Make Strawberry Cake – 3 easy and delicious recipes that will brighten your days

The sweet strawberry season has officially started in this country. Depending on the weather, the strawberry season starts differently every year. In principle, however, the time has come at the end of May. We then enjoy the small, red fruits very fresh and regional until mid-August. Not only do we benefit from their excellent taste, but also from the many health benefits they offer us. Also, in most cases, regional strawberries are sprayed much less or not at all with dangerous pesticides and other chemical substances.

In contrast to imported goods from distant countries, they have an excellent eco-balance because there are no long transport routes behind them. You can also pick the delicious delicacies yourself in the field and thus have even more fun. An excellent idea: Use it to prepare a delicious strawberry cake!

Good luck and have a wonderful, delicious summer!

Don’t lose another second! Find the nearest strawberry fields or go to the weekly market and get some fresh strawberries with a delicious, summery taste. The following three strawberry cake recipes can also be implemented quickly and easily with this.

#1 Recipe: Prepare vegan strawberry shortcake

The ingredients:

• 2 cups all-purpose or cake flour
• 1 1/3 cups sugar
• 1 1/3 cups soy milk
• 1/2 cup sunflower oil
• 2 tbsp apple cider vinegar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tsp vanilla extract

For the strawberry jam:

• 2 cups strawberries Remove stem and cut in half
• 3 tbsp chia seeds
• 1/2 cup agave syrup
• 2 tbsp agar agar

For the topping:

• 2 cups vegan whipped cream
• 1 cup strawberries

Instead of jam, you can use vegan chocolate or more of the cream when making strawberry cake

The preparation:

For the vanilla cake base:

• Preheat the oven to 180°C. Then line an 18 cm round cake tin with a round piece of baking paper.
• Sift the flour into a bowl.
• Add sugar, baking powder and salt and whisk.
• Add soy milk, vegetable oil, vanilla extract, and apple cider vinegar and mix gently until well combined. Don’t overmix.
• Pour the cake batter into the cake tin and bake at 180ºC for about 60 minutes.

Tip: To check if done, insert a toothpick into the cake. If it comes out dry, the cake is done. Bake longer if wet. Allow the cake to cool completely before slicing or layering.

For the strawberry jam:

• Remove the stems from the strawberries, cut them in half and place in a blender.
• Add the chia seeds and agave syrup.
• Blend for a few seconds.
• Pour the mixture into a small saucepan, bring to a boil and cook over low heat for about 15 minutes.
• Let cool, it will thicken.

Tip: If you want the jam to be thicker, we recommend adding 2 tsp agar agar. Cook the agar-agar in the jam for 1 minute, stirring.

For the whipped cream:

When making your strawberry shortcake, you can either whip up a ready-made vegan whipped cream or whip together a can of very cold full-fat coconut cream with 1/4 cup powdered sugar.

Assembling the cake:

• When the cake has cooled, cut it in half with a serrated knife and spread the strawberry jam on one of the layers.
• Place the other layer on top and cover completely with the vegan whipped cream. Tip: Use a knife or spatula to spread the whipped cream evenly over the cake.
• Decorate the top of the cake as you like. We use some whole strawberries on top. Mint leaves and edible flowers are also perfect for this.

#2 Recipe: Prepare strawberry cake with vanilla pudding

The ingredients:

• 430 g all-purpose flour
• 250 grams of sugar
• 350 g plant milk (soy or almond)
• 75 grams of sunflower oil
• 25 grams of baking powder
• 1½ tsp vanilla extract
• ½ lemon zest

For the vegan pudding cream:

• 500 g soy or almond plant milk
• 90 grams of sugar
• 55 g corn starch or potato starch
• 1 tsp vanilla extract
• ½ lemon zest
• 1/2 tsp turmeric

For the syrup:

• 130 grams of water
• 65 grams of sugar
• 1 tsp vanilla extract

For the topping:

• 200 g vegan whipped cream
• 300 grams of strawberries

Of course you can add more fresh fruit or rhubarb between the cake layers

The preparation:

• Preheat the oven to 180°C. Grease an 18 cm round cake tin with a few drops of oil and dust with flour.
• In a large bowl, add sunflower oil, sugar, plant-based milk, grated lemon zest, vanilla extract and whisk well.
• Sift the flour and baking powder into the bowl with the liquids. Then, using a whisk or spatula, whisk all the ingredients together until all the lumps are broken up.
• Pour the cake batter into the cake tin and bake at 180ºC for about 55 minutes. Before removing from the oven, use a toothpick to check the cake is fully baked.
• After that, let the cake cool completely and cut it into 3 layers with a serrated knife.

For the vegan pudding cream:

• In a saucepan, add all the ingredients for the vegan cream and whisk until all lumps are gone.
• Bring to medium heat and whisk the liquid until a thick consistency forms. Reduce the heat, set the mixture aside to cool for 10 minutes, but keep stirring occasionally to prevent the cream from drying out.

For the syrup:

In a saucepan add water, sugar and vanilla essence. Bring to a boil and whisk until the sugar has melted. Cook for a further 2 minutes, then set aside to cool.

For the whipped cream:

• For best results when making strawberry shortcake, we recommend purchasing a plant-based whipping cream.
• If you can’t find one, whip together 2 cans of very cold full-fat coconut cream with ¼ cup of powdered sugar. Only use the solid part of the coconut milk.

Assemble the cake:

• Place the base layer of the cake crust on a cake stand. Brush with ⅓ syrup. Then cover with ½ of the custard cream.

Tip: Spread the pastry cream on the sponge cake and then add some strawberry pieces.

• Place the middle layer of the cake base on top. Brush with ½ of the remaining syrup. Then cover with the remaining half of the cream and add some strawberry pieces again.
• Add the top layer of the cake, but upside down. Brush with the remaining syrup.
• Using a spatula, cover the whole cake with whipped cream and decorate with some strawberries on top. We like to keep the strawberries whole.

Tip: To cut a perfect slice, chill the cake in the freezer for 30 minutes or in the fridge for 1 hour and use a wet, sharp knife.

#3 Recipe: Prepare strawberry cake from the tin

The ingredients:

• 1¼ cups butter unsalted, softened
• 2½ cups granulated sugar
• 5 large eggs
• 1 tablespoon fresh lemon juice about 1 lemon
• 1½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 85 g pack of strawberry flavored gelatine
• 1 teaspoon Baking powder
• 1 tsp table salt
• 1¼ cups whole buttermilk
• 1 cup diced fresh strawberries

For the fresh glaze:

• 450 g cream cheese, softened
• ½ cup butter, unsalted
• ¼ tsp table salt
• 2 lemons; juice and peel
• ¾ cup diced fresh strawberries, pureed
• 3½-4 cups powdered sugar

The preparation:

For the fresh strawberry sheet cake:

• Preheat the oven to 180°C and set the oven rack to the middle position.
• Spray a baking sheet with nonstick cooking spray.
• In a large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add sugar and continue beating until lighter in color and fluffy, about 3 minutes.
• Beat in eggs one at a time until well combined.
• Fold in the lemon juice and vanilla.
• Whisk together the flour, gelatin, baking powder, and salt in a separate large bowl.
• Set the mixer to low speed. For the flour mixture, beat in the flour and buttermilk alternating with the butter mixture in 5 increments (starting and ending with flour).
• Add strawberries and stir.
• Pour the batter into the prepared baking sheet.
• Bake at 180°C for 30-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the strawberry cake on a cooling rack and top with fresh strawberry cream cheese frosting.

Tip: Store unused frosted cake covered and refrigerated for up to 2 days.

For the Fresh Strawberry Cream Cheese Frosting:

• Using a stand mixer on medium speed, beat cream cheese, butter and salt until creamy and lighter.
• Stir in fresh lemon juice, lemon zest, and crushed fresh strawberries until well combined.
• Turn the mixer to low speed and slowly add enough powdered sugar to reach the desired consistency.
• If the mixture is too thick, add more lemon juice or strawberry puree.

And then just enjoy!

You can sprinkle nuts or sugar sprinkles on top if you like

Enjoy the sweet strawberry season to the fullest and prepare delicious desserts, cakes, smoothies and ice cream with these magical, healthy fruits! Find more recipe inspiration here.

Let your culinary creativity run free when preparing strawberry cake!

Everyone is happy about a delicious strawberry cake

The cake tastes even more delicious with cocoa

Or do you prefer more vanilla pudding?

Prepare strawberry cake – it’s even easier in a tin