Eggless Strawberry Shortcake

It's strawberry season! And they are so delicious right now in Mammoth, we've been buying large containers at the market.


My Eggless Chocolate Chip Cookie recipe has been wildly popular on the blog, getting over ten to twelve times the views and shares of any other post. I don't know if it's because of quarantine and you guys can't find eggs? Or do you really want more eggless recipes due to allergies or dislike of eggs? And also what other eggless recipes would you like to see? Let me know, I'm super curious, and I'd love to give you more of what you want!


So, today I have an Eggless Strawberry Shortcake recipe for you. I honestly didn't know what I was baking when I set out to bake this cake. But, the fresh strawberries were calling to me and I also thought that a light cream cheese frosting would pair really nicely with the vanilla bean cake that I made. When Delaney saw it in the fridge, he automatically assumed it was Strawberry Shortcake. So, while this is not a traditional Strawberry Shortcake because it's not whipped cream, it's also not traditional because it's eggless. So, this is a fun take on the classic Strawberry Shortcake recipe. It's super easy to bake, you only need two cake pans. And if you don't have any 6-inch pans, you can find the ones I use here. Get the recipe for my Eggless Strawberry Shortcake below.







Eggless Strawberry Shortcake

Makes 2 layer 6-inch cake


Batter

1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1/2 teaspoon organic vanilla bean

1/2 cup organic milk, room temperature

113 grams (1/2 cup) organic sour cream, room temperature

142 grams (1 cup) cake flour

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt


Frosting

1 stick (113 grams) organic salted butter, softened

284 grams (2 cups) organic powdered sugar, sifted

57 grams (1/4 cup) organic cream cheese

1/2 teaspoon organic vanilla extract


Topping

Fresh organic strawberries (the more the better)


Method

Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla bean. Mix on low until there are no butter chunks.


Add the milk and sour cream and mix on low until combined, the mixture will resemble cottage cheese.


In a separate bowl, whisk together the cake flour, baking powder, and sea salt. Add to the butter mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined and you have a smooth batter.


Divide the batter evenly into the two pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cake cool completely in the pans.


To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream cheese, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.


Remove the cakes from the pans. Place the first layer on a cake stand or platter, place a generous amount of frosting, top with second cake layer and repeat with the remaining frosting.


Add sliced strawberries on top, and definitely have more to serve! It's not possible to put all the strawberries you need to eat this cake, on this cake, serve them in a bowl on the side :)


Store in an airtight container the fridge for up to 3 days.


Gluten Free - Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.


High Altitude - Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.

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