Servings: 6-8 people ☻ Prep Time: 2 hours ☻ Cook Time: 30 minutes
Strawberry shortcake is one of my family favorites all year long. This version is gluten-free and dairy-free.
1/2 cup Earth Balance vegan butter, at room temperature
7/8 cups granulated sugar
1 1/4 cups Blends by Orly Sydney Blend
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 1/2 Tbs fresh lemon juice
1/2 cup oat milk or other your favorite non-dairy milk, like rice milk, soy milk or almond milk.
1/2 Tbs lemon juice, mixed with the 1/2 cup oat milk (or nondairy milk)
15-20 large strawberries, hulled and sliced
Strawberry jams, 500g *
1 cup Earth Balance vegan butter, at room temperature (see notes)
3 cups confectioners sugar
2 teaspoons oat milk or other nut milk
3/4 teaspoon pure vanilla extract
- Digital scale
- Hand mixer
If you are planning to mix fresh strawberries with strawberry jams together, just keep in mind that the fresh strawberry will release more liquid after mixing. So it will make the cake “leak”, not stay in shape. I recommend just putting fresh strawberries on the top layer as a better option.
Step by Step Instructions
Preheat the oven to 350 degrees F and spread vegan butter on two 9-inch round baking pans.
In a bowl, whisk the vegan butter and sugar until it’s light and fluffy.
In a separate bowl, mix the Sydney blends, baking powder, baking soda and salt. Set aside.
Mix the oat milk (or other non-dairy milk) with 1/2 tablespoon lemon juice, set for a few minutes.
Add in eggs into the butter sugar mix, one at a time, whisk the mixture well, then add in lemon juice. Then add half of the dry ingredients and half of the oat milk with lemon juice liquid. Repeat, adding the rest half of the dry ingredients, and the remaining of non-dairy milk with lemon juice. Mix until completely combined.
Divide the batter evenly between the 2 prepared pans. Bake the cakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
While you are waiting for the cake to cool down, start with frosting. Be sure all the ingredients are room temperature. Whisk the butter with 1 cup of confectioners sugar first, then slowly add in the rest of the sugars. Then add in vanilla extract and oat milk or other non-dairy milk you like. Mix it well until it’s very smooth. (Note: Store it in an airtight glass container in the refrigerator up to a week. Just like most frosting, if it’s been in the refrigerator, let it sit at room temperature about 10 minutes to slightly soften to help make frosting your cookies or cupcakes a breeze.)
Assemble the cake:
To assemble the cake, generously spread the frosting and top with the strawberry jams on the first layer. And On the second layer (top layer), spread frosting and toss all sliced strawberries in the center. Frost the sides of the cake if you wanted. Put in the refrigerator if you are not going to serve immediately.