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Vanilla Sheet Cake with Strawberries


  • Author: Joscelyn Abreu
  • Cook Time: 25 mins
  • Total Time: 25 mins

Description

This one bowl vanilla cake is simple and delicious. It’s topped with a fluffy whipped cream frosting and fresh strawberries. Perfect dessert for summer! Can be made dairy/gluten free and vegan friendly!


Ingredients

Scale

Vanilla Cake: (Gluten-Free Version Below)

  • 1 1/3 cups almond milk or other milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 2 cups unbleached all-purpose flour
  • 3/4 cup organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil (plus more for pans)
  • 2 teaspoons vanilla extract
  • frozen whipped topping, thawed, or whipped cream (recipes below)
  • 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
  • sprigs of mint for decoration, optional

Whipped Coconut Cream (Dairy-free. Regular whipped cream below):

  • 23 cups firm coconut cream, liquid discarded (white hard cream out of chilled can of full-fat coconut milk or coconut cream. Equals 23 cans. NOT the same as cream of coconut)
  • 1 teaspoon vanilla extract
  • 36 tablespoons sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)

OR Whipped Cream (With Dairy):

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 36 tablespoons sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)

Gluten-Free Vanilla Cake:

  • 1 1/3 cups almond milk or other milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 1 1/3 cups gf all-purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour)
  • 1/3 cup coconut flour (This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
  • 3/4 cup organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil (plus more for pans)
  • 2 teaspoons vanilla extract
  • frozen whipped topping, thawed, or whipped cream (recipes above)
  • 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
  • sprigs of mint for decoration, optional

Instructions

Cake:

  1. Preheat oven to 350ºF. Generously grease a 9×13-inch pan (mine was about an inch larger) with oil and set aside. Combine milk with vinegar or lemon juice in a glass bowl or cup and set aside to sour.
  2. *Don’t pack flour into the cup or it will produce a dry cake. Scoop flour into your measuring cup with a spoon and level off with the back of a butter knife. In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, and salt. Add sour milk, oil, and vanilla. Whisk until blended.
  3. Pour batter into greased pan and bake for 25–30 minutes, until center is set and a toothpick inserted comes out with only a few moist crumbs. Careful not to over bake; Cake will be light in color. Let cool thoroughly on a wire rack before frosting.

Whipped Frosting:

  1. Dairy-Free—In a large mixing bowl, beat firm coconut cream until fluffy. Beat in sweetener a little at a time, tasting as you go, until you reach the desired sweetness. Refrigerate until ready to use.
  2. With Dairy—In a mixing bowl, beat heavy cream until light and fluffy, it will take several minutes. Beat in sweetener, to taste. Refrigerate until needed.

Putting it Together:

  1. Spread whipped cream over the cooled cake. Top with sliced berries and optional mint sprigs. Keep chilled until ready to serve. Makes 10–15 servings.
  2. Inspired by this beautiful cake from La Pêche Fraîche.
  • Category: Dessert, Cake, Dairy Free, Vegan,