Strawberry Shortcake!



Okay, so maybe it's just strawberries over vanilla cake with soy whipped cream, but it's to die for! Even if you're not going to top it with strawberries and whipped cream, this vanilla cake recipe can be used for anything. I just experimented with this cake recipe last night and it's probably the best vanilla cake I've ever eaten! I'm not just saying that because I made it either. Also, if you can get your strawberries organic, this is one of the places I try not to skimp since strawberries rank at number 89, only second to peaches on the 100 point pesticide rating scale. Better yet, grow your own!

Strawberry "Shortcake"

1 TBS ground flax seeds
1/2 C water
1 C sugar
1 3/4 C soy milk
1/2 C canola oil
1 1/2 TSP vanilla extract
2 1/2 C whole wheat pastry flour
2 1/2 TSP baking powder
1/2 TSP salt
1 LB strawberries (quartered)
2 TBS agave nectar
Soy Whipping Cream (I usually only whip enough to serve, that way you're not wasting an entire package)

For the cake:

Preheat your oven to 375 degrees. In a bowl, whisk together the flax seeds and water until foamy. Add the sugar, soy milk, canola oil, and vanilla. In a separate large bowl, combine the flour, baking powder, and salt. Add the wet to the dry ingredients and mix well. Pour into a well lubricated 9" cake pan, or bundt pan and bake for 30 minutes. Tip: Feel free to lubricate with canola, but for a butteryness, I lubricated with Earth Balance to get the flavor without actually using it in the recipe. (For cupcakes, bake for 20-25 minutes)

For the strawberries:

Mix together the strawberries and agave nectar and let sit for 5 minutes.

For the whipped cream:

Pour in your desired amount of soy whipping cream and whip until the consistency you want. For a shortcut, you can buy pre-made soy whipped cream.

Place some strawberries over a piece of cake with some whipped topping and enjoy!!!

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