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Who can resist a classic yellow cake, spread with creamy frosting, and piled with sweet-tart berries? It comes together beautifully in less than an hour, no sifting or stacking required.
What You Get
Vegan butter
Eggs
Gluten-free vanilla cake mix
Powdered sugar
Strawberries
What You’ll Need
Vegetable oil or cooking spray
Vanilla extract (optional)
Non-dairy milk
Salt
Makes 12 servings
20 minutes active
1 hour total
Step 1
Preheat the oven to 350°F. Grease a rectangular baking pan (9 x 13 inches) with vegetable oil or cooking spray. Set out the vegan butter to let it come to room temperature.
Step 2
In a large bowl, whisk together 3 eggs, ⅓ cup vegetable oil, ⅓ cup water, and 1 tablespoon vanilla, if you have some on hand. Add the cake mix to the wet ingredients and stir just until combined.
Step 3
Pour into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan.
Step 4
Meanwhile, make the frosting: in a large bowl, combine 2 cups powdered sugar, ½ cup of the vegan butter, at room temperature, ¼ cup non-dairy milk, and a pinch of salt. Using a handheld electric mixer, beat until fluffy. Beat in ½ teaspoon vanilla, if you have some on hand. Hull and slice the strawberries.
Step 5
When the cake is cool, spread with the frosting and arrange the strawberries on top. Cut into squares and serve, or cover and refrigerate for up to 2 days, bringing to cool room temperature before serving.
Contains: eggs, tree nuts, soy.