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 super easy to achieve if you use my recipe for buttercream as listed below, then the only other thing you need is a large petal tip.
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!
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!
This time those super most and fluffy layers of vanilla cake are just begging for that luscious strawberry compote to soak into the layers.
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.
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
So if you have frozen~ USE THEM!
If you don’t it’s OK, you can still 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.
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!
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
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 the look of this cake together and
Wow! What a stunner!
Everything about this cake is edible including the roses!
Not that I really want to eat roses, I’m not THAT vegan 😀
But the fact that you in fact CAN eat roses is kinda cool 😉
WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS 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
- 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
- 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 suace 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!