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. Perfect for breakfast, brunch, summer potluck, or any occasion that your heart desires.
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 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!
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.
How to make an eggless strawberry cake?
- Preheat oven to 350 ˚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.
I recommend using a 9-inch springform pan because it makes it super easy to pop the cake out for slicing.
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.
Happy cooking, and baking!!!
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. Perfect for breakfast, brunch, summer potluck, or any occasion that your heart desires.
- 2 cups (280 gr) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup buttermilk
- 1 cup (200 gr) granulated sugar
- 1 cup (8 oz) plain yogurt
- 1/2 cup light olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 lb (16 oz) strawberries, hulled and chopped
- Powdered sugar to dust the top (optional)
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.
Store cake at room temperature, for up to two days.
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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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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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. 🙂
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. 🙂