Eggless Strawberry Shortcake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees F. Line two 6-inch cake pans with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add 1 stick ( 1⁄2 cup) butter, cane sugar, and vanilla bean. Mix on low until there are no butter chunks.

Step 3

Add the milk and sour cream and mix on low until combined. The mixture will resemble cottage cheese.

Step 4

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.

Step 5

Divide the batter evenly into the two pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Let cakes cool completely in the pans.

Step 6

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick ( 1⁄2 cup) butter, powdered sugar, cream cheese, and vanilla extract. Mix on low until combined, then mix on high for 1 minute until light and fluffy.

Step 7

Remove the cakes from the pans. Place the first layer on a cake stand or platter, smooth half the frosting over the layer, leaving the sides uncovered for a naked look. Top with second cake layer, and repeat with the remaining frosting.

Step 8

Add sliced strawberries on top arranged however you like, and definitely have more strawberries for serving! It's not possible to put all the strawberries you need to eat with this cake on top of the cake, so serve them in a bowl on the side.

Step 9

Store cake in an airtight container the fridge for up to 3 days. Gluten Free: Replace the cake flour with 142 grams ( 3⁄4 cup plus 2 tablespoons) organic gluten free flour blend. High Altitude: Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean.