prep time: 35 min | bake time: 30 min | total time: 3 hr
There’s something about strawberries and cream that feels like a little luxury. Maybe it’s the way the juicy berries burst with sweetness or how the fluffy whipped cream melts in your mouth. Either way, this cake is pure magic—soft, airy layers wrapped in luscious cream and packed with fresh strawberries. It’s the kind of dessert that makes any day feel special, whether you’re celebrating or just treating yourself. After all, who says you need an occasion for cake?
The first time I made this, I told myself it was for a special event—but let’s be real, I just wanted an excuse to eat strawberries and cream by the spoonful. One bite in, and I knew I didn’t need a reason.
Every ingredient in this recipe works together to create a showstopping dessert—one that’s light, fruity, and utterly irresistible!
Preheat the oven to 350°F (175°C), then grease two 8-inch cake tins and line them with baking paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl, mix the soda water, vinegar, oil, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, stirring until the batter is smooth and light.
Divide the batter evenly between the prepared tins and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the tins for 30 minutes before transferring them to a wire rack. For a firmer texture, wrap the cakes and chill them in the freezer for a short time.
Once completely cooled, slice each cake in half horizontally to create four layers.
In a saucepan, combine the strawberries, sugar, and a splash of water, then let the mixture simmer over low-medium heat.
Once it reaches a boil, add the cornstarch mixed with water and continue boiling for one minute before removing it from the heat.
Stir in the lemon juice, then cover the mixture with plastic wrap and let it chill completely before using.
Whip cream, powdered sugar, and vanilla extract until stiff peaks form. Keep cold.
Place the first cake layer on your serving platter. Spread 3-4 scoops of strawberry filling over the top, followed by a generous layer of whipped cream.
Repeat this process for each cake layer, stacking them carefully. Once all layers are assembled, cover the entire cake with the remaining whipped cream, smoothing it out for a clean finish.
Garnish with fresh strawberries or any leftover filling for an extra touch of flavor and beauty. Chill the cake before serving to ensure the best texture and flavor in every bite!
The cake stays fresh for 2-3 days in the fridge when stored in an airtight container. If you’ve added fresh strawberries on top, it’s best to enjoy it within 1-2 days for the freshest flavor and texture.
Absolutely! Swap the whipping cream with coconut cream, almond cream, or any plant-based whipped cream.
It makes the sponge extra light and fluffy, no eggs required!
Yes! Lemon juice works just as well. Both help activate the baking soda for that perfect rise.
Keep it in an airtight container in the fridge for up to 2 days. Need it longer? Freeze it, but note the texture may change slightly.
Of course! Try raspberries, blueberries, or even a tangy lemon curd for a twist.
Yep! Use buttercream or cream cheese frosting instead.
This Vegan Strawberry and Cream Cake is guaranteed to steal the spotlight at any celebration! Snap a photo, share your masterpiece and tag me @pastrybysaloni—I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
