Easy! Vegan Strawberry Cake

This vegan strawberry cake is dairy-free, egg-free, and the prettiest cake you will ever pull off in your kitchen! It has two layers of beautifully soft, moist sponge made with puréed strawberries, filled with a fresh strawberry compote, and frosted all over with strawberry buttercream with a gorgeous natural pink colour. No artificial dye, no compromise on flavour, just strawberry cake from the very first slice to the very last crumb.

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I have to be upfront with you… I just made this gorgeous vegan strawberry cake and it genuinely made me feel like I should be running a bakery. The colour alone had everyone stopping every five minutes just to look at it. That deep, natural pink coming entirely from real strawberries and a whisper of beetroot powder, with no food dye in sight, is just something else. And then you cut into it and there is that jammy, glossy strawberry filling peeking out from between the layers and honestly, it is a lot. In the best possible way.

But here is the thing. It is not actually that complicated. The sponge comes together in one bowl. The filling is 3 ingredients and ten minutes on the hob. The frosting is just a really good strawberry buttercream. You do not need to be a professional baker to pull this off. You just need to love strawberries, which I am fairly confident you do if you are here.

Peak strawberry season? This is what you need to make right now!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour gives this vegan strawberry cake its soft, tender structure. Standard all-purpose flour works perfectly if you are in the US. If you need a gluten-free option, a 1:1 gluten-free flour (King Arthur is brilliant!) gives you an equally moist and fluffy result.

Caster sugar: Caster sugar dissolves smoothly and evenly into the batter. It also goes into the strawberry filling, where it helps the fruit break down into that gorgeous, glossy compote. Granulated sugar can be used as well, and coconut sugar works as a substitute if you prefer something less refined, though the sponge will have a slightly deeper, caramel-tinged crumb.

Vegetable oil: Oil is the reason this cake is so moist and stays that way for days. It does not solidify when the cake cools the way butter does, which means every slice stays just as soft and tender as the first. Sunflower or rapeseed oil are both brilliant. 

Strawberries, puréed: We’ll be adding puréed fresh strawberries directly into the batter, which gives this sponge its gorgeous natural flavour and beautiful strawberry tint. Use the ripest, most fragrant strawberries you can find because the flavour of the purée goes directly into every layer of this cake. Frozen strawberries work as a substitute; thaw them completely and drain any excess liquid before puréeing.

Vegan butter: Vegan butter is the base of the strawberry buttercream and gives it that classic, rich, creamy body. Always use a good quality block-style vegan butter. I use Flora. 

Icing sugar: Icing sugar sweetens the frosting and gives it that silky smooth texture. Always sift it before adding to avoid any lumps sneaking into the finished buttercream. Add it gradually so you can control the final consistency and sweetness: more for a stiffer piping frosting, slightly less for something softer and more spreadable.

Vegan whipping cream: A splash of vegan whipping cream is what takes this frosting from good to really good. It adds lightness, richness, and that gorgeous airy quality that makes the buttercream so lovely to eat and look at. I use Elmlea plant double cream, which whips up brilliantly every time. Make sure it is very cold before adding for the best result.

Freeze-dried strawberries: Ground freeze-dried strawberries are the secret weapon in this frosting. They add an intense, concentrated strawberry flavour without adding moisture that could make the buttercream soft or unstable. They also give the frosting a gorgeous natural pink colour and little flecks of colour throughout. Find them in most supermarkets or online, they are completely worth tracking down.

Beetroot powder (optional): A tiny pinch of beetroot powder deepens the natural pink of the frosting into a more vibrant colour without affecting the flavour. It is completely optional, but if you want that deep pink finish, this is how you get it naturally.

Other ingredients: Soy milk, cornflour, lemon juice, baking powder, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Two 18cm (7 inch) round cake tins: Two 18cm(7inch) round cake tins are the perfect size for this vegan strawberry layer cake. They give you two beautifully even sponge layers that stack and slice cleanly. Grease them thoroughly and line the bases with baking parchment so every last bit of that sponge comes out cleanly without sticking.

Blender or food processor: A blender or food processor is essential for puréeing the fresh strawberries into a completely smooth, lump-free liquid that goes into the batter. Any chunks of strawberry left in the purée can create uneven wet pockets in the finished sponge, so blend until it is absolutely smooth.

Large mixing bowl: A large, wide, stable mixing bowl is where all the magic happens for the batter. You need plenty of room to fold the wet and dry ingredients together without things getting messy, and enough depth so the batter stays in the bowl rather than on your worktop.

Measuring jug: A measuring jug is brilliant for making the vegan buttermilk and mixing together all the wet ingredients before they go into the dry. The spout makes pouring into the dry ingredients easy, which means a cleaner kitchen and a better combined batter. 

Small saucepan: A small saucepan is what you need to cook the strawberry filling down into that gorgeous jammy compote. A heavy-bottomed pan distributes heat evenly and gives you more control as the fruit softens and the juices thicken. Keep the heat medium-low and stir regularly so nothing catches on the bottom.

Stand mixer or electric hand mixer: An electric mixer is really helpful for getting the strawberry frosting light, smooth, and fluffy. Beating by hand is technically possible, but it takes a looooot longer. A stand mixer with the whisk attachment is ideal, but a hand mixer works brilliantly too.

Silicone spatula: A silicone spatula is your best friend throughout this bake. Use it to fold the batter together, stir the filling as it cooks, scrape every last drop of batter into the tins, and help smooth the frosting during assembly.

Piping bag and large round nozzle: A piping bag fitted with a large round nozzle is what you use to pipe the dam of frosting around the edge of the first sponge layer before adding the strawberry filling. This little wall of frosting helps keep the filling contained and stops it sliding out when the second layer goes on top.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan strawberry cake

Step 1: Make the strawberry frosting first and chill

Let’s start with the frosting so it has plenty of time to chill while the cakes bake and cool! Beat the Flora vegan butter in your stand mixer or with your hand mixer on medium-high speed for 3 to 5 minutes until it is pale and fluffy. I use Flora, it’s my go-to vegan butter for my recipes, and it works so well.

Add the sifted icing sugar gradually with the mixer on low, one cup at a time, until fully incorporated. Add the ground freeze-dried strawberries, the cold vegan whipping cream, and the optional pinch of beetroot powder. Now turn the mixer up to medium-high and beat for another 3 to 4 minutes until the frosting is light, smooth, and beautifully pink. Cover and pop it in the fridge until you need it later.

Step 2: Preheat the oven and prep

Now onto the cake! Preheat your oven to 180°C (160°C fan / Gas Mark 4). Grease and line your two 18cm round cake tins with baking parchment.

Purée your fresh strawberries in a blender until completely smooth. This is worth doing properly because you want all that lovely strawberry flavour evenly through the sponge. Set the purée aside ready for the wet mixture.

Step 3: Make the batter and bake

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, and baking powder until fully combined and lump-free. In a jug, mix the vegetable oil, strawberry purée, vanilla extract, and soy milk until well combined.

Pour the wet mixture into the dry ingredients and gently fold everything together with your silicone spatula. Once the flour streaks disappear, stop mixing. Seriously, that’s it! Over-mixing can make the sponge dense, and we want this one lovely and soft.

Divide the batter evenly between the two prepared tins, smooth the tops, and bake for 30 to 35 minutes until risen and set. A skewer inserted into the centre should come out clean. Let the cakes cool in the tins for 10 to 20 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the strawberry filling

While the cakes are cooling, let’s make that gorgeous strawberry filling. Add the sliced fresh strawberries, caster sugar, and fresh lemon juice to your small saucepan and cook over a medium-low heat, stirring gently, until the strawberries soften and the juices thicken into a glossy, jammy compote.

This takes around 8 to 10 minutes, and your kitchen will smell amazing. Take it off the heat and leave it to cool completely before using. This bit is important: warm filling will melt the frosting and make everything slide around, so give it time to cool.

Step 5: Level the cakes and assemble the first layer

Once your sponges are completely cool, have a look at the tops. If they have domed in the middle, don’t worry! Just use a serrated knife and a gentle sawing motion to level them. A nice flat sponge makes assembling the cake much easier. I like using cake strips to prevent domed tops.

Place the first levelled sponge on your serving plate or cake board. Take the chilled frosting from the fridge and spread a generous layer over the first sponge, then pipe a wall of frosting around the edge using your piping bag and large round nozzle. Spoon the cooled strawberry filling into the middle, spreading it right up to the frosting border.

Step 6: Add the second layer, frost and decorate

Carefully place the second levelled sponge on top and gently press it down so everything sits nice and level. Now spread the frosting over the top and down the sides using your palette knife.

Once the cake is covered, you can have a little fun with the remaining strawberry filling. Spoon it into the centre, drizzle it over the edges, or make a few little swirls through the frosting. Finish with crushed freeze-dried strawberries around the bottom edge where the cake meets the board. It is such a simple but pretty finishing touch, and you get an extra little hit of strawberry flavour too.

Serving tips and ideas

• If you’re making this for a summer birthday, it would look right at home on the dessert table. Honestly, it needs very little else.
• Fancy a strawberries and cream moment? Add a scoop of vegan vanilla ice cream alongside each slice.
• For a simple finishing touch, add a few whole fresh strawberries and some small mint leaves just before serving.
• If you’re serving this for dinner, cut it into neat slices and add a little drizzle of extra strawberry compote on the side.
• Having people over for afternoon tea? Put the cake on a tiered stand with a pot of tea, sandwiches, and scones. It fits right in.

Expert tips and tricks

Purée the strawberries until completely smooth

So let me tell you this again: you really want those strawberries completely smooth. Any chunks left in the purée can create uneven wet pockets in the sponge. Blend until it looks like a glossy, vibrant strawberry liquid. The smoother it is, the more evenly the strawberry flavour and colour will run through the sponge.

Level your sponge layers before assembling

If your cakes have domed during baking, don’t worry about it! Just level the tops with a serrated knife before assembling. It takes a couple of minutes and makes the whole cake much easier to stack neatly. Think of it as cake prep, not cake failure. I also like using cake strips to prevent domed tops. 

Use the dam technique for the filling

This little wall of frosting around the edge of the first sponge is doing an important job. It keeps the strawberry filling tucked inside when you add the second layer. Pipe a generous, even wall all the way around before spooning in the filling, and make sure it is tall enough to hold everything in place.

Use very cold cream in the frosting

Make sure the vegan whipping cream is very cold when it goes into the buttercream. Take it straight from the fridge and add it to the beaten butter and icing sugar. If the cream is too warm, the frosting can become soft and harder to work with.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Fancy a strawberries and cream cake? Add a layer of lightly whipped Elmlea plant double cream alongside the strawberry filling between the layers. It is such a lovely combination!
• For a little citrus twist, add the zest of a lemon to the batter! The lemon really lifts the strawberry flavour.
• If you prefer a more classic look, swap the strawberry frosting for vegan vanilla buttercream. You still get that lovely strawberry filling inside, and the white frosting with the pink centre looks so pretty when you slice into it.

How to store

• Room temperature: Once assembled and frosted, this vegan strawberry cake can be kept covered at room temperature for up to 1 day in a cool environment. Because of the fresh strawberry filling inside, it really is best moved to the fridge after that to keep everything fresh and food safe, particularly during warm summer weather when the frosting can soften quickly too. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the assembled cake covered in the fridge for up to 2 to 3 days. The strawberry flavour actually deepens and the filling settles beautifully as the cake sits. Bring individual slices to room temperature for 20 to 30 minutes before serving for the softest, most flavourful result. The freeze-dried strawberries on the outside can soften slightly in the fridge, so if you want them to stay crisp, add them just before serving.

• Freezer: The cake can be frozen for up to 2 to 3 months. Wrap each cooled layer in cling film, then in a freezer-friendly airtight container, and freeze. Defrost fully at room temperature before assembling. 

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why is my strawberry sponge not very pink?

When you add strawberry puree to the cake batter, the colour turns more like a pink brown in the oven. If you want a bolder pink sponge, use vegan red food dye. Beetroot powder, in my experience, doesn’t work in adding colour to the cake. So use vegan red colouring for the batter and beetroot powder in the frosting.

Why is my strawberry filling too runny?

A runny filling is something I dealt with too when I first started making compote-filled cakes! It usually means the filling needs to cook for a little longer or the heat was too low to properly reduce the fruit juices. Cook it until it has visibly thickened and coats the back of a spoon before removing from the heat, and remember that it will thicken further as it cools.

If it is still too thin once cooled, return it to the pan and cook for a few more minutes. And make sure your strawberries were not particularly watery to start with, strawberries with extra moisture can take a little longer to reduce than expected. Pat dry your strawberries before adding to the saucepan.

Can I make this cake without freeze-dried strawberries in the frosting?

The freeze-dried strawberries are what give the frosting its strawberry flavour and natural pink colour, so leaving them out will affect both. If you cannot find them, you could add a small amount of very well-reduced strawberry purée that has been cooked until extremely thick and then cooled completely to the frosting instead. Just add it very gradually, as too much liquid will make the frosting soft and difficult to pipe. The flavour will not be quite as intense, but it will still be delicious and beautifully pink.

My frosting is too soft to frost the sides of the cake, help!

This happens! And it is completely fixable. Pop the frosting in the fridge for 15 to 20 minutes to firm up, then give it another beat before using. If your kitchen is warm, the frosting can soften quickly as you work, so keep the assembled cake in the fridge between stages of frosting and work quickly at room temperature. Cold frosting and cool sponge layers are your best friends when it comes to getting a clean, smooth finish on a layer cake.

Can I use jam instead of making a fresh strawberry filling?

You can, and a good quality vegan strawberry jam works well as a quick substitute. However, the fresh homemade strawberry compote gives you control over the sweetness and consistency in a way that jar jam does not. If you do use jam, choose one with a high fruit content and thick in consistency so that it will stay nicely in between the cake layers. 

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this strawberry cake because it is:

• easy to make
• great for home parties
• lovely spring and all year round cake to make
• super delicious

Want more recipes like this?

Try my other delicious cake and dessert recipes you might enjoy!

• Peach Cake
• Mango Sheet Cake
• Lemon Cake
• Blueberry Sheet Cake
• Strawberry Loaf Cake
• Strawberry Muffins
• Strawberry Blueberry Pie
• Strawberry Coffee Cake
• Strawberry Cream Cheese
• Strawberry Cookies
• Strawberry Cupcakes

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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