Strawberry puree layer cake is a celebration of summer! Strawberries in every layer giving a sweet summer flavor and a perfect egg-free and dairy-free sponge cake. Oh how I love summer time baking. I hope you do too!
Summer strawberry treats
This cake is made from strawberries I received from the Nenonen strawberry farm which I was lucky to visit a month ago. The strawberries were sweet and very beautiful and I wish I could teleport myself to the farm for more!
As a huge strawberry lover, one of my big passions is making vegan strawberry treats. I have created several strawberry recipes through the years, here’s a list of my favorites:
Strawberry tarts with tahini caramel
Gluten-free berry caramel cake – shaped like an ice cream cone!
Strawberry chia pudding tart with granola crust – a little light gluten-free dessert, good for breakfast too.
Gluten-free sugar-free banana-sweetened strawberry cake
Gluten-free no-bake strawberry cupcakes
Strawberry season is not over yet in Finland, and I hope it’s not over there yet either! You still have a chance to bake some of these treats or this amazing pillowy creamy strawberry puree layer cake.
What makes this cake special?
It’s filled with strawberries!
- Fresh chopped strawberries inside the sponge cake layers.
- Juicy sweet strawberry puree on top of both layers.
- Whole strawberries as a simple and beautiful topping for the cake.
ps If you don’t feel like baking, I also have a recipe for delicious sweet no-bake strawberry cupcakes with strawberry cream.
Strawberry puree layer cake
Ingredients
Strawberry sponge cake
- 150 ml / 0,6 cups plant-based milk
- 100 ml plant-based yogurt
- 100 ml canola oil or other neutral flavored oil
- 160 g / 5,6 oz fresh strawberries
- 195 g (~300 ml) / 1,2 cups all-purpose flour
- 45 g (~100 ml) / 0,4 cups almond flour
- 130 g ( ~150 ml) / 0,6 cups sugar
- 1 tsp vanilla sugar or 1/2 tsp vanilla bean powder
- 1,5 tsp baking powder
- 1/2 tsp salt
Strawberry puree
- 160 g / 5,6 oz fresh strawberries
- 1 tbsp sugar or other sweetener Optional - use sweetener if strawberries are not sweet
Decorating the cake
- 250 ml / 1 cup plant-based cream for whipping
- 100 g / 3,5 oz strawberries
Instructions
- Preheat oven to 200 C / 392 F. Grease a baking pan with oil or place parchment paper on the bottom and edges.
- Mix together milk, yogurt and oil.
- Chop strawberries.
- Combine all dry ingredients: flours, sugars, baking powder and salt.
- Add milk-yogurt-oil mixture and mix well. Add chopped strawberries and combine everything into a smooth batter. Don't over mix the batter.
- Pour cake batter into a baking pan and bake for about 25 minutes or until toothpick test comes out clean.
- Let cake cool for a while in the pan before removing it.
- Blend strawberry puree until smooth and whip plant-based cream until fluffy.
- Cut cake into two pieces (roughly two square pieces if using a brownie pan like I am) and spread strawberry puree on top of bottom layer.
- Spread whipped cream on top and place the second layer on top. Add puree and cream and decorate with strawberries.
- NOTE: This yummy cake gets even better the next day when the flavors are enhanced.
Hi Tiina, This strawberry dessert looks so yummy. I came across your blog. Great work! Interesting content and awesome pictures. I followed your blog. I enjoy to read blogs from people around the world and get inspired by other bloggers recipes. I am a food blogger from Canada, and I invite you to visit/follow my blog at: https://zest4foodblog.wordpress.com. Cheers, Angelika
Thanks so much Angelika! I really enjoy reading blogs from around the world too, love to see different recipes 🙂 Will definitely take a look at your blog! Have a lovely day!