Eggless Strawberry Cake Recipe
Updated: June 14, 2024, By Swasthi
This Eggless Strawberry Cake is soft, spongy, moist and delicious. If you love serving seasonal fruits with desserts, you will adore this easy cake baked with fresh strawberries. It’s perfect for a tea-time snack or to share with friends. In this post I share my easiest egg-free sponge strawberry cake.
This is the easiest cake you can bake with fresh strawberries. You don’t need a stand or a hand mixer to make the batter. We are going to mix the dry ingredients and then the wet with the dry using a whisk or a spatula. If you don’t have an oven, you can also dry bake this in a heavy bottom aluminum pan or a pressure cooker, following this pressure cooker cake post.
Many years ago I was looking for an egg-free strawberry cake that does not require food coloring. I found a few and tried out but was disappointed with the way they turned out without food coloring. Strawberry puree oxidizes upon baking/heating and changes its color.
The baked cakes though tasted fantastic, never had the charming looks I adored. Finally I gave up the idea of trying. Years later I found this idea of topping a vanilla cake with strawberries in one of Martha Stewart’s Strawberry cake. But her recipe had eggs and I wanted to make an eggless version.
So I used my tutti frutti cake batter and was really surprised with the outcome. Though this tastes different from the pureed version, it still has a great refreshing flavor of strawberries. On occasions I also made the strawberry syrup to serve over the cake and it was mind-blowing.
Ingredients you need
- Flour: I use organic all-purpose flour. Pastry flour or white wheat flour are close substitutes. Though the recipe works with wheat flour, the flavor would be different and the cake turns out dense.
- Fresh strawberries: Use fresh strawberries at room temperature. It is essential to wipe dry them before using. We don’t want any moisture on the cake.
- Leavening agents: You need baking powder and baking soda for this recipe. They don’t make 1:1 substitution for each other.
- Sugar: Use organic or refined sugar.
- Milk: This recipe requires full fat milk at room temperature.
- Lemon juice or vinegar: This acidic ingredient is used to make buttermilk with helps leaven the baking soda and make the cake fluffy and light.
- Butter/oil: Use unsalted butter or neutral oil.
More Cake recipes
Eggless vanilla cake
Eggless chocolate cake
Banana cake
Butter cake
Photo Guide
Step by step Photo Instructions
1. Here are the ingredients needed. Bring milk to room temperature or warm it in a small pot. Melt the butter. You can also use oil. You can do all in one bowl in the microwave.
2. Wash and wipe dry strawberries. Slice them and set aside.
3. Grease a 7 or 8 inch cake tray. Line it with butter paper or dust some flour evenly.
4. To a mixing bowl, pour milk, add sugar, vinegar or lemon juice.
5. Pour melted butter or oil.
6. Add vanilla extract or strawberry extract. Mix well until the sugar dissolves.
7. Place a sieve over the bowl. Add flour. Here is the correct way to measure the flour in case you do not have a weighing scale. Fluff up the flour in the jar. Spoon it to the measuring cup. Level it with a spatula.
8. Add baking powder, baking soda and salt.
9. Give a light mix.
10. Sieve half of the flour. Mix just until combined, using a whisk or a spatula.
11. Sieve the rest of the flour.
12. Mix until just combined. Do not over mix. The batter is slightly thick but of pouring consistency.
13. Pour this to the greased tray. Tap it to the counter a few times.
14. Place the strawberries gently covering the top. Avoid placing them towards the extreme end. Sprinkle sugar.
15. Bake this for 10 mins at 360 F -180 C. Later at 340 F – 170 C for 20 to 25 mins. I baked it for a total of 40 mins as I wanted the cake top to be crusty. To have a moist cake top, check the cake after 30 mins. Tester comes out clean when the cake is baked.
16. Cool the cake in the pan, placed over a wired rack for 10 minutes. Then remove it to a wire rack.
17. Cool it completely before slicing.
18. Dust some powdered sugar just before serving.
Serve eggless strawberry cake.
Related Recipes
Recipe Card
Eggless Strawberry Cake
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 200 grams strawberries
- 1½ cups all-purpose flour ( maida – 190 grams) (prefer organic)
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- ¾ cup sugar (prefer organic)
- 1 cup milk (full fat) at room temperature
- ½ cup butter melted , or oil
- 1 ¼ tbsp. lemon juice (or vinegar)
- 1 tbsp vanilla extract or 1 tsp strawberry extract
- 1 to 1½ tbsps. sugar
Instructions
- Prepare Strawberries: Bring strawberries close to room temperature. This helps to keep them away from excess moisture. Rinse them and wipe dry with a clean kitchen towel. Remove the stems, cut each strawberry vertically into 2.
- Prepare the pan: Grease a 7 or 8 inch cake tray. You can also use a 8.5 by 4.5 inch loaf pan. Dust flour lightly or line a parchment paper. Preheat the oven to 360 F – 180 C for at least 15 mins.
- Make the batter: Add milk, sugar, vinegar, melted butter and vanilla to a mixing bowl. Stir together until the sugar dissolves. Place a sieve over the bowl and add flour, baking powder, baking soda and salt.
- Mix everything lightly with a spoon. Sieve half of the floor to the mixing bowl. Gently mix with a whish or a spatula just until combined. Sieve the rest of the flour and mix through to make a lump-free batter. Do not over mix.
- Transfer the batter to pan: Pour the batter to the cake pan. Tap the cake tray to kitchen counter twice. Begin to place the sliced strawberries on top. Keep them as close as possible, avoiding the edges. Sprinkle sugar all over the berries.
- Bake the Cake: Bake at 360 F – 180 C for 15 mins. Later at 340 F – 170 C for 20 mins, if baking in a 7 inch tray.
- You can adjust the timings to get a moist or crusty cake top. For moist top check after 30 mins. For crusty cake top, bake for 40 mins. In either cases, a tester/ skewer inserted comes out clean but moist from strawberries.
- Cool the cake in the pan placed over a wired rack for 10 mins. Gently remove to the wire rack and cool completely before slicing. Dust with powdered sugar just before serving.
- Slice the eggless strawberry cake after cooling completely. A strawberry syrup is great on this.
Video
NUTRITION INFO (estimation only)
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About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
I did follow the procedure but what I’ve noticed was that the strawberries sunk inside the cake. What did I do wrong? It’s delicious otherwise.
I have a video at the bottom of the recipe card. Please watch that you may know the reason. I know that if the batter is runny the strawberries will sink. But this recipe makes a medium thick batter so I’m just wondering if you used more liquid or lesser flour.
Hi Swasthi, just love all your recipes.
Just wanted to know, if we could put small strawberry pieces inside the cake batter apart from placing on the top?
Hi Navya,
Thank you! Yes you can use. Bring them to room temperature first and chop. Pat them dry with kitchen paper and toss them in 2 tablespoons flour. Shake off the excess flour and add them to the prepared batter. Give a gentle stir. Do not over mix. Hope you enjoy
beautiful receipe
Hi Swasthi,
Can I use dried strawberries for this recipe?
Hi Girish
I haven’t tried it. You may soak them in some juice or warm water, once soaked pat dry with kitchen tissues and then use
Hi , can this cake be covered with fondant & decorated. Will it be too soft to hold a tiered cake?
Hi Dalreen,
I feel it can hold but never tried.
Awesome strawberry cake. Made it and my kids loved it very much