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.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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)
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.
STEP BY STEP RECIPE PHOTO TUTORIAL
- 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).
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 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.
STORING INSTRUCTIONS
STORE: 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.
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?
- Easy Strawberry Lemonade
- Mini Yogurt Strawberry Cheesecakes
- Eggless Strawberry Muffins
- Eggless Strawberry Banana Bread
Do you want a strawberry cake without pieces of fresh strawberries? Check out my Homemade Eggless Strawberry Bundt Cake recipe.
Easy Eggless Strawberry Cake
Equipment
Ingredients
- 2 cups all-purpose flour (280 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup buttermilk (60 ml)
- 1 cup granulated sugar (200 g)
- 1 cup plain yogurt (8 oz | 240 g)
- 1/2 cup light olive oil or vegetable oil (120 ml)
- 1 teaspoon pure vanilla extract (5 ml)
- 1 lb strawberries, hulled and chopped into small pieces (16 oz | 450 g)
- 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.
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Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
RECOMMENDED EQUIPMENT
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- Kitchen Scale
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- Electric Mixer
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- Measuring Cup Set
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- Springform Pan
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Originally posted April 2018, post content edited to add more helpful information, no change to the recipe in August 2020.
