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:
- 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.
- 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.
- 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.
- 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.
- Layer the Cakes:
- Once firm, divide each sponge in half horizontally using a serrated knife, creating four layers in total.
Strawberry Filling:
- 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:
- 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:
- 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.
- 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.
- 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!