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Everything To Everyone Strawberry Pound-Cake

Make all your dinner guests happy with this vegan and seasonal dessert.

bokeh strawberries

Photo: horizontal integration (Flickr)

It's strawberry time!

This cake — made from simple pantry ingredients and in-season strawberries — can be enjoyed by vegans and non-vegans alike!

Personally, I love to put a layer of strawberries in the middle, but it does make the cake a little mushy. You can choose whether or not to sandwich them in there.

Vegan Strawberry Pound-Cake


  • 6 ounces tofu, any firmness level
  • 2 cups flour
  • 2 cups sugar
  • 1/2 cup vegan butter or shortening
  • 1/2 cup water
  • 1/2 cup sliced strawberries
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 1 teaspoon almond extract

Cooking Directions

  1. Preheat oven to 350 degrees and grease a 5x9 loaf pan.
  2. Blend tofu so it's not lumpy.
  3. Add 1 1/2 cups sugar along with the butter/shortening and blend until well combined. Then add
  4. flour and mix until just incorporated.
  5. Add vanilla, almond extract, and baking powder and mix until combined.
  6. Pour into prepared baking dish and bake for 50 to 60 minutes, or until a toothpick poked into the cake pulls out clean.
  7. While the cake is baking, combine remaining sugar, water and strawberries in a sauce pan and bring it to a simmer. Reduce the ingredients down to a jelly, which takes about 30 minutes.
  8. Slather jelly on top of the cake and serve with more fresh strawberries!

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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  • Michelle Whit

    The water is not included in the mixing process.

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