Eggless Strawberry Shortcake

Name: Eggless Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 sticks [Organic Valley® Salted Butter], softened, divided; 3/4 cup cane sugar; 1/2 teaspoon ground vanilla bean; 1/2 cup [Organic Valley® Whole Milk], room temperature; 1/2 cup [Organic Valley® Sour Cream], room temperature; 1 cup cake flour; 3/4 teaspoon baking powder; 1/2 teaspoon fine sea salt; 2 cups powdered sugar, sifted; 1/4 cup [Organic Valley® Cream Cheese]; 1/2 teaspoon vanilla extract; Fresh organic strawberries for topping and to serve (the more the better)

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Eggless Strawberry Shortcake with strawberries on top.

This eggless take on a classic dessert is one that will have you wanting more shortcake. This simple two layer naked cake is an easy, yet equally impressive, cake to bake. Frosting it naked style allows for a very simple execution and a stunning cake!

15 min Prep30 min Cook45 min Total

15 min Prep•30 min Cook•45 min Total

8 Servings

(1/8 cake per serving)

15 min Prep30 min Cook45 min Total

15 min Prep•30 min Cook•45 min Total

8 Servings

(1/8 cake per serving)

Cooking Mode

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Ingredients

¾ cup cane sugar
½ teaspoon ground vanilla bean
1 cup cake flour
¾ teaspoon baking powder
½ teaspoon fine sea salt
2 cups powdered sugar, sifted
½ teaspoon vanilla extract
Fresh organic strawberries for topping and to serve (the more the better)

Directions

Preheat the oven to 350 F. Line two 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add 1 stick ( 1/2 cup) butter, cane sugar and vanilla bean. Mix on low until there are no butter chunks.
Add the milk and sour cream and mix on low until combined. The mixture will resemble cottage cheese.
In a separate bowl, whisk together the cake flour, baking powder and sea salt. Add to the butter mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined and you have a smooth batter.
Divide the batter evenly into the two pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Let cakes cool completely in the pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick ( 1/2 cup) butter, powdered sugar, cream cheese and vanilla extract. Mix on low until combined, then mix on high for 1 minute until light and fluffy.
Remove the cakes from the pans. Place the first layer on a cake stand or platter, smooth half the frosting over the layer, leaving the sides uncovered for a naked look. Top with second cake layer, and repeat with the remaining frosting.
Add sliced strawberries on top arranged however you like, and definitely have more strawberries for serving! It's not possible to put all the strawberries you need to eat with this cake on top of the cake, so serve them in a bowl on the side.
Store cake in an airtight container the fridge for up to 3 days. Gluten Free: Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend. High Altitude: Bake at 350 F for 25 minutes or until a wooden pick inserted in center comes out clean.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat the oven to 350 F. Line two 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add 1 stick ( 1/2 cup) butter, cane sugar and vanilla bean. Mix on low until there are no butter chunks.
Add the milk and sour cream and mix on low until combined. The mixture will resemble cottage cheese.
In a separate bowl, whisk together the cake flour, baking powder and sea salt. Add to the butter mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined and you have a smooth batter.
Divide the batter evenly into the two pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Let cakes cool completely in the pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick ( 1/2 cup) butter, powdered sugar, cream cheese and vanilla extract. Mix on low until combined, then mix on high for 1 minute until light and fluffy.
Remove the cakes from the pans. Place the first layer on a cake stand or platter, smooth half the frosting over the layer, leaving the sides uncovered for a naked look. Top with second cake layer, and repeat with the remaining frosting.
Add sliced strawberries on top arranged however you like, and definitely have more strawberries for serving! It's not possible to put all the strawberries you need to eat with this cake on top of the cake, so serve them in a bowl on the side.
Store cake in an airtight container the fridge for up to 3 days. Gluten Free: Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend. High Altitude: Bake at 350 F for 25 minutes or until a wooden pick inserted in center comes out clean.