Nourishing Body, Mind, & Spirit
Strawberry White Cake
Servings: 8
Prep Time: 1 Hour
Cook Time: 30 Minutes
Total Time: 2 Hours
Equipment Needed:
2 Cake Pans, Sifter (optional), Pot, Whisk, 2 Bowls, Measuring Utensils
Ingredients:
Dry Ingredients ~
4 cups bleached Cake Flour 454 grams (16 ounces), such as Swan's Down
8 ounces unsalted plant-based Butter 226 grams (2 sticks), pliable but cool (about 65°F)
2¼ cups granulated Cane Sugar 454 grams (16 ounces)
2½ teaspoons Baking Powder 10 grams
1 teaspoon Baking soda 6 grams
¾ teaspoon Kosher salt (half as much if using table salt)
Wet Ingredients ~
¾ cup Vegetable Oil
⅔ cup Virgin coconut oil 113 grams (4 ounces), solid but room temperature
¼ cup Water
2 tablespoons Pure vanilla extract 8 grams
1 teaspoon Almond extract 4 grams
2 cups Nut milk (16 ounces), room temperature
2 Tablespoons Lemon juice
Frosting ~
4 - 4 1/2 Cups Powdered Sugar (Confectioner's Sugar)
1 teaspoon Vanilla Extract
1 Cup Vegan Butter (Earth Balance)
3-4 Tablespoons Lemon Juice, Fresh
Pinch Salt
Strawberry Glaze~
1 lb. (454 g) Fresh strawberries
¼ cup (50 g) Sugar
1 tbsp (15 ml) Lemon juice
1 teaspoon Cornstarch
1 tsp (10 ml) Vanilla extract
Directions:
Wash, de-stem and slice fresh strawberries in half or quarters. Reserve ½ of the berries in a mixing bowl for later.1 lb. (454 g) fresh strawberries. Place the remaining half in a blender or food processor. Blend until fully puréed.
Pour the strawberry purée, cornstarch, lemon juice and sugar into a sauce pan. Mix well to combine. Heat over medium-high heat to a gentle boil, then reduce to low-medium heat until thickened. This takes a few minutes. To test, dip a spoon into the jam, if the back remains coated in the jam, it is ready.
Remove from the heat and stir in the vanilla extract until well combined.
Pour the hot strawberry glaze through a mesh strainer into the bowl with the fresh berries. Stir the fresh berries with the warm strawberry glaze until the berries are fully coated. Cool to room temperature or chill before using as a topping. (Can also use strawberry glaze as a cold topping.)
Directions:
Preheat the oven to 350°F. Prepare three 8-inch baking pans, line the bottom with parchment paper, and grease the sides.
In a large mixing bowl, combine the Dry Ingredients.
Add the Wet Ingredients on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Add half the dry ingredients and beat on low speed while pouring in half of the mix. Mix just until the flour starts to incorporate.
Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Divide the batter evenly between the three pans, about 1-2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool 30 Minutes completely on a rack.
To assemble the cake, dump the cake upside down on a large plate. Slather a layer of the frosting on top, then create a well for the strawberry glaze, like a dam, in the middle, and spread that.
If the cake has a dome, cut it off and dump the other cake on top upside down.
Spread the frosting on the the top, create a well for the strawberry glaze. Spread the frosting on the sides of the cake using a flat spatula.
Decorate with half-cut strawberries as desired at the base of the cake.
Eat & Enjoy!
NOTE: You can add 4 Tablespoons lemon juice in the strawberry glaze to make a strawberry-lemonade cake.