Sometimes A Girl Just Needs To Bake A Cake.

Sometimes, I get the urge to just bake a cake. It’s so simple, such a classic thing to do when there’s nothing else needing doing, and I find it to be very relaxing. And when you’re finished, you have a cake! I can’t remember the last time I ate store-bought cake, because making my own is just too much fun- not to mention cheaper and easier to get it just right.

This is a great all-purpose cake, with a special little twist from the strawberries. It was inspired by traditional strawberry shortcake, but without the high fat content of actual shortcake. It’s dense and moist thanks to the whole wheat flours, and doesn’t dome too much, making it perfect for layering. I think it would also do well in cupcakes, but decrease the baking time!

Strawberry Shortcake…Cake.

    by Elizabeth Austin

    Prep Time: 20 minutes

    Cook Time: 30-40 minutes

     Keywords: bake dessert snack kosher nut-free soy-free vegan vegetarian strawberry Christmas Easter Super Bowl Thanksgiving birthday cake American fall spring summer winter

   Ingredients (serves 6-8)

     For the cake:

    • 1 1/2 cups whole wheat flour
    • 1/2 cup whole wheat pastry flour
    • 2 tbsp. cornstarch.
    • 2 tsp. baking soda
    • 1 tsp. baking powder
    • 2 cups sucanat (or cane sugar)
    • 2/3 cup oil (I used sunflower)
    • 2 cups almond milk
    • 1 tbsp. apple cider vinegar
    • 4 vanilla beans, scraped (or 3-4 teaspoons vanilla extract)
    • 1/2 – 1 pint of strawberries, hulled and sliced

    For the icing:

    • 1 cup Earth Balance
    • 2-3 cups icing sugar, to taste
    • 2 vanilla beans, scraped, or 2 teaspoons vanilla extract


    For the cake:

    Begin by preheating your oven to 350.

    Grease two round cake pans- this recipe makes a double layer cake, so if you’re only making one small cake, feel free to halve it.

    In a medium bowl, whisk together your almond milk and vinegar. Set aside.

    In a large bowl, mix together your dry ingredients, flour through baking powder.

    Grab your bowl of almond milk and add sugar and oil. Mix well.

    I chose to use cornstarch as a binder in this recipe for textural purposes. I got mine at…Trader Joe’s!

    Pour the wet into the dry, and combine.

    Scrape vanilla beans, and fold the vanilla into the cake batter.

    Pour into greased cake rounds and bake!

    Fail: I didn’t write down the time that I baked these. Whoops! My guess is around 30-40 minutes. Cakes are done when a toothpick comes out clean.

    While the cakes are baking…

    Make you icing:

    In a large bowl, beat Earth Balance until fluffy.

    Add in icing sugar, a cup at a time, until combined. I do this to taste, as I don’t like my icing to be too sweet.

    When all of the icing sugar has been added, beat in vanilla.

    Beat entire mixture on med-high until fluffy- I usually let it run for 6-10 minutes.

    When the cakes are done…

    Remove them from the oven and let them cool until they can be handled comfortably.

    Turn one cake out onto a plate or cake dish.

    Make sure that the cake is cool- if it is too hot, it will turn your icing to runny mush!

    Begin by laying down a thin layer of icing on top of the bottom cake.

    Top with sliced strawberries, and then another thin layer of icing.

    Alternatively, you can portion out 3/4 cup of icing and mix it with a handful of strawberries, and spread that mixture around, but I didn’t like the way the strawberry juices mixed with the icing.

    Turn your second cake out onto the bottom round.

    Now cover the entire thing with fluffy buttercream icing!

    Decorate the top of the cake with the remaining strawberries (DON’T make fun of my sub-par decorating skills!)

    Cut, plate, and serve!


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