Summer is finally here… and we can’t get enough sunshine, pool time OR stone fruit. And since we’ve been snacking on nectarines, pluots and peaches non-stop, it made sense to create a dessert worthy of these extra-special summertime fruits. We kept things simple with Miss Jones Organic Vanilla Cake Mix and Frosting, so this sweet summer treat can be baked up in a snap. AND this recipe’s perfect for vegans (so if you’re baking for a cookout, it’s perfect for the whole crew!)
3-4 cups sliced peaches (cherries, nectarines or other stone fruit)
2 tablespoon sugar (optional)
1 tablespoon lemon juice (optional)
Directions
Heat oven to 350 degrees F.
Whisk together eggs, melted butter, and milk in a large bowl. Add in Organic Vanilla Cake Mix and stir until well combined.
Pour mixture into greased and floured pan(s) and bake as directed on box. (We used a 12×24” sheet pan, then cut our shortcake layers out with a clean glass). Let cake fully cool before assembling shortcakes.
Slice stone fruit and sprinkle with sugar and a squeeze of lemon juice, then refrigerate for 10 minutes to bring the juices out of the fruit.
Alternate layers of cooled cake, sliced fruit and frosting until you’re ready to dig in. Yum!
Recipe Note
Pro tips:
This is an excellent recipe to use in case you can’t quite get your cake out of the pan
Layering frosting and fruit together really does the trick. Plant-based bakers can easily substitute flax eggs, water and oil to make this vegan-friendly!
We made mini shortcakes, but this recipe can be baked into nearly any shape … get creative!
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