Strawberry Shortcake Snack Cake has summer written all over it!
What better way to use up the summer strawberry abundance than with a
Reduced Sugar and Reduced Oil Strawberry Shortcake Snack Cake?
Yes, I’ve reduced the sugar and oil in the recipe and no one would ever know!
The only problem with that is now I tell myself it’s okay to eat double!
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
Notes for Success:
Vegan whipped cream is topic worth reading all about before beginning.
I have done a comprehensive comparison video for all the vegan whipped cream brands available near to me in a YouTube video
And I also have an article explaining the pros and cons of each with a homemade recipe for those who cannot get any store brands.
In the recipe listed below I am using Country Crock because it is all I can get near me although I do not love it
So please use whatever whipped cream recipe you love the most!
This recipe is baked in a 9″ x 13″ cake pan but will convert easily into a round layer cake for 2-thick 8″ layers
For those who do not want to replace the sugar in the original recipe simply stick with 1½ cups granulated sugar
And instead of applesauce use ½ cup more oil or melted vegan butter
Another note on the Oil vs Melted Butter in cakes I actually like to use a combination of both here
But you can feel free to use all of one or the other
PRO TIP!
Vanilla Plant Milk is a great way to get an added boost of vanilla flavor into your recipes!
Soy milk is the only plant milk that will thicken like buttermilk but you can of course use any plant milk of your choice
Also be sure to read all about Baking Sugar Free here and also watch the YouTube video attached to that article!
It will really help you decide how you want to proceed with baking sugar free, refined sugar free or just stick to the regular!
All three recipes that make up this cake can be made using a sugar substitute!
Strawberry Shortcake Snack Cake
Ingredients
For the Cake:
- 1½ cups Plant Milk 355ml
- 1½ Tbs Lemon Juice
- 1 Tbs Lemon Zest
- ½ cup Melted Vegan Butter 113g
- ½ cup Vegetable oil 117ml
- ½ cup Unsweetened Applesauce 113g
- ¾ cup Granulated Sugar 150g
- ¾ cup Monkfruit Sugar 150g
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract 10ml
- 3 cups All Purpose Flour 375g
- 2 teaspoons Baking Soda 8g
For the Whipped Cream:
- 1 recipe Your Favorite Whipped Cream (2½ cups total whipped volume)
For the Compote Layer:
- 1½ cups Fresh or Frozen Strawberries 1½ cups
- ¼ cup Sugar
- 1½ cups Fresh Strawberries chopped
Instructions
- Preheat the oven to 350°F& grease a 9" x 13" cake pan & line it with parchment paper
- Combine the plant milk with the lemon juice, zest & vanilla extract
- Sift all the dry ingredients (the flour, salt, baking soda & sugar) together in a large mixing bowl
- Pour the milk, oil & applesauce into the dry ingredients & whisk smooth for about 50 strokes to develop the batter
- Pour into the prepared pan & bake immediately in the preheated 350°F oven for 25 -30 minutes or when you gently press the center it is springy to the touch. Or do the toothpick test for moist crumbs.
- Cool in the pan until you can safely touch without burning yourself then turn out onto a cooling rack to cool the rest of the way.
- Now prepare the strawberry compote with the strawberries & optional sugar by combining everything together in a small sauce pot & bring to a boil. Reduce the heat & cook (stirring often) until the berries break down to a chunky compote. for about 20 minutes on low
- Cool completely & it will thicken as it cools
- Once the cake is completely cooled you can trim off the top if it has domed at all*optional then spread the cooled strawberry compote over the entire cake
- Refrigerate the cake while you prepare the whipped cream according to the recipe or the BRAND you are using.
- Ice the cake with the stabilized whipped cream then top with chopped strawberries & the trimmed off cake crumbles
Video
Notes