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  • Vegan Strawberry Shortcake

    by Kortney Campbell on March 15, 2012

    It’s officially “strawberry month” here at vegan housewives! The first thing we think of  this time of the year is strawberry shortcake. So for our second strawberry themed recipe this month, shortcake was a must!

    We decided to make the “shortcake” into cupcakes & used a simple vegan recipe in place of the more traditional angel food cake. You’re welcome to make you own vegan whipped cream or just buy it like we did!

    Please bear with me. As I have STILL not found my camera, you get instagram pictures instread!

    What You Need:

    To Make the (cup) Cake:

    Preheat the oven to 350 degrees

    1. Line the muffin tin with cupcake liners.
    2. Whisk together dry ingredients.
    3. Stir in wet ingredients until most lumps are gone.
    4. Pour into muffin tin.
    5. Bake for 15-20 minutes or until an inserted toothpick comes out clean.

    Strawberries & Syrup:

    1. Wash and cut the strawberries (don’t worry about drying them) & put them on a bowl
    2. Sprinkle the sugar over the strawberries & stir.
    3. Let the strawberry mixture sit in the refrigerator for a few hours (or as long as you can stand).
    4. Pour over cooled cupcakes & top with vegan whipped cream.

    This is one of our favorite treats & we hope you love it as much as we do!

    What’s your favorite thing about strawberry season?

    About Kortney Campbell

    I'm Kortney; a wife, natural mama and vegan in love with life, food and all things vintage! I've been vegan since December 2007, but have loved to cook & create pretty things since before I can remember. I started Vegan Housewives because I don't think you have to give up the joys of food when going vegan! I have a fondness for re-creating non-vegan recipes (especially my grandma's), making a healthier & animal friendly version so be sure to send me your favorite concoctions by clicking our "share a recipe" button - I would LOVE to veg-i-fy them!

  • { 7 comments… read them below or add one }

    Chuck (Poppie) Stewart March 15, 2012 at 6:55 pm

    It was as good as it looks. The cake was awesome – coming from a non- vegan
    Good work KT

    Reply

    Katherine Marie April 1, 2012 at 5:44 pm

    going to have to try this, pronto.

    Reply

    Dylan June 24, 2012 at 5:12 am

    how many cupcakes does this recipe make?

    Reply

    Linda Littman July 16, 2012 at 8:37 am

    Hey, I think it’s baking powder instead of baking soda, right?

    Reply

    Katie July 27, 2012 at 7:03 pm

    Linda,

    It actually is baking soda. the baking soda and vinegar causes a bubbling reaction (just like the volcano experiment in elementray school) that helps the cake to rise.

    XOXO,
    Katie

    Reply

    KellyT February 22, 2014 at 3:05 pm

    H,
    I am looking to make a vegan strawberry champagne cake. Would any of the measurements change if I made a cake instead of cupcakes?

    Reply

    Kortney Campbell February 24, 2014 at 10:00 am

    Hey Kelly! I think they should be ok, but these haven’t been made into a cake yet so I’m not 100% positive.

    Reply

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