Eggless Strawberry Shortcake

It’s strawberry season! And they are so delicious right now in Mammoth, we’ve been buying large containers at the market so I have tons of strawberries! I have been thinking of what to bake with them, and this cake idea just came to me as sometimes they do!

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I am sharing an Eggless Strawberry Shortcake recipe for you today. I honestly didn’t know what I was baking when I set out to bake this cake and I just started with the eggless cake because my Eggless Chocolate Chip Cookies have been insanely poplar on the blog lately!

But, the fresh strawberries were calling to me and I also thought that a light cream cheese frosting would pair really nicely with the vanilla bean cake that I made. When Delaney saw it in the fridge, he automatically assumed it was Strawberry Shortcake! So, while this is not a traditional Strawberry Shortcake because it’s not whipped cream, it’s also not traditional because it’s eggless. So, this is a fun take on the classic Strawberry Shortcake recipe. It’s super easy to bake, you only need two cake pans. And if you don’t have any 6-inch pans, you can find the ones I use here. Get the recipe for my Eggless Strawberry Shortcake below.

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Eggless Strawberry Shortcake recipe, eggless cake, eggless birthday cake, eggless strawberry cake, gluten free cake, eggless gluten free cake, eggless high altitude cake recipe, high altitude baking #egglessbaking #strawberries #strawberryshortcake

Eggless Strawberry Shortcake
Makes 2 layer 6-inch cake

Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1/2 teaspoon organic vanilla bean
1/2 cup organic milk, room temperature
113 grams (1/2 cup) organic sour cream, room temperature
142 grams (1 cup) cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt

Frosting
1/2 cup (113 grams) organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
57 grams (1/4 cup) organic cream cheese
1/2 teaspoon organic vanilla extract

Topping
Organic strawberries (the more the better)

Method
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 the 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 center comes out clean. Let cake cool completely in the pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream cheese, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

Remove the cakes from the pans. Place the first layer on a cake stand or platter, place a generous amount of frosting, top with second cake layer and repeat with the remaining frosting.

Add sliced strawberries on top, and definitely have more to serve! It’s not possible to put all the strawberries you need to eat this cake, on this cake, serve them in a bowl on the side 🙂

Store 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.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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