Easy Strawberry Cake Recipe Made with Fresh Starwberries

Ingredients:

Topping:

• ¼ cup melted vegan butter
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 3-4 fresh strawberries, stems removed and sliced

Cake:

• 3 cups all-purpose flour (330g)
• 1 cup granulated sugar (350g) (or sugar substitute)
• ¼ cup of softened vegan butter
• 1/2 cup unsweetened applesauce
• 2/3 cup almond milk (warm)
• 2 teaspoons vanilla extract
• 6 large egg whites, room temperature
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2-3 small drops of red food coloring (optional)

Strawberry Reduction:

• 2 cups of fresh strawberries, stems removed and chopped
• ¼ cup of granulated sugar
• 1 tablespoon lemon juice

Instructions:

Topping:

1. Prepare the Topping: In a small microwavable bowl, melt ¼ cup of butter. Add your ¼ cup of brown sugar and ¼ cup granulated sugar to the bowl and mix until evenly combined. Pour the mixture into an ungreased bundt pan. Stem and slice 3-4 strawberries. Blot any excess liquid off the strawberries with a clean towel or paper towel to prevent the topping from becoming too wet. Carefully arrange the sliced strawberries over the sugar mixture, all facing the same direction. Place the pan in the refrigerator to set the topping while you prepare the cake batter.

Strawberry Reduction:

1. Make the Strawberry Reduction: In a medium pot, combine 2 cups of chopped strawberries, 1/4^th cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes. Allow the reduction to cool slightly.

Prepare Cake Batter:

1. Combine Wet Ingredients: In a separate bowl, cream together ¼ cup of softened butter with 1 cup of sugar. Then add ½ cup of unsweetened applesauce and 2 teaspoons of vanilla extract. Mix until completely combined
2. Combine Dry Ingredients: In a large mixing bowl, whisk together 3 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
3. Mix Batter: Gradually add the flour mixture to the wet ingredients, alternating with the almond milk, beginning and ending with the flour mixture. Mix until just combined. Then gently fold in your strawberry reduction. If using red food coloring, add a couple drops to achieve the desired color.
4. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form.
5. Fold in Egg Whites: Gently fold the beaten egg whites into the batter until no white streaks remain. Be careful not to overmix.
6. Pour Batter: Pour the batter over the prepared topping in the cake pan, spreading it evenly.

Baking:

1. Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake in the preheated oven for 35-50 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool and Invert: Allow the cake to cool in the pan on a wire rack for 20-30 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Allow the cake to cool completely.

Serving:

1. Serve: Once cooled, serve the cake topped with sugar-free whipped cream or ice cream if desired. Enjoy!