Hassle-Free Vegan Strawberry Shortcake Recipe

Consider this your guide to healthier baking. Chef Mia Rigden and Jenny Dorsey team up to show you how to revamp some of your favorite baked goods to make them healthier and packed with better-for-you ingredients, without skimping on flavor. See everything

Let’s play a game of guess who? She has freckles on her nose, beautiful red hair, and smells sweet like berries. If you guessed Strawberry Shortcake, you won this round! Before you roll into the theme song and start singing, “straw cake, ba, ba, ba, berry,” we’ve got a simple recipe that will take you back to 1979, aka when this iconic doll first made it. debut.

If you love eating with the seasons and think shopping at the Farmers’ Market is basically the ideal first date, chances are you’ve made the most of strawberry season this year, which runs from March through August. Not ready to say goodbye to delicious and juicy fresh strawberries until next spring? Consider this strawberry dessert recipe your last hurray.

In the latest episode of Alt-Baking Bootcamp, nutrition coach and baker Sashah Handal shares her super easy vegan strawberry shortcake recipe. “Most cakes can be very finicky and a bit tedious; this cake is not that,” says Handal. TBH, we’re always up for a no-fuss, no-drama recipe that tastes great any day of the week. Read on for the full recipe and follow the video above to see how it’s made.

What makes this easy vegan strawberry shortcake the perfect sweet treat?

We’ll start by saying that you don’t need to be an experienced baker to nail this recipe. Unlike a tiered cake that’s as intimidating to make as it is to transport from point A to point B, this no-fuss, no-drama recipe is as casual as it gets. With a few dairy-free ingredients, Handal transforms a traditional strawberry shortcake dessert into a two-tier delight that requires no special tools or appliances you don’t already have in your kitchen.

Handal’s Light and Refreshing Strawberry Shortcake features two nine-inch vegan cake loaves topped with vegan whipped cream and topped with fresh macerated strawberries. Unlike other cupcake recipes that use shortening, cream, eggs, or lots of butter as wet ingredients, this simple cake is made with only dairy-free products like almond milk and dairy-free yogurt to achieve flavor, volume, and flavor. the perfect texture, as Handal describes it.

To achieve the perfect fluffy, airy, and super flavorful cake layers, Handal uses two secret ingredients to make the recipe really shine: gut-healthy ACV and a touch of almond extract. “Apple cider vinegar will react with both of my yeasts – we use baking soda and baking powder. That will create the maximum volume in this cake,” she says. Almond extract imparts that classic nutty, buttery, delicious vanilla cake flavor.

The real star of the show is, of course, the super tasty and nutrient dense strawberries. This all-time favorite fruit is packed with tons of antioxidants, fiber, and vitamin C that help fight free radicals and support gut and immune health. Not to mention, they’re loaded with tons of nutrients and minerals like potassium, magnesium, and calcium that help keep your bones strong and healthy. Drooling still?

Dairy Free Strawberry Shortcake Recipe

Makes 8-10 servings

Ingredients
3 cups Bob’s Red Mill cake flour, sifted
1 1/2 cups superfine cane sugar
2 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
2 pounds strawberries, stemmed and quartered
3 spoonfuls of sugar
1/2 cup canola oil
3/4 of almond milk
2/3 cup dairy-free yogurt, room temperature
1 1/2 teaspoons apple cider vinegar
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups cold, dairy-free whipping cream

1. Preheat oven to 350°F. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Beat until combined.

2. In a separate bowl, add strawberries and sugar. Cover and let stand in the refrigerator for 30 minutes.

3. Create a small well in the center of the dry ingredients and add the oil.

4. In a separate bowl, combine milk, yogurt, vinegar, almond extract, and vanilla extract. Beat until combined and add the wet ingredients to the flour mixture.

5. Separate the dough into two parchment-lined nine-inch cake pans and bake for 30 minutes. Remove from oven and let cool completely.

6. Assemble the layer cake by placing one cake layer on a cake stand. Then, spread half of the whipped cream with a spatula on the top and add the strawberries to cover the cream. Repeat with remaining ingredients.

Leave a Reply

Your email address will not be published.