Strawberry Vanilla Cake ~ Vegan
Prep time
Bake time
Total time
This is a building on recipes project where you will need several recipes ahead of time to get to this final cake.
All of the recipes can be prepared well in advance of building the final cake.
The Vanilla cake can be baked, cooled, wrapped and then stored either in the refrigerator for 3 days or in the freezer for up to 2 weeks
The Buttercream can be prepared up to 5 days ahead and re-whipped before using
The berry compote can be made up to 5 days in advance and kept in the refrigerator until needed.
Even the mirror glaze *if you are making it, can be prepared up to 2 weeks in advance! Kept in the refrigerator until needed and rewarmed to pour able consistency
Serves: serves 10 people
  1. Prepare all of your recipes in advance and store according to the recipe instructions on each post.
  2. If you are making everything fresh on the same day you are going to build the cake, be sure to bake the cake layers first to get them cooled and cold before assembling.
  3. The compote is made by combining the berries, cranberries and sugar in a heavy bottom suace pot and bring to a boil.
  4. Turn the heat down to low and simmer for about 35minutes or until the berries break down and the cranberries begin to pop open.
  5. Stirring often to avoid scorching the bottom, cook until it is to a stewed fruit consistency.
  6. Cool off the heat then refrigerate until thickened.
  7. Assemble the cake as shown in the video tutorial or decorate as you prefer!
This Strawberry Vanilla Cake can be stored at room temperature for 1 day, but for best results keep in the refrigerator for up to 1 week wrapped well after cutting to prevent drying.
Recipe by Gretchen's Vegan Bakery at