Description
This Strawberry & Cream Layer Cake is a light and elegant dessert featuring fluffy vanilla cake layers, fresh strawberries, and whipped cream. Perfect for spring or summer gatherings, it’s a refreshing treat that can be made traditionally or as a fully plant-based option.
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
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 oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix applesauce, sugar, oil, vanilla extract, milk, and vinegar until well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
- Place one cake layer on a serving plate, spread whipped cream on top, and layer with sliced strawberries.
- Top with the second cake layer, cover with more whipped cream, and decorate with whole or sliced strawberries.
- Refrigerate for at least 1 hour before serving to allow flavors to set and texture to firm up.
Notes
Swap strawberries with raspberries or blueberries for variation.
Add cocoa powder to the batter and use chocolate whipped cream for a chocolate version.
Drizzle layers with strawberry syrup or jam for added fruit flavor.
Add lemon curd between layers for a tart contrast.
Sprinkle toasted almond slices between layers for extra crunch.
Store leftovers in the fridge for up to 3 days; best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
