I stopped making vegan cakes because I wanted to eat only plant based and I have no self control over vegan strawberry shortcake! When I make strawberry buttercream cake I have to “taste” it. That taste turns into licking the batter out of the bowl. But at least it’s vegan! This Vegan Strawberry Cake Recipe is so delicious!
If you’re ready for a laugh watch the video of me Frosting the strawberry buttercream cake! My kids do not help one bit making this vegan strawberry shortcake. One of my cats even come in and block the webcam for a moment! It’s total chaos in my house.
When I sit here and think back to my younger years before having kids I cringe at the thought of how much time I used to waste doing nothing! I had so much free time and I never appreciated it.
Just imagine how much work I could have gotten done without two rug rats running around pulling cords out of walls, knocking over the cameras, and asking me to make them a cup of noodles smh. But at least I got this strawberry buttercream cake done.
Many strawberry cakes call for strawberry flavored jello. Well jello isn’t vegan because it contains gelatin. But I already know the vegan strawberry buttercream cake version of gelatin is made from seaweed. It is called Agar Agar.
Ingredients for this vegan strawberry shortcake are really simple. All you need is 4 tbsp bobs red mill egg replacer, 3 tbsp agar agar vegetable gelatin powder, and 3 cups cake flour.
You will also need 3 cups sugar, 1 tbsp baking powder, and 1/2 tbsp salt. And 2 tbsp vanilla extract, 1.5 cup soy milk, and 1 cup water. Lastly you also need 1 cup strawberries freshly diced and 1 cup butter flavored vegetable shortening. I love making this lovely pink strawberry cake for special occasions and gatherings.
This vegan Sweet strawberry Cake Recipe is so delicious
preheat oven to 350 degrees F
Combine all dry ingredients and mix with electric mixer.
Add butter flavored vegetable shortening and mix.
Add strawberries and blend.
Add the rest of the wet ingredients and continue to mix on slow/medium until thoroughly blended.
Bake at 350* for 30 mins