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
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)
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
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!
WoW!!!
Fresh local strawberries we at my local farm stand and your recipe was amazing! I am allergic to eggs and love to cook but cakes tend to be fussy without – this one hit the spot perfectly! I did not have buttermilk but your posted work around was great and the only other change was to use 2 teaspoons of vanilla instead of 1. The house smelled amazing!
Hello Law! I’m so glad you both loved this cake! Thank you for sharing your wonderful feedback and review. xo
Hi Oriana,
I tried this strawberry cake. And it came out really well in my very first attempt. My daughter wanted a strawberry cake for her birthday. As I searched for Eggless Strawberry Cake, I happened to come across your recipe!! I had all the ingredients except buttermilk.. but then you had a recipe link for that too!! So I just went ahead and baked it..We all loved the cake including the birthday girl. Thank you🙂
Hello Ramya! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Cake came out beautifully with frozen strawberries. I ate 4 pcs before serving anyone. It was really good.
Please note I made with whole wheat and it was super soft.
Hello Nithya! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Thanks so much for trying my recipe and taking the time to come back and let me know.
I would like opinions on using frozen strawberries as that is all i have. How does it turn out? thank you, Jeannine
Hello Jeannine! I haven’t tested this recipe with frozen strawberries, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hi!! Can I use butter instead of light olive oil ?
Hello Shubha! For best results, I recommend following the recipe exactly.
Is it possible to make this as cupcakes?
Hello Katie! I haven’t tested this recipe to make cupcakes, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Can I use a Bundt cake pan for this?
Hello Bhargavi! I haven’t tested in a bundt pan, but I don’t think it will work. The fresh strawberry will caramelize and stick to the pan. I have another strawberry cake that is made in a bundt pan (Homemade Eggless Strawberry Bundt Cake Thanks for your interest in my recipe.
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. ?