This Egg-Free Strawberry Shortcake Cake is easy to make, looks gorgeous, and tastes like a slice of summer! It’s a showstopper at any celebration and a delightful way to enjoy the season’s best berries.
Oriana’s Thoughts On The Recipe
If you love strawberries, this Eggless Strawberry Shortcake Cake is a fantastic way to make the most of them. It’s a celebration of fresh, juicy strawberries at their peak, bringing out their best in every bite.
Not only does this cake taste amazing, but it also looks stunning. The layers of golden cake, bright red strawberries, and fluffy white whipped cream frosting create a beautiful dessert that’s sure to impress.
What I Love About This Recipe
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Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Vanilla Cake:
- All-Purpose Flour: Forms the base of the cake, providing structure. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder and Baking Soda: These leavening agents help the cake rise and become fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors in the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Adds moisture and works with vinegar as an egg substitute.
- Vinegar: Reacts with baking soda to help the cake rise and stay tender. You can use apple cider vinegar or white vinegar.
- Butter: Adds richness and a wonderful buttery flavor. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Granulated Sugar: Sweetens the cake. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
- Plain Regular Yogurt: Adds moisture and helps with the cake’s texture. You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
- Pure Vanilla Extract: Provides a lovely vanilla flavor.
For the Strawberry Filling:
- Fresh Strawberries: The star of the filling, providing natural sweetness and a burst of flavor.
- Granulated Sugar: Enhances the sweetness of the strawberries and helps to create a syrupy consistency.
To Assemble and Decorate:
- Whipped Cream Frosting: Light, fluffy, and perfect for layering and decorating. You’ll need heavy whipping cream, confectioners’ sugar, milk powder, and vanilla. Use my Easy Whipped Cream Frosting (With Secret Ingredient) recipe, which includes milk powder substitutions.
- Fresh Strawberries (Optional): For garnish, adding a fresh and vibrant touch.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips:
- Shorter Shelf Life: Because this cake uses fresh strawberries and whipped cream, it needs to be consumed relatively quickly. If not eaten within a day or two, the whipped cream can lose its texture, and the strawberries may start to release their juices, making the cake soggy. Pro-Tip: Plan to serve and enjoy the cake within a day or two of making it.
- Whipped Cream Stability: Whipped cream can be a bit tricky to work with, especially in warm weather. It can melt or become too soft if not properly stabilized or kept cool. Pro-Tip: I recommend using my Easy Whipped Cream Frosting (With Secret Ingredient), which is stabilized with a secret ingredient.
- Potential for Soggy Layers: If the strawberry filling is too juicy or the cake is assembled too far in advance, the cake layers might absorb too much moisture and become soggy. Pro-Tip: Assemble the cake shortly before serving to prevent the layers from getting too soggy.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Strawberry Filling
Toss the chopped strawberries and sugar together in a bowl and let sit for 1 hour, stirring occasionally. Drain the berries in a fine-mesh strainer set over a bowl, reserving the juice.
Step 2 – Make the Eggless Vanilla Cake
Mix the dry ingredients. Then, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled. Beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
Step 3 – Bake
Divide the batter evenly among the prepared pans. Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper and decorating.
Step 4 – Make the Frosting
Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.
Step 5 – Assemble and Decorate
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Mix the drained strawberries with 2 cups of the whipped cream frosting.
- Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
- Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.
Oriana’s Tip: Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Cream the butter and sugar long enough. Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily, it is too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Fresh Strawberries. Use the freshest strawberries you can find for the best flavor.
- Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!
Variations & Additions
- Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
- Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
- Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
Storing and Freezing Instructions
Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve the cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.
Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries tend to release too much moisture, which can make the cake soggy.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble the cake with strawberries and whipped cream on the day you plan to serve it.
Can I use a different frosting?
Absolutely! While whipped cream is traditional with strawberry shortcake, you can use a different frosting for your cake to suit your taste or dietary preferences. Strawberry Frosting or Cream Cheese Frosting are great options, too.
More Egg-Free Cake Recipes You’ll Love!
- Eggless Vanilla Cake Recipe
- The Best Eggless Chocolate Cake Ever
- The Best Egg-Free and Dairy-Free Vanilla Sheet Cake for Any Occasion!
- Eggless Red Velvet Cake
- Easy Fresh Strawberry Cake (No Eggs – From Scratch)
- Browse more recipes…
Recipe Card
Easy Strawberry Shortcake Cake (Egg-Free)
This Strawberry Shortcake Cake is easy to make, looks gorgeous, and tasteslike a slice of summer! It’s a showstopper at any celebration and a delightfulway to enjoy the season's best berries.
Equipment
Ingredients
For the Eggless Vanilla Cake:
- 4 cups (560 g) all-purpose flour
- 5 teaspoons (20 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 2 cups (480 ml) milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 g) plain regular yogurt
- 2 teaspoons (10 ml) pure vanilla extract
For the Strawberry Filling:
- 1 pound (454 g) fresh strawberries, hulled and cut into small pieces (about 3 cups)
- 3 tablespoons (36 g) granulated sugar
Whipped Cream Frosting:
- 3 cups (720 ml) heavy whipping cream, chilled
- 6 tablespoons (54 g) confectioners’ sugar
- 6 tablespoons (60 g) milk powder
- 1 1/2 teaspoon 7.5 ml) pure vanilla extract
To Decorate:
- more fresh strawberries (whole and halved – optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Strawberry Filling:
- Toss the chopped strawberries and sugar together in a bowl and let sit for 1 hour, stirring occasionally. Drain the berries in a fine-mesh strainer set over a bowl and reserve the juice.
Make the Eggless Vanilla Cake:
- Preheat the oven to 350ºF (180ºC). Line three 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
- Evenly divide the batter among the prepared pans.
- Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make the Frosting:
- Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Mix the drained strawberries with 2 cups of the whipped cream frosting.
- Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
- Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.
Oriana’s Notes
Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve the cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.
Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butterand Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Shorter Shelf Life: Because this cake uses fresh strawberries and whipped cream, it needs to be consumed relatively quickly. If not eaten within a day or two, the whipped cream can lose its texture, and the strawberries may start to release their juices, making the cake soggy. Pro-Tip: Plan to serve and enjoy the cake within a day or two of making it.
- Whipped Cream Stability: Whipped cream can be a bit tricky to work with, especially in warm weather. It can melt or become too soft if not properly stabilized or kept cool. Pro-Tip: I recommend using my Easy Whipped Cream Frosting (With Secret Ingredient), which is stabilized with a secret ingredient.
- Potential for Soggy Layers: If the strawberry filling is too juicy or the cake is assembled too far in advance, the cake layers might absorb too much moisture and become soggy. Pro-Tip: Assemble the cake shortly before serving to prevent the layers from getting too soggy.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Cream the butter and sugar long enough. Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily, it is too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Fresh Strawberries. Use the freshest strawberries you can find for the best flavor.
- Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!
- Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
- Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
- Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
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Nutrition
Calories: 702kcalCarbohydrates: 81gProtein: 9gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 376mgPotassium: 290mgFiber: 2gSugar: 44gVitamin A: 1479IUVitamin C: 23mgCalcium: 249mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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So delicious!
Hello Katie! Yay! I’m so glad you enjoyed it! 😊 Thank you for the sweet comment — happy baking! 💕🍰✨