The ultimate vegan strawberry cake! This tried-and-true recipe is loved by many. With loads of flavor from both fresh and freeze-dried strawberries plus a secret ingredient that puts this strawberry cake over the top. It's the perfect vegan birthday cake for strawberry lovers!*If you're new to baking and feeling intimidated, be sure to read through all of the helpful tips in the post above; you'll be just fine!Yield: one 3-layer 9-inch cake
Make the freeze-dried strawberry powder (for the frosting):
Using a blender or spice grinder, pulverize the freeze-dried strawberries until mostly powdered. Place a mesh strainer over a bowl, and sift the powder to separate the seeds. Discard the seeds, and set the strawberry powder aside.
Make the cakes:
Preheat oven to 350 degrees F, and oil three 9-inch cake pans. Place a circle of parchment paper in the bottom of each pan, and set pans aside.
Sift the flour, baking soda, and baking powder into a large mixing bowl. Add the salt and Simply Delish vegan jello. Whisk to thoroughly combine the ingredients and distribute the jello powder. Set aside.
Wash and dry the strawberries; set 1 pound aside for decorating the cake. Trim the stem ends from the remaining berries, and place them in a blender or large food processor. Blend until pureed. Measure out 2 cups of puree. If you have extra, set aside and enjoy as a snack.NOTE: If using a food processor smaller than 14 cup capacity, don't add all of the wet ingredients to the bowl or it may leak. Puree the strawberries first, then transfer the puree to a large bowl to be mixed with the remaining wet ingredients.
Add the oil, sugar, milk, and almond extract to the strawberry puree, and pulse several times to combine.
Pour the wet mixture into the dry ingredients and stir until just mixed, with no visible dry flour remaining. Work quickly, but be careful not to overmix. The batter will be very thick. Divide batter evenly among the three pans, and bake for 28 to 32 minutes or until the tops bounce back when lightly pressed.
Allow cakes to cool in the pans for 10 to 15 minutes, then flip out onto racks to cool completely. *If preparing in advance, wrap each layer individually in plastic wrap, and store in the refrigerator until you're ready to frost the cakes.
Make the frosting:
Using a handheld or stand mixer, in a large bowl cream the butter and shortening until light and fluffy, 3 to 5 minutes. Onecup at a time, sift in about 4 cups of powdered sugar, beating on low speed between additions. Scrape down the sides of the bowl as needed. Add 1 tablespoon milk and the extract, if using, and beat until smooth.
Sift in the strawberry powder, and beat on low speed. Taste for sweetness, adding more powdered sugar if desired. If the frosting seems too stiff, add another tablespoon of milk. Beat on medium-high speed until fully incorporated and smooth. If the frosting seems too soft for decorating the cake, place the bowl in the refrigerator for 10 minutes.
Decorate the cake:
Trim the stems of 10 to 12 strawberries, reserving at least a few berries for the top of the cake. Place trimmed berries cut-side down on the cutting board, and make vertical cuts through each berry to create slices of similar thickness.
Place one cake layer on a serving plate or cake stand. Arrange sliced strawberries on top (it should take about 5 or 6 berries to cover it, depending on their size). Using an offset spatula, carefully spread a thin layer of frosting across the top. Repeat the process for the second layer.
Place the 3rd cake layer on top, and frost the top and sides. Decorate with remaining fresh strawberries. Refrigerate until ready to serve.
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Notes
Measuring FlourFlour settles as it sits, so if you scoop a cup of flour straight from its bag or container, you will get more than is needed. I highly recommend using a kitchen scale to weigh flour, but if you don't have one, follow these steps:
Use a whisk to fluff up the flour.
Next, spoon the flour into your measuring cup so that it's heaped up higher than the rim.
Then use a knife to level off the top, scraping the excess flour back into the container.
Strawberries - Fresh or Frozen?I prefer to use fresh strawberries for this recipe when they're in season. However, frozen berries can be used for the batter. Thaw first, then drain very well before turning into puree.Unfortunately, frozen (and thawed) strawberries won't work for decoration because they're too soft.StorageStore your decorated strawberry cake in an airtight container in the refrigerator until ready to serve. The cake is best consumed the day it's frosted. Once cut, as with all cakes, it will begin to dry out. Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen.This recipe was originally published July 1, 2019.