Plant-Based Strawberry Shortcake

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Whip Ambiante to stiff peak then fold in Topfil Strawberry and Bavarian Cream until incorporated.

In a mixer with a paddle, blend the water, oil and cake mix on low speed for 2 minutes.
Scrape bowl and paddle. Mix for 3 minutes on medium speed.
Spread 1200 g on a half sheet and bake at 365°F for 35 minutes or until baked through.

Pipe strawberry cream into silicone mold and push in frozen Topfil Plus Strawberry insert followed by Plant-based cake.
Once frozen glaze with Plant-based glaze and place dessert on cookie.
Chocolate decor and fresh strawberries are optional.

Complexity level:

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