Eggless strawberry cream cake filled with cream and fresh strawberries. This is an easy recipe for an eggless strawberry cream cake that tastes just amazing whenever fresh strawberries are in season.
Eggless Strawberry Cream Cake
A super moist, soft, and delicious eggless fresh strawberry cream cake filled with juicy strawberries, whipped cream and topped with some more. This strawberry cream cake recipe is eggless and is perfect to enjoy as a dessert after meals or can also be made for birthdays and parties.
Eggless strawberry cake is really easy to put together and needs only a few basic ingredients available in your pantry.
Ingredients Needed for Eggless Strawberry Cream Cake
- All-purpose flour:
- Leavening Agents: Baking soda and baking powder.
- Dairy: Milk, yogurt, and whipping cream.
- Oil: Any odorless oil like sunflower oil is perfect for the recipe.
- Sugar: Plain granulated sugar for cake and icing sugar for the whipped cream.
- Apple cider vinegar: Helps in giving a light and fluffy texture to the cake.
- Vanilla extract: For flavors.
- Strawberries: Fresh strawberries or frozen-thawed ones for filling.
How to make Eggless Strawberry Cream Cake?
Step 1. Bake the Cake– Preheat the oven to 180 and grease a two 7 inches cake pan with butter or oil and dust with flour. Sift the all-purpose flour with the baking powder, baking soda, sugar, and a pinch of salt in a mixing bowl.
Add wet ingredients one by one and fold gently. Pour the batter into the greased baking pan. Shake and tap the sides of the pan to release air bubbles.
Bake at 180° C for 30-35 minutes or till a toothpick inserted in the center of the cake comes out clean. Keep them aside to cool.
Step 2. Prepare Filling– Rinse and dry the strawberries, chop them and add 3 tablespoon sugar over it in a bowl. Mix and keep aside for 1-2 hours or you can do this step one day before.
Step 3. Prepare Icing– Whip the cream and icing sugar along with vanilla extract, till you get stiff peaks in the cream. Keep refrigerated till further use.
Step4. Assembling– Cool the cakes completely. Brush with the syrup from the strawberries on one of the cakes. Spread the chopped strawberries evenly on the cake. Top it up with another layer of the whipped cream on the cake.
Place the second cake over it and spread the remaining whipped cream on top of the cake. Decorate the cake with fresh strawberry slices.
Can we make it Vegan?
Yes, of course, you can make this cake vegan. Use any plant-based milk/yogurt to make the cake. For the frosting, you can use coconut cream instead of whipping cream.
Serving Suggestions and Variations
Keep the cake refrigerated for at least an hour and then slice and serve the strawberry cream cake. Pair it with your favorite juice or Mango Mojito, Dalgona Coffee, or as it is.
Pro Tips
- I have added less sugar to the cake as my strawberries were sweet. Adjust the amount of sugar as per your taste.
- Instead of strawberries, you can use a mix of berries like blueberries, raspberries, and strawberries.
- Make sure to not overmix the cake batter.
- Always preheat the oven before start prepping the cake batter.
- You can bake this cake in one large 8″ tin and later on slice it in two halves.
- Store the leftovers in the refrigerator and make sure to finish it within 2-3 days.
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Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Christmas Cake and Mango Cake and the best ones’s Vegan Carrot Banana Cake.
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Eggless Strawberry Cream Cake
Equipment
-
Mixing Bowl
Ingredients
Dry
- 11/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
Wet
- 1/2 cup milk
- 1/2 cup yogurt
- 1/2 cup oil
- 3/4 cup sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For filling & icing
- 300 ml whipping cream
- 4 tablespoon icing sugar
- 1/2 teaspoon vanilla extract
- 200 grams fresh strawberries
- 3 tablespoon sugar
Instructions
For cake
-
Preheat the oven to 180° C grease a two 7 inches cake pan with butter or oil and dust with flour.
-
Sift the all-purpose flour with the baking powder, baking soda, sugar, and a pinch of salt in a mixing bowl.
-
Add wet ingredients one by one and fold gently. Pour the batter into the greased baking pan.
-
Shake and tap the sides of the pan to release air bubbles.
-
Bake at 180 degrees for 30-35 minutes or till a toothpick inserted in the center of the cake comes out clean.
For Icing
-
Whip the cream and icing sugar along with vanilla extract, till you get stiff peaks in the cream. Keep refrigerated till further use.
For filling
-
Rinse and dry the strawberries, chop them and add 3 tablespoon sugar over it in a bowl. Mix and keep aside for 1-2 hours or you can do this step one day before.
For assembling
-
Cool the cakes completely before assembling.
-
Brush with the syrup from the strawberries on one of the cake.
-
Spread the chopped strawberries evenly on the cake.Top it up with another layer of the whipped cream on the cake.
-
Place the second the cake over it and spread the remaining whipped cream on top of the cake . Decorate the cake with the fresh strawberry slices.
-
Keep refrigerated for 1 hour and then slice and serve the strawberry cream cake.
Notes
- I have added less sugar to the cake as my strawberries were sweet. Adjust the amount of sugar as per your taste.
- Instead of strawberries, you can use a mix of berries like blueberries, raspberries, and strawberries.
- Make sure to not overmix the cake batter.
- Always preheat the oven before start prepping the cake batter.
- You can bake this cake in one large 8″ tin and later on slice it in two halves.
- Store the leftovers in the refrigerator and make sure to finish it within 2-3 days.
Nutrition
This post was originally posted in 2014, since then I have updated the pictures and content for better engagement.
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Eggless Strawberry Cream Cake and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl