The other day was my birthday and well what else would someone who loves to bake do for their own birthday cake... I spotted a picture of a cake that I just knew I had to have and I made it for myself. I adore strawberries, they are one of my favorite things in the world so of course I love to have a lot of strawberries with my birthday cake and this year there was no exception. I made a four layer cake with strawberry preserves and strawberries between every layer (there was also frosting between the layers, but for me that isn't the important part).
This vanilla cake was covered in a strawberry cream cheese frosting, it was supposed to be whipped but I had a little trouble with that. Yes, even those of us who have been baking for ages still have our mishaps in the kitchen.
To make this cake dairy-free I substituted Toffuti cream cheese, Toffuti sour cream, Earth's Balance (for the butter), and coconut milk for the heavy whipping cream (I forgot and shook the can though, you are supposed to chill it and then take the top layer of the coconut milk... the heavy cream layer). Even though the frosting was drippy it was still really good and it made for a beautiful cake, and of course truly delicious (that is the most important part in our house).
We were very happy to have some good friends join us for cake and a bottle of wine, from Cupcake Vineyards of course because what else would a baker pick for her birthday wine.
The cake recipe is available online at Perry's Plate and includes how to make it as the round like I did or a small sheet style cake (3 layers).