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)
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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.
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Dust with powdered sugar, if desired. Serve.
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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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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. 🙂
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 😉
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!