How to Make Vegan Strawberry Shortcake
Author -Yields: 12 servings
Ingredients
Sheet Cake
- 4 cups unbleached, all-purpose flour (480 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 1 3/4 cups non-dairy milk (415ml)
- 1 tablespoon freshly squeezed lemon juice
- 2 cups cane or coconut sugar (385 g)
- 2/3 cup avocado oil (160ml)
- 1 tablespoon vanilla extract
For assembly
- 1 pound strawberries, washed, trimmed and quartered (455g)
- 1-2 tablespoons maple syrup (to taste)
- 2 cups vegan whipped cream of choice (store-bought, or try my silken tofu whipped cream or cashew whipped cream) (480ml)
Instructions
- Preheat your oven to 350F. Line two quarter sized or one half size baking sheet(s) with parchment. Add the flour, baking soda, baking powder, and salt to a large mixing bowl. Mix to combine.
- In a separate mixing bowl, add the non-dairy milk and vinegar. Allow them to sit for a few minutes. Then, add the sugar, vegetable oil, and vanilla extract. Whisk the wet ingredients together until they're mixed.
- Pour the wet ingredients into your dry ingredients. Use a spatula to fold everything together. Avoid any streaks of flour, but little clumps in the batter are OK. Divide the batter evenly between your two baking sheets. Use an inverted spatula to smooth and spread the batter to the edges of each sheet. Bake the sheets for 25-30 minutes, or until the cakes are just browning at the edges and pale golden and set on top. Transfer the cakes to a cooling wrack and let them cool completely (about 2 hours).
- While the cakes cool, toss the quartered strawberries with the maple syrup in a mixing bowl. Cover and allow them to sit in the fridge for at least 1 hour.
- To assemble your cakes, use a biscuit cutter (about 2 1/2 inches in diameter) to cut each sheet cake into about 12 circles (24 total). Alternately, you can simply cut the two sheets into square shapes (you'll probably have 12-18 squares, depending on how big you make them). Place a round or square onto a parchment lined surface, then top it with 2 heaping tablespoons of whipped cream and a few (4-5) strawberry quarters. Top with another round or square of cake. Serve!