Made with real strawberries! Vegan and oh so tasty!
Reduce the strawberries- Take either fresh or frozen strawberries and puree them in your food processor. Add to pot on Medium- Low heat and simmer for 30-40 minutes. The bright pink color should slowly turn to a dark red color and reduce to about 1/2 cup. Don't rush this! It's so much more flavorfull when fully reduced! Allow to cool (I put mine in the fridge).
Preheat oven to 350°F (177°C). Grease and lightly flour two 9 inch cake pans
Make the Vegan Butter Milk- Whisk almond milk and apple cider vinegar together and set aside.
With your mixer, cream together the softened vegan butter, the canola oil, and the sugar until smooth. Slowly add in the vanilla.
In another bowl whisk together the flour, baking powder and salt.
With the mixer on low, slowly alternate adding in the vegan buttermilk and the flour mixture to the butter mixture.
Add in the cooled reduced strawberry puree to the mixture.
Add the cake batter evenly into the prepared pans and bake for 30-35 minutes. You'll know its ready when you can insert a toothpick and it comes out dry.
Let cakes cool for 15-20 minutes then invert to a cooling rack. Make sure to let them completely cool before frosting!
Using a food processor, process the freeze-dried strawberries into a powder.
In your mixer- cream the shortening and softened vegan butter until smooth. Slowly add in the powdered sugar.
Once smooth, add in the freeze dried strawberry powder.
Add in your vanilla and 2-3 tbsp of almond milk until you get to the consistency of your liking.
Time to frost! Make sure your cakes are cool so frosting doesnt melt!
EAT and enjoy :)