Super Delicious Strawberry Cake Without Eggs
Strawberry season is just around the corner, so I thought it was a good time to share my amazingly delicious and Easy Eggless Strawberry Cake. This Easy Eggless Strawberry Cake is one of my family’s favorite cakes! Everyone loves it, so I make it a lot, especially during summer when the strawberries are at their best. It’s perfect for breakfast, brunch, summer potluck, or any occasion that your heart desires.
Easy Eggless Strawberry Cake Recipe Highlights
I love that this cake is easy to make and requires simple ingredients you probably have in your kitchen. Plus, you don even need a mixer. The cake comes together in no time, the cake batter takes about 10 minutes or less to make, and you don’t have to worry about layers, frosting, or decorating. In other words, my dream come true! This Easy Eggless Strawberry Cake is lightly sweet, moist, fruity, fluffy, and crazy succulent!
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake. Plain yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions. Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Strawberries: The strawberries bake with the cake batter to create a soft and super moist custardy interior, which in my opinion, is heavenly. I prefer to use fresh strawberries, but making this cake with frozen strawberries is possible. However, the final texture could be extra moist. See the detail in the recipe card. Check out my post about How to Pick & Store Fresh Strawberries. Powdered sugar to dust the top (optional).
Cut strawberries into small pieces so they won’t sink to the bottom of the cake. I also like to toss the strawberry pieces into a little flour (1-2 tablespoons) to prevent sinkage as well. If using frozen strawberries, before adding them to the batter, make sure to thaw, drain well, and blot them dry with a paper towel to remove the extra water. I recommend using a 9-inch springform pan because it makes it super easy to pop the cake out for slicing.
Freeze: This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
More Eggless Strawberry Recipes You’ll Love!
Mini Yogurt Strawberry Cheesecakes Eggless Strawberry Muffins Eggless Strawberry Banana Bread Eggless Strawberry Lemonade Cake Homemade Eggless Strawberry Bundt Cake Eggless Chocolate Strawberry Cupcakes
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in April 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in June 2023 to make it as helpful as possible!
