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Vegan Fraisier Cake

Vegan Fraisier Cake

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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 14

Ingredients
  

For the Diplomat Cream :

  • 3¼ cups Plant Milk 800ml
  • 1 cup Granulated Sugar 1 cup 200g
  • 1½ teaspoon Agar 1½ teaspoons
  • 9 Tbs Cornstarch *see notes 72g
  • 2 Tbs Vegan Butter 28g
  • 3 teaspoon Vanilla Extract
  • 2 cups Vegan Whipped Cream

For the Simple Syrup:

  • ¼ cup Sugar 50g
  • ¼ cup Water 60ml
  • 5 large Strawberries

additional ingredients

  • Fresh Strawberries 12 same sized berries cut in half & 1½ cups chopped for the filling

Instructions
 

  • First decide if you are going to bake the batter into cake pans or a sheet pan like I showed in the video tutorial
  • Preheat the oven to 350°F then grease & parchment line your cake pan(s)
  • Prepare the recipe for yellow cake as per the instructions on that page & bake in your specified cake pan(s)
  • Meanwhile make the simple syrup by combining the water & sugar together in a small sauce pot, bring to a rolling boil
  • Reduce heat, add the 5 large chopped strawberries & simmer for 3 minutes
  • Cool slightly then carefully pour the hot syrup with the berries into a blender & puree smooth, reserve until later
  • Separate the 12 large~ same sized ~same height strawberries & cut the stems off each one. Then cut each one in half, reserve until later
  • Chop enough strawberries for the filling to total 1½ cups reserve for later
  • Once the cake is baked & fully cooled, trim if necessary & then line a 9" cake ring or a spring form pan *with the bottom removed* with an acetate cake strip
  • Place one of the cold cake layers in the bottom & brush generously with strawberry simple syrup
  • Arrange the halved strawberries around the entire edge of the cake ring with the sliced side facing out
  • Next prepare the vegan whipped cream of your choice (you will need 2 cups fully whipped cream) Reserve in the refrigerator until needed
  • Prepare the pastry cream custard by combining the sugar with the cornstarch & agar powder then add that to the plant milk in a large sauce pot
  • Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching
  • Once it comes to a full boil remove from the heat add the vegan butter & whisk smooth
  • Transfer the hot custard to a large mixing bowl & whisk to release the intense heat.
  • Continue whisking every so often until the custard is slightly cooler than body temperature, once it is cool add the vegan whipped cream in 2 additions, whisking & folding gently to incorporate
  • Pour half of the diplomat cream over the sponge cake in the ring mold be sure to cover the tops of the strawberries
  • Sprinkle the chopped strawberries over top of the cream then add the other layer of sponge cake that has been brushed with more strawberry syrup
  • Gently press down to make a tight seal & refrigerate the entire cake for at least 4 hours or preferably overnight
  • Remove the ring mold then carefully remove the acetate strip
  • Powdered sugar on top, sliced strawberries & almonds are optional garnish!

Video

Notes

See lengthy notes in the notes for success section above the recipe 
Storage Frasier cake must be kept refrigerated at all times. It will stay fresh in the refrigerator for up to 5 days. I do not recommend to freeze the Frasier cake because the strawberries will break down & turn mushy causing the custard to also break down
Tried this recipe?Let us know how it was!