Description
This Strawberry & Cream Layer Cake is a delightful and light dessert perfect for any occasion. Made with a moist, fluffy cake base using applesauce and plant-based milk, it’s layered with luscious whipped cream and fresh strawberries for a fresh, fruity, and sweet finish. The recipe offers a vegan option using coconut cream and oil, making it suitable for a variety of dietary preferences.
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 & 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 and line two 8-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the unsweetened applesauce, granulated sugar, melted coconut or vegetable oil, pure vanilla extract, plant-based milk, and vinegar or lemon juice until the mixture is smooth and cohesive.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing to keep the cake light and fluffy.
- Divide Batter and Bake: Divide the batter evenly between the prepared cake pans. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack and let them cool completely.
- Prepare Whipped Cream: Whip the heavy cream or coconut cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to assemble.
- Assemble First Layer: Place one cake layer on a serving plate. Spread a generous amount of whipped cream on top, then evenly layer with sliced fresh strawberries.
- Add Second Layer and Decorate: Place the second cake layer on top, cover with more whipped cream, and decorate with whole or additional sliced strawberries as desired.
- Chill the Cake: Refrigerate the assembled cake for at least 1 hour before serving. This allows the flavors to meld and the texture to firm up for the best taste and presentation.
Notes
- The recipe offers a vegan option by substituting heavy cream with coconut cream and using coconut oil instead of vegetable oil.
- For best results, ensure all ingredients, especially the cream, are cold before whipping.
- Don’t overmix the batter to maintain a light, fluffy texture.
- If you prefer a sweeter cake, you can adjust sugar quantity slightly to taste.
- Make sure to chill the cake after assembly to help set the whipped cream layers.
