Strawberry Wafer Cake Bars

Name: Strawberry Wafer Cake Bars
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20 servings
Ingredients: 6sheets Wafer Sheets; 650ml Soy Milk; 225g Vegan Butter; 225g Powdered Sugar; 9tbsp All Purpose Flour; 100g Strawberries; 50g Strawberry Jam; 120g Vegan White Chocolate; 80g Vegan Butter; 1tsp Red Food Coloring

A sweet and creamy strawberry wafer cake with layers of fruity filling and a pretty pink white-chocolate topping. The crisp wafer layers soften overnight, creating a tender, sliceable bar that’s perfect for gatherings. Fresh strawberry flavor and a bright finish make these bars feel extra special with minimal effort.

Total Time

30 min

Difficulty

Servings

20 servings

Categories: Bars & Brownies Desserts European

Allergens: Soy Gluten

Cake Instructions

In a saucepan, bring the soy milk to a boil.
In a separate bowl, mix the flour with a small amount of the boiling milk to create a smooth paste.
Gradually add the flour paste to the boiling milk, stirring continuously to prevent lumps.
Let the mixture boil for about 5 minutes while stirring, then remove from heat and allow it to cool to room temperature.
In another saucepan, cook the strawberries (fresh or frozen) over medium heat until they are soft and have released their juices. Blend until smooth and let cool.
In a separate bowl, cream the vegan butter with the powdered sugar until light and fluffy.
Once the milk mixture has cooled, combine it with the creamed butter mixture, stirring until smooth to form the cream filling.
Stir in the blended strawberries and strawberry jam until evenly distributed in the cream filling.
Lay one wafer sheet on a flat surface and spread one-sixth of the cream filling evenly over it.
Repeat the layering process with the remaining wafer sheets and cream filling, ending with a wafer sheet on top.
Cover the cake, place a light weight on top of the assembled cake to help the layers stick together, and refrigerate for at least 2 hours or overnight.
Once set, prepare the pink white chocolate topping.

Pink White Chocolate Topping Instructions

In a saucepan, melt the vegan white chocolate and vegan butter over low heat, stirring constantly until smooth.
Add the red food coloring and mix until the color is evenly distributed and you achieve a nice pink hue.
Allow the mixture to cool slightly, then pour it over the top wafer sheet and spread evenly with a spatula.
Allow the topping to set before cutting the cake into squares and serving.

Notes

Cool both the cooked milk base and the strawberry puree before mixing with butter for a smooth, stable cream.
Start with a tiny amount of food coloring (even if you measured 1 tsp) and adjust—color strength varies a lot by brand.
Overnight resting gives the best texture: wafers soften and the cake slices cleanly.

Equipment Needed

Saucepan
Stove
Mixing Bowl
Whisk
Rubber Spatula
Spatula
Blender
Kitchen Scale
Liquid Measuring Cup
Cutting Board
Plastic Wrap
Food Storage Container
Knife

Nutrition Facts

20 Servings per container

Serving Size 1 servings (80 g)

Amount per serving

Calories 220

% Daily Value

Total Fat 12 g

15%

Saturated Fat 8 g

40%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 200 mg

Total Carbohydrate 25 g

Dietary Fiber 2 g

Total Sugars 15 g

30%

Protein 2 g

Vitamin D 0 mcg

Calcium 20 mg

Iron 1 mg

Potassium 100 mg

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and has been calculated automatically