Description
This Strawberry & Cream Layer Cake is a delightful and light dessert perfect for any occasion. Featuring moist, fluffy cake layers made with applesauce and plant-based milk, it’s topped with luscious whipped cream and fresh strawberries for a refreshing and elegant treat. Suitable for vegetarians and adaptable for vegan diets using coconut cream, this cake combines simple ingredients to create a show-stopping centerpiece that’s both flavorful and visually stunning.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 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 and Topping
- 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 and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In another bowl, mix the unsweetened applesauce, granulated sugar, melted coconut or vegetable oil, vanilla extract, plant-based milk, and vinegar. Stir until all ingredients are well combined.
- Incorporate Wet and Dry: Pour the wet mixture into the bowl with dry ingredients. Stir gently just until combined. Avoid overmixing to keep the cake tender.
- Divide and Bake: Evenly split the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are done.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set. Then transfer them onto a wire rack to cool completely before frosting.
- Whip the Cream: In a chilled bowl, whip the heavy cream or coconut cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to assemble.
- Assemble Cake Layers: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then evenly distribute sliced fresh strawberries over the cream.
- Top and Decorate: Place the second cake layer on top. Cover it with whipped cream and decorate with whole or sliced strawberries as desired for an attractive finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour. This helps flavors meld and the texture to firm up, ensuring a perfect slice.
Notes
- For a vegan version, use coconut cream instead of heavy whipping cream and ensure sugar and other ingredients are vegan-friendly.
- Do not overmix the batter to maintain a tender crumb in the cake layers.
- If fresh strawberries are not in season, frozen strawberries can be used but ensure they are thawed and drained well before layering.
- Ensure cream is very cold before whipping to achieve stable peaks.
- You can substitute the plant-based milk with regular milk if not avoiding dairy.
