Strawberry Shortcake
Indulge in a scrumptious and decadent dessert with our dairy and egg-free strawberry shortcake! Made with a fluffy, moist cake infused with cream soda, and topped with layers of dairy-free cream cheese and whipped cream, this dessert is a heavenly treat. The sweet and tangy sliced strawberries add a burst of freshness and flavor to this classic dessert. Perfect for any occasion, this strawberry shortcake is a must-try for anyone with a sweet tooth!
Are you looking for a delicious and easy-to-make dessert that's free from dairy and eggs? Look no further than this recipe for strawberry shortcake! With its tender cake and creamy filling, this dessert is sure to be a crowd-pleaser. Plus, it's simple to prepare, even for those who are new to baking.
INGREDIENTS NEEDED FOR STRAWBERRY SHORTCAKE
Cake:
- cake flour
- baking powder
- baking soda
- salt
- granulated sugar
- dairy-free butter
- aquafaba, measured then whipped
- vegetable oil
- vanilla extract
- dairy-free milk
- vinegar
- cream soda
Filling:
- dairy-free cream cheese
- powdered sugar
- dairy-free heavy whipping cream
- vanilla extract
HOW TO MAKE STRAWBERRY SHORTCAKE:
1. To begin, preheat your oven to 325 degrees F. Grease two 9-inch or three 8-inch round cake pans with dairy-free butter or cooking spray.
2. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
3. In another mixing bowl, cream together the granulated sugar, vegetable oil, and dairy-free butter until light and fluffy. While this is mixing, in a separate bowl, whip the aquafaba until stiff peaks form and no liquid remains. Add the whipped aquafaba and vanilla extract to the mixture and mix until well combined.
4. In a separate bowl or measuring cup, mix together the dairy-free milk and vinegar. Add this mixture to the batter, alternating with the dry ingredients, and mix until well combined. Finally, add the cream soda and mix until the batter is smooth and well combined.
5.Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool completely on a wire rack.
HOW TO MAKE THE FILLING:
While the cakes are cooling, prepare the filling. In a mixing bowl, beat the dairy-free cream cheese and powdered sugar until light and fluffy. In another mixing bowl, whip the dairy-free heavy whipping cream and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
HOW TO ASSEMBLE
To assemble the cake, place one of the cooled cake layers on a serving platter. Spread a generous layer of the cream cheese mixture over the top of the cake, and top with sliced strawberries. Place the second cake layer on top, and repeat the process, spreading the remaining cream cheese mixture over the top of the cake and garnishing with sliced strawberries.
If you do not want to layer the cakes, then simply try this cake as a sheet cake. Bake time will vary slightly. After cake is cooled, spread the filling over the cake and add sliced strawberries on top. This makes this strawberry shortcake super easy to make!
Your dairy and egg-free strawberry shortcake is now ready to serve! Enjoy this delicious dessert with family and friends, and savor the creamy, fruity flavors in every bite.
