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A slice of layered strawberry cake on a plate with fresh strawberries behind it.
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Fresh Strawberry Reduction Cake

This Fresh Strawberry Reduction Cake is packed with the natural sweetness of real strawberries! A moist, dense vegan cake topped with a fluffy strawberry frosting.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 40 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 16 slices
Calories 378kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 pound fresh strawberries
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups water
  • ⅔ cup vegetable oil
  • 2 teaspoons strawberry extract (substitute vanilla)
  • 1 tablespoon apple cider vinegar
  • 2 drops natural food coloring (pink or red) (optional)

Strawberry Frosting:

  • ½ cup vegan butter , softened
  • 3 cups powdered sugar
  • 2 to 3 strawberries , stems removed, chopped and mashed
  • 1 tablespoon plant-based milk (optional)
Cups - Metric

Instructions

For the Strawberry Cake:

  • Prepartion: Preheat oven to 350°F/175°C. If using a 9×13 baking pan, grease and flour the bottom and sides of the pan. If using two 9-inch cake pans, grease bottoms and sides of the pan and cut rounds out of parchment paper to place in the bottom of the pans. Then grease the parchment too.
  • Prepare Strawberry Reduction: Wash strawberries and cut off the stems. Place them in a food processor and pulse in short bursts until the strawberries are broken down in a thick slurry, with some strawberry chunks. Pour this into a saucepan over medium heat until it simmers. Turn heat down to low and cook for 30 to 40 minutes, until this mixture reduces to approximately ½ cup. Transfer to a bowl and refrigerate while you prepare the rest of the cake.
    A red sauce is in the bottom of a food processor. There's a knife on a cutting board with freshly cut strawberry bits on the cutting board.
  • Mix Dry Ingredients: Mix the flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir to combine.
  • Mix Wet Ingredients: In a separate bowl combine the water, vegetable oil, extract, apple cider vinegar, cooled strawberry mixture, and natural food coloring (if using). Stir to combine. You might need to mash the strawberry reduction to get it to separate a bit.
  • Make the Batter: Combine wet and dry ingredients and stir until combined (no large lumps of flour).
    A red liquid is being poured into a glass bowl with a flour mixture. This to make batter for a strawberry cake.
  • Bake the Caker: Pour the cake batter into the prepared pan(s). For the 9x13 pan, bake for 35 to 40 minutes. For the two round cake pans, bake for 30 to 35 minutes. A tester inserted in the middle of the cake should come out mostly clean and the edges of the cake should pull away slightly from the pan.
    A pink cake batter is being poured into a round baking pan.

For the Strawberry Frosting

  • User a mixer to whip the vegan butter until light. Add the powdered sugar, one cup at a time, and beat until combined. The mixture will be crumbly. Add the mashed strawberry. Mix again to get a spreadable consistency. For a spreadable consistnecy, beat in a tablespoon of plant-based milk.
  • If using a 9x13" pan: Allow the cake to cool completely before applying a generous layer of frosting over the top. 
  • If using round cake pans: Allow the cakes to cool for about 10 minutes. Use a butter knife to score around the edge of the pan, then invert cakes onto separate plates. Set aside to cool completely. Place a layer of frosting on top of one of the cakes, top with the second cake, and then do one of the following 1) add more frosting on the top (creaking a "naked" cake with frosting between the layers and on the top), or 2) frost the top and sides of the cake. 
    A spatula is spreading strawberry frosting on a round cake.
  • Topping: Add freshly-sliced strawberries to each serving for that special touch.

Storage Instructions

  • Store your cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze individual slices tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Notes

Want to make it simple? Try this Easy Vegan Strawberry Cake.

Nutrition

Calories: 378kcal | Carbohydrates: 62g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 190mg | Potassium: 127mg | Fiber: 1g | Sugar: 42g | Vitamin A: 275IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg
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