Ingredients
Scale
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 3 large egg whites
- 1 large whole egg
- 2/3 cup whole milk
- 3 ounces strawberry-flavored vegan gelatin powder
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter for frosting
- 1/4 cup heavy cream
- 4 cups confectioners' sugar
- 12 Golden sandwich cookies
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter for crunch topping
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together softened butter and sugar until fluffy. Add egg whites, whole egg, milk, gelatin, and vanilla; mix well.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Combine with wet ingredients on low speed until just mixed.
- Divide batter between pans and bake for about 25 minutes or until a toothpick comes out clean. Allow to cool.
- For frosting, beat softened butter with heavy cream until smooth; gradually add confectioners' sugar and vanilla.
- Assemble the cake by layering frosting between cooled cakes; frost the top and sides.
- For the crunch topping, mix crushed cookies with melted butter; sprinkle over frosted cake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 380
- Sugar: 40g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg