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Eggless Strawberry Cake
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Eggless Strawberry Cake

Feel the summer vibes with this delicious strawberry cake made without eggs.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Snack
Cuisine: World
Keyword: eggless cake
Servings: 8
Calories: 180kcal

Ingredients

  • 140 grams All-purpose Flour
  • ½ teaspoon Baking soda
  • Pinch Table Salt
  • 120 grams Powdered Sugar
  • 100 ml Milk
  • 50 grams Unsalted Butter
  • ½ teaspoon Vanilla Extract
  • 60 ml Strawberry puree
  • 1-2 diced Strawberries
  • Strawberries/ chopped almonds for cake top

Instructions

  • Measure the flour, baking soda, salt. Mix with a whisk so everything is combined properly.
  • 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.
  • Wash and dry the strawberries for making puree. Chop them roughly and transfer to a blender. Puree them.
  • Melt butter and let cool for a couple of minutes. Add milk and the strawberry puree in the butter. 
  • Mix everything until combined and add to the dry ingredients. Start combining slowly using the cut and fold method.
  • Chop 1-2 strawberries(optional) and add them to the bowl along with some good quality vanilla extract. Combine again and your cake batter is ready. 
  • Line a 6 inch cake tin with parchment paper and transfer the batter. Smoothen the top with a spatula.
  • Cut strawberries in two halves vertically and place in a pattern on the cake top. Bake for 40-45 minutes at 170°C. Test with a toothpick after 40 minutes and keep checking.
  • Let the cake cool completely after which you can optionally dust it with powdered sugar.
  • 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!

Video

Notes

Shelf Life & Tips:
  1. This cake will be best to eat within 3 days of making it if stored in the refrigerator.
  2. If stored at room temperature in an air tight container, you can keep it up to two days depending on how hot the weather it is at your place.
  3. This recipe is best for using the leftover strawberries in the fridge in addition to making strawberry milkshake or so. Use the extra ripe ones in making puree for the batter.
  4. If you want to bake this cake with eggs, refer this Fresh Strawberry Cake recipe with eggs.