This chocolate strawberry shortcake sheet cake features a soft and fluffy scone-like chocolate shortcake which is topped with whipped cream and fresh strawberries. It’s also vegan friendly with gluten and refined sugar free options included in the recipe!
Calling all strawberry shortcake fans! This chocolatey twist on the classic summer dessert is a must-try! It has a traditional scone-like chocolate shortcake layer, which is then topped with whipped cream and macerated strawberries.
It can be made completely vegan by using dairy free milk and butter. You can also make it free of refined sugars by using the alternative sweeteners listed in the recipe. And to make it gluten-free, just use your favorite gluten-free measure for measure flour!
We’re enjoying these last few weeks of summer break with all the yummy summer treats! Sadly, my kiddos will be going off to college soon and I’ll have no one else in the house to help me eat all of these baked goods as my husband is annoyingly disciplined to his low sugar diet. 🙄
I have a feeling there will be more savory dishes in the coming months, and also some easy, small batch desserts (so that I’m not stuck eating a whole 8-inch cake by myself!)
- Flour: Unbleached all-purpose flour works best, but white whole wheat flour can also be used. You may just need an extra splash of milk if the dough is too dry. For gluten-free, use a good measure for measure gluten-free flour blend in place of ap flour.
- Butter: I use unsalted butter when I can, but if using a dairy-free butter that’s salted, you can reduce the salt you add to the dough. My favorite vegan butter is Miyoko’s European Style Vegan Butter.
- Milk: I use almond milk, but feel free to use your favorite milk in this recipe.
- Sweetener: Coconut sugar, brown sugar, or granulated sugar will work in this recipe.
This shortcake would be a delicious dessert idea for any occasion! It’s lightly sweetened and simple to make too! I hope you enjoy it!Print