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Capture the essence of summer with this sweet and tart Strawberry Blueberry Cake, made with fresh or frozen berries and a pre-made puff pastry base for the ultimate easy and delicious summertime dessert. It’s dairy-free, egg-free and vegan too!
Easy Strawberry Blueberry Cake with a pre-made pie crust
With summer just around the corner, we’re currently loving making the most of the berries and other seasonal fruits in super quick, easy, and no-fuss desserts like cobblers, crumbles, and chips. However, did you know that making cakes like Creamy Pineapple Cake and this Strawberry Blueberry Cake is EVEN easier with pre-made cake batter?!
This blueberry and strawberry dessert is super easy to make with fresh or frozen berries (so you can enjoy it year-round). It combines a lightly cinnamon-infused strawberry blueberry pie filling (adjustments/additions listed below!) in your favorite flake cake base for a filling yet refreshing delicious treat.
Once baked, it’s a summer crowd-pleaser at barbecues, potlucks, dinner parties, get-togethers and celebrations (like 4th…th of July). Looking for simpler, summery fruity desserts? Check out our peach crumble cake, pineapple upside down cake and Thai mango sticky rice.
The ingredients
- Pie dough: Take out 90% of the prep work for yourself with pre-made vegan pie dough (though if you want to make your own, feel free to do that!).
- The fruit: It’s best to use fresh, ripe, and juicy seasonal strawberries and blueberries, but frozen blueberries will work too (although you may need more cornstarch).
- Sugar: Brown sugar gives the filling a nice caramel-like flavor, but you can use regular white sugar or more unrefined options like date or coconut sugar. Sugar alternatives should also work, but an additional thickener is required.
- thickener: A combination of flour and cornstarch (or arrowroot flour) thickens the fruit juices so the strawberry blueberry cake doesn’t end up soggy.
- Cinammon: A little cinnamon (and/or nutmeg) makes for a deliciously warm, complex flavor. Optionally replace or combine the cinnamon with vanilla extract.
What could I add to this Strawberry Blueberry Pie Recipe?
- lemon juice: Just a small amount of tart lemon, lime, or even orange juice will balance, lighten, and enhance the filling.
- citrus peel: You can also add some orange, lime, or lemon zest for a lighter, citrusy flavor.
- Almond Extract: Just a little complements the berries nicely with a subtle nutty flavor.
- Cardamom: Just a tiny pinch for an even warmer, cozy taste.
- Fresh herbs: Basil and mint complement the berries particularly well.
- Streusel topping: Make this Strawberry Blueberry Cake any way you like with sprinkles. Add shredded coconut to the sprinkles for a more summery flavor.
How to Make Blueberry Strawberry Cake
- 1) First preheat the oven to 190 °C and grease a cake tin. Rinse, peel and slice the strawberries as well.
- 2) Then, in a large bowl, combine the strawberries, blueberries, sugar, flour, cornstarch, and cinnamon (if using). Mix well and set aside.
- 3) Next, roll out a layer of pie dough, press it into the cake tin and trim off the excess.
- 4) Pour the filling into the base – it should be so full that the berries are almost spilling out.
- 5) Then roll out the second piece of pie dough and place it over the pie, trim the edge and then press (or pinch) the top and bottom together to seal the pie. Cut a small slit or X at the top (for ventilation).
If you want to create any pattern place on top of the cake, we recommend doing this at this point (before or after adding to the cake – whichever is easiest for you).
optional, Brush the cake base with some plant milkthen sprinkle some coarse sugar on top for a deeper color and sweeter taste.
- 6) Place the cake in the oven and bake for 40 minutes until the cake is golden brown and slightly crispy.
If the crust darkens too quickly, Cover the top loosely with foil.
- 7) Finally, remove the blueberry strawberry cake from the oven and let it rest for at least 3 hours (to allow the filling to thicken/set) before serving. Enjoy!
FAQs
We’ve found that the easiest way is to make sure we’re using enough thickeners (cornstarch and flour) in the filling and cut vents in the top of the crust. Dusting the bottom of the pie crust with some breadcrumbs can also help soak up fruit juices.
Yes, however you may need to adjust the amount of cornstarch depending on the juiciness of the fruit added. Some delicious combinations are:
Blueberry peach pie, a mixed berry pie (strawberries, blueberries, raspberries, blackberries, etc.), strawberry blueberry rhubarb pie (cut into 1 inch pieces), apple blueberry strawberry pie (use a tart apple to balance the sweet berries), etc.
Yes, it doesn’t need to be thawed, but adjust the cornstarch accordingly. For example, we used frozen blueberries, but if you want to use frozen strawberries, it’s best to add an extra 2-3 tbsp of cornstarch.
This is why the three hour chilling/packing time is so important for this strawberry blueberry pie recipe, as it thickens the filling and makes slicing and serving so much easier.
Top tips for the best blueberry strawberry cake
- Use the best berries: Berries vary in flavor/sweetness and taste best when ripe, in season, and juicy. If you can’t find good quality fresh berries, use frozen ones.
- Sweeten to taste: Adjust the amount of sugar depending on how sweet the berries are and how sweet you prefer your dessert.
- Make sure you ventilate: It’s important to provide some ventilation at the top of the pie crust. Otherwise the steam will not be able to escape and the cake will be soggy and uncomfortable.
- Cake Decorations: Feel free to carve a pattern in the base of the cake, cut out shapes from the dough, bake a lattice cake, etc.
- Avoid Glass Baking Pans: Metal or ceramic are far better for an evenly baked cake.
- Leave it alone: This cake takes several hours to cool to allow the filling to thicken and set. So plan ahead.
Serving recommendations
Enjoy a slice of this delicious, summery strawberry blueberry cake, either on its own or with a side/topping of:
Storage Instructions
Allow the leftover mixed berry cake to cool, then store tightly wrapped in the refrigerator Fridge for 5-7 days.
Although we haven’t tried it (yet), this strawberry blueberry cake should be freezer safe. Then wrap it tightly with plastic wrap (to avoid freezer burn). Freeze for 3-4 months.
To warm up Return the cake to the oven at 175°C until heated through (about 20 minutes).
More vegan berry recipes
Photos by Alfonso Revilla
Prepare the base according to package instructions. Preheat oven to 375 degrees F.
In a large bowl, combine strawberries, blueberries, sugar, flour, cornstarch, and cinnamon, if desired. Mix well and set aside.
Pour the base into a cake pan and fill with the berry mixture. The berries should almost overflow.
- Cover the cake with the other crust. Pinch the edges to seal the cake. Cut a small slit in the top of the cake (this is very important for ventilation).
Bake 40 minutes. If the top of the cake gets too dark, remove it from the oven, cover with foil and put back in the oven.
Let the cake rest for at least 3 hours before serving.
- Make sure you ventilate: It’s important to provide some ventilation at the top of the pie crust. Otherwise the steam will not be able to escape and the cake will be soggy and uncomfortable.
- Cake Decorations: Feel free to carve a pattern in the base of the cake, cut out shapes from the dough, bake a lattice cake, etc.
- Avoid Glass Baking Pans: Metal or ceramic are far better for an evenly baked cake.
- Leave it alone: This cake takes several hours to cool to allow the filling to thicken and set. So plan ahead.
Calories: 329kcalCarbohydrates: 53GProtein: 4GFat: 12GSaturated Fatty Acids: 4GPolyunsaturated fat: 2GMonounsaturated fatty acids: 5GSodium: 182mgPotassium: 279mgFiber: 5GSugar: 20GVitamin A: 47IUVitamin C: 72mgCalcium: 41mgIron: 2mg
Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com accepts no liability for any loss or damage arising from your reliance on nutritional information. If you have a specific calorie intake requirement, please consult your doctor first.
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