Strawberry Shortcake

This fancier strawberry shortcake is really simple to make, delightful to behold, and a cinch to create. It’s the perfect dessert for spring, a classic celebration of strawberries.

Tips and Tricks

I opted to create round sponges for that more dramatic, beautiful cake look. You could just as easily make a sheet cake version of this. It’s easier to make and would require less construction at the end.

This recipe is completely vegan in that it calls for a 2 tsp baking soda mixed with 2 tbsp vinegar to replace eggs, and plant-based butter and heavy cream alternatives take the place of the dairy versions. If making this vegan isn’t a concern for you, feel free to replace these elements.

By sugaring the strawberries early on, you allow them to create juice as quickly as possible. You could just as easily do this with pre-sugared strawberries.

Ingredients:

  • 1 lb. strawberries sliced

  • 1 1/2 cups organic cane sugar, divided

  • 1/2 cup plant-based butter

  • 2 tsp baking soda

  • 2 tbsp distilled vinegar

  • 2 cups all-purpose flour

  • 2 tsp baking soda

  • 1/4 tsp kosher salt

  • 1 cup almond milk (or other alternative milk of choice)

  • 2 tsp vanilla extract

Whipped Cream:

  • 1 cup heavy cream alternative

  • 2 tbsp confectioner’s sugar

Directions:

Slice your strawberries and cover in 1/2 cup of the sugar. Set them aside while you work on your cake sponge.

Heat the oven to 350 degrees Fahrenheit. Grease two 9 inch cake pans with plant-based butter. Place some wax or parchment paper on the bottom so the cake doesn’t stick to the pan. Set aside.

Cream the butter and sugar in a large bowl using a fork. (You can also do this with a stand mixer if desired). The mixture should look yellowy and slightly fluffy.

In a small bowl or ramekin, mix your baking soda and vinegar. Add in to the mixture and stir.

In a separate bowl, mix your flour, baking powder, and salt. Have your almond milk out and ready.

Alternate by adding the milk and flour mixture to your creamed butter mixture until you have a cake-like dough. If the dough is too stiff, add a tbsp more of almond milk.

Divide your batter in half, placing each half in each cake pan. Smooth the batter with a spoon so it reaches the edges of the pan and is relatively flat.

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Bake in the oven for 20 minutes. At the 19 minute mark, take a toothpick and test each sponge to make sure they’re completely done. If not, leave in for another 2 minutes.

When completely done, take out of the oven, leaving them in the pans for 5 minutes before taking out and placing on wire racks to cool completely.

Once your cakes have cooled, start on the whipped cream. This is best if done in a stand mixer or using a hand-help electric mixer.

Place your heavy cream in the bowl of a stand mixer or large bowl. Add the confectioner’s sugar one tbsp at at time. Using the whisky of your mixer, whisk over high speed until the cream creates soft peaks like shown in the picture (about 5 minutes). (**Note: since this is a dairy-free alternative, the peaks might not look the same as what you’re used to seeing in the milk-based versions).

Place one of your sponges on a serving platter. Using an icer or spatula, place approximately half of the whipped cream on the top of the sponge. Make sure it doesn’t spill over the edges.

Take a few of your strawberries and place on top, leaving about an inch or so from the edge.

Place the second sponge on top and add the rest of the whipped cream on top. Top with more strawberries, or create your own design.

Enjoy!

Leftovers should be refrigerated and enjoyed within 3 days.