This is not a sponsored post but it really should be! This whipping cream from Violife is a GAME CHANGER for us vegans. Yes, we have had coconut cream and coconut whip for a long time but this is different and absolutely DIVINE!! It’s exactly the way I remember whipped cream tasting and has the same consistency and mouth feel. The non vegans in my life agree.
I decided to try making a strawberry shortcake and was honestly prepared to be disappointed but this was the furthest thing from that. In fact, the following week I went through Herculean efforts to acquire more of this amazing stuff so I could make another one.
Violife whip cream is widely available in the States but here in BC, Vegan Supply seems to be the only place near me that carries it. It’s worth the drive. It is not only actually delicious but it’s stable and does not melt or lose it’s shape or form even when it’s left whipped in the fridge for DAYS!
I hope you enjoy this cake as much as we have been and are able to add a little sweet nostalgia back into your life.
For the Cake:
Mix your soy milk and apple cider vinegar in a bowl and set it aside to curdle.
Using a stand mixer, combine your aquafaba (this is the liquid when you open a can of chickpeas) and cream of tartar and mix for about 5-6 minutes. It will not have whipped into stiff peaks but it will be foamy.
While that is whipping, in a separate large bowl, mix your cake flour, baking powder and salt.
Grab another bowl and cream your butter, oil and sugar (I also use the mixer for this step).
Now add your aquafaba mix and vanilla to the creamed butter bowl and mix for a minute. Finally, alternate adding in the flour mixture and buttermilk mixture and mix just until combined.
Divide the cake batter into the two pans and bake on the centre rack of the oven for 30-35 minutes until the edges are golden brown. These cakes will be thin and flat (but light and fluffy!) so you will not have to slice off the tops in order to have a flat decorating surface.
Allow the cakes to cool.
For the Filling:
Add the sliced strawberries, syrup and a splash of water to a small saucepan. Turn on medium heat and allow the strawberries to caramelize and the sauce to thicken for about 5 minutes. Set it aside to cool.
For the Whipped Topping:
Add 2 cups of Violife whipped cream, 1/4 cup of powdered sugar and 1/2 tsp of white vanilla extract to the mixer and mix for about 10 minutes until whipped. You will have to scrape down the sides after the first minute.
To Assemble:
Once the cakes have fully cooled, place a thick layer of whipped cream on top of one and then gently spread the caramelized strawberry mix over top.
Place the next cake on top and using a spatula, cover the whole cake with whipped cream.
Add your halved fresh strawberries to the tops and sides to decorate.
Enjoy!
- FOR THE CAKE:
- Preheat your oven to 350 F.
- Lightly grease 2 8-inch round cake pans with butter.
- Place a round of parchment paper just on the bottom of each pan.
- FOR THE BUTTERMILK:
- 1¼ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- FOR THE AQUAFABA:
- ½ cup aquafaba
- ¼ tsp cream of tartar
- FOR THE CAKE:
- DRY INGREDIENTS:
- 3 cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- FOR THE CAKE:
- CREAMED INGREDIENTS:
- ½ cup vegan butter at room temperature
- ½ cup canola oil
- 1½ cups sugar
- 1 tbsp vanilla
- FOR THE FILLING BETWEEN LAYERS:
- ¾ lb of fresh strawberries, stems removed and sliced thin
- 2 tbsp maple syrup
- splash of water
- FOR THE WHIPPED TOPPING
- 2 cups Violife Vegan Heavy Whipped Cream (in a tetra pack)
- ¼ cup powdered sugar
- ½ tsp white vanilla extract
- TO DECORATE:
- ½ lb of a pound of strawberries, cut in half
- For the Cake:
- Mix your soy milk and apple cider vinegar in a bowl and set it aside to curdle.
- Using a stand mixer, combine your aquafaba and cream of tartar and mix for about 5-6 minutes. It will not have whipped into stiff peaks but it will be foamy.
- While that is whipping, in a separate large bowl, mix your cake flour, baking powder and salt.
- Grab another bowl and cream your butter, oil and sugar (I also use the mixer for this step).
- Now add your aquafaba mix and vanilla to the creamed butter bowl and mix for a minute. Finally alternate adding in the flour mixture and buttermilk mixture and mix just until combined.
- Divide the cake batter into the two pans and bake on the centre rack of the oven for 30-35 minutes until the edges are golden brown. These cakes will be thin and flat (but light and fluffy!) so you will not have to slice off the tops in order to have a flat decorating surface.
- Allow the cakes to cool.
- For the Filling:
- Add the sliced strawberries, syrup and a splash of water to a small saucepan. Turn on medium heat and allow the strawberries to caramelize and the sauce to thicken for about 5 minutes. Set it aside to cool.
- For the Whipped Topping:
- Add 2 cups of Violife whipped cream, ¼ cup of powdered sugar and ½ tsp of white vanilla extract to the mixer and mix for about 10 minutes until whipped. You will have to scrape down the sides after the first minute.
- To Assemble:
- Once the cakes have fully cooled, using a plastic spatula, place a thick layer of whipped cream on top of one and then gently spread the caramelized strawberry mix over top.
- Place the next cake on top and cover the whole cake with whipped cream.
- Add your halved fresh strawberries to the tops and sides to decorate.
- Enjoy!
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