🍰 Desserts

Strawberry & Kiwi Cream Cake — Fresh Fruit Layer Cake

A stunning rectangular layer cake — light, airy vanilla sponge sandwiching smooth vanilla cream and bright fresh slices of juicy strawberry and kiwi. Drizzled with glossy white icing that cascades gently down the sides, topped with a beautiful arrangement of fresh fruit. Soft, creamy, sweet and perfectly balanced with tart fruit — elegant, refreshing, and completely plant-based!

Shared by jessy

5.0 (1)

Time

180 min

Serves

Difficulty

medium

🛒 Ingredients

#Vanilla Sponge Cake;
2 cups all-purpose flour.. 1 cup granulated sugar or coconut sugar
2½ tsp baking powder.. ½ tsp salt
1 cup unsweetened plant milk (soy or oat works best)
⅓ cup neutral oil (sunflower or light olive oil)
1 tbsp apple cider vinegar.. 2 tsp vanilla extract
#Vanilla Cream Filling;
400 ml full-fat coconut cream — chilled overnight, thick part only
½ cup raw cashews — soaked in hot water 1 hour, drained
3–4 tbsp maple syrup or powdered sugar.. 1 tbsp cornstarch
1½ tsp vanilla extract.. 1 tsp lemon juice.. Pinch of salt
#Fresh Fruit;
250–300 g fresh strawberries — hulled, sliced
2–3 ripe kiwifruit — peeled, sliced.. Extra fruit for topping decoration
#White Glaze / Icing;
1 cup powdered sugar.. 1–2 tbsp plant milk or coconut cream
½ tsp vanilla extract.. Pinch of salt

👩‍🍳 Instructions

1
Bake the sponge: Preheat oven to 180°C (350°F). Line a rectangular baking pan (approx. 20×30 cm) with parchment paper. Mix flour, sugar, baking powder, and salt. Add plant milk, oil, vinegar, and vanilla. Stir gently until smooth — do not overmix. Pour into pan and bake 20–25 minutes until golden and springy to touch. Cool completely in the pan.
2
Make the cream: In a high-speed blender, combine thick coconut cream, drained cashews, maple syrup, cornstarch, vanilla, lemon juice, and salt. Blend until perfectly silky smooth — no lumps. Transfer to a bowl and chill 1–2 hours until firm enough to spread.
3
Assemble the cake: Slice cooled sponge horizontally into two even layers. Place bottom layer on your serving plate. Spread a thick, even layer of vanilla cream over the surface. Arrange strawberry and kiwi slices closely together over the cream — save the prettiest slices for the top!
4
Top & glaze: Carefully place the second sponge layer on top, pressing gently. Whisk powdered sugar with milk and vanilla until smooth, thin icing forms. Pour icing over the top and let it drip beautifully down the sides. Immediately arrange fresh strawberry and kiwi slices on top in a decorative pattern.
5
Chill & serve: Refrigerate at least 1 hour before serving so cream sets and cake holds its shape. Slice cleanly with a sharp knife. Serve cold — best enjoyed within 24–48 hours while fruit is fresh and sponge soft!