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
Gluten-free vanilla cake mix
What You’ll Need
Vegetable oil or cooking spray
Vanilla extract (optional)
Makes 12 servings
20 minutes active
1 hour total
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.
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.
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.
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.
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.