Garden Party Strawberry Cake

The inspiration for this Garden Party Strawberry Cake I got from a birthday party I attended in the early summer. For dessert, there was this tall, light pink strawberry dream. It had dulche de leche, lots of fresh strawberries, and a frosting made with cream cheese and whip cream. Afterward, I realized I hadn’t stopped dreaming of the cake and decided to recreate it.

This Garden Party Strawberry Cake has a fluffy base in which you can taste almond and vanilla. Dulche de leche is made with condensed coconut milk and the frosting has white chocolate, oat whip cream and freeze-dried strawberries.

GARDEM PARTY STRAWBERRY CAKE

12 servings
Active: 2 h
Passive: 24 h

Cake:
6 dl flour
2 dl almond flour
4 dl sugar
1 tsp baking powder
2 tsp baking soda
2 tsp vanilla powder
2 dl soy yoghurt
2 dl oat Turkish yoghurt
1 dl oat milk
2 dl oil

Filling:
1 can condensed coconut milk
160 g (vegan) white chocolate
4 dl oat whip cream
½ dl oat Greek yoghurt
15 g freeze-dried strawberries
2 l fresh strawberries

Prepare the dulche de leche the day before. Put the can of condensed coconut milk in a saucepan and cover with water, a few cm above the can. Heat it up until the water simmers. Keep it simmering for 2 ½ hours. Make sure the can is covered with water all the time – adding more water in the saucepan as needed. Heat will caramelize the coconut milk and it becomes gorgeous, thick, and sweet dulche de leche. Remove the saucepan from the heat and the can from the water carefully. Let it first cool at room temperature and then refrigerate it overnight. Next prepare the cakes, those can also be made the day before. Preheat the oven to 180 °C. Mix the flour, almond flour, sugar, baking powder, baking soda, and vanilla powder together. Set aside. Whisk soy yogurt, oat Turkish yogurt, oat milk, and oil together in another bowl.

Add the wet ingredients to the dry ingredients and mix well. Pour the batter evenly into two 18 cm springform pans lined with parchment paper. Bake the cakes in an oven for 45-50 minutes, or until an inserted toothpick comes out clean. Let the cakes cool down completely until assembling the cake.

Melt white chocolate in a water bath and let it cool to room temperature. Ground freeze-dried strawberries in a blender into a powder. Whip the oat whip cream in a bowl. Mix in ½ dl of the freeze-dried strawberry powder. Add the melted white chocolate and oat Greek yoghurt and mix. Refrigerate for 10 minutes.

Slice a liter of strawberries. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Then slice the cakes into two layers. Place one layer on a cake stand. Spread a thin layer of dulche de leche and then a layer of sliced strawberries. Top it with a generous layer of strawberry frosting. Repeat with the remaining layers, leaving a cake layer on top. Spread the whole cake with the remaining strawberry frosting using a cake spatula. Let it rest in a fridge for a few hours. When you want to serve it, garnish the cake with a pile of fresh strawberries and edible flowers. Enjoy!