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.
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 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!
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.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- 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 of Easy Homemade Buttermilk Substitute [Video].
- Sugar: Regular white granulated sugar, also known as caster sugar in other countries.
- 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: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Strawberries: The strawberries bake with the cake batter to create a soft and super moist custardy interior, which in my opinion it is heavenly. I prefer to use fresh strawberries, but it’s possible to make this cake with frozen stawberries. However, the final texture could be extra moist. See detail in the recipe card.
- 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: 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.
QUICK 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.
I also like to toss the strawberry pieces into a little flour (1-2 tablespoons) to prevent sinkage as well.
Frequently Asked Questions
I recommend fresh strawberries, but it’s possible to make this cake with 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.
This works best as a single layer because it is a heavier and denser cake. For a layered cake, we 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.
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.
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
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.
- 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 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 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.
Originally posted in April 2018, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
