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.
1lb strawberries, hulled and chopped into small pieces (16 oz | 450 g)
Powdered sugar to dust the top(optional)
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.
Do you want a strawberry cake without pieces of fresh strawberries? Check out my Homemade Eggless Strawberry Bundt Cake recipe. STORE: This cake stays fresh covered tightly at room temperature for up to 5 days. If your kitchen is too hot I recommend storing it in the refrigerator. FREEZE: This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.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.