Eggless Strawberry Shortcake
This eggless Strawberry Shortcake uses sour cream in the cake for a moist and fluffy cake without eggs. It's topped with my classic homemade whipped cream and fresh strawberries for a nostalgic dessert without eggs.
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- ½ teaspoon ground vanilla bean
- ½ cup milk (room temperature)
- 113 grams sour cream (room temperature)
- 142 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Whipped Cream
- 2 cups heavy whipping cream
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
Topping
- 170 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla bean. Mix on low until there are no butter chunks.
- Add the milk and sour cream and mix on low until combined, the mixture will resemble cottage cheese.
- In a separate bowl, whisk together the cake flour, baking powder, and sea salt. Add to the butter mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined and you have a smooth batter.
- Divide the batter evenly into the two pans, they should weigh about 300 grams each. Bake for 30 minutes or until a toothpick inserted in center comes out clean. Let cake cool completely in the pans.
- To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk, starting on low, to avoid splattering. Gradually increase the speed as the whipped cream thickens until you are at full speed. Whisk until stiff peaks form.
- Remove the cakes from the pans. Place the first layer on a cake stand or platter, place half of the whipped cream on the cake and spread evenly, and then top with strawberries. Top with second cake layer and repeat with the remaining whipped cream and strawberries.
- Store in an airtight container the fridge for up to 3 days.
Video
Notes
Tips
- Make sure your butter, sour cream, and milk are all room temperature. It's important to have room temperature dairy ingredients so that when you cream the butter, and then you add in sour cream and milk that they don't seize up the butter (which can happen if they are cold). This will ensure you get a smooth cake batter without butter chunks.
- Eggless cakes can sometimes need a few more minutes in the oven as they are most moist than cakes with eggs. So, always check to be sure your cake is done before removing it.
- Let the cake cool completely before adding the whipped cream, this is essential. Otherwise, the whipped cream will just melt into the cake.
- Store leftover cake in an airtight container in the fridge because of the whipped cream and fresh strawberries.
- Gluten Free – Replace the cake flour with 142 grams (¾ cup plus 2 tablespoons) gluten free flour blend.
- High Altitude – Bake at 350°F for 25 minutes or until a toothpick inserted in center comes out clean.
Nutrition
Calories: 502kcalCarbohydrates: 40gProtein: 5gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 108mgSodium: 303mgPotassium: 152mgFiber: 1gSugar: 27gVitamin A: 1343IUVitamin C: 13mgCalcium: 104mgIron: 0.4mg
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