Yellow Sheet Cake with Dairy-Free Buttercream Frosting & Strawberries

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

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.