Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 1/4 cups (250g) granulated sugar
- 3 large egg whites, at room temperature
- 1 large whole egg, at room temperature
- 2/3 cup (160ml) whole milk, at room temperature
- 3-ounce package (85g) strawberry flavored vegan gelatin powder
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened for frosting
- 1/4 cup (60ml) heavy cream or whole milk for frosting
- 2 teaspoons pure vanilla extract for frosting
- 1/8 teaspoon fine sea salt for frosting
- 4 cups (480g) confectioners' sugar, sifted for frosting
- 12 Golden sandwich cookies, cream filling removed (or 1 ½ cups crushed shortbread cookies)
- 1 cup (about 25g) freeze-dried strawberries, lightly crushed
- 4 Tablespoons (56g) unsalted butter, melted and cooled for crunch topping
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper for easy removal.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg whites and whole egg one at a time, mixing well after each addition. Pour in the milk, vegan gelatin powder, and vanilla extract; mix until combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add dry ingredients into the wet mixture, mixing until just combined.
- Pour equal amounts of batter into prepared pans. Bake in preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for about 10 minutes before transferring them to cooling racks.
- In another bowl, beat softened butter until creamy. Gradually add heavy cream or whole milk along with vanilla extract and salt; beat until smooth. Slowly incorporate confectioners' sugar until you reach desired consistency.
- Once cakes are completely cooled, place one layer on a serving plate; spread a generous layer of frosting on top. Add second layer on top; frost the top and sides of the entire cake.
- In a bowl, combine crushed Golden sandwich cookies and freeze-dried strawberries. Drizzle melted unsalted butter over the mixture; mix well to coat evenly.
- Sprinkle crunch topping generously over frosted cake before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg