This chocolate strawberry shortcake sheet cake features a soft and fluffy scone-like chocolate shortcake which is topped with whipped cream and fresh strawberries. It’s also vegan friendly with gluten and refined sugar free options included in the recipe!
Calling all strawberry shortcake fans! This chocolatey twist on the classic dessert is a must-try! It has a traditional scone-like chocolate shortcake layer, which is then topped with whipped cream and macerated strawberries.
It can be made completely vegan by using dairy free milk and butter. You can also make it free of refined sugars by using the alternative sweeteners listed in the recipe. And to make it gluten-free, just use your favorite gluten-free measure for measure flour!
We’re enjoying these last few weeks of summer break with all the yummy summer treats! Sadly, my kiddos will be going off to college soon and I’ll have no one else in the house to help me eat all of these baked goods as my husband is annoyingly disciplined to his low sugar diet. 🙄
I have a feeling there will be more savory dishes in the coming months, and also some easy, small batch desserts (so that I’m not stuck eating a whole 8-inch cake by myself!)
Table Of Contents
Substitutions:
- Flour: Unbleached all-purpose flour works best, but white whole wheat flour can also be used. You may just need an extra splash of milk if the dough is too dry. For gluten-free, use a good measure for measure gluten-free flour blend in place of ap flour.
- Butter: I use unsalted butter when I can, but if using a dairy-free butter that’s salted, you can reduce the salt you add to the dough. My favorite vegan butter is Miyoko’s European Style Vegan Butter.
- Milk: I use almond milk, but feel free to use your favorite milk in this recipe.
- Sweetener: Coconut sugar, brown sugar, or granulated sugar will work in this recipe.
This shortcake would be a delicious dessert idea for any occasion! It’s lightly sweetened and simple to make too! I hope you enjoy it!
chocolate strawberry shortcake sheet cake
A soft and fluffy scone-like chocolate shortcake is topped with whipped cream and fresh strawberries. It’s a delicious twist on the classic summer dessert! It’s also vegan friendly with gluten and refined sugar free options!
Instructions
Ingredients
- Scant 1 cup milk of choice
- 1 1/2 teaspoon apple cider vinegar or distilled vinegar
- 2 cups all-purpose flour or measure for measure gluten-free flour blend
- 3/4 cups of coconut sugar or pure cane sugar
- 5 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter or dairy free butter (like Miyoko’s European Vegan Butter), cut into cubes
- 1 cup hulled and diced strawberries, for stirring into the dough (optional)
- 1/2 cup mini chocolate chips, optional
- Coarse or Demerara sugar for sprinkling on top, optional
For the top:
- 8 oz frozen whipped topping (thawed) or 2 cups whipped cream* (coconut whipped cream or regular whipped cream)
- 1 pound strawberries, hulled and sliced or halved
- 1/4 cup sugar, maple syrup, or honey
INSTRUCTIONS
- Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Combine milk and vinegar; set aside to sour.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, and salt. Using a pastry blender or fork, cut butter into the flour mixture until crumbly.
- Gently stir in sour milk, chopped strawberries, and chocolate chips just until combined.
- Pour batter onto parchment lined baking sheet and even out the top without spreading too thin as the batter will spread slightly while baking. Sprinkle with demerara sugar, then bake for 20–25 minutes, or until center is no longer doughy.
- Remove and let cool thoroughly before topping with whipped cream, at least 30 minutes. Meanwhile, in a large bowl combine sliced strawberries and sugar; let sit to macerate.
- Once the shortcake is cooled, use an angled spatula to release cake from parchment. Slide to serving plate/platter and top with whipped cream and macerated strawberries. Dessert is best served right away.
Notes
Coconut whipped cream—Chill 2 (13.5oz) cans of full-fat coconut milk overnight and then drained of liquid. Place firm coconut cream in a mixing bowl and beat until fluffy. Beat in 1 tablespoon maple syrup or honey and 1 teaspoon vanilla extract. Keep refrigerated until ready to use.
Regular whipped cream—Pour 1 cup cold heavy whipping cream, 1–2 tablespoons maple syrup, honey, or sugar, and 1 teaspoon vanilla extract in a large mixing bowl and beat with an electric mixer until fluffy. This takes several minutes.
