Eggless Strawberry Cake

Eggless Strawberry Cake

Eggless Strawberry Cake

The Eggless Strawberry Cake is a delightfully light, moist, and tender cake that bursts with the fresh flavour of strawberries. It’s an ideal recipe for an eggless tea cake! Brimming with fresh strawberries, this cake stands out as one of the easiest and most scrumptious cakes you’ll ever prepare.

This Easy Eggless Strawberry Cake boasts a subtle sweetness, moist texture, fruity taste, and is utterly delectable! With all the ingredients on hand, you can whip up this cake in under 10 minutes. Plus, it’s a straightforward one-bowl recipe without the need for layering, frosting, or intricate decorating! This Strawberry Cake is possibly the most effortless cake you’ll ever bake, requiring just a bowl and a wooden spoon.

This Easy Eggless Strawberry Cake is a family favourite! It is a hit with everyone, so I find myself making it frequently, particularly in the summer when strawberries are in their prime. With strawberry season approaching, I figured it’s the perfect time to share this incredibly tasty and simple Eggless Strawberry Cake recipe.

The cake’s batter, a blend of yogurt and oil, ensures the crumb stays moist for an extended period and provides more stability than the typical delicate sponge cake. Moreover, the robust base is designed to support the weight and the significant amount of juice released by the strawberries.

Other simple, delicious and effortless cake recipes you might like are

Eggless Date and Walnut Cake,

Thandai Mawa Cake,

Eggless Rose and Pistachio Cake,

Aebleskiver/Danish Pancake Balls,

Eggless whole Wheat Jaggery Cake,

 Vanilla Chocolate Chip Cake,

Chocolate Bundt Cake and

Eggless Chocolate Toscatarta Cake.


For Strawberry Sauce
1 cup chopped strawberries
½ cup sugar

For The Batter
2 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon lemon zest
1 cup milk
1 teaspoon vanilla essence
120 grams butter (room temperature)
2 tablespoons oil
½ cup castor sugar
2 tablespoons plain yoghurt
½ cup finely chopped strawberry
Butter for greasing
3-4 strawberries sliced thinly



For the strawberry sauce, add the strawberries and sugar to a medium saucepan. Cook over medium heat for 5 – 7 minutes stirring frequently until some of the berries disintegrate and some remain whole but soft, and the sauce thickens slightly.

Remove from heat and allow to cool, the sauce will thicken more as it cools down.


Sift the plain flour 2-3 times to incorporate air in the flour.

Next add baking powder, baking soda, lemon zest, milk, vanilla essence, butter, oil, castor sugar, yoghurt and cooled Strawberry sauce.


Whisk to form a smooth thick consistency batter.

Add ½ cup strawberry pieces in the batter and gently fold. Please remember to not overmix at this stage.


Preheat the oven to 180C/fan160C/gas 4.
Grease an 8” inches square cake tin lightly using butter or spray it with non-stick cooking spray. Line it with parchment paper. Grease the parchment paper again.
Pour the batter in the pan with the spatula and spread strawberry slices over the top of the cake. Smooth the top by gently tapping the tin. Bake the cake for about 30- 35 minutes or until the cake turns golden in colour.
Check if the cake is ready by inserting a toothpick, skewer, or fork in the center and if it comes out clean, then it is ready.
Let the cake cool completely in the pan on a cooling rack before cutting.
Cake is ready to be served!

Tips & Variations

  1. The strawberries bake with the cake batter to create a soft and super moist custardy interior, which in my opinion, is heavenly. I prefer to use fresh strawberries, but making this cake with frozen strawberries is possible. However, the final texture could be extra moist.
  2. It is important to sift the flour 2-3 times to ensure there are no lumps of flour and also to incorporate air.
  3. You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
  4. You can substitute castor sugar with brown sugar or powdered sugar.
  5. Always start with room temperature ingredients, prepare your cake pan and also put your oven to pre-heating.
  6. Adding butter at room temperature or melted butter helps to make cake softer and spongier.
  7. You can also add some nuts like almonds, walnuts, pecan nuts for crunch.
  8. Always use a skewer to test your cake for doneness. It should come out clean.
  9. Grease the pan and parchment paper before baking as that will ensure that the cake doesn’t stick to the pan and can be easily de-moulded once baked.
  10. You can use Vegetable or canola oil or any light-tasting oil of your preference.
  11. Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately.
  12. Make sure that baking powder and baking soda are not expired or too old.
  13. Use bright red ripe strawberries for maximum flavour.
  14. Cut strawberries into small pieces so they won’t sink to the bottom of the cake. I sometimes toss the strawberry pieces into a little flour (1-2 tablespoons) to prevent sinkage as well.
  15. 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.