This blog post is kindly sponsored by Schlagfix, all thoughts and opinions are my own.
A great recipe for a wonderfully light strawberry cream cake, which is fluffy, creamy and incredibly delicious! This vegan strawberry cake is perfect for the berry season!
Vegan strawberry cream cake
This strawberry cream cake really tastes sooooo heavenly that I could eat it every day for dessert! I have already baked it last year, so I couldn’t wait until the strawberry season started again. Since strawberries are now finally available, I was able to bake it again to share the recipe with you. I think now is the perfect time, because, maybe you also would like to bake this delicious strawberry cake soon.
Fluffy cake without eggs
Traditional fluffy cakes are usually made with lots of eggs, which make the cake light and airy. But with a few tricks and the right ingredients, it works just as well without eggs. Of course, the result will not be as fluffy as cakes made with regular eggs, but it is still possible to make egg-less airy cake layers.
The vegan cake batter is also very easy and quickly mixed together. Thanks to the sparkling water, baking powder, and baking soda, it will also get nice and fluffy. Also, it is important not to overmix the dough, because stirring develops the gluten in the flour, which makes the cake dense. It’s totally okay if the dough looks a bit lumpy instead of super smooth. Furthermore, I recommend using a light flour, such as all-purpose or spelt flour and no heavy whole grain flour. And if you want to make your strawberry cake gluten-free, you can use a gluten-free flour blend that can replace the regular flour 1:1.
How to make the perfect strawberry cream cake
In addition, it is important that you do not overbake your cake, otherwise, it will get dry. Of course, you also shouldn’t bake it too short either. Equally important is the ideal oven temperature because if it is too low, the cake will not rise so well. For some ovens, the temperature is often not accurate. Therefore, I always recommend doing a cake test to check if the cake is done. If you insert a toothpick in the middle of your cake, it should come out clean. And if you touch the cake with your fingertips, the surface should spring back without leaving any visible fingerprints.
Vegan vanilla cream
To make the vegan vanilla cream, first, whip up non-dairy cream with sugar and vanilla and then fold in non-dairy mascarpone. It gets super fluffy and creamy when using the vegan products from schlagfix which goes perfectly with the airy cake layer and the fresh strawberries. Last year, I made the vanilla cream with coconut cream and vegan cream cheese. It worked good as well, but to me, it seemed a bit too watery. Anyways, you can still try it if you want.
Fresh strawberries or other fruits
Between the cake layers and the vanilla cream, there are also pureed strawberries. This makes the strawberry cream cake even tastier and also works great when using other fruits or compote. I think raspberries are also very delicious, and work quite well, especially because you can mash them easily. Also, I would like to try this cake with cherries or blueberries soon too!
I hope you enjoy this vegan strawberry cream cake as well as I do! The strawberry cake is:
- Vegan
- Egg-free
- Dairy-free
- Light
- Fluffy
- Soft
- Fruity
- Creamy
- Delicious
- Can be made gluten-free
- Perfect for the strawberry season!
More Vegan Cake Recipes
If you try this vegan strawberry cream cake or maybe another cake recipe, I would appreciate a comment if you liked it. Maybe you would also like to try my Vegan Lemon Blueberry Cake, Black Forest Cake, Peanut Butter Chocolate Cake or my Cranberry Vanilla Cake? Or maybe you’d rather try a refreshing no-bake strawberry cheesecake or a light puff pastry tart?
Anyways, no matter which recipe you would like to try, I’m always happy to hear your feedback! And if you take a picture of your cake and share the photo on Instagram, please remember to tag me @biancazapatka and use the hashtag #biancazapatka so I will not miss your post! Have fun baking!
Strawberry Cream Cake
Author:You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
Ingredients
Sponge Cake
- 1 3/4 cups all-purpose flour (220g) or gluten-free flour*, if needed
- 1 tbsp cornstarch
- 1 tbsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 2/3 cup sugar (130g)
- 1/3 cup neutral oil (80ml)
- 7/8 cup sparkling water (220ml) or non-dairy milk
- 1 tsp vanilla extract
- zest from 1 lemon
- 1 tbsp apple cider vinegar or lemon juice
Vanilla Cream
- 1 cup non-dairy whipping cream (250ml) e.g. Schlagfix
- 1 cup non-dairy mascarpone cream* (350g) e.g. Schlagfix, or vegan cream cheese
- 1/2 cup powdered sugar (60g)
- 1 vanilla bean
Strawberry Layer
- 200 g strawberries
- 1-2 tbsp lemon juice
- 1 tbsp powdered sugar
Decoration
- 300 g strawberries
- 50 g vegan white chocolate grated
Instructions
Sponge Cake
- Preheat oven to 355˚F (180˚C) and grease an 8-inch (20cm) cake pan. (You can line it additionally with parchment paper for easier removal).
- Sift the flour, cornstarch, baking powder, and baking soda into a large bowl. Add salt and sugar and whisk to combine.
- Add the oil, sparkling water, vanilla extract, lemon zest, and vinegar. Stir until just combined. (Please do not overmix or the cake will get dense instead of fluffy. It’s okay if the dough looks a bit lumpy instead of super smooth).
- Fill the dough into the prepared cake pan and bake for approx. 35 minutes, or until a toothpick inserted in the center comes out clean and the surface of the cake springs back when gently touched with your fingertips.
- Remove from the oven, allow to cool in the pan for 15 minutes. Then, carefully, invert onto a wire rack to cool completely.
Strawberry Layer
- Add strawberries, powdered sugar and lemon juice to a blender and blend until smooth (or use an immersion blender).
Vanilla Cream
- Split and scrape the vanilla bean. Mix the non-dairy mascarpone, powdered sugar, and vanilla with a handheld mixer until creamy. Set aside.
- In another bowl beat the non-dairy whipping cream until stiff. Then, carefully, fold in the creamy mascarpone.
Assembling the Cake
- Cut the cake horizontally in three equal layers. Place one cake layer on a serving plate and, optionally, place a cake ring around.
- Spread 1/3 of the strawberry layer over the cake. Then spread 1/4 of the vanilla cream over it. Top with the next cake layer, another 1/3 of the strawberry layer, followed by another 1/4 of vanilla cream. Also, repeat for the third layer.
- Carefully, remove the cake ring, if using, and spread the remaining vanilla cream all over the cake and sides.
- Place your cake for at least 1 hour in the fridge to set before decorating and serving.
Decoration
- Decorate your cake with sliced strawberries and sprinkle over grated vegan white chocolate.
- Serve chilled and enjoy!
Notes
- To make this cake gluten-free, I recommend using a gluten-free flour blend 1:1.
- If you don’t want to make the strawberry filling, you can use store-bought compote or jam. Also, other fruits are fine.
- The non-dairy mascarpone cream and whipping cream from Schlagfix are available in some supermarkets, or you can order them online.
- Please read the text for further information.
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Hi 🙂
I live in the UK we don’t have any equivalent to vegan mascarpone or vegan whipping cream, is there any other way I could make the icing?
You can use dairy-free cream cheese and whippable coconut cream! 😊
I made this cake for my nieces 17th Birthday and it was a hit. The cake turned out amazing and everyone loved it. Thank you for such an amazing recipe.
So glad everyone loved this recipe!
Hope you had a great birthday!
Much love,
Bianca ❤️
This is the best vegan cake recipe I have come across in 4 years! I made it using Violife ‘cream cheese’ and Elmlea plant based and it was amazingly good!
So glad you love this recipe!
Hope you had a great weekend!
Thank you! 😊
Much love,
Bianca ❤️
I tried this cake twice. Flavors come up great. But only thing I have is that it gets a little harder from outside. Please recommend how I can avoid that?
Other then that it’s a great cake.
So glad you love this recipe! You can cover the cake during baking so the outside will get less crispy. Thank you so much for your feedback! ❤️
Could I use coconut cream instead of whipping cream? I can’t find whipping cream near me.
Yes, you can. But please make sure that the coconut cream you use can be whipped.
hi,
Is whipping cream the same as whipped cream the one you can find in the frozen section? I was trying to blend the frozen whipped cream until stiff but I don’t know how that is supposed to look and feel and its too hard to blend. Do I wait for it to thaw out?
Thank you for your help! Can’t wait to make it Sunday!
I use refrigerated whipping cream. I’ve never seen frozen before…
If your store has frozen Vegan whipped topping, you could technically thaw it and fold into the cream cheese. I’m not sure how it would taste, but I have used it in recipes before and it’s been fine. 🙂
Thanks for helping us with your experiences! 😊
Hey there, I am trying to make each piece ahead of time to assemble in a few days. We don’t have the mascarpone brand you mentioned where I live, so I bought coconut cream and vegan cream cheese. Do you think mixing equal parts of these will work? Also, I assume it would be ok to mix the strawberry filling ahead of time and use in a few days?
Thank you! I made the cake tonight and tried a bit – it’s delicious!
Hi Allie,
You can use cream cheese instead of mascarpone. Feel free to make the filling one day in advance but I wouldn’t prep it several days ahead. Hope you’ll enjoy it! ❤️
Hi, I’m trying this recipe tonight. Just wondering, do you not cook the ingredients for the strawberry layer to make it more like a thick jam. Mine seems very watery?! Thank you, it looks lovely and I hope mine turns out ok!!
Hi Isa, I didn’t cook mine because it was pretty thick after blending. But if yours look very watery, I suggest cooking them until thickened as instructed in this recipe. Just make sure to cool the strawberry puree before adding on top of the cake layers. Hope you’ll enjoy it! 🙂
I made it last week and it was delicious!!! Thank you for such a good recipe 🙂
So glad that you like it! Thank you so much! ?
This is my first vegan recipe, and I loved it. I thought it was difficult to make it, but No is easy and is delicious. All my family love it
Really, now I want to make all the other cake recipes that you have.
Hi Barbara, so glad that you liked this cake! Hope you’ll like the others too! Thank you so much! ?
Tried this recipe. Was lovely, however the top was a bit hard. I see you mentioned in one of the comments that you can cover the cake while baking. Can you cover the top with foil?
You can cover the top loosely with parchment paper or with foil! 🙂
Have provide the process video ?
I have no video, sorry 🙁
Absolutely love this cake!Baked it for a friend of mine and everyone who tried it was obsessed and I love the fact that almost all ingredients are so light (if that makes sense ?)! Would definitely recommend doing it to everyone who’s thinking about making a delicious fruity cake ?
Haha, yes, to me it makes sense 😀 It’s fluffy and light 😀 So happy that you liked this cake! ? Thank you! <3
oh Bianca, this strawberry cake looks so so soooo beautiful!!! I’m so happy strawberries season is starting again,, so I can bake lovely cakes like this one!
Thank you so much, Anna! I love strawberries 🙂 <3
This cake looks super yummy! I cannot wait until the strawberry season starts so that I can make this cake! 🙂
I hope you’ll like it! <3
Wow, this strawberry cake looks so airy, fluffy and comforting! It’s beautiful, too.
You did an incredible job with this recipe ?
Thank you sooo much! 🙂 So glad that you like it! <3
Hi ! This looks fab and super yummy. I would love to try this out but I don’t get non dairy whipping cream or mascarpone. Is there another option ? Can something like coconut cream be used ? Kindly let me knaw.
You can use coconut cream and vegan cream cheese instead of mascarpone. To make sure that it will get stiff, you can also add a package of cream stabilizer while whipping the coconut cream. Let me know how it turned out for you! 🙂