Indulge in our delicious Strawberry Shortcake Bars! Made with vegan, gluten-free ingredients for a guilt-free treat. Perfect for any occasion.
Delicious and Healthy Strawberry Shortcake Bars for Vegans and Gluten-Free Eaters
Today we are going to learn how to make a delicious vegan and gluten-free sponge cake with strawberry compote and vegan whipped cream. You can either assemble it as a traditional strawberry shortcake or mix the strawberries into the batter to make bars instead. The strawberry compote requires just 3 cups of strawberries, 2 tablespoons of cane sugar, and 1-3 tablespoons of water.
For the sponge cake, you will need a combination of gluten-free flours, cane sugar, baking powder, sparkling water, vegetable oil, and vanilla extract. Bake the cake at 355f for 40-45 minutes until it is light and fluffy. To top it off, the vegan whipped cream is made with vegan whipping cream, vanilla extract, and powdered sugar for a creamy and sweet finish.
Berrylicious Bliss: Indulge in guilt-free Strawberry Shortcake Bars!
Look at that welcome back to day two of making Super Bowl snacks for your Super Bowl party or just any party that you might want to want to have so for today’s recipe we’re going to be making a strawberry sponge cake whipped cream strawberry shortcake kind of recipe first off we’re going to start by making.
Our strawberry compost so let’s go and do that let’s turn our pot on just going to do a medium between four and five kind of deal frozen strawberries here today that we’ll be using normally I would recommend using not frozen strawberries um these hold a lot more water so we might not need to add any water to this I’m going to do.
Three cups I’m going to make a lot cuz I might need some for our next recipe next we’re going to do two tablespoons of sugar now depending on the fruit that you use you may need to use more or less sugar if you’re using a really sweet fruit one tbspoon of water normally we would do three but cuz I’m using frozen.
Strawberries they’re going to have a lot of water in them already and this would probably go much faster if these were defrosted already while we’re waiting on these to simmer and break down into a nice Gooby looking compost so let’s work on our dry ingredients we’re going to do 1 and 1/4 cups of 1 to1 gluten-free flour half a cup of our allpurpose.
Gluten-free flour 7/8 of a cup of cane sugar I don’t know if this is more closer to 3/4 of a cup it’s okay if it is we’re going to be topping it with strawberries and whipped cream one heaping teaspoon of baking powder but you know what I think I’m going to do since it’s gluten-free I am just going to do two teaspoon of baking powder.
Let’s give it a whisk up combine everything okay perfect and we are just going to let this chill for a minute because our strawberry compo is not done yet let me update you guys y’all delicious and y’all it smells good so it’s been probably at least 10 minutes I did up the stove temperature a bit um just because it was not even bubbling at.
All so I have it straight on medium now what we’re looking for is for all the strawberries to get broken down and then this turn into a nice like you know gooey thick sauce it’s reducing quite a bit very well so you know what I’m going to just turn it down a bit back to like level between level three and four just so that nothing starts burning okay it’s.
Been a couple more minutes now and it is looking nice and thick and of course it will thicken up a little bit after we take it off the burner yeah so I’m going to keep it like this because I do want it to be spreadable in our batter and then whatever is remaining we’ll use as a topping as well let’s preheat the oven.
Now for our wet ingredients we need 2/3 of a cup of oil plus 1 tablespoon so there’s 1/3 I think this is like a gross amount of oil but it’s the recipe y’all overflow this with just a hair because we might need extra liquid for our glutenfree flour okay I supposed to do the sparkling water first my bad we need one cup of sparkling water I’m using an.
Aha we’ll give that a little bit much my bad orange and grapefruit just do a splash of vanilla that’s my little addition to the recipe okay I’m going to mix it says not to over mix so we’re just going to try our best I think because of the bubbles okay if I can get it off of the whisk going to switch to a wooden spoon.
Just to make sure we don’t end up over mixing it here not sure cuz we’re using gluten-free flour if like this is even something we should be worried about but we don’t want to use lose too much of that Iration so I’m going to call that good across my fingers going to pour our batter all of it into our square pan so now what we’re going to do is.
Drop a few dollops of our strawberry compost only on half let’s see how this turns out we’ve popped it in the oven at 3:55 and we’re going to bake it for about 40 to 45 minutes it has been 40 minutes y’all look at how good the strawberry swirling D okay I can see a weird Circle in the middle um so we’re going to stab our.
Toothpick right in the center and do a toothpick test oh my God amazing okay we are done after the 40 minutes I’m going to no I’m not going to ruin that now that our cake is cooled now what we need to do is make our whipped cream so today I’m going to actually just make it from scratch using the silk whipping cream because it is delicious let’s go we got.
Our Frosty bowl and our Frosty beers using our silk whipping cream today and I’m going to do one one cup of our whipping cream and then we’re just going to put a splash of vanilla all right we are looking good and thick so let’s put in some sugar now I have our wholesome sweeteners icing.
Sugar so I’m just going to do a/4 of a cup that might just be enough we’ll just taste it I also probably only beat it for like 30 seconds to a minute and let’s beat again all righty y’all it is looking Perfection it is looking so freaking good you have to make sure you don’t overwhip this or it can just die I’m.
Going to throw this in the fridge for now okay I’m going to cut it in half all righty let’s grab one out that looks so freaking good you guys oh my God ooh oh my god let’s try and cut these up so we can make like little sandwiches let’s do in half se’s and the.
Bottoms of those the other ones were kind of is sticky which I notice happens a lot when you have like when you add fruit the bottoms can be a little bit sticky the this other half seems to be actually like like excellent a little sticky maybe like this cute little squares I think it’s.
Going to be best just to freeze these for like 15 minutes and then we’ll cut them in half because it’ll be way easier to cut and they won’t just Shred I think they’re little little chilly for cutting so let’s try and cut one okay it’s definitely better okay yeah that’s pretty much perfect it’s a little tougher on the.
Edges perfect okay I’ll do a couple I’m so excited for this so here’s our strawberry filling the leftovers I just had them in the fridge looks like jam oh my gosh this looks so good want a nice thick layer our whipped cream from in the fridge oh okay this is just going to squish out.
Everywhere y’all this is going to be amazing we’ll try and evenly spread it so maybe it can squish evenly it’s probably not going to happen let’s top it oh I definitely overdid this look at it squishing out everywhere you guys oh look how good OMG okay do not over squish like me look how good though I’m just going to.
Like scrape it onto this one yeah you could probably do like so much less don’t be like me okay but like delicious okay let’s give it a try m m oh my God that’s so good if he goes m m mhm ma’am the cake is sweet the strawberries have a little bit of tart to them and then the whipped.
Cream is like a cool sweet cream these are so good that will be it there’s your two options these will also be good for Valentine’s Day too you can also just Square these up and like top them with the strawberries and whipped cream instead so you can just eat them with a fork there’s so many things you could do with this I forgot to mention I just.
Want to say one thing is that when I was building these the this whipped cream actually got a little watery and I had to like rester it just with my spoon it was fine it didn’t like ruin the whole batch but I would say if you’re using this whipped cream make sure it’s chilled or put in the freezer or like maybe I didn’t mix it enough but it has.
Been been sitting out for a little bit so if you use this kind make sure you put it on like very very last right before you serve this kind of thing unless you froze them you could probably assemble them and freeze them just wanted to let you guys know it will get watery okay guys I was just making these up for clay to eat and I thought you.
Know what these actually look really good halfway so I know I said you can top them like a little square but I would say cut them in half cuz they look so cute like this that will be it for this Super Bowl finger food you have two options there I’ll see you in the next video for the third and final no not the third final item the third item in.
Another video bye
