Strawberry Shortcake
 
Prep time
Cook time
Total time
 
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Ingredients
  • 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
Instructions
  1. For the Cake:
  2. Mix your soy milk and apple cider vinegar in a bowl and set it aside to curdle.
  3. 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.
  4. While that is whipping, in a separate large bowl, mix your cake flour, baking powder and salt.
  5. Grab another bowl and cream your butter, oil and sugar (I also use the mixer for this step).
  6. 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.
  7. 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.
  8. Allow the cakes to cool.
  9. For the Filling:
  10. 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.
  11. For the Whipped Topping:
  12. 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.
  13. To Assemble:
  14. 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.
  15. Place the next cake on top and cover the whole cake with whipped cream.
  16. Add your halved fresh strawberries to the tops and sides to decorate.
  17. Enjoy!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2025/04/21/strawberry-shortcake/