Strawberry Shortcake Snack Cake has summer written all over it!
What better way to use the summer strawberry abundance than with a Reduced Sugar 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 because it’s reduced sugar and oil I tell myself it’s okay to eat double!
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.
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
Vanilla Soy Milk is my choice for all my vanilla recipes since you get an added boost of vanilla flavor this way!
It is also the only milk that will thicken like buttermilk but you can of course use any plant milk of your choice if you cannot use soy
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!
Typically I use 900 strength Agar in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
For the Cake:
- Soy Milk 1½ cups (355ml)
- White Vinegar 1½ Tablespoons
- Vegan Butter ½ cup (113g)
- Vegetable oil ½ cup (117ml) *or vegan butter melted
- Unsweetened Applesauce ½ cup (113g)
- Granulated Sugar ¾ cup (150g)
- Monkfruit Sugar ¾ cup (150g)
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 3 cups (375g)
- Baking Soda 2 teaspoons (8g)
For the Whipped Cream:
- Country Crock Whipped Cream 1 pint
- Agar ¾ teaspoon
- Water 3 Tablespoons (45ml)
- Monk fruit Confectioners Sugar *or regular 1/3 cup *optional
For the Compote Layer:
- Fresh or Frozen Strawberries 1½ cups
- Cranberries *optional ½ cup
- Allulose ½ cup *optional
- Fresh Strawberries for the topping 1½ cups
- First prepare the cake recipe by greasing a 9" x 13" cake pan & line it with parchment paper
- Preheat the oven to 350°F
- Now combine the plant milk with the vinegar and 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 and whisk smooth
- Whisk vigorously for about 50 strokes to develop the batter
- Pour into the prepared pan and bake immediately in the preheated 350°F oven for 25 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 and optional cranberries and optional sugar by combining everything together in a small sauce pot and bring to a boil, stirring often until the berries break down to a chunky compote.
- Cool completely & it will thicken as it cools
- Now once the cake is completely cooled you can trim off the top *optional ~and then spread the cooled strawberry compote over the entire cake
- Refrigerate the cake while you prepare the whipped cream according to the recipe or BRAND you are using.
- If you are using my stabilized recipe for the Country Crock brand like me, you can combine the agar with the water in a small sauce pot and bring to a rolling boiling whisking constantly
- Begin whipping the cream to medium peaks then add the optional confectioners sugar and then the melted hot agar while whipping on high speed.
- Ice the cake with the stabilized whipped cream then top with chopped strawberries and the trimmed off cake crumbles
Strawberry Shortcake Snack cake must be kept refrigerated and will stay fresh wrapped loosely for 4-5 days