Refreshing Eggless and Dairy-Free Strawberries and Cream Cake

This Refreshing Eggless and Dairy-Free Strawberries and Cream Cake is a light and delightful dessert, perfect for summer gatherings. Bursting with the fresh flavor of strawberries and topped with a creamy, non-dairy whipped frosting, this cake is a true celebration of the season. The combination of a tender, airy sponge cake and a luscious strawberry filling makes each bite a perfect balance of sweetness and freshness, creating a memorable treat for all occasions.

Why You’ll Love This: You’ll adore this cake for its light texture and refreshing flavor. The eggless and dairy-free recipe ensures that it caters to a variety of dietary needs without compromising on taste or quality. The use of soda water and apple cider vinegar gives the sponge cake a wonderfully light and airy structure, while the fresh strawberry filling adds a burst of natural sweetness and tang. The non-dairy whipped cream frosting is the perfect finishing touch, providing a smooth and creamy contrast to the fruit-filled layers. This cake is not only delicious but also easy to make, making it an ideal choice for both novice and experienced bakers.

Perfect Occasion: This cake is perfect for summer celebrations, including birthdays, picnics, barbecues, and family gatherings. Its light and refreshing qualities make it an excellent dessert for warm-weather events, where its cool, fruity flavor can be enjoyed by everyone. Serve it as the highlight of your dessert table or as a delightful treat to end a casual meal. Its beautiful presentation and delicious taste are sure to impress your guests and make any occasion special.

Decoration Tips: To enhance the visual appeal of your cake, consider decorating the top with fresh strawberry slices or whole strawberries arranged in a pattern. You can also add a few mint leaves for a pop of color and freshness. Dusting the cake lightly with powdered sugar or adding a drizzle of strawberry sauce can provide an elegant finish. For a more festive look, use edible flowers or colorful sprinkles to adorn the cake. Ensure the whipped cream frosting is smooth and even, creating a clean canvas for your decorations.

Ingredients to Gather:

For the Sponge Cake:

• 470ml (2 cups) soda water (sparkling or unsweetened seltzer water)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 270g (1 cup + 1/3 cup) sugar (cane or caster)
• 155ml (2/3 cup) neutral oil for baking
• 2 teaspoons vanilla extract
• 10g (1 tablespoon) corn starch (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 350g (2 cups + 3/4 cup) all-purpose flour
• 1/8 teaspoon salt

For the Strawberry Filling:

• 450g (3 cups) fresh strawberries, diced into small cubes
• 100g (1/2 cup) sugar (cane or caster)
• 3 tablespoons corn starch
• 2 tablespoons water (mixed with corn starch)
• 1 tablespoon lemon juice

For the Whipped Cream Frosting:

• 480ml (2 cups) whipping cream (non-dairy)
• 45g (1/3 cup) powdered sugar, sifted
• 2 teaspoons vanilla extract

Sponge Cake:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Grease two 8-inch round cake tins with oil and line them with baking paper.
2. Mix Dry Ingredients:
   • In a large mixing bowl, combine 270g of sugar, 350g of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/8 teaspoon of salt. Whisk until well combined.
3. Add Wet Ingredients:
   • Add 155ml of neutral oil and 2 teaspoons of vanilla extract to the dry mixture. Stir until combined.
   • Gradually pour in 470ml of soda water mixed with 1 tablespoon of apple cider vinegar in 2-3 additions, mixing with an electric whisk until you get a light cake batter.
4. Bake the Cakes:
   • Pour the cake batter equally into the prepared cake tins.
   • Bake in the preheated oven for 25-30 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool completely on a cooling rack, then place them in the freezer to firm up.
5. Layer the Cakes:
   • Once firm, divide each sponge in half horizontally using a serrated knife, creating four layers in total.

Strawberry Filling:

1. Prepare the Filling:
   • In a saucepan, combine 450g of diced strawberries, 100g of sugar, and the corn starch mixture (2 tablespoons water mixed with 3 tablespoons corn starch).
   • Bring to a boil over low to medium heat, stirring occasionally. Once it starts to boil, cook for an additional minute, then remove from heat.
   • Transfer the filling to a bowl, cover the surface with plastic wrap, and chill completely in the refrigerator.

Whipped Cream Frosting:

1. Whip the Cream:
   • In a mixing bowl, combine 480ml of non-dairy whipping cream, 45g of powdered sugar, and 2 teaspoons of vanilla extract.
   • Use a whisk attachment to whip the ingredients until stiff peaks form. Keep the whipped cream cold until ready to use.

Assemble the Cake:

1. Layer the Cake:
   • Place one layer of sponge cake on a serving plate.
   • Spread a layer of strawberry filling over the sponge.
   • Repeat with the remaining layers, alternating between sponge and strawberry filling.
2. Frost the Cake:
   • Spread the whipped cream frosting evenly over the top and sides of the cake.
   • Use a spatula to smooth the frosting and create a clean, even surface.
3. Decorate:
   • Arrange fresh strawberry slices or whole strawberries on top of the cake.
   • Dust lightly with powdered sugar or drizzle with strawberry sauce if desired.
   • Add mint leaves, edible flowers, or colorful sprinkles for an extra touch of decoration.

Enjoy this delightful and refreshing eggless and dairy-free strawberries and cream cake, perfect for celebrating summer and any special occasion with its light, fruity flavors and beautiful presentation!