Simple Strawberry Shortie


Strawberry Shortcake can make you feel like you’re home no matter where you are. The dense, moist cake, the light, sweet fluff and the crisp, tart strawberries all compliment each other so nicely. For my roommate’s birthday we made these mini strawberry shortcakes to remind her of home.


What you’ll need:

  • 1 large bundt pan or mini bundt pan (you can also use more boring shapes like a loaf)
  • 1/4 cup non-hydrogenated vegetable shortening, room temp (spectrum is great)
  • 3 cups unbleached, organic white flour
  • 1 cup agave nectar
  • 1/2 cup almond or rice milk
  • 2 tsp aluminum-free baking powder
  • 1/2 cup prepared egg-replacer
  • 2 tsp vanilla
  • 1/2 tsp salt
  • large container of organic strawberries
  • Can of soy-whip or box of MimicCreme or Soy Whip in-a-box


  1. Combine dry ingredients: flour, salt, baking powder.
  2. With a mixer (or by fork), combine shortening with flour mixture.
  3. Add egg-replacer, almond milk, vanilla,  and slowly pour in agave.
  4. Combine evenly, and pour into greased pan.
  5. Cook on 350 for about 35-40 minutes, or until a toothpick comes out clean.
  6. Let cool for at least 20 minutes, remove from pan.
  7. Add whipped topping (prepared, if necessary)and cleaned & diced strawberries.


2 Responses to Simple Strawberry Shortie

  1. Sara says:

    MimicCreme should be coming out with a whippable version sometime soon if you need a soy-free alternative for the whipping cream, hopefully soon…they’ve been promising ‘soon’ for a while now..

  2. GreenerGirl says:

    Dying to try making a gluten-free version of this. SSC is my favorite, and there have been some amazing organic (while certainly not local) berries out lately.

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