Summer is the perfect time for a strawberry shortcake. This simple recipe uses our Better Batter Yellow Cake Mix
to make this delicious and easy summertime desert.
20 - 25
1 box Better Batter Gluten Free Yellow Cake Mix
1 (15oz) can
of white beans, drained and rinsed, blended with
1 ¼ c
Blend this mixture together with dry boxed mix, mixture may be thick. Bake according to directions.
fresh strawberries, diced, plus 12 more small, whole for garnish
3 1/2 Tbsp
(45g) granulated sugar
heavy cream or vegan whipped cream *
(90g) powdered sugar
*How make Vegan Coconut Whipped Cream : https://minimalistbaker.com/how-to-make-coconut-whipped-cream/
Preheat the oven to 350 degrees F. Line an 18" x 13" rimmed baking sheet with parchment paper.
Make cake batter according to directions on the back of the cake mix box, or use the vegan option in this recipe.
Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 20 -25 minutes.
Remove pan from oven and cool completely on a wire rack. Once cool, cut the cake into 24 rounds the size of your dessert cups or jars.
Toss diced strawberries with sugar and let rest 10 minutes.
In a large mixing bowl, use an electric hand mixer and whip heavy cream until soft peaks form. Add powdered sugar and vanilla, then whip until light and fluffy. Continue whipping until stiff peaks form.
To assemble trifles:
Place 12 cake rounds in 12 small jelly jars, or small, round disposable plastic cups.
Add a spoonful of strawberries over each cake round.
Transfer cream to a piping bag fitted with a large round tip. Pipe cream mixture over strawberry layer.
Repeat layering process once more with a cake round, strawberries, and cream.
Store in refrigerator until ready to serve. This dessert can be made up to 24 hours in advance.