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Strawberry Vanilla Ruffle Cake

January 22, 2022 By Gretchen 4 Comments

Once again a few tried and true recipes come together in this Building On Recipes Project to make yet another epic cake!

Strawberry Vanilla Cake is a great way to usher in summer and strawberry season!

The Ruffle Decor is easy to achieve if you use my recipe for buttercream

Strawberry Vanilla Ruffle Cake

Then the only other thing you need is a large petal tip. I use Ateco Tips for the ruffle and this particular one is #128

You can keep the color all one shade or gradually color the icing as you go from white to shades of pink like I did, because I am obsessed with Ombre Cakes this year!

So far this is my third Ombre style cake for 2021!

Ombre Cake Styles

CLICK THE LINKS BELOW TO SEE THE OTHERS!

Matcha Green Tea Cake

7 Layer Mocha Cake!

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?

The vanilla cake is my winning recipe and it comes out so white, so fluffy and so perfectly vanilla with a secret tip I’ll share!

If you use Vanilla Soy Milk rather than plain you will get a huge boost in vanilla flavor that is incomparable!

Super moist and fluffy layers of vanilla cake are just begging for that luscious strawberry compote to soak into the layers.

Strawberry Vanilla Ruffle Cake

The fresh berry compote is so easy to make, and if you are like me and have bags and bags of almost too ripe berries in the freezer you can make the most perfect compote ever.

I always use frozen berries because they are usually so ripe that they just had to go into the freezer to save themselves from impending doom.

This means a super sweet berry that probably doesn’t even need any added sugar.

Strawberry Vanilla Ruffle Cake

Typically the berries you buy that are already frozen are the rejects that couldn’t be sold as fresh and sadly but serendipitously I find frozen berries to often taste better than fresh

You can of course use fresh berries but you will almost definitely have to add some sugar and a few tablespoons of water to help them cook down without burning.

I have another secret weapon for my berry compotes; no matter what berry I am using I always add a handful of cranberries to the mix.

Cherry Compote

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

A few tablespoons of sugar or no sugar at all depending on your own personal tastes

Makes this a quick, easy cake filling that pairs perfectly with the buttercream!

Strawberry Vanilla Ruffle Cake

I’ve used my Swiss Meringue Buttercream Recipe this time, but I actually have 5 recipes for Buttercream to choose from so just pick your favorite style and off you go!

I am in love with natural food coloring too so by using beet root powder or better yet

Hibiscus Flower Powder Super Color you can get a stunning graduation of color without over saturating the buttercream with liquid or gel colors *not sponsored

Miniature Cheesecakes ~ Spring Assortment

I even had some leftover Strawberry Mirror Glaze from my Pistachio Rose Cake from last month

Yep, that’s how long the excess will last in the refrigerator!

So of course I poured a bit of that on top to tie together the look of this cake

Everything about this cake is edible including the roses!

Not that I really want to eat roses even though everyone thinks we vegans do! 🙂

But the fact that you in fact CAN eat roses is kinda cool 😉

Just make sure they are organically grown!

Strawberry Vanilla Ruffle Cake

WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE

Strawberry Vanilla Ruffle Cake

For more Valentine’s Day Recipes click the links below!

Valentine's Day Box of Assorted Vegan Chocolates
Box of Mini Cupcakes
Strawberry Cheesecake
Strawberry Cheesecake
Strawberry Crunch Cake
Strawberry Crunch Cake

Assorted Box of Chocolates ~ Mini Cupcakes

Strawberry Cheesecake

Strawberry Crunch Cake

Strawberry Vanilla Cake ~ Vegan
 
Print
Prep time
3 hours
Bake time
35 mins
Total time
3 hours 35 mins
 
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
Ingredients
  • 1 Recipe Vanilla Cake
  • 1 Recipe Buttercream of Your Choice
  • ¼ Recipe Strawberry Mirror Glaze *optional- not necessary! But looks cool & tastes great!
  • For the Strawberry Compote:
  • 1 Package (12ounces) frozen strawberries *see notes in text for using fresh strawberries
  • 1 cup fresh or frozen cranberries
  • 2-4 tablespoons Sugar *optional
Instructions
  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!
Notes
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.
3.5.3251

 

 

 

 

 

 

 

 

 

 

 

Filed Under: All Recipes, Cake Decorating, Cake Recipes, Layer Cakes

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Comments

  1. Nikki J

    April 30, 2021 at 10:32 pm

    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!!

    Reply
    • Gretchen

      May 1, 2021 at 2:34 am

      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 [email protected]

      Reply
  2. Brittany

    May 5, 2021 at 11:29 pm

    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.

    Reply
    • Gretchen

      May 6, 2021 at 12:44 am

      WOW! aw3some! thankyou so much for the comment and the support!

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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