Strawberry Shortcake Cake with Spero Sunflower Cream Cheese
strawberry shortcake cake
the sweet taste of strawberry shortcake in a single cake
INGREDIENTS
serves 8
STRAWBERRY SHORTCAKE CAKE
- ALL PURPOSE FLOUR: 2 cups
- GRANULATED CANE SUGAR: 1 cup
- BAKING SODA: 1 1/2 tsp
- SALT: 1/2 tsp
- STRAWBERRY PUREE: 1 cup
- OLIVE OIL: 1/2 cup
- Spero Cream Cheese: 1/4 cup, we use The Strawberry
- APPLE CIDER VINEGAR: 1 tbsp
- RED FOOD COLORING: 1/4 tsp
- FRESH STRAWBERRIES: for garnish
FROSTING
- PLANT-BASED BUTTER: 1 cup, softened
- POWDERED SUGAR: 3 cups
- FULL FAT COCONUT MILK OR OTHER PLANT MILK: 2-3 tbsp
- VANILLA EXTRACT: 1/2 tsp
- RED FOOD COLORING: 1/8 tsp
DO ITTT
STRAWBERRY SHORTCAKE CAKE
- PREHEAT oven to 350F. Grease and line with parchment paper two 3-6" cake pans.
- MIX the flour, sugar, baking soda, and salt until well-combined.
- WHISK the strawberry puree, olive oil, cream cheese, apple cider vinegar, and food coloring until smooth.
- FOLD the flour mixture into the strawberry puree bowl. Stir until smooth and well-combined but be careful not to overmix.
- DIVIDE the cake batter into the prepared cake pans.
- BAKE for 30 minutes, or until a toothpick inserted into the center comes out clean.
- LET the cake cool in the pan for at least 10 minutes before transferring to wire rack to cool completely.
FROSTING
- BEAT the softened butter in a large mixing bowl until light and fluffy, about 1-2 minutes.
- ADD the powdered sugar 1/2 cup at a time, scraping down the sides as needed. If too thick, add 1 tbsp. coconut milk at a time until desired texture.
- FROST the completely cooled cake, top with fresh strawberries, and enjoy!