Strawberry Shortcakes

[shantianti]

I made this cake for my boyfriend`s birthday yesterday and it was soooo yummy. I have never had strawberry shortcake before so didn't really know what to expect but I was very pleased with the result. It was very moist and a lot heavier than I expected. It wasn't completely cooked in the middle and at first I was disappointed until I realised just how delicious it was. It was like cookie dough, we decided it was the best part of the cake. I'll post a picture when I get around to cropping it.

[EggAllergyInMD]

I made this cake for my boyfriend`s birthday yesterday and it was soooo yummy. I have never had strawberry shortcake before so didn't really know what to expect but I was very pleased with the result. It was very moist and a lot heavier than I expected. It wasn't completely cooked in the middle and at first I was disappointed until I realised just how delicious it was. It was like cookie dough, we decided it was the best part of the cake. I'll post a picture when I get around to cropping it.

Did you make it as an actual cake or cupcakes?... Because I've never had that problem with the cupcakes, but then again I've never tried making it into a cake, cake...

They are very moist and the reason they need to be heavier or denser is so they can hold up to they juice from the strawberries.

But thanks for trying my recipe 

[fallenangel1184]

I poured the batter into an 8x8 inch glass pan (the batter rises alot) so i cooked it alot longer. I was going for something like angel food/ sponge cake.  This cake was very moist so it tasted great with strawberries and some whipped topping i made out of coconut milk.  My friends and i finished it in one night.  Made it with splenda and without coconut extract because i didn;t have any.

[hopfrog]

Very good!  I poured mine into a 9X13 pan and it took about 30 minutes to  bake.  Topped with strawberies (I didn't sugar them) and cashew cream.  Made for a very rich dessert. Thanks!

[EggAllergyInMD]

HopFrog your photo is beautiful 

I just want to eat it up 

[shantianti]

I made it as a whole cake. I think it might have been the pan aswell it seemed to cook quite quickly around the edges so i was worried about it burning. but we loved it so i'm making it again this weekend. i'll try it in a different pan but as I said the not quite cooked bithad a very naughty yummy feel to it. thanks for the recipie

[Opal630]

I've tried quite a few cupcake recipes recently and this one is my favourite.  They are so tasty and the strawberries on top just make them divine.

[EggAllergyInMD]

I've tried quite a few cupcake recipes recently and this one is my favourite.  They are so tasty and the strawberries on top just make them divine.

Aww shucks Opal 

I'm so happy it worked out for you 

[violin24242]

I was wondering if you can make the cupcakes without frosting and
if you could bake the strawberries inside the muffin like but a layer of batter, then the strawberries, and then a layer of batter in a cupcake tin

Thanks

[EggAllergyInMD]

Do you mean kind of like these?

http://vegweb.com/index.php?topic=12880.0

If so I'd try that recipe first but I gotta say that a strawberry outside-in cake sounds pretty good!

[Sariea]

YUM!!!! 

i used mostly whole wheat pastry flour, some all purpose flour. and almond extract because i don't have coconut extract.

i have no strawberries on hand so i've just been eating the cake. it is SO incredibly delicious!!

this is the first vegan cake recipe that i've tried that has actually come out tasting good!! i will most definately be making this again and again

[EggAllergyInMD]

YUM!!!! 

i used mostly whole wheat pastry flour, some all purpose flour. and almond extract because i don't have coconut extract.

i have no strawberries on hand so i've just been eating the cake. it is SO incredibly delicious!!

this is the first vegan cake recipe that i've tried that has actually come out tasting good!! i will most definately be making this again and again

OoOo Almond extract thats sounds really good. Great now I want cake... (Insert drooly icon)

[LucidAnne]

This recipe is the exact same one from Vegan Lunch Box for her fluffy white cupcakes. I only realized this after i was making them, and i thought the recipe sounded familiar! They also happen to be my fave cupcakes ever, so these are obviously delish.

i accidentally overcooked these a bit...almost 30 mins, so they were a little more dry but it worked well to stand up to the frozen strawberries that i mushed.

they were great as shortcakes, but today i made a strawberry icing...and OMG!!  delish! i just whipped equal parts of EB and shortening, vanilla, pinch salt, conf. sugar and a few TBS of strawberry juice/puree. it made the frosting  a pretty pink color and i lovvvve it!

as far as texture, comparing how i have made the FWC and how i made these, i definately suggest using a stand mixer and creaming the  oil and sugar very well in order to get a fluffier cake.
i only used a hand mixer for the shortcakes, and i thnk it didnt allow the sugar to dissolve well. but it was okay if the goal was not to have very fluffy cake.

[EggAllergyInMD]

This recipe is the exact same one from Vegan Lunch Box for her fluffy white cupcakes. I only realized this after i was making them, and i thought the recipe sounded familiar! They also happen to be my fave cupcakes ever, so these are obviously delish.

i accidentally overcooked these a bit...almost 30 mins, so they were a little more dry but it worked well to stand up to the frozen strawberries that i mushed.

they were great as shortcakes, but today i made a strawberry icing...and OMG!!  delish! i just whipped equal parts of EB and shortening, vanilla, pinch salt, conf. sugar and a few TBS of strawberry juice/puree. it made the frosting  a pretty pink color and i lovvvve it!

as far as texture, comparing how i have made the FWC and how i made these, i definately suggest using a stand mixer and creaming the  oil and sugar very well in order to get a fluffier cake.
i only used a hand mixer for the shortcakes, and i thnk it didnt allow the sugar to dissolve well. but it was okay if the goal was not to have very fluffy cake.

So that's where I found it. I've been making these for so long that I couldn't find the original recipe because when I first posted this recipe I wanted to give her credit for the cake part.