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Eggless Strawberry Cake

Feel the summer vibes with this delicious strawberry cake made without eggs.

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A kids’ favourite! A beautiful looking moist strawberry cake is something both kids and adults will love. Agree?

It may look difficult to make but you will see that it is not. Also, this is one of those “little” cake recipes which is perfect for a small family.

Let’s see what do you need for making this scrumptious cake.

Ingredients & Substitutions

You will need these ingredients:

All-purpose Flour: You can substitute upto 50% of flour with whole-wheat flour. There may be a slight change in texture after this substitution.

Leavening: This recipe uses only baking soda. You need not add baking powder to the recipe.
Butter: Using butter will impart fresh and rich flavour and texture. Use unsalted butter. If using salted one, skip the added salt.
Fresh Strawberries: Have any “ugly-looking” strawberries? or few over-ripe ones sitting in the refrigerator? Use all of those in making this cake. Sour strawberries work perfectly too.

Milk: Do not substitute this with water otherwise your cake will not rise. If you do not have milk, use the same amount of thick buttermilk (same consistency).

If you want to make this cake with eggs, I have a recipe on the blog whose link I have shared at the end of the post.

Step by step Instructions for Eggless Strawberry Cake

1. Measure the flour, baking soda, salt. Mix with a whisk so everything is combined properly.(Steps 1, 2, 3 and 4 in the below picture)
2. Measure the sugar in a separate bowl. Place a whisk over the bowl and add sugar. If your sugar has lumps, use the back of a measuring cup or a spoon to break them.
  Again, mix everything with a whisk to combine. (Steps 5 – 8 in the below picture)
3. Wash and dry the strawberries for making puree. Chop them roughly and transfer to a blender. Puree them.
4. Melt butter and let cool for a couple of minutes. Add milk and the strawberry puree in the butter. (Steps 9 – 14 in the below picture).
5. Mix everything until combined and add to the dry ingredients. Start combining slowly using the cut and fold method.
6. Chop 1-2 strawberries(optional but highly recommended) and add them to the bowl along with some good quality vanilla extract. Combine again and your cake batter is ready. (Steps 15-20 in the below picture)
7. Line a 6 inch cake tin with parchment paper and transfer the batter. Smoothen the top with a spatula.
8. Cut strawberries in two halves vertically and place on the cake top. Bake for 40-45 minutes at 170°C. Test with a toothpick after 40 minutes and keep checking.
9. Let the cake cool completely after which you can optionally dust it with powdered sugar. (Steps 21-26 in the below picture)
10. Use a knife to loosen the cake from the sides and invert it on a plate. It should slide easily as we have used parchment paper. Remove the parchment paper and serve yourself a delicious slice of this summer special Eggless Strawberry Cake made by using fresh strawberry puree in the cake batter!(Steps 27-31 in the below picture)