Well can I just say this cake is special. Its hard to get an authentic strawberry cake flavour without using a strawberry flavouring. This cake is genius. The flavours are fresh, elegant and surprising. This is a grea summer time or high tea cake.
Strawberry Lady Cake
Servings 2 2 x 6 inch tins
Ingredients
- BEAT
- 330 g caster sugar
- 250 g vegan butter at room temperture
- 2 tbs vanilla bean paste
- SIEVE
- 375 g low protein self-raising cake flour if available it makes the cake fluffy
- 50 g ground freeze-dried strawberries or raspberries - ground to powder in food processor
- MIX
- 500 ml unsweetened coconut milk
- 2 tbs white vinegar
- Red/pink food colouring optional
Instructions
- Pre-heat conventional oven at 160C/320F and grease and line 2 x 6in baking tins and wrap with baking strips
- Using a standard mixer with paddle attachment, beat butter until creamed and then slowly add sugar and vanilla on low/med speed until combined and creamy, add a few drops of colouring if you want a really pink cake
- In another bowl sieve flour, then sieve strawberry/raspberry powder into flour and mix until combined
- In another bowl add vinegar to milk and stir, then add strawberry flavouring (add a few drops of colouring if you want a really pink cake here too)
- Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients, don't over mix
- Divid patter evenly between two 6IN greased cake tins, its very important to only fill half way, there maybe a little batter left over
- Bake to 160C/320F for 50-60 mins or until skewer comes out clean when poked in the center of cake
Notes
Here is the perfect buttercream to add to this cake RECIPE HERE
DID YOU MAKE THIS BEAUTIFUL PINK CAKE?
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Using freeze-dried strawberries. Genius. Seriously! I’m going to make this for a tea party I’m having. What a pretty cake.
It’s seriously tasty xo
Lovely cake mix but I had enough to fill the two 7” sandwich tins and I had more than 1/2 the mixture left over so filled an 8” moule a manque tin as well. Had to put them together in the oven as couldn’t leave the mixture as it would spoil so now I’m waiting to see how it works. I’m hoping I can whip out the two sandwich tins and not spoil the cake below. Fingers crossed!