Dairy-Free Strawberries and Cream Cheese Cake


This recipe for a Dairy-Free Strawberry Cream Cheese Cake is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Michelle Hendrickson. To qualify, she uses 8 ingredients or less, including Coconut Milk Beverage by So Delicious Dairy Free.

Dairy-Free Strawberry Cream Cheese Cake

Dairy-Free Strawberry Cream Cheese Cake

So Delicious Dairy Free Recipe Madness Contest - BadgeFor more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Dairy-Free Strawberries and Cream Cheese Cake

By ingredients, this recipe is dairy-free / non-dairy and can optionally be egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan and vegetarian depending on the cake and frosting chosen and how you prepare them. Several cake mixes can easily be prepared egg-free. Mixes such as Cherrybrook Kitchen even come with egg-free instructions.

Dairy-Free Strawberries and Cream Cheese Cake
Prep time
Cook time
Total time
Note that the prep time does not include the chilling time of at least 2 hours.
Recipe type: Dessert
Serves: 1 large cake
  • 1 dairy-free yellow cake box mix
  • Oil
  • 2 eggs (or as directed on package)
  • So Delicious Coconut Milk Beverage
  • 1 package dairy-free cream cheese alternative (Michelle uses Daiya, which is also soy-free)
  • 3 cups powdered sugar
  • Rich whip, coconut cream, or other dairy-free whip topping (not non-dairy, most non-dairy toppings contain some milk)
  • 1 pint strawberries, sliced
  1. Bake the cake as directed on the package in a 12-inch springform pan with oil and eggs, but using coconut milk beverage in place of the water called for. Let cool completely.
  2. Once cooled remove the cake and cut it horizontally in half to create 2 circular cake rounds/layers.
  3. Whip the cream cheese alternative with the powdered sugar, adding water as needed, 1 tablespoon at a time, to get a thick, but spreadable consistency.
  4. Whip the topping or coconut cream (with a touch of sweetener added) and use it to decorate the cake, along with the strawberries.
  5. Let it set in the refrigerator for at least 2 hours before serving.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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