Eggless Strawberry Cream Cake
Prep time: 2 Hr
Cook time: 21 Mins
Yields: 10-12 Servings
1/2 cup yogurt
1/2 cup pureed soft/silken tofu
1/3 cup freshly squeezed orange juice/milk (See My Notes)
1 teaspoon vanilla extract
Ingredients Part 2:
2 and 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest (if using orange juice)
Ingredients Part 3:
1/2 cup softened butter
1 and 1/4 cups white sugar
Ingredients for Filling:
2 cups strawberries, hulled and chopped
2-3 tablespoons white sugar
Ingredients for Frosting:
2 cups whipping cream (at least 35% fat)
1/4 cup white sugar
1 teaspoon vanilla extract
1/4 cup icing sugar (optional, see frosting recipe)
Procedure for the filling:
In a large bowl mash the strawberries and sugar lightly with a potato masher
The amount of sugar will depend upon the sweetness of the berries. Set it
aside for 30-60 minutes.
Procedure for the cake:
Preheat the oven at 350F/180C for 15 minutes. Line two 9-inch round cake
pans with parchment paper.
In a medium bowl mix together the ingredients listed in Part 1 and set aside
In another bowl sift together the Part 2 ingredients.
In a large bowl cream together the butter and sugar until light and creamy.
If the butter is not soft enough the creamed mixture will resemble coarse
crumbs. By adding some of the wet ingredients and then creaming it, should
solve the problem.
Add the wet ingredients in 3 portions beating after each addition. The
mixture will look curdled, but that should not be a problem. It will be fine
once we add the flour mixture.
Add the dry mix and combine well.
Divide the batter between the 2 pans. It’s about 2 cups of batter per pan.
Bake for about 21-23 minutes or until a toothpick inserted in the middle of
the cake comes out clean.
Transfer the pans to cooling racks. Since we have lined the pan with
parchment paper, the cake should come off the pan within 15 minutes. Let it
cool completely before frosting.
Procedure for whipped cream frosting:
Keep the bowl (which you are going to use to prepare the frosting) and the
electric beaters in the freezer for at least 15-30 minutes.
Place the cream, sugar and vanilla extract in the bowl and whip until stiff
peak forms. I first started with 2 cups of cream and 1/4 cup of granulated
white sugar. I felt that the cream was not sweet at all. I started adding a
tablespoon of icing sugar and whipped it again and went on adding another 3
tablespoons of icing sugar.
That’s when I felt it was sweet enough. So it’s your choice to add or not to
include the additional icing sugar.
Assembling the cake:
Level the cakes as always to remove the dome and flatten it.
The prepared strawberry filling would have secreted water and you would have
got a strawberry-sugar syrup. Spoon out the strawberries and set it aside in
another bowl. Use the strawberry syrup to brush the leveled cakes, so that
the cake will absorb it and be moist for days. Do not fear of too much syrup
on the cakes. The cake will keep absorbing it. Before brushing it with syrup
try to dust off the crumbs from the leveled side of the cake using a dry
pastry brush. Now pour the syrup directly over the cakes or use a pastry
brush to dip the syrup and brush it on the cake. Leave the cakes to soak the
syrup for at least 15 minutes. Soaking it for more time is fine too.
Place one cake on a serving platter or cake stand. The neat and flat side
should be on the bottom and the syrup brushed side should be on the top.
Spread the strawberry filling on the cake and cover it with half of the
frosting.
Place the other cake on top of the filling. The syrup side should be facing
down and the smooth side should be on top for this one. Cover it with the
rest of the whipped cream and garnish it with whole or sliced strawberries.
My Notes:
Following the other strawberry cream recipe, I used 1/3rd cup of orange
juice for the cake. But the cake did not have the flavor at all. So do add
orange zest to the batter if you want an orange flavored cake otherwise
stick with plain milk instead of orange juice.
If you can’t find strawberries or if you want a shortcut for the filling,
spread a layer of strawberry jam. Similarly you can use store bought whipped
topping if you don’t have the time to make it at home.
I have not tried this cake recipe with all-purpose flour, so I do not know
if the texture will be as good as this one with cake flour.
Add another cup of whipping cream if you want to frost the sides of the cake
too.
Prettypinkbutterfly
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