This easy one-bowl vegan strawberry shortcake cake is a spin on the classic strawberry shortcake—but as a single-layer cake. With a soft and fluffy vanilla cake, light vegan whipped cream, and fresh strawberries, it’s even easier to make than strawberry shortcake—without eggs or dairy using Forager Project Organic Dairy-Free Sour Cream. Visit our recipe page to discover more ways to enjoy our amazing sour cream.
Ingredients
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.
