Eggless Strawberry Shortcake
Soft, fluffy and fresh: this strawberry shortcake is layered with creamy mascarpone cream and juicy strawberries and it’s just so, so good ♡
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I made this cake for my birthday because strawberries are finally in season and honestly, apart from eating way too many on their own, all I could think about was baking something simple and fresh with them. I went with this strawberry shortcake-inspired cake: a soft, eggless vanilla sponge layered with lots of mascarpone whipped cream and fresh strawberries mixed with sugar to draw out their natural sweetness. I wanted to keep it really simple so the strawberries could shine and the result is this creamy, fruity cake that feels light but special!
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Eggless Strawberry Shortcake
servings
6 slices
prep time
20 min
cook time
30 min
Ingredients
Vanilla Cake
- ½ cup (120 ml) milk
- ½ tsp white vinegar or lemon juice
- 3 tbsp (40 g) white sugar
- ½ cup (120 g) condensed milk
- ⅓ cup (80 ml) neutral oil
- ½ tbsp vanilla extract
- 1 cup (120 g) all purpose flour
- ½ tbsp cornstarch
- 1 tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- 1½ tbsp sprinkles, optional
Mascarpone Cream
- ¼ cup (60 g) mascarpone cheese
- ⅓ cup (80 g) whipping cream, cold
- 1½ tbsp (20 g) icing sugar, adjust to taste
- ½ tsp (2 g) vanilla extract, optional
- dusting of cocoa powder for topping
Strawberry Filling
- 150 g strawberries, chopped
- 1 tbsp sugar
Instructions:
- For the vanilla cake: Take a 6 inch pan, grease it well with oil or butter, line the base with parchment paper and dust the sides lightly with flour, tapping off any extra flour.
- In a small bowl, mix milk with vinegar or lemon juice and let it sit for about 5 minutes so it curdles slightly and turns into buttermilk.
- In another bowl, whisk sugar with the wet ingredients: condensed milk, buttermilk, oil and lots of vanilla. Give it all a good mix till the sugar is almost dissolved.
- Sift in all the dry ingredients: flour, cornstarch, baking powder, baking soda and a pinch of salt. Whisk until you have a smooth batter. Optionally, fold in sprinkles to add pops of colour.
- Pour the batter into the baking tin and bake in a preheated oven at 180°C for 30-35 minutes or till a toothpick inserted in the centre comes out clean and then let the cake cool down completely.
- For the strawberry filling: Chop up lots of fresh strawberries, mix them with sugar and let them sit for 10 minutes.
- For the whipped mascarpone cream: To a chilled bowl, add whipping cream and icing sugar and whip till stiff peaks form.
- In a separate bowl, add mascarpone cheese and vanilla and gently whisk until smooth and combined.
- Mix the whipped cream with mascarpone cheese in batches till smooth and creamy and refrigerate until ready to use.
- Top the cooled cake with the mascarpone whipped cream and spoon over the juicy strawberries. You can decorate with fresh flowers like I did or anything you like, slice and serve!
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