Delight in the charm of summer with this beautiful Strawberry Cake! Its vibrant pink hues and layers of fresh strawberries make it a feast for both the eyes and the taste buds. Paired with a luscious, creamy filling, this dessert is light, satisfying, and oh-so-refreshing. Best of all, it’s entirely guilt-free and packed with wholesome goodness, making it the perfect treat to enjoy any day of the week!
The strawberry season is here, and so are strawberry desserts! While it’s true you can enjoy strawberry desserts year-round, nothing compares to the sweetness of in-season strawberries. I’ll admit, we haven’t gone strawberry picking yet—these were supermarket finds—but they were still wonderfully sweet. If you’re a fan of strawberries, you might also enjoy my RAW FRENCH TART or browse even more recipes on my DESSERTS page.
A Sweet Family Tradition
Strawberry picking is on the agenda soon, and I can’t wait to create more treats with freshly picked fruit! Visiting local farms has become a cherished tradition for my family. Each season, my daughters, grandsons, and I enjoy picking fruits or pumpkins, depending on the time of year. It’s always such a fun experience, and the boys especially look forward to it.
This Strawberry Cake is one of my guilt-free yet irresistibly delicious desserts. It’s worth noting that the cake turned out taller than expected, which adds to its charm. It’s best served at room temperature for optimal flavor, although slicing it at this stage can be a bit tricky. To make serving easier, I recommend using a Pie Server & Cake Knife—it’ll make a big difference, especially if you’re entertaining guests.
Serving Tips and a Creative Twist
I also love serving this cake with a drizzle of extra strawberry compote (cooked strawberries with maple syrup) for added flavor. If you happen to have leftover cream, even better! One aspect I’d like to tweak about this cake is its color. The raw coconut sugar gives it a brownish hue, which I’d prefer to avoid. Substituting coconut sugar with Swerve, a white and healthier sugar alternative, could solve this. You can read more about Swerve by following this link.
Serving Tips and a Creative Twist
I plan to test this recipe with Swerve and see how it turns out. While I’ve used Xylitol before and liked it, my older daughter isn’t a fan, which led me back to raw coconut sugar. Still, baking is all about experimentation, and I’m always on a mission to create healthier desserts. If you’re feeling adventurous, I encourage you to try experimenting too. Let’s embrace the journey of healthier and delicious baking together—challenges and all!
Thank you for visiting, and I’d love to hear your thoughts. Feel free to share your experiences, and I hope you have a wonderful week! And don’t forget to SUBSCRIBE!
STRAWBERRY CAKE: How to Bake a Naturally Sweet Delight!
Equipment
- 3 x 6 inch diam cake pans
- Blender
- electric whisk or stand mixer
- cake decorating circle
- piping bag
- parchment paper,
Ingredients
- 1 ½ cup plain almond milk
- ¾ cups of maple syrup
- 1 ½ tbsp apple cider vinegar
- 3 tsp pure vanilla extract
- ¾ cups vegan butter I use Earth Balance
- 1 ½ cup coconut sugar
- ¾ cups of apple sauce
- 1 ½ cup of almond flour
- 2 ¼ cup gluten free mix I use Bob’s Red Mill
- 1 ½ tsp baking powder
- 1 tsp baking soda
- STRAWBERRY CREAM
- ½ cup maple syrup
- 1 cup of strawberries frozen or fresh
- 1 ½ cup of cashews soaked for 6 hours and rinsed
- 1 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- 1 tbsp pitaya powder
- 2 tbsp lemon juice
- ½ cup caned fat coconut cream
- 1 cup of fresh strawberries to decorate
Instructions
- Blend plant-based milk with apple cider vinegar, maple syrup, and vanilla extract; set aside.
- Preheat the oven to 350°F (175°C) and prepare cake pans.
- In a large bowl, blend butter with coconut sugar and whisk using an electric mixer until the mixture becomes fluffy.
- Add applesauce and whisk a bit longer.
- Slowly mix in almond flour and whisk again.
- Gradually add the gluten-free mix and plant-based milk mixture, whisking well after each addition.
- Line your cake pans with parchment paper and divide the batter evenly among the three pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool for 10 minutes before removing them from the molds.
- Carefully flip over the pans and slide the cakes onto your working surface. Flip them right side up and place them on a cooling rack. Allow the cakes to cool completely for at least 2 hours before applying the cream.
- STRAWBERRY CREAM
- In a small pot, bring maple syrup and strawberries to a boil.
- Reduce the heat, cover with a lid, and let simmer for 5 to 7 minutes.
- Blend the cooked strawberries with the other cream ingredients, except for the coconut cream, in a blender.
- Transfer the blended mixture to a bowl and mix well with the coconut cream.
- Cover the mixture with plastic wrap and refrigerate for two hours.
- In the meantime, wash and slice a few fresh strawberries.
- ASSEMBLING THE CAKE
- Once the cream has chilled, apply a layer of cream on the middle of the first cake layer and arrange strawberry slices on top in a circular pattern.
- Add more cream around the edges using a piping bag and place the second layer on top. Repeat this process for the third layer.
- Pierce the layers with two skewers about 3 inches apart to help stabilize the cake while applying the top cream. Alternatively, refrigerate the cake for two hours to allow the cream to thicken further.
- Using a spatula, spread cream evenly over the top of the cake, then around the sides.
- Decorate with fresh strawberries and edible flowers, if desired.
