Strawberry Cake

Pretty in pink and tasting of strawberries! This is a wonderful cake for a birthday celebration.

Serves: 16Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 1 cup plus 1 Tbsp. soymilk, divided
  • 2 tsp. apple cider vinegar
  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅔ cup canola oil
  • 2 tsp. red food coloring
  • 1 tsp. vanilla extract
  • 1¾ cups puréed strawberries, divided
  • ¾ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 4 cups confectioners' sugar

Directions

  • Preheat oven to 350°F.
  • Combine 1 cup soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside. Add oil, food coloring, vanilla extract, and 1 ¼ cup pureed strawberries to the soymilk mixture, whisking to combine.
  • Add wet ingredients to the flour mixture, stirring gently until there are no large lumps. Divide batter evenly between 2 greased and floured 8" round cake pans.
  • Bake for 25–35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To make frosting, add remaining ½ cup pureed strawberries, shortening, margarine, and 2 cups confectioners' sugar. Beat on medium speed until blended. Beat in 2 more cups powdered sugar until smooth.
  • Cool cakes 10–15 minutes in the pans. Run knife around the edge of the cakes to loosen and carefully remove from pans. Place one cake on a serving platter and spread a layer of frosting over the top. Place the second cake on top and frost the top and sides of the cake. Garnish with fresh strawberries.

Recipe Information

Serves: 16

Ingredients

  • 1 cup plus 1 Tbsp. soymilk, divided
  • 2 tsp. apple cider vinegar
  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅔ cup canola oil
  • 2 tsp. red food coloring
  • 1 tsp. vanilla extract
  • 1¾ cups puréed strawberries, divided
  • ¾ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 4 cups confectioners' sugar

Directions

  • Preheat oven to 350°F.
  • Combine 1 cup soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside. Add oil, food coloring, vanilla extract, and 1 ¼ cup pureed strawberries to the soymilk mixture, whisking to combine.
  • Add wet ingredients to the flour mixture, stirring gently until there are no large lumps. Divide batter evenly between 2 greased and floured 8" round cake pans.
  • Bake for 25–35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To make frosting, add remaining ½ cup pureed strawberries, shortening, margarine, and 2 cups confectioners' sugar. Beat on medium speed until blended. Beat in 2 more cups powdered sugar until smooth.
  • Cool cakes 10–15 minutes in the pans. Run knife around the edge of the cakes to loosen and carefully remove from pans. Place one cake on a serving platter and spread a layer of frosting over the top. Place the second cake on top and frost the top and sides of the cake. Garnish with fresh strawberries.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat21g
Saturated Fat4g
Cholesterol0mg
Sodium220mg
Total Carbohydrate73g
Dietary Fiber1g
Sugars56g
Protein3g