Description
French Strawberry Cake is a delightful plant-based dessert featuring light and fluffy cake layers combined with fresh ripe strawberries and a creamy whipped filling. Perfect for spring and summer occasions, this simple yet elegant cake brings fruity freshness, natural sweetness, and airy texture that impresses friends and family.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup plant-based butter, softened
- 3/4 cup sugar
- 1 cup plant-based milk
- 1 tbsp natural apple cider vinegar
- 1 tsp natural vanilla extract
Strawberry Preparation
- 2 cups fresh ripe strawberries, sliced
- 1 tbsp sugar (for macerating strawberries)
Filling and Glaze
- 1 cup plant-based cream, chilled
- 1 tsp natural vanilla extract
- 1 tbsp natural gelling agent
- 2 tbsp sugar (for glaze)
Decoration
- Whole fresh strawberries (for topping)
- Plant-based powdered sugar (for dusting, optional)
Instructions
- Prepare the Strawberries: Wash and slice fresh strawberries into even pieces. Set aside some whole berries for decoration at the end, and gently toss the sliced strawberries with 1 tablespoon of sugar to bring out their natural juices.
- Mix Dry Ingredients: In a bowl, sift together all-purpose flour, baking powder, and salt to ensure the cake layers rise evenly and have a delicate crumb.
- Cream Butter and Sugar: Using a mixer, beat the plant-based butter with sugar until light and fluffy, creating the perfect base to hold air for a soft cake texture.
- Combine Wet Ingredients: In a separate bowl, mix plant-based milk with natural apple cider vinegar and natural vanilla extract, then gradually add this mixture to the creamed butter and sugar blend until smooth and well combined.
- Incorporate Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, being careful not to overmix to keep the batter airy and light.
- Bake the Cake Layers: Pour the batter evenly into prepared cake pans and bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the layers to cool completely before assembly.
- Prepare the Filling and Glaze: Whip the chilled plant-based cream with natural vanilla extract until soft peaks form. In a small saucepan, simmer the sliced strawberries with sugar and the natural gelling agent until thickened to a glaze-like consistency. Let it cool.
- Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of whipped cream and strawberry glaze mixture over it, then top with the second cake layer. Decorate the top with whole strawberries and a light dusting of plant-based powdered sugar, if desired.
Notes
- Use fresh, ripe strawberries for the juiciest and most flavorful cake.
- Gently fold the batter to maintain a light and airy texture.
- Chilling the plant-based cream helps it whip better and hold shape longer.
- Divide batter evenly to create uniform cake layers using a kitchen scale or measuring cups.
- Check doneness by inserting a toothpick into the cake center before removing from the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290
- Sugar: 25g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: French Strawberry Cake, plant-based cake, strawberry dessert, vegan cake, light and airy cake, spring dessert, summer dessert
