Easy Vegan Strawberry Shortcake Cake

Ingredients

• Cake:
• ¾ cup granulated sugar
• ½ cup salted vegan butter, melted and cooled to room temperature
• ½ cup Forager Project Organic Dairy-Free Sour Cream, room temperature
• 1 tablespoon vanilla extract
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ¾ cup all-purpose flour
• ⅔ cup Forager Project Unsweetened Plain Cashewmilk
• Whipped Cream:
• 1 ½ cups vegan heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla bean paste
• 1 cup sliced strawberries

Prep

• Preheat the oven to 350ºF, and line one 9 inch cake pan with parchment paper. Measure out all ingredients.
• Whisk together the sugar, melted vegan butter, Forager Project Organic Dairy-Free Sour Cream, and vanilla extract. Then add in baking powder and baking soda and whisk to combine. Next add in the all-purpose flour while also pouring in the Forager Project Unsweetened Plain Cashewmilk. Whisk just until the dry ingredients are integrated into the wet ingredients.
• Pour the batter into the prepared cake pan, and bake for 30-33 minutes, or until a toothpick comes out clean.
• Pour the batter into the prepared cake pan, and bake for 30-33 minutes, or until a toothpick comes out clean.
• Remove the cake from the oven and allow the cake to cool in the cake pan for 10 minutes before transferring it to a cooling rack to cool completely before frosting. While the cake is cooling, place a large bowl or bowl of a stand mixer into the freezer to chill for the whipped cream.
• Once the cake is fully cooled, you can make the whipped cream. In a stand mixer or with a hand mixer, mix the vegan heavy cream on high speed until you achieve stiff peaks, about 5 minutes. Add in the sugar and vanilla extract, and mix together just until combined, making sure not to overbeat the heavy cream (or it will split).
• Spoon the whipped cream onto the cooled cake, and top with sliced strawberries. Slice and serve.