Refreshing Egg-Free and Dairy-Free Strawberry and Cream Cake

This refreshing egg-free and dairy-free Strawberries and Cream Cake is a light and delicious dessert that’s perfect for summer gatherings. Bursting with the fresh flavor of strawberries and topped with a creamy, dairy-free whipped frosting, this cake is a true celebration of the season. The combination of tender, airy sponge cake and luscious strawberry filling makes each bite a perfect balance of sweetness and freshness, creating a memorable treat for any occasion.

Why you'll love this: You’ll love this cake for its light texture and refreshing flavour. The egg- and dairy-free recipe ensures that it meets a variety of dietary needs without compromising on taste or quality. The use of sparkling 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 opportunity: This cake is perfect for summer parties including birthdays, picnics, barbecues and family gatherings. Its light and refreshing qualities make it a great dessert for warm weather events, where its fresh and fruity flavor can be enjoyed by all. Serve it as the highlight of your dessert table or as a delicious treat to end a casual meal. Its beautiful presentation and delicious taste are sure to impress your guests and make any occasion special.

Decorating tips: replaces the word nice with empty 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. A light dusting of icing sugar or a drizzle of strawberry sauce can add an elegant finish. For a more festive look, use edible flowers or colorful sprinkles to decorate the cake. Make sure the whipped cream frosting is smooth and even, creating a clean canvas for your decorations.

Ingredients to collect:

For the sponge cake:

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

For the strawberry filling:

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

For the whipped cream frosting:

• 480 ml (2 cups) whipping cream (non-dairy)
• 45 g (1/3 cup) caster 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 pans with oil and line with parchment paper.
2. Mix the dry ingredients:
   • In a large mixing bowl, combine 270g sugar, 350g all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/8 teaspoon salt. Whisk until well combined.
3. Add the wet ingredients:
   • Add 155 ml of neutral oil and 2 teaspoons of vanilla extract to the dry mixture. Stir until the mixture is smooth.
   • Gradually pour in 470 ml of sparkling water mixed with 1 tablespoon of cider vinegar in 2-3 times, mixing with an electric whisk until you obtain a light cake batter.
4. Bake the cakes:
   • Pour the cake batter evenly into the prepared cake pans.
   • Bake in the preheated oven for 25 to 30 minutes or until cakes are firm to the touch and a toothpick inserted in the center comes out clean.
   • Let the cakes cool completely on a cooling rack, then place them in the freezer to firm up.
5. Layer the cakes:
   • Once firm, divide each sponge cake in half horizontally using a serrated knife, creating four layers in total.

Strawberry filling:

1. Prepare the filling:
   • In a saucepan, combine 450g diced strawberries, 100g sugar and the cornstarch mixture (2 tbsp water mixed with 3 tbsp cornstarch).
   • Bring to a boil over low to medium heat, stirring occasionally. Once boiling, cook for another minute, then remove from heat.
   • Transfer the filling to a bowl, cover the surface with plastic wrap and let cool completely in the refrigerator.

Whipped Cream Frosting:

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

Assemble the cake:

1. Layer the cake:
   • Place a layer of sponge cake on a serving plate.
   • Spread a layer of strawberry filling on the biscuit.
   • Repeat with remaining layers, alternating between sponge filling and strawberry filling.

2. Frost the cake:
   • Spread whipped cream frosting evenly over the top and sides of the cake.
   • Use a spatula to smooth the icing and create a clean, even surface.

3. Decorate:
   • Arrange fresh strawberry slices or whole strawberries on top of the cake.
   • Dust lightly with icing sugar or drizzle with strawberry sauce if desired.
   • Add mint leaves, edible flowers or colorful sprinkles for an extra decorative touch.

Appreciate This delicious and refreshing egg-free and dairy-free strawberries and cream cake is perfect for celebrating summer and any special occasion with its light, fruity flavors and beautiful presentation!