• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Cheesecake
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Triple Strawberry Cake Recipe

February 5, 2022 By Gretchen 16 Comments

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

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!

Strawberry Cake

Click here for more information about flavoring your buttercream!

Strawberry 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!

Strawberry Cake

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!

Strawberry 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!

Strawberry Cake

For more of the best vegan cake recipes click the links below!

Easy Vegan Chocolate Cake Recipe
Chocolate Sheet Cake
Bakery Recipe for Vegan Yellow Cake
Yellow Cake
Truly White~ Vegan White Cake Recipe
Truly White~ Vegan White Cake

One Hour ~One Bowl Vegan Chocolate Cake Recipe

Bakery Recipe for Perfect Yellow Cake

Truly White ~ Vegan White Cake Recipe

5.0 from 1 reviews
Vegan Strawberry Cake Recipe
 
Print
Prep time
40 mins
Bake time
25 mins
Total time
1 hour 5 mins
 
You will need strawberry compote/puree for the cake batter, the buttercream and also for a layer to spread over the cake before the icing.
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.
Serves: serves 12-15
Ingredients
  • 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
Instructions
  1. 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.
  2. If using fresh berries add a tablespoon or two of water to help the cooking process along.
  3. Sugar is optional depending on how sweet your berries are and how sweet you like your compote.
  4. I usually add a couple tablespoons especially when using cranberries
  5. Cook until the berries have almost completely broken down, then cool slightly and transfer to a blender to puree smooth
  6. Next prepare the cake batter
  7. Preheat the oven to 350°F
  8. Grease and parchment paper your cake pan(s)
  9. In a large mixing bowl combine the sugar, oil, vanilla, plant milk and strawberry puree and whisk smooth
  10. Sift together the flour, beet root powder, strawberry powder, salt, baking powder and egg replacer then add to the liquids in the bowl.
  11. Whisk smooth
  12. Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  13. Cool in the cake pan, then flip onto a serving platter.
  14. Prepare your favorite buttercream recipe and add ½ cup strawberry puree OR more strawberry fruit powder (4 Tbs) at the last stage of mixing.
  15. Spread the remaining fruit compote over the cooled cake then ice with strawberry buttercream
Notes
Strawberry cake will stay fresh at room temperature for up to 3 days

Refrigerate for longer storage, up to 1 week covered to prevent drying
3.5.3251

Filed Under: All Recipes, Cake Decorating, Cake Recipes

Previous Post: « Valentine’s Day Cupcakes
Next Post: Vegan Black Forest Brownies »

Reader Interactions

Comments

  1. Katie

    April 24, 2020 at 1:59 pm

    I have freezer dried strawberries, but I don’t have beet root powder. Can the beet root powder be omitted?

    Thanks!

    Reply
    • Gretchen

      April 24, 2020 at 2:46 pm

      yes totally! I just added it to ensure my color would come through, but you can just use more strawberry powder

      Reply
  2. Tracy M

    April 26, 2020 at 3:12 pm

    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.

    Reply
  3. Charlie

    April 29, 2020 at 12:26 pm

    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!

    Reply
    • Gretchen

      April 29, 2020 at 1:38 pm

      Hi Thanks!
      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

      Reply
  4. Celeste Sassine

    July 21, 2020 at 4:40 am

    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

    Reply
    • Gretchen

      July 21, 2020 at 8:08 pm

      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)

      Reply
  5. Flinn

    December 28, 2020 at 5:24 pm

    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?

    Thanks!

    Reply
    • Gretchen

      December 28, 2020 at 9:35 pm

      Hey, so I rarely use Neat Egg, but if you use the equivalent for 2 eggs you should be ok 🙂

      Reply
  6. Erin

    February 5, 2021 at 3:53 am

    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?

    Reply
    • Gretchen

      February 5, 2021 at 2:35 pm

      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

      Reply
  7. Christine Hogan

    June 13, 2021 at 9:39 pm

    Hi Gretchen, what can I use in place of the plant based egg please? Your vegan vanilla cake is divine!

    Reply
    • Gretchen

      June 13, 2021 at 11:04 pm

      Hey thanks! You can use 2 Tbs flax reconstituted in 6Tbs of liquid from the recipe!

      Reply
      • Christine Hogan

        June 16, 2021 at 1:50 pm

        Thank you!

        Reply
  8. Dominique

    December 5, 2021 at 2:59 am

    Hello Gretchen!

    I was wondering if I could use a vegan strawberry jam for the buttercream instead of making the compote?

    Thanks for the recipes.

    Reply
  9. Ash

    February 4, 2023 at 4:59 am

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My Cookbook is available!

See What's New! Subscribe to my email list!

loader

Email Address*

Name

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…

Recipe Categories

Copyright © 2023 Gretchen's Vegan Bakery on the Foodie Pro Theme