Strawberry fields cake with unbeetable buttercream frosting for you Christmas, mothers day and any occasional events. Great luxury elegant Hotel Restaurant Recipe.

Ingredients

UNBEETABLE BUTTERCREAM FROSTING

4 cups powdered sugar

1⅓ cups vegan butter

substitute, slightly softened

but not at room temperature

2 tablespoons plus

2 teaspoons beet juice

(use canned or fresh juice)

1¼ teaspoons vanilla extract

STRAWBERRY FIELDS CAKE

1 recipe Delicious VanillaCake

(page 28), prepared in two

8-inch round cake pans

2 pounds fresh strawberries,

hulled and sliced

Method

To make the frosting, combine all the ingredients in a food processor or blender and process until creamy. Refrigerate until ready to use.

To assemble, remove the cooled cakes from the pans. Spread about one-third of the frosting over 1 of the cakes and arrange half of the strawberries over it.

Place the second layer on top of the strawberries and spread the remaining frosting over the top and sides of the cake.

Decorate the top and sides of the cake with the remaining strawberries. Cover and store in the refrigerator. Serve as soon as possible.

Notes and Tips

You can prepare the frosting up to a day in advance. Spoon it into a large zipper-lock plastic bag and store it in the refrigerator. When you are ready to frost the cake, cut a small slit in a corner of the bag and squeeze the frosting onto the coke.