Strawberry Shortcake

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time : 40 Minutes Serves: 6-8

Easy, dairy free, vegan strawberry shortcake with vegan cream cheese frosting!!!

INGREDIENTS

For the cake:

1 cup all purpose flour

3/4 cup Strawberry Quaker FrescAvena

1/2 cup granulated cane sugar

1 tsp baking soda

1 cup oat milk

1/3 cup vegetable oil

2 tsp vanilla extract

1 tbsp distilled white vinegar

1 case fresh strawberries, sliced for topping

For the frosting:

4 oz vegan cream cheese

1 1/2 tbsp vegan butter

2 cups powdered sugar

1/8 tsp vanilla extract

DIRECTIONS

For the cake:

1. Preheat the oven to 350°F and line your cake dish with a thin coat of vegan butter

2. Sift the flour and FrescAvena into a bowl and add the sugar and baking soda

3. Then add the oat milk, vanilla extract, oil and white vinegar.

4. Mix using a whisk until smooth.

5. Pour into a cake dish and bake for 30 minutes. Check the cake at 30 minutes and if a toothpick inserted into the center doesn’t come out clean, then put it back in for a further 5 minutes.

6. Move to a cooling rack and allow to cool thoroughly before frosting, then decorate with frosting and fresh sliced strawberries and enjoy!

For the frosting:

1. In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.

2. Add the vanilla and powdered sugar and mix until smooth. If you prefer a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency.

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!