Here it is, the first of my summer time desserts, Vegan Strawberry Shortcake Sandwiches! I found out that tomorrow is actually Strawberry Shortcake Day. I know that seems insanely specific but I swear it’s true, you can google it! I’ve actually been trying to calendar some of these food holidays that pop up all the time on social media so that I can create themed recipes for some of the more important ones. Seriously though you guys, if you have a chance you need to look up some of these holidays. It’s insane how many their are and how specific they get. But, I digress … let’s talk about what you’re here for, Strawberry Shortcake
As a kid, these were one of my favorite desserts. But we would always get the super processed angel food cakes and even more heavily processed cool whip. Both are tasty but not great for you and so NOT vegan. So, I set out to create a vegan version that has more friendly ingredients and will help me further hone my vegan baking skills. This recipe still contains lots of sugar and flour so it’s not the most healthy but it is delicious, fluffy, sweet and summery!
The cakes are very easy to make, I was worried that creating a cake without eggs would be difficult and it wouldn’t bind but this actually worked great! The baking powder and vinegar react to form a binding effect so the cake stays together. Mixing the almond milk and the vinegar together ahead of time causes the almond milk to curdle and thicken slightly which gives it kind of the consistency of buttermilk. This was a truly brilliant trick that I’ve learned from years of reading vegan baking recipes online. The vegan buttermilk really moistens the cake perfectly and it comes out kind of like a creamy sponge cake. You’re friends won’t be able to tell this is vegan at all I promise. Top it with this sweet, fruity Strawberry Vanilla Frosting and Enjoy!
Until Next Time,
Jackie
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Vegan Strawberry Shortcake Sandwiches
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Vegetarian, Vegan
Description
Sweet, fluffy and delicious strawberry shortcakes sandwiched with fresh berries and a light, creamy strawberry vanilla frosting. The perfect dessert to kick off summer!
Ingredients
Scale
- Vegan Shortcake
- 1 cup almond milk
- 1/3 cup coconut oil, melted
- 1 1/2 cup all purpose flour
- 1 tbs arrowroot starch*
- 2 tsp vanilla extract
- 1 cup cane sugar
- 1 tsp baking powder
- 2 tsp baking soda
- 2 tsp apple cider vinegar
- 1/2 tsp sea salt
- Strawberry Vanilla Frosting
- 1/2 cup strawberries, blended
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/3 cup coconut oil
Instructions
- Preheat your oven to 350 degrees and grease an 8×8 baking sheet with coconut oil. Add the vinegar to the almond milk and set aside for about 5 minutes until it starts to curdle.
- In a medium bowl combine the flour, baking soda, baking powder, salt and arrowroot starch. Whisk together until mixed.
- Take a large bowl or the bowl from your stand mixer if you’re using one and add the melted coconut oil, vanilla extract and sugar together. Beat it with a hand or stand mixer until it becomes fluffy.
- Add in the almond milk and then the flour mixture a little of each at a time mixing between batches. You want to mix this slowly and stop as soon as all of the ingredients are incorporated. Pour the mixture into the greased baking sheet and smooth out with a spatula. Bake for 25 minutes and check it. The cake is done when the edges are just starting to brown and you can stick a toothpick through it and it comes out clean!
- While the cake is baking, make the frosting. Whisk together the coconut oil, blended strawberries and vanilla extract until smooth. Add in the powdered sugar and beat until it becomes fluffy and creamy.
- Serve this cake as a strawberry shortcake sandwich. Cut the cake into 2 inch square pieces. Take one piece and place frosting and extra slices strawberries on top. Then stack it with another piece of cake and more frosting and strawberries! This cake was really good with coconut cream on top as well or ice cream if you want be extra unhealthy and delicious.
Notes
*You can also make these gluten free by using any gluten free flour and a little extra almond milk.
**If you’re not vegan, try the frosting with butter instead of coconut oil!
***If you don’t have arrowroot starch, use corn starch
