This Easy Eggless Strawberry Cake is lightly sweet, moist, fruity, and crazy delicious! The cake comes together in 10 minutes or less, and you don’t have to worry about layers, frosting, or decorating. Do you want a strawberry cake without pieces of fresh strawberries? Check out my Homemade Eggless Strawberry Bundt Cake recipe.
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!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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).
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix dry ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine wet ingredients
Mix the buttermilk, sugar, yogurt, olive oil, and vanilla in a bowl until well combined, about 2 -3 minutes.
- Mix dry and wet
Add flour mixture to the wet ingredients mixture 1/3 at a time, letting the flour incorporate with each addition, and continue mixing just until well combined. Please do not overmix.
- Add the strawberries
Foil in the chopped strawberries, saving a few strawberries (about a cup) to decorate the top of the cake. Transfer batter to prepared pan and arrange saved strawberries on top, if desired.
- Bake
Bake for 45-55 minutes (depending on your oven) or until it’s golden brown and firm to the touch and a toothpick inserted into the center comes out clean.
Recipe Tips
Use bright red ripe strawberries for maximum flavor.
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.
Storing & Freezing Instructions
Store this cake covered at room temperature for up to 3 days. If it’s hot and humid where you are, keep it in the fridge and bring it to room temp before serving.
Freeze: This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Frequently Asked Questions
I recommend fresh strawberries, but making this cake with frozen strawberries is possible. 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.
This works best as a single layer because it is a heavier and denser cake. For a layered cake, I recommend my Easy Strawberry Lemonade or my Homemade Eggless Strawberry Bundt Cake.
I have only tested this in a 9″ springform pan. If baking in a different pan, you will need to adjust the baking time accordingly. Bake until a toothpick comes out clean.
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
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Recipe Card 📖
Easy Eggless Strawberry Cake
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup (60 ml) buttermilk
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) plain yogurt
- 1/2 cup (120 ml) light tasting oil, such as light olive oil, vegetable, or canola
- 1 teaspoon pure vanilla extract
- 1 lb (16 oz | 450 g) strawberries, hulled and chopped into small pieces
- Powdered sugar to dust the top (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Mix the buttermilk, sugar, yogurt, oil, and vanilla in a large bowl until well combined, about 2 -3 minutes.
- Add flour mixture to the wet ingredients mixture, 1/3 at a time, letting the flour incorporate with each addition, and continue mixing just until just combined. Please do not overmix. Foil in the chopped strawberries, saving a few strawberries (about a cup) to decorate the top of the cake.
- Transfer batter to prepared pan and arrange saved strawberries on top, if desired.
- Bake for 45-55 minutes (depending on your oven) or until it's golden brown and firm to the touch and a toothpick inserted into the center comes out clean. Let cake rest in pan for 15-20 min, then remove the ring and cool to room temperature.
- Dust with powdered sugar, if desired. Serve.
- Use bright red ripe strawberries for maximum flavor.
- Cut strawberries into small pieces so they won’t sink to the bottom of the bread. I also like to toss the strawberry pieces into a little flour (1-2 tablespoons) to prevent sinkage as well.
- I recommend using a 9-inch springform pan because it makes it super easy to pop the cake out for slicing.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
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!
