Description
This Strawberry & Cream Layer Cake is a delightful, tender dessert featuring moist plant-based cake layers complemented by luscious whipped cream and fresh strawberries. Perfect for celebrations or a special treat, the recipe uses applesauce for moisture and natural sweetness, with a rich whipped cream topping that can be made vegan with coconut cream. The cake is moist, flavorful, and beautifully layered with fresh strawberries for a refreshing finish.
Ingredients
Scale
Cake Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cake Wet Ingredients
- 1 cup unsweetened applesauce
- 1 1/2 cups granulated sugar or unrefined sugar
- 1/2 cup melted coconut oil or vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup plant-based milk (almond, soy, or oat)
- 1 tablespoon vinegar or lemon juice
Whipped Cream & Toppings
- 2 cups cold heavy whipping cream or coconut cream (for vegan)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- Extra whole strawberries for topping (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, blend the applesauce, granulated sugar, melted coconut or vegetable oil, vanilla extract, plant-based milk, and vinegar or lemon juice until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients and stir gently just until combined. Take care not to overmix to keep the cake tender and light.
- Divide Batter and Bake: Evenly distribute the batter between the two prepared pans. Bake them in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare Whipped Cream: Using a chilled bowl, whip the heavy cream or coconut cream with powdered sugar and vanilla extract until stiff peaks form. Keep it chilled until ready to assemble the cake.
- Assemble First Layer: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then evenly distribute the sliced fresh strawberries.
- Add Second Layer and Decorate: Place the second cake layer on top of the strawberry layer. Cover it with more whipped cream and garnish with extra whole or sliced strawberries as desired.
- Chill Before Serving: Refrigerate the assembled cake for at least one hour to allow the flavors to meld and the whipped cream to firm up, resulting in a perfect slice every time.
Notes
- Use coconut cream for a vegan-friendly whipped topping.
- Make sure all ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to avoid a dense cake.
- Chilling the whipped cream bowl and beaters helps in achieving stiff peaks faster.
- The cake is best served within 2 days but can be stored in the fridge covered properly.
