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You Will Be Surprised When You Taste This Cake – Eggless Strawberry Cake

The season of strawberries is one of my favorite times of the year. The fruit adds a totally new dimension to a dessert. I absolutely love experimenting with strawberry desserts and hence, I have this yummy Eggless Strawberry Cake recipe for you! This 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.

I love that this cake is easy to make and requires simple ingreďïệnts that you probably have in your kitchen right now.

This Eggless Strawberry Cake is lightly sweet, moist, fruity, fluffy, and crazy succulent! It tastes delicious without frosting also, the pleasant smell from the strawberries, takes the cake to the next level. I didn’t use food colour or artificial essence, it tastes good on its own. You can make the whole cake a day before and cover and keep in the fridge, so that the sliced strawberries on the top don’t dry out. Perfect for breakfast, brunch, summer potluck, or any occasion that your heart desires.

PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 40 mins

Servings: 6


For the Cake

3/4 Cup All Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 Cup Strawberry Puree

1/4 Cup Curd

1/4 Cup Neutral Oil

1/2 Cup Powdered Sugar

1 Pinch Salt

For the Frosting

1/2 tsp Vanilla Essence

1.5 Cup Icing Sugar

1/4 Cup Soft Butter

1/2 Cup Cream Cheese


To Make The Cake:

Preheat the oven at 180 deg C. Line the bottom of a 9-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.

Wash and wipe dry strawberries. Slice and place them in the mixer. Measure 1/2 cup strawberry puree after grinding it without adding water.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined. Set aside.

In a large mixing bowl, add curd, oil and strawberry puree then use an electric mixer to whisk it until just combined.

Add flour mixture, 1/2 at a time, letting the flour incorporate with each addition, and continue mixing till smooth and soft.

Pour the batter into the prepared pan. Place the pan in the preheated oven in the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Transfer the pans to cooling racks. Let it cool completely before frosting.

To Make The Cream Cheese Frosting:

In a bowl with an electric mixer, beat the cream cheese and butter on medium speed until combined, about 3 minutes. Then add powdered sugar and vanilla essence, beat until smooth., about 5 minutes. Place it in the fridge until it sets, about 1 hour.

Onto a cake stand, place the cooled cake. Spread the frosting all over the cake with a knife / spatula. Decorate as desired with fresh strawberries.

Serve immediately or you can keep it covered in the fridge and then serve later.

The cake can be kept refrigerated for up to 3 days in an airtight container.

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