on the cake. Hopefully it should be a good conissently though. Sometimes coconut cream can be tricky to work with.
  • * DISCLAIMER: if you over mix coconut cream, it can separate. Make sure you don’t over mix it!

For Strawberries:

  • Rinse and cut the strawberries in whatever way you feel fits the style of your cake. I like to cut them in quarters. Save a few for decoration for the end if you would like.
  • In a bowl, soak the cut strawberries in the amaretto liqueur and sugar.
  • Let them sit in this mixture for at least an hour. The longer, the better.


  • Once you have all your pieces ready, its time to put it together!
  • This part might be self explanatory for many of your, but what I liked to do is make it a double layer cake with icing in the middle along with some of the soaked strawberries (as you can see in the picture!).
  • This is the IMPORTANT part: You are probably going to want to let the cake sit the freezer for at least an hour after assembly. If it’s hot where you live, like it was for me, the cake might start to fall apart. And depending when you are planning on serving it, it will not last outside of the freezer for very long. Notice, I am not writing “fridge”- I am writing “freezer”!!!
Tried this recipe?Let us know how it was!


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