Strawberries and Cream Cake
homemade strawberries and cream cake is light, refreshing and bursting with fresh strawberry 🍓 flavor. It is the perfect cake for summer.No eggs & Dairyfree! Recipe👇


Sponge Cake:
•470ml Soda Water (sparkling or unsweetened seltzer water)
•1 tablespoon Apple Cider Vinegar ( or lemon juice)
•270g Cane Sugar or castor sugar
•155ml Oil (sunflower)
•2 teaspoons Vanilla Extract
•10g (1 tablespoon) Corn Starch
•1 teaspoon Baking Powder
•1 tsp of Baking Soda
•350g All Purpose Flour
•1/8tsp Salt

Method:-
-Preheat oven to 350. Grease two 8 inch round cake tins with oil & line it with baking paper.
-Combine & whisk all the dry ingredients including sugar.
-Add oil & vanilla extract, stir.
-Pour soda water mixed with vinegar in 2-3 additions. Mix the cake batter with an electric whisk to get a light cake batter.
-Pour the cake batter equally into the prepared cake tins.
-Bake at 350f for 25-30 minutes or until firm to touch.Allow the cakes to cool completely. Place it in freezer to let the cake firm up.
-Divide each sponge from the middle in two layers using a serrated knife to get 4 layers.

🍓Strawberry filling:
•450g Fresh Strawberries, diced in small cubes
•100g Sugar (cane/granulated)
•3 tablespoons Corn starch
•2 tablespoons Water (mixed with cornstarch)
•1 tablespoon Lemon Juice

Method:
-In a sauce pan combine diced strawberries, sugar, corn starch mixed with water.
-Bring to boil on low to medium heat. Stir occasionally as it comes to a simmer.
-When it starts to boil give it a minute and then remove from the heat.
-Transfer in a bowl, Cover the surface of the filling with plastic wrap. Chill it completely. Store it in air tight container in the fridge for up to 3-4 days.

Whipped Cream Frosting:
•400ml Whipping Cream (I have used nondairy cream)
•45g Powdered Sugar, sifted
•2 teaspoons Vanilla Extract

-Combine all the ingredients in a mixing bowl.Use a whisk attachment to whip all ingredients until stiff peaks form. Keep it cold.


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