Doesn’t this cake just scream summer?! Those fresh strawberries were so gorgeous and photogenic it was hard for me to stop taking pictures of it!
This cake is made up of 3 layers. The base is a simple vanilla cake. Fresh strawberries, in a strawberry glaze, adorn the top. And my luscious Vegan Ermine Frosting makes up the “cream” filling. All the layers are easy enough to make, but do plan on cooling time. Ermine frosting has a cooked roux base, which needs to cool completely before being turned into frosting. The strawberry glaze also needs to be cool before assembling the cake (or your filling will melt).
The next time I make this (and there will be many next times), I will definitely slice the dome off the cake to level it out. That way the strawberries can be piled high without sliding off the cake… And if you plan on transporting the cake, wait until you get to your destination before adding those strawberries (otherwise things could get a little messy on route).
If you give this recipe a try, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see how yours turned out 😃
Strawberry Cream Cake
Recipe Type: dessert
Makes: 1 cake (8-inch)
- 1 1/2 cup All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 6 tbsp Grapeseed Oil (or other light tasting oil)
- 2 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 2 tbsp All-Purpose Flour
- 1/4 cup Vegan Butter (I used Earth Balance)
- 1/4 cup Shortening
- 1/2 cup Granulated Sugar
- 2 cups Sliced Fresh Strawberries, divided
- 6 tbsp Granulated Sugar
- 4 tsp Cornstarch
- 2 tbsp Water
to make the cupcakes:
Pre-heat oven to 350°F and grease one 8-inch round cake pan (I also line the bottom with parchment paper for easier removal).
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
In another bowl, add the milk, oil, vinegar, vanilla extract. Whisk until thoroughly combined. Add to the dry mixture and whisk until smooth.
Pour the batter into the prepared cake pan. Bake for 30 – 35 minutes, or until an inserted toothpick comes out clean.
Allow to cool for 10 minutes before transferring to cooling rack. Cool completely.
to make the frosting:
In a saucepan, whisk together the milk and flour until thoroughly combined.
Over medium heat, bring the mixture to a boil, whisking continuously (to prevent scorching and lumps from forming). When the mixture begins to bubble, cook for 1-2 minutes, then remove from heat.
Scrape the roux onto a clean plate and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the roux (this is to keep a skin from forming).
Allow to cool completely.
Once the roux has completely cooled, cream the vegan butter and shortening together until smooth. Add the sugar and beat until light and fluffy (3 – 5 minutes), scraping sides as necessary. Add the roux and continue to beat until smooth and resembling whipped cream (3 – 5 minutes). Test it, and if there is any graininess continue to beat.
to make the topping:
Place 2/3 cup of the strawberries in a saucepan and crush. Stir in the sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture boils and becomes thick.
Remove from heat and allow to cool for 10 minutes.
Fold in the remaining strawberries and allow to cool completely.
After the cake is completely cool, slice off the dome (to level the cake).
Spread the frosting over the top of the cake. I like to pipe a lip around the outer edge of the frosting, to act as a dam and prevent too much of the glaze from running off before it gets sliced.
Spoon the strawberries over the frosting.
I didn’t use all the strawberries or glaze on my cake. Any remaining topping can be set out on the table for people who want to add extra to their serving. It also goes great over ice cream.
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