Strawberry Ruffle Cake is a great way to usher in summer
The abundant sweet strawberry season in peak flavor is perfect combination with my vanilla cake!
Buttercream Ruffle Decor is easy to achieve if you use my recipe for American or even Swiss Meringue buttercream!
Then the only special tools you need is a large petal tip.
And be sure to watch the video linked below to see how to do it!
I guess you can say I’m kinda obsessed with Ombre cakes
Since this is my third Ombre style cake for 2021!
All three of them using a modified version of my Famous Vegan Vanilla Cake Recipe and let’s just face it, it can’t be beat so why bother looking elsewhere?
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Notes for Success:
The recipe below makes 3-7″ cake layers but if you only have 8″ cake pans just divide the batter between 2-8″ cake pans for a 2 layer cake instead
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.
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!
I always use frozen berries but you can of course use fresh berries although you will almost definitely have to add some sugar and a few tablespoons of water to help them cook down without burning.
Another secret weapon for my berry compotes; no matter what berry I am using I always add a handful of cranberries to the mix.
Cranberries are the highest in natural pectin so by adding them in with your other berries as it all cooks down together will guarantee a thick compote that doesn’t need any help from things like cornstarch or arrowroot
WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Strawberry Vanilla Ruffle Cake
Ingredients
For the Strawberry Compote:
- 1 Package 12ounces frozen strawberries *see notes
- 1 cup fresh or frozen cranberries
- 2-4 tablespoons Sugar *optional
Instructions
- Prepare all of your recipes in advance and store according to the recipe instructions on each post.
- 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.
- The compote is made by combining the berries, cranberries and sugar in a heavy bottom sauce pot and bring to a boil.
- Turn the heat down to low and simmer for about 35minutes or until the berries break down and the cranberries begin to pop open.
- Stirring often to avoid scorching the bottom, cook until it is to a stewed fruit consistency.
- Cool off the heat then refrigerate until thickened.
- Assemble the cake as shown in the video tutorial or decorate as you prefer!
Video
Notes
I just want to say that I’m super happy to find your page!!! ????????.
Although I’m not a vegan, I’m about 80%plant based. I don’t eat land animals and I’ve pretty much given up dairy years ago. I absolutely enjoy playing around in the kitchen. Browsing your blog is making me so happy thinking about the many recipes that I’ll be able to play around with. My niece has also began baking and wants to offer a lot of vegan dessert options but is having a difficult time figuring out the substitutes and balance so I’ll direct her to you. We’ll be purchasing your cookbook and keep you posted on which items we try!!
YAY! awesome! thank you so much I’m so happy you are here, if you have any questions don’t hesitate to ask! Also can email me at gretchensbakery3@gmail.com
I will be making a variation of this cake for Mother’s Day, minus the glaze and with pink sprinkles instead. I’m using the vanilla cake and aquafaba buttercream recipe from your book which I just bought.
I just made your chocolate cake recipe for a peanut butter chocolate cake for a friend’s birthday and it was amazing! Thank you for all the great recipes! I’ve been vegan 20 years and never thought I’d see the day when amazing recipes like yours would be possible.
WOW! aw3some! thankyou so much for the comment and the support!
This cake is stunning! What size tin did you use for it?
Thank you! And thanks for pointing out that I never mentioned the cake size! I have just updated the entire post and I use 7″ cake pans for 3 layers but if you do not have 7″ pans just divide the cake batter into 2-8″ pans for a 2 layer cake instead!
Hi Gretchen, this cake looks beautiful! I’m planning to make it for my sister’s wedding. The recipe says any buttercream, but as the stakes are high, I just wanted to check that all of the buttercreams will hold the piping decoration? The groom doesn’t like things too sweet, so I thought I would use one of your meringue buttercreams if it will work with this decoration.
Hey there, yes any recipe of buttercream you like the most will be fine to decorate with (except the Ermine) but I would recommend no matter what recipe you use to add the shortening addition.
I believe I have made a note about “no longer adding shortening” in my buttercream recipes as my choice since I am not heavily decorating nor am I traveling or displaying cakes at length anymore so for me it’s no longer needed.
You can replace any amount of the vegan butter in any recipe up to HALF with shortening