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.
Easy Eggless Strawberry Cake Recipe
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.
I love that this cake is easy to make and requires simple ingredients that you probably have in your kitchen right now.
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! Perfect for breakfast, brunch, summer potluck, or any occasion that your heart desires.
This recipe includes a pound of strawberries, which might sound like a lot, but trust me, it works great. The berries bake with the cake batter to create a soft and super moist custardy interior, which in my opinion it is heavenly.
eggless strawberry cake Ingredients:
You’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Granulated sugar
- Plain yogurt
- Light olive oil or vegetable oil
- Pure vanilla extract
- Fresh strawberries
- Powdered sugar to dust the top (optional)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
How to make an eggless strawberry cake?
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: Beat with an electric hand mixer (or stand mixer) the buttermilk, sugar, yogurt, olive oil, and vanilla until well combined, about 2 -3 minutes.
- Mix dry and wet: Add flour mixture to the batter 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 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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
TIPS to make the best eggless strawberry cake:
- 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 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.
STORING:
This cake stays fresh covered tightly at room temperature for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
If you love strawberries, you’ll love this cake! it’s the perfect dessert for this time of the year. Serve with a dollop of whipped cream or vanilla ice cream.
Do you want a strawberry cake without pieces of fresh strawberries? Check out my Homemade Eggless Strawberry Bundt Cake recipe.
Easy Eggless Strawberry Cake
Ingredients
- 2 cups (280 gr) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup (60 ml) buttermilk
- 1 cup (200 gr) granulated sugar
- 1 cup (8 oz | 240 gr) plain yogurt
- 1/2 cup (120 ml) light olive oil or vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1 lb (16 oz | 450 gr) strawberries, hulled and chopped into small pieces
- Powdered sugar to dust the top (optional)
Instructions
- Preheat oven to 350º F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat with an electric hand mixer (or stand mixer) the buttermilk, sugar, yogurt, olive oil, and vanilla until well combined, about 2 -3 minutes.
- Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well 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 15-20 min then remove the ring and cool to room temperature.
- Dust with powdered sugar, if desired. Serve.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!
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- Springform Pan
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- Measuring Cups
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- Measuring Cup Set
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- Measuring Spoons
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Originally posted April 2018, post content edited to add more helpful information, no change to the recipe in August 2020.
Can this cake be made with gluten free flour? My daughter has gluten allergies and my granddaughter has egg allergies so I need something that will work for both of them. This recipe sounds yummy and my granddaughters love strawberries so I would like to make this cake for them.
Hello Jan! Yes, you can use your favorite gluten-free flour. This is the one I use: https://amzn.to/3jQqjXW Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank you so much for your prompt reply. I made this cake with the gluten free flour and the girls loved it. It was a hit with my son and husband too. My cake turned out quite dense but I didn’t know if that was due to the gluten free flour. Anyway, we all enjoyed the cake and I will be making it again.
Hello Jan! So glad you like this cake recipe. Be sure to shout out if you have any questions!
Hi Oriana!! Baked this cake and delighted beyond words with the outcome… Your recipes are a treasure as always… Thanks again for the delicious recipe. Love and hugs… ❤❤ Shared the pics on Instagram. Please do check it out.
Hello Sudha! I’m delighted to hear you enjoyed it so much. As always, thanks so much for trying my recipe and for taking the time to come back and let me know! Happy holidays to you and your family.
Oriana – Super loved this recipe! So easy to put together and very forgiving to small mistakes. I will be posting today on Instagram and tagging you for sure.
Hello Anu! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi I would like to know if I can use sour cream instead of yogurt?
Hello Nitika! Yes, you can use sour cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana!! Thank you for your reply. I tried your recipe and it was hit. The only problem was that the cake sunk in the middle. I also tried your lemon blueberry cake and it had same problem.
Hello Nikita! It’s hard to say without seeing you make the recipe. There a number of possibilities for a cake to sink:
1- the oven door has been opened before the cake has set,
2- the cake didn’t go in the oven as soon as the mixture was ready or
3- there’s too much raising agent.
Hope that helps! Thanks so much for your feedback and for trying my recipe.
I’m thinking about making this as an Easter dessert. I see a picture of a frosted cake with strawberries on top. Is that the same strawberry cake? Do you have a recipe for the frosting?
Hello Katy! That is a photo of the batter in the cake pan just before I baked it. I think cream cheese frosting will go fabulous with this cake. You can find the recipe here: https://mommyshomecooking.com/eggless-carrot-cake-cupcakes/
I did use exact recipe, for some reason strawberries tasted like they got burnt and was not sweet at all. It changed the taste of the cake. What did I do wrong?
Hello Bindu! I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. Hope this help. Thanks for trying my recipe.
Hello, I know this probably sounds a bit picky, but would it be possible to use frozen strawberries (or raspberries) if I drained them really well? I only ask as this is your recipe and strawberries in NZ have a very short season and we now can only get summer fruits frozen. This cake looks delicious (your Vanilla cake was a big hit) but I am wary of straying far with a main ingredient.
Thanks, kind regards, Amanda
Hello Amanda!! Yes, you can use frozen strawberries. You don’t need to be defrosted before you use it—it’ll thaw on its own in the oven. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hello, do you think I could use raspberries in this cake?
Hello Paula! Yes, you can totally use raspberries.
Hi! My daughter wants a strawberry cake for her birthday and we have a dear friend with an egg allergy. However, she wants the whole layered, frosted, sprinkled cake. Do you think this recipe would do well being frosted and layered? I would double the recipe and think for me it would be too sweet, but for a group of five year olds, I am sure they would love it. Thanks!
Hello Jessi! Thanks for your interest in my recipe. I think it will work perfectly. Please come back and let me know how you like it. ?
Hi I just one question as we are using fresh strawberries how long does this cake last and I hope strawberry don’t release water in the cake
Hello Shreya! You can store cake at room temperature, for up to two days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hello,
I am in the UK and get confused with cup measurements. Thank-you for including grams/ozs to some ingredients here. I had a look on Google and get different results to what 1/4 cup of buttermilk and 1/4 cup oil are.
In the end I used 60 grams for each and it worked out well.
Thankyou for sharing your amazing recipes. My son is allergic to eggs and we have baked many of your cakes over the past 2 years!
Thanks,
Ellen
Thanks for trying my recipes, Ellen! I’m so glad you and your family enjoy them.
I tried this recipe for the first time and and very happy with the outcome. It looked exactly three same as yours. Just one question, since you’re using yogurt, what is the need to use buttermilk? Can i just increase the amount of yogurt a littler and add vinegar instead?
Hello Vimala! The buttermilk helps to make the cake light and fluffy. This recipe hasn’t been tested with those proportions, however, if you do try using more yogurt, please let me know the outcome. Thanks for trying my recipe. ?
Hi
I made this recipe exactly as per instructions and cake is yummy but it was nice and tall when in the oven but when I took it out to cool it went down a lot and became very flat. Any idea why?
Hello Kathy! That could have happened for different reasons: the baking powder was too old, the oven was too hot or not hot enough, overbeating the batter, leaving the batter to sit over the counter too long (more than 20 minutes) before putting in the oven, or adding too much leaveners. Hope you give it a second try taking into consideration these points. I am glad you liked the taste. Thank you for taking the time to come back and let me know!?
Hi Oriana. This recipe looks delicious…quick question for you what could be a good replacement for the buttermilk ?
Hello Carmen! Why do you want to replace the buttermilk? Is it not available in your area or you have a lactose restriction? In case is not available, you can make buttermilk combining 1 cup of whole milk (or plant milk) and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this help!
Loved this recipe tried it without the strawberries in them thank you so much ?
How do I post pictures?
Hello Lata! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!? You can tag me on Instagram or Facebook (Instagram: http://instagram.com/mommyshomecooking Facebook: http://facebook.com/mommyshomecooking , #mommyshomecooking), I would love to see your cake ?
Am I crazy, because I don’t see the ingredient list. Wouldn’t love to try this recipe as my grandson is allergic to eggs. Can you repost? Thanks!
I meant to say ‘would love to try this recipe’.
Hello Sandra! The recipe card is at the end of the post. Please let me know if you have any question. Thanks for your interest in my recipe. ?