Strawberry cake with rich joghurt cream and fruity strawberry glaze

Summery, fresh and fruity! My recipe for a creamy strawberry cake with yoghurt, whipped cream and a fruity, red strawberry glaze.

A simple, purely plant-based recipe for the classic summer cake: vegan cream cake with strawberries! And this strawberry cream cake really tastes so amazing that I could eat it every day for dessert!

My vegan strawberry cake with a light vanilla sponge cake base and fresh strawberries will make everyone’s heart beat faster!

This recipe is perfect for the strawberry season and is suitable for every occasion.

A simple cake with strawberries, purely plant-based

For a cream cake, my strawberry cake is pretty easy to make. That’s why it’s also great if you want to try making a luxurious vegan cake for the first time. However, you do need a couple of hours of patience twice. This vegan strawberry cream cake needs to cool for a long time. Then it will be really firm and won’t run, when cut.

Vegan strawberry cake with airy cream and joghurt topping

The vegan yoghurt filling with cream and strawberries is wonderfully fruity and creamy. On light vanilla sponge cake, which is the only part of this cake that needs to be baked. The fruit mirror as an aromatic topping not only gives my strawberry cake a beautiful appearance, it also gives it an extra fruity kick.

Strawberry cake is a hit with the whole family and friends

This cake is a really great seasonal, vegan family recipe! Whether for a visit from grandma, a coffee break with friends or a special occasion on a sunny summer Sunday. This summer cake is perfect for every occasion!

Vegan strawberry cake – this is how it is made!

• The vegan strawberry cake consists of three layers.
• First I bake a fluffy vanilla sponge cake. The vanilla flavour and the light, soft, vegan sponge cake dough harmonize wonderfully with the fresh strawberries.
• On top of the sponge cake is a thick, generous layer of strawberries, yoghurt and cream. Full-bodied, fruity and aromatic! This layer basically consists of vegan yoghurt, vegan whipped cream and strawberries. I thicken this cream layer with agar agar so that it is nice and firm to cut. This works even better than with gelatine made from animals, which is used in classic cake recipes.
• When the strawberry and cream layer is firm, the cake gets an extra fruity strawberry glaze as a topping. If you like, you can also add dots of cream or chocolate decorations on top.

Vegan sponge cake without eggs. Perfect and really easy!

A fluffy, delicious sponge cake without eggs? Yes, that is not a problem!
Sponge cake was one of the first vegan baking recipes I developed. That was over 20 years ago, but I like to use this recipe again and again in many variations until this very day. In 2016 I published my vegan sponge cake on Daily Vegan (in German) and since then it has been used in many of my recipes here and I have always received many nice messages for it.

The best thing about my vegan sponge cake: it is really easy to make. Even easier than classic sponge cake. That’s why I have often received messages from people who are not vegan, that now they always make their sponge cake according to my recipe.

Are you looking for more vegan cake recipes?

Try these delicious, purely plant-based cake recipes. Or browse through my ‘Baking and Sweets’ category. Right here on Daily Vegan.

• Key Lime Pie – Lime Cream Pie – vegan, true to the original
• Apple rose tart with shortcrust pastry and marzipan custard filling
• Peanut butter and salted caramel rolls with cream cheese frosting
• Strawberry cake – vegan, with sponge cake and vanilla custard
• Delicious rhubarb meringue tartelettes
• Pastéis de Nata, Portuguese custard pies
• Crunchy pretzel cupcakes with salty peanut butter
• Poppy Seed Streusel Cake – a whole baking tray – vegan

I look forward to seeing your cake if you try this recipe!

Feel free to follow me on Instagram or Facebook. And I would be delighted if you bake this strawberry cake, post the result on social media and tag my account there. This also applies to my other recipes, of course. I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Ingredients for a 26 cm springform strawberry cake:

Vegan sponge cake:

250 g flour
175 g sugar
1 tablespoon vanilla sugar
4 heaped teaspoons baking powder
6 tablespoons vegetable oil
250 ml sparkling water

Strawberry cream:

280 g strawberries
180 g powdered sugar
250 g soy curd or vegan skyr (if you cannot get these 200 g of vegan yoghurt works as well)
250 g soy yoghurt, natural
1/2 lemon, the juice
3 tsp agar agar (pure)
150 ml water
400 ml vegan whipped cream (I recommend Schlagfix here)
3 tablespoons of cream stiffener

Strawberry glaze:

300 g strawberries
80 g powdered sugar
1 heaped tsp agar agar (pure)
1/2 lemon, the juice

Optional: cream and strawberries for decoration

Preparation:

Vegan sponge cake:

1. Preheat the oven to 180°C (360°F) top and bottom heat.
2. Put all the ingredients for the sponge cake in a bowl and mix with a hand mixer on the highest setting. Don’t mix for too long so that some of the carbon dioxide remains in the dough.
3. Line a springform pan with parchment paper and spread the dough on it.
4. Bake on the middle shelf for about 25-30 minutes. Pick into the cake with a wooden skewer; if nothing sticks, the dough is ready.
5. Let the sponge cake cool down completely. Remove it from the tin. If you like to be really professional, you can cut the base straight with a cake knife. But it also works wonderfully without this intermediate step, as the cake only has one layer of dough.

Strawberry cream:

1. Put the ring of the baking tin back around the sponge cake. It is even better to use a cake ring for this.
2. For the cream, puree the strawberries and stir until smooth with the powdered sugar, lemon juice, soy curd and soy yoghurt.
3. Mix the agar agar with the water in a small saucepan and carefully bring to the boil. Simmer for 1-2 minutes so that everything is well heated.
4. Remove from the heat and stir in around 200 ml of the strawberry mixture.
5. Heat this mixture once more so that it simmers briefly, then stir it quickly and thoroughly into the rest of the strawberry cream.
6. Whip the vegan whipped cream with the cream stiffener until stiff and also fold it into the strawberry cream.
7. Put the mixture on the sponge cake base, smooth it out and put it in the fridge for 4-5 hours.

Strawberry glaze

1. For the strawberry glaze, puree the strawberries and mix with the powdered sugar and lemon juice.
2. Heat the pureed strawberries and stir in the agar agar.
3. Bring to the boil and simmer for 1-2 minutes.
4. Carefully spread the strawberry glaze as a fruit layer on the strawberry cake using a tablespoon and put the cream strawberry cake back in the fridge for about 5-6 hours so that the cake becomes firm enough to cut.
5. Optional: decorate the strawberry cake with vegan whipped cream, fresh strawberries, chocolate flakes or as you enjoy before cutting.

Enjoy!