No better way to celebrate Fourth of July than with these Strawberry Shortcakes! Skip the store bought stuff and make your own summertime strawberry shortcakes from scratch. Fluffy, buttery vegan sponge cake loaded with sweet macerated strawberries, and topped with light coconut whipped cream and an extra drizzle of strawberry syrup 🍓 plus, you can get a little festive by cutting stars out of the sponge cake, bringing out a Fourth of July theme! But feel free to use any shapes you like (which is really fun for the little ones!), or just keep them circles. It’s all super easy and definitely worth it!
Strawberry Shortcakes
Sponge cake
- 1 1/4 cup oat flour
- 1/4 cup cassava flour
- 2 tsp baking powder
- 1/2 cup monkfruit sweetener
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2/3 cup oat milk
- 1/3 cup olive oil
- 1 tbsp apple cider vinegar
Strawberry Compote
- 3 cups fresh, ripe strawberries
- 1/4 cup pure maple syrup
Whipped Coconut Cream (for serving)
Make the shortcakes: Preheat the oven to 350 degrees Fahrenheit and grease 2 (6 inch) cake pans with coconut oil, along with parchment lined bottoms, to prevent the cake from sticking. Sift the oat flour, cassava flour, and baking powder into a medium bowl. Then add in the monk fruit and salt, and whisk to combine. In a measuring cup, whisk together the milk, oil, vanilla, and vinegar and then add it to the flour mixture until just combined. Divide the batter evenly between the prepared pans and bake for 27-30 minutes, until a toothpick comes out clean. Allow the cakes to cool in the pan for 10 minutes before removing them into a cooking rack. Once cooled completely, use a 3 inch circle and a mini star cookie cutters to create small shortcakes.
While the cakes are baking, make the strawberry compote:
Wash and cut off the strawberry tops. Chop the strawberries into halves or quarters and reserve 1 cup of the strawberries. Take the reserved strawberries and mash them well with either a fork or potato masher. Add the mashed berries to the remaining 2 cups of quartered berries, along with the maple syrup. Stir well and allow to macérate for 5 minutes before assembling.
Assemble the strawberry shortcakes: take one round short cake and layer on the strawberry compote, then the coconut whipped cream. Finish with a drizzle of extra strawberry sauce and the star-shaped shortcake. Serve immediately and enjoy!
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