Easy Strawberry Shortcake (gluten free Vegan)
  • CAKE
  • 1¼ cups gluten free all purpose white mix
  • ¾ cup sugar
  • ½ cup + 2 Tbsp white soda or seltzer water
  • ¼ cup oil
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 1½ tsp vinegar
  • 1 tsp vanilla optional
  1. Preheat oven to 350 degree for 20 minutes. Grease or line a 8 inch round cake pan.
  2. Combine all dry ingredients and mix well.
  3. Quickly add all liquid ingredients and mix vigorously until smooth. Pour into pan and bake 15 minutes or until a tooth pick come out clean in the center.
  4. Allow to cool completely before adding topping.
  1. Throughly wash strawberries and pat dry. De steam and chop into bite sizes.
  2. Take ½ cup strawberries in a bowl and crush using a fork or masher. Set aside.
  3. Top with coconut cream, fresh strawberries and serve with strawberry sauce.
This cake is best served fresh the day it is made and must be refrigerated or else the cream will turn to liquid and cause the cake to become soggy. If taking to a party, bring the topping separate front the cake and assembly right before enjoying.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/strawberry-shortcake-gluten-free-vegan/