Vegan Strawberry Shortcake Cake
Made with Native Forest Organic Simple Coconut Cream by @thecuriouschickpea
Celebrate the beauty and bounty of summer with this strawberry shortcake inspired sheet cake!
A soft and fluffy cake topped with swoops of whipped coconut cream and juicy, sweet, macerated strawberries.
Add some flakes of toasted coconut for a little extra coconutty love and you have a cake as beautiful as it is delicious!
At least 24 hours before making the cake, put the can of Native Forest Organic Simple Coconut Cream in back of the refrigerator to chill the cream.
The can should not be liquid before going into the fridge but should have separation of the cream and coconut water (if you gently shake it, you won’t feel the cream sloshing around)
Strawberry Shortcake Cake
By Eva Agha @thecuriouschickpea
Yield: 1 9×13-inch cake
Prep Time: 30 minutes
Baking Time: 30 minutes
- 1 ½ cups plain non-dairy milk
- ½ cup canola oil
- ½ cup unsweetened non-dairy yogurt
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 ½ cups sugar
- 2 tbsp Let’s Do Organic Cornstarch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 lb strawberries, tops removed and sliced
- 2 tbsp sugar, more if needed
Whipped Coconut Cream:
- 1 can Native Forest Organic Simple Coconut Cream
- ¼ cup powdered sugar, sifted if clumpy
- At least 24 hours before making the cake, put the can of Native Forest Coconut Cream in back of the refrigerator to chill the cream. The can should not be liquid before going into the fridge but should have separation of the cream and coconut water (if you gently shake it, you won’t feel the cream sloshing around).
- On baking day, preheat the oven to 350 ºF and spray a 9×13-inch cake pan with oil. Optionally, place a piece of parchment paper to line the bottom of the pan.
- In a large mixing bowl whisk together the non-dairy milk, oil, yogurt, lemon juice, and vanilla extract.
- In a second mixing bowl sift the flour, sugar, Let’s Do Organic Cornstarch, baking powder, baking soda, and salt together to combine. Add the dry ingredients into the wet and whisk together until smooth.
- Pour the batter into the prepared cake pan and gently tap on the counter 2-3 times to release large air bubbles and help the cake spread to the edges. Bake immediately for 28-30 minutes, until a tester comes out clean with one or two crumbs.
- Let cool in the pan for 10 minutes, then flip the cake out (removing the parchment paper from the bottom of the cake if it was used) and place on a wire rack to cool completely.
- Once the cake has fully cooled, stick it in the refrigerator to chill so that the cake doesn’t melt the whipped coconut cream.
- Place a mixing bowl and beater attachments into the freezer 10 minutes before making the whipped cream. While it chills, prepare the strawberries. Combine the sliced berries with the sugar in a small mixing bowl. Let sit until you’re ready to top the cake, if the strawberries are less sweet add more sugar to taste.
- To make the whipped coconut cream open the jar of chilled coconut cream and scoop out the solid white portion of cream from the top of the jar and place it in the chilled bowl.
- Whip the cream with the chilled beaters until its smooth, then add the powdered sugar and whip it until fluffy and holds soft peaks. Do not overmix, pause and scrape cream as needed to check.
- Top chilled cake with the whipped coconut cream, creating swirls with the backside of a spoon. Add the sliced strawberries and some of the juices overtop the cream, finish with a garnish of toasted coconut flakes. Slice and enjoy!