Strawberry cake | Vegan | Midsummer | YouTube

Hello my lovelies! With Midsummer around the corner I of course wanted to bring in the flavours of summer and if there is something that screams summer it has to

be strawberries and cream.

I have made a strawberry cake previously but I have since then improved on a lot of my cooking and wanted to share my take on this cake with my current improvement.

You can follow along below:

What you need for batter:

150g vegan butter

6 dl (2.4 cups) flour

3 dl (1.2 cups) vegan heavy cream

2 dl (0.8 cups) sugar

1 tbsp baking soda

1 tbsp baking powder

1 tbsp vanilla sugar

What you need for lemon cream:

1 1/4 dl (0.6 cup) sugar

1 1/4 dl (0.6 cup) vegan milk

1/2 dl (0.2 cup) lemon juice

1-2 tbsp cornstarch

2 tsp lemon zest

What you need for custard cream:

2 1/4 dl (0.6 cup) vegan milk

1 dl (0.4 cup) aquafaba

1 dl (0.4 cup) sugar

2-3 tbsp cornstarch

1 tbsp vanilla sugar

A pinch of salt

What you need for garnish:

2 1/2 dl (1 cups) vegan whipped cream

600g strawberries (200g sliced on each layer)

Decorate with lemon balm

Serves 8-10 people.

Begin with preheating your oven to 175℃ (345℉)

In a pot add your butter, milk, sugar and allow it to melt, then set it aside to cool.

In a bowl add the flour, baking powder, baking soda and vanilla sugar. Pour in the butter mixture and mix for a couple of minutes until it looks it's smooth.

Pour the batter into a flat square baking tin or mould and pop into the lower part of the oven and bake for 25-30 minutes and let cool completely before assembling the cake.

Next we will make the custard, in a pot add sugar, cornstarch and whisk together as it will make it easier for the cornstarch to dissolve. Now add a little bit of the milk while stirring making sure the cornstarch is well incorporated.

On medium low heat add the remaining milk, vanilla sugar and salt while stirring constantly it will begin to thicken up like a custard and at this point you can set it aside to cool and then pop it into the fridge.

Now we will move onto our lemon cream. In a pot add sugar, cornstarch and whisk together as it will make it easier for the cornstarch to dissolve. Add vegan milk, lemon zest and lemon juice bring to a boil on medium high heat while whisking constantly until it begins to thicken up. It should take about 5 minutes, allow it to cool.

Once the cake has cooled we will now slice the cake so we have 6 layers. On the first layer we will evenly coat it with custard cream.

The next one will be coated with lemon cream and the next layer will be coated with whipped cream and sliced strawberries. Repeat one more and decorate with lemon balm.