I have now completed my collection of the most important cake recipes you all should have in your repertoire!
From my bakery recipe for yellow cake to a one bowl one hour chocolate cake
We now have triple strawberry cake to add to the list!
All tested and all truly perfection!
This strawberry cake is a triple win since it is not only super moist strawberry cake
But it has a strawberry compote and strawberry buttercream too!
While this cake alone can definitely stand up on it’s own
The added buttercream & compote brings this cake over the top!
Click here for more information about flavoring your buttercream!
I baked this entire recipe into a square pan 9″ x 9″ so I would recommend to double the recipe for a larger 9″ x 13″ size pan
It also bakes great into round cake layers and cupcakes too!
Just fill whatever size cake pans you are using, 3/4 of the way full
Check at around 20 minutes with a toothpick to gauge the bake time but 25-35 minutes is usually the sweet spot!
This is the same recipe I used for my Awesome Neapolitan Cake!
Notes for Success:
I am using beet root powder in addition to the freeze dried strawberry powder for intense color
You can simply use all fruit powder if you do not want to buy beet root powder, just increase the fruit powder by 2 Tbs
I love the addition of the strawberry compote as a layer between the cake and the icing, but this completely optional
However in the cake batter I add 2 Tbs of that same strawberry compote
So if you are omitting the fruit compote altogether, be sure to replace those 2 Tbs with applesauce or more oil to the cake batter
Strawberry buttercream can also be made with the strawberry fruit compote of freeze dried fruit powder
It is completely your option if you want to forgo the recipe of compote to eliminate one whole recipe
CLICK HERE FOR THE YOUTUBE VIDEO OF HOW I MADE THIS CAKE!
For more of the best vegan cake recipes click the links below!
One Hour ~One Bowl Vegan Chocolate Cake Recipe
Bakery Recipe for Perfect Yellow Cake
Truly White ~ Vegan White Cake Recipe
Be sure to prepare the compote recipe first, and this can be done up to 1 week ahead and store in the refrigerator until needed.
- All Purpose Flour 1½ cup (188g)
- Beet Root Powder 2 Tablespoons * see notes for success
- Strawberry Powder (from freeze dried strawberries) 5 Tablespoons
- Baking Powder 2 teaspoons
- Salt ½ teaspoon
- Egg Replacer 1 teaspoon *I used Bob's Red Mill
- Granulated Sugar 1 cup (200g)
- Vegetable Oil ⅓ cup (78ml)
- Strawberry Compote/Puree 2 Tablespoons (28g)
- Soy Milk *Or any plant milk of your choice 1 cup (237ml)
- vanilla Extract 2 teaspoons (10ml)
- 1 recipe your favorite buttercream
- Strawberry puree ½ cup
- For the Strawberry Compote: **see notes for success in text of article above recipe section
- Fresh or Frozen Strawberries 1 pint (454g)
- Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
- Cranberries *optional ½ cup * see notes for success
- First prepare the strawberry compote by placing the strawberries & cranberries (fresh or frozen) in a medium sauce pot and cook over low heat stirring occasionally to avoid scorching the bottom.
- If using fresh berries add a tablespoon or two of water to help the cooking process along.
- Sugar is optional depending on how sweet your berries are and how sweet you like your compote.
- I usually add a couple tablespoons especially when using cranberries
- Cook until the berries have almost completely broken down, then cool slightly and transfer to a blender to puree smooth
- Next prepare the cake batter
- Preheat the oven to 350°F
- Grease and parchment paper your cake pan(s)
- In a large mixing bowl combine the sugar, oil, vanilla, plant milk and strawberry puree and whisk smooth
- Sift together the flour, beet root powder, strawberry powder, salt, baking powder and egg replacer then add to the liquids in the bowl.
- Whisk smooth
- Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the cake pan, then flip onto a serving platter.
- Prepare your favorite buttercream recipe and add ½ cup strawberry puree OR more strawberry fruit powder (4 Tbs) at the last stage of mixing.
- Spread the remaining fruit compote over the cooled cake then ice with strawberry buttercream
Refrigerate for longer storage, up to 1 week covered to prevent drying
I have freezer dried strawberries, but I don’t have beet root powder. Can the beet root powder be omitted?
yes totally! I just added it to ensure my color would come through, but you can just use more strawberry powder
I will be purchasing a butane torch for food from amazon. Before i complete my purchase I would like to know if you get credit fir giving me a link, if so I will use the link, it not don’t bother.
Hi Gretchen, I have been loving how much you’re posting and uploading at the moment. Thanks for all the wonderful new recipes 🙂
I have a question regarding The Plant Based Egg. I purchased it a few months back after your recommendation, but don’t know how to use it to replace egg yolks in a recipe – it’s for “Milk Bar Pie” formerly known as “Crack Pie”, I’m sure you’re familiar with it. It requires 4 egg yolks for the filling. How would you replace these using the Plant Based Egg? (I’m not sure if it should have less liquid) Or would you use a different egg replacer for this kind of pie?
I attempted to reach out on the Plant Based Egg website, but didn’t receive a response from them, but as you’re my go-to baking expert I would really trust your advice the most on this. Thank you!
I am also enjoying making these new style videos!
The Milk Bar Pie looks to me like some sort of custard pie? That said I would not really use the Plant Based Egg for something like that. When I make custards I stick to good ol’ cornstarch or arrowroot for the thickener.
CLICK HERE for my custard recipe that you can maybe tweak it a bit (since this Crack Pie recipe is LOADED WITH BUTTER! WOW!)
So you would definitely have to play around with the ratios, but again cornstarch is my go-to for all custards.
HOWEVER I have used the Vegan Egg by Follow Your Heart as a great replacer for recipes using Egg Yolks, since I find that one mimics the thickness of yolks the best.
Not sure you have that one? It’s the one they sell in the little egg carton box.
Anyway, for the Oat Cookie part of this recipe I would use the PBE to replace that 1 yolk, since there is acts a a small binder and the PBE will do great on that type of recipe. Sub 1 teaspoon PBE for the 1 yolk there
Hello Gretchen. I have tried the red velvet cake with the beet root and I could taste the beet in the cake. Also I will try the strawberry cake but I DONT want to taste beets. Any suggestions. Thanks
Hmm, I liked that slight “sweet” taste the beets lent, but you may prefer the original recipe for RED VELVET CAKE
The Strawberry cake can leave out the beet root, just add in 2.5 Tbs more flour (you will probably need some food color to make the color look appealing)
If I’m using a different egg replacer (I’m using Neat Egg, which you would reconstitute like a flax egg), what would be the equivalent to the egg replacer you’re using?
Maybe the better way to ask is how many eggs am I replacing?
Hey, so I rarely use Neat Egg, but if you use the equivalent for 2 eggs you should be ok 🙂
If you were to make this gluten free do you have any suggestions for the flour mix? Any other tricks to make it still come out delicious?
Hi Erin, while I cannot say I am any good at GF baking, I have been told that my recipes (*a majority of the feedback I’ve gotten anyway!) has been positive with a 1:1 GF mix.
I have dabbled a couple times with my vanilla Cake, Chocolate cake and banana bread recipes with success & no changes needed so that’s good right! LOL
But this one I had not tried! I think it would work though since the strawberry is in powder form not puree or anything wet & sticky which would *in my opinion* make a GF cake kinda awful! SO I really think it would work!
One thing I have learned about GF baking through osmosis by listening to other GF bakings in various groups I’m in on social media, is that Gums used in many blends are sort of… yuck.
Causing that gumminess that a VEGAN CAKE already has! Which is why I know GF + vegan is way harder than GF + non vegan baking.
That said my friend Deborah at Freely Vegan has developed a GUM FREE 1:1 mix that already has the egg replacer in it too!
It’s kinda amazing if you want to check it out CLICK HERE for FREELY VEGAN
Hi Gretchen, what can I use in place of the plant based egg please? Your vegan vanilla cake is divine!
Hey thanks! You can use 2 Tbs flax reconstituted in 6Tbs of liquid from the recipe!
I was wondering if I could use a vegan strawberry jam for the buttercream instead of making the compote?
Thanks for the recipes.
This cake recipe is amazing!! I made it for my birthday this year on a whim and was so thrilled with the results. I loved the moist spongey crumb and really lovely strawberry vanilla flavor. I made it with Gretchen’s aquafaba Swiss meringue and used the strawberry compote as the filling between layers and it was so perfectly balanced. My husband (who truly does not like cake) said it was great! I loved it so much I will definitely make it again!