Strawberry Shortcake: Vegan and Non-Vegan Recipes

photo courtesy of The Cooking Foodie

By Daniel Feinberg

This is how to make a strawberry shortcake with vegan alternatives. The non-vegan cake is made out of sponge cake. 

Non-Vegan Version (Courtesy of the author and The Cooking Foodie)

INGREDIENTS: 

¾ cup and 4 tablespoons of sugar 

1 cup and 4 tablespoons of flour (all purpose flour is what I’d recommend, but anything works) 

5 eggs (yolks and whites separated) 

A pinch of Salt 

3 tbsp Milk 

3 tbsp Oil 

1 tbsp Vanilla extract 

As many strawberries as you want 

Cool Whip or ice cream (any of your choice) 

Whipped cream (optional) 

Preheat your oven to 350, and grease your pan and set it aside. For this recipe you will most likely need 3-4 small bowls. 

In a larger bowl, put your egg whites in and beat them till foamy with a whisk or an electric mixer. Then, slowly add in your sugar while mixing. 

Once your egg whites are somewhat stiff, enough to the point where there's a peak, add in your egg yolks and mix until combined. 

Sift in your flour and fold until it's completely mixed in. 

In one of your smaller bowls, add the 3 tablespoons of milk, 3 tablespoons of oil, and 1 tablespoon of vanilla extract, and a little bit of the batter. Mix it all together. 

Once combined, pour into the bigger bowl with your batter, and then whisk until it is all combined. 

Grease your cake pan (or anything you could bake a cake in) and put your batter in. Tap out air bubbles by banging lightly against a counter. Put it into the oven for 29-35 minutes. 

Take it out of the oven and let it cool. 

Once cool, take the cake out of the pan and cut it in half (optional). If you choose to cut it in half, cover the middle with Cool Whip or ice cream and decorate with strawberries, then put the top half on. Cover the top of the cake with Cool Whip or ice cream, and decorate with strawberries and whipped cream. The cake can be stored in the freezer.

Vegan Version (Courtesy of the author)

INGREDIENTS:

1 tablespoon of baking powder

1 tablespoon baking soda 

¾ cup and 6 tablespoons of sugar 

1 cup of oat milk 

Cocowhip, or non dairy ice cream 

Coconut whipped cream 

Strawberries 

1 cup and 5 tablespoons of flour 

1 tablespoon of vanilla extract 

A pinch of salt 

15 tablespoons vegan eggs (found at Vons) 

A spoonful of butter 

A teaspoon of honey (optional) 

Heat the oven to 350 and get your pans and bowls ready. 

Add 15 tablespoons of the plant-based eggs to a bowl and pour in the flour, baking powder, and baking soda. Whisk until combined and dough-like. 

Add in your oat milk, vanilla extract, butter, a pinch of salt, and honey. Mix it all in, until the mixture looks somewhat like pancake batter. 

Pour into your cake pan and tap out any air bubbles. 

Put it into the oven and wait for 30-35 minutes then remove. 

Cut it in half, then cover the middle of it with your cocowhip or non dairy ice cream. If you would like, you can drizzle a bit of honey in there. Cut the strawberries into slices and decorate the cake with them. 

Put the top on, cover the top and sides with cocowhip or non-dairy ice cream, and use your strawberries and coconut whipped cream to decorate the cake. When you're done, stick it into your freezer until ready to eat. 🐾