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.
Notes
- 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:
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- Springform Pan
-
- Measuring Cups
-
- Measuring Cup Set
-
- 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.
