I promised you a summery dessert today, and that’s what this is! An easy vegan strawberry shortcake with a cake base.
There are two ways to make shortcake. One is with biscuits, which can be split to make a top and a bottom, and one is with an actual sponge cake. I like both approaches (it’s hard not to love shortcake however it shows up), but I’m a cake lover first and foremost. I was sort of surprised when I realized that I’d never made or shared a recipe for the cake version.
The cake here is a simple yellow sheet cake. You bake it in two quarter sheet pans or a half sheet pan (my very compact oven won’t fit more than a quarter sheet pan on each rack, so that’s always what I use). After you bake the sheets, you can use a biscuit cutter to make rounds of cake: twelve per sheet, or twenty-four in total.
As you do this, it’s nice to save your scraps! I do the same when I level cakes for a layer cake. The scraps make a nice little treat when you crumble them on top of plant-based yogurt, maybe with some fresh fruit.
If you don’t have, or don’t feel like dealing with, a biscuit cutter, you could simply cut the whole sheet pan of cake into squares. You’ll probably get closer to 16 or 18 of those than twelve, which means more shortcake for you. And there should still be enough strawberries from the recipe to cover you.
What makes the recipe relatively easy is the option of using store-bought vegan whipped cream if you want to. I definitely wanted to, and there are a few available: I found the So Delicious CocoWhip near me, but I know that the 365 by Whole Foods brand now has a plant-based whipped topping, too.
Otherwise, what can I say about these sweet little stacks of cake and cream and fruit? They’re summery and delicious, perfect for some sort of outdoor gathering. I can imagine making them with cake icing or ice cream in place of whipped cream, but for now, I like the fact that they’re light, not weighted down by a rich frosting. A good treat as we move into the warmer months. Here’s the recipe.
Hope this dessert might find its way to your table sometime this summer, and that you’ll enjoy it while berries are fresh and abundant. In the meantime, happy Memorial Day, friends. I know it feels bittersweet this year, but I’m wishing you all whatever gladness you create in the day.