Eggless Strawberry Shortcake Recipe

Recipe By Slurrp

This eggless strawberry shortcake is a delightful dessert that is perfect for summer. The cake is light and fluffy, topped with fresh strawberries and whipped cream. It is a refreshing and sweet treat that will satisfy your cravings. Whether you have dietary restrictions or simply prefer eggless desserts, this strawberry shortcake is a must-try!

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30minstotal
30m.total
Eggless Strawberry Shortcake
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Ingredients for Eggless Strawberry Shortcake Recipe

  • 1/2 cup All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Baking Powder
  • 0.13 teaspoon Salt
  • 1/4 cup Milk
  • 0.13 cup Vegetable Oil
  • 1/4 teaspoon Vanilla Extract
  • 1/2 cup Sliced Fresh Strawberries
  • 1/2 cup Whipped Cream Or Whipped Topping
  • as required Powdered Sugar For Dusting

Directions: Eggless Strawberry Shortcake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
  • STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt.
  • STEP 3.Add milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
  • STEP 4.Pour the batter into the greased cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 5.Allow the cake to cool completely before assembling the shortcake.
  • STEP 6.Slice the cake horizontally into two layers.
  • STEP 7.Spread a layer of whipped cream on the bottom layer of the cake.
  • STEP 8.Arrange sliced strawberries on top of the whipped cream.
  • STEP 9.Place the second layer of cake on top and press gently to secure.
  • STEP 10.Spread more whipped cream on the top layer and garnish with additional sliced strawberries.
  • STEP 11.Refrigerate the strawberry shortcake for at least 1 hour before serving.
  • STEP 12.Serve chilled and enjoy!

Cooking Tips

  • Make sure to use fresh strawberries for the best flavor and texture.
  • You can make the whipped cream from scratch or use store-bought whipped topping.
  • For added sweetness, you can sprinkle some powdered sugar on top of the strawberries.
  • If you don't have a round cake pan, you can use a square or rectangular pan and adjust the baking time accordingly.

Storage and Serving

  • Store the leftover strawberry shortcake in an airtight container in the refrigerator for up to 2 days.
  • Serve the shortcake chilled for the best taste and texture.
  • You can also serve it with a scoop of vanilla ice cream for an extra indulgence.
Nutrition
value
89
calories per serving
5 g Fat2 g Protein10 g Carbs1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    10g
  • Fiber
    1g

MacroNutrients

  • Carbs
    10g
  • Protein
    2g
  • Fiber
    1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    9mg
  • Manganese
    < 1mg
  • Phosphorus
    42mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp