It’s a shame that this recipe didn’t see the light of day earlier, but the truth is, this sweet and simple show-stopping dessert was first created well over a year ago, and has been waiting for its moment to shine ever since. Not a slice nor scrap remains, as if anyone would be interested in eating year-old, frozen cake, but thankfully recipes never get stale. With strawberries on my mind and very likely smeared all over my face, it seemed that now was as good a time as ever to share another fun way to use up that berry bounty.
Providing something to tempt even the pickiest palate, this is a great dessert to make ahead and then pull out of the chill chest at a moment’s notice. To add even more allure, try using chocolate cakes instead of vanilla! Just add 2/3 cup dutch-processed cocoa powder to the cake, and remove 1/4 cup of flour.
1 1/2 Cups Plain Soymilk
1 1/2 Teaspoons Apple Cider Vinegar
1/2 Cup Canola Oil
1/2 Cup Unsweetened Apple Sauce
1 Tablespoon Vanilla Extract
3 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
*If unavailable, substitute 2 12-ounce packages of extra-firm silken tofu plus an additional 2/3 cup of strawberry preserves or jam
Preheat your oven to 325 degrees, and lightly grease 2 9-inch round cake pans.
In a large bowl, whisk together the soymilk and vinegar, and let rest for 5 minutes, until slightly curdled. Add in the oil, apple sauce, and vanilla, and whisk vigorously to combine. Set aside.
Separately, sift the flour, sugar, baking powder and soda, and salt, and stir well to distribute the ingredients equally throughout the mixture. Slowly incorporate the dry goods into the wet, stirring just enough to bring the batter together- A few lumps are fine.
Distribute the batter equally between your two prepared pans, and bake for 25 – 30 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Let cool in the pans completely.
Once cooled, remove one cake from the pan and trim the top off with a serrated knife. Place it in a 9-inch round springform pan, and brush the limocello evenly over the cut side. Slice the strawberries in half, and place them around the outer edge, fitting them together snugly.
Whisk together strawberry silken creations, preserves, and confectioner’s sugar, and pour the mixture right in the center of the cake, smoothing it out to the edges, so that it completely fills the ring of strawberries. Turn the second cake out, and carefully place it on into the springform pan, on top of the strawberries and filling. Move the whole thing into the freezer, and allow at least 3 – 4 hours for it to solidify before serving.
If the cake is frozen to hard to cut, let sit at room temperature for 15 minutes before slicing. Top with a light dusting of additional confectioner’s sugar to serve, if desired.
Serves 12 – 14