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


A finished, frosted vegan strawberry shortcake cake, on the table and ready to be sliced.

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

  1. BEAT the softened butter in a large mixing bowl until light and fluffy, about 1-2 minutes.
  2. 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.
  3. FROST the completely cooled cake, top with fresh strawberries, and enjoy! 

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