Strawberry Matcha Shortcake
One bake, no fuss - this Strawberry Matcha Shortcake is layered with whipped cream and fresh berries for the easiest Labor Day dessert on the table. Make it the day before and you're done.
Ingredients
- 350g all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 4 Tbsp Morning Made Strawberry Matcha
- 170g extra virgin olive oil
- 300g organic sugar
- 4 tsp vanilla extract
- 2 flax eggs
- 300ml plant-based milk
- Plant-based whipped cream
- Fresh strawberries, halved and whole, to decorate
- Fresh blueberries, to decorate
Method
- Prep. Preheat oven to 350°F. Parchment line an 8" cake pan.
- Combine dry ingredients. Whisk together flour, baking powder, Morning Made Strawberry Matcha, and salt, then set aside.
- Mix wet ingredients. Add olive oil and sugar to a separate mixing bowl and whisk well to combine. Add vanilla extract, milk, and flax eggs, then whisk again.
- Combine and bake. Add the flour mixture and whisk to combine. Pour batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean. Remove and let cool.
- Fill. Once cooled, cut the cake in half. Add whipped cream to the bottom half and smooth out evenly. Place the top half back on, dome side down.
- Decorate and serve. Line halved strawberries (cut horizontally) around the edge of the cake, pressing gently into the whipped cream. Top with another dollop of whipped cream, whole strawberries, and blueberries. Serve and enjoy.
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