Eggless Strawberry Cream Cake Recipe
This beautiful heart shaped Strawberry Cake recipe is a wonderful dessert perfect for special occasions and birthdays! It is egg free and features a creamy sponge sandwiched with macerated strawberries and whipped cream. Frost this delicious cake with whipped cream and serve immediately.
About Eggless Strawberry Cream Cake
This rich creamy cake is just what you need for special occasions like birthdays and anniversaries. I made the sponge using my Eggless Vanilla Cake recipe but you can use any sponge cake or vanilla cake as a base.
Fill the cake with strawberry cream icing and top it with whipped cream frosting. Fresh strawberries work best for this recipe as they add the best flavor but if you do not have fresh strawberries to make this cake you can use canned strawberries instead.
I used whipping cream to make the icing for this delicious strawberry cake recipe. The whipping cream worked really well and created firm stiff peaks which is what we are looking for when making icing.
Make sure you combine the whipping cream with icing sugar before whisking to add sweetness to the frosting.
When it comes to decorating this cake perfection is not important. The most important thing is the flavor so I used a regular spatula to add the icing, left the risen dome on top of the cake and it still made for a gorgeous centerpiece during our celebration.
I was actually quite surprised when I made this strawberry cake because my family loved it. We really enjoyed the cream icing. If you love frosted cakes, then do check these recipes for Chocolate Cake, Black Forest Cake and Pineapple Cake.
How to Make Eggless Strawberry Cake
To make the cake use your favorite sponge or a simple vanilla cake. If you would like to make your own, then check my Vanilla Cake Recipe which has a soft and tender crumb. Bake this cake and let it cool completely at room temperature before you begin with the frosting.
1. First mix 3 to 4 tablespoons of raw sugar or white sugar with 175 to 200 grams of chopped strawberries (reserve 5 to 6 strawberries for decorating the cake from top). Cover the bowl and set aside this mixture for 30 to 40 minutes in the fridge.
During this time the maceration process will take place and the juices from the strawberries will be released.
2. Beat 1 cup whipping cream or heavy cream with 4 to 5 tablespoons icing sugar or confectioner’s sugar and ½ teaspoon vanilla extract using a hand held electric beater or a stand mixer with a wire whip attachment.
If you are using a stand mixer beat the mixture at the medium-high to high speed until you get stiff peaks.
3. Don’t overbeat the cream as you don’t want it to have a butter like texture. Stop mixing once the stiff peaks appear.
4. Next, slice the sponge or vanilla cake into half using a serrated knife.
5. Brush the strawberry juice from the macerated strawberries onto the sliced cake. Be careful not to add too much of the juice as the cake may become soggy.
Then add an even layer of the macerated strawberries on top and feel free to slurp on any extra juice!
6. Spread some of the whipped cream on top of the strawberry filling evenly.
7. Then, place the other half of the cake on top of the cream to make a sandwich.
8. Use a palette knife or flat spatula to evenly ice the cake with the remaining whipped cream. Cover the cake with a large dome shaped bowl and leave in the fridge for 2 to 3 hours to allow the cream frosting to set.
9. Slice the reserved strawberries and use them to decorate the cake before serving. Make sure that these strawberries are sweet. If they are sour, then I suggest not to layer them on top of the cake.
In this scenario, opt to sprinkle some grated chocolate or chocolate shavings on the top of the cake.
10. Serve the eggless strawberry cake immediately or refrigerate and serve it a few hours later. Its best to finish this strawberry cream cake in a day or two.
Expert Tips
- Strawberries: There are a few options when it comes to how you prepare the strawberry filling. You can cook the chopped strawberries with sugar instead of macerating them and you can adjust the quantity of sugar depending on your preference. When selecting strawberries I go for bright red, ripe, unbruised strawberries with glossy skin for the best flavor.
- Sponge: When preparing the sponge do not over-mix the batter as this will result in a tough cake. For this strawberry cake recipe I used my Eggless Vanilla Cake but you can use any sponge cake of your choice.
- Decoration: As this is a homemade cake you don’t have to be super neat when it comes to decorating. Simply cover the cake in whipped cream using whatever you have on hand and use thinly sliced strawberries or chocolate shavings to decorate the outside of the cake.
- Shape: This cake does not have to be in the shape of a heart. You can serve it in a circular or square shape instead.
- Make ahead: You can make the entire frosted cake a day before, cover it and refrigerate it to prevent the strawberries from drying out. Alternatively, you can prepare the cake, ice it with whipped cream and add the sliced strawberries once you are ready to serve it.
FAQs
Can I whip the cream in mixie or grinder jar?
Yes, you can. Use a mixer or blender with a whipper blade to whip the cream on a low to medium speed.
Why am I not getting stiff peaks?
There are a few reasons why you might not be getting stiff peaks. Make sure the cream is chilled before beating and refrigerate the mixing bowl for 30 to 40 minutes. This will help the stiff peaks to form quickly.
Another thing you can do is make sure that the cream is being whipped for a long enough time and regulate between a high to medium-high speed. On average it takes about 5 to 8 minutes to whip cream depending on its quality and fat percentage.
Can I use ready made whipped cream like Cool whip?
Yes, you can certainly use ready made whipped cream in this recipe.
How long will whipped cream hold its shape?
Whipped cream will hold its shape for a few hours depending on the weather so it is best to serve this cake immediately or on the same day that it is made.
Step by Step Photo Guide Above
Ingredients
For the vanilla cake
- 1.5 cups all-purpose flour – 180 grams, can use pastry flour
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup melted butter or neutral oil
- ½ cup water
- ¾ cup raw sugar or white sugar – 150 grams, add as required * check notes
- ¼ cup Curd (yogurt) – 62 grams
- 1 tablespoon apple cider vinegar or white vinegar or lemon juice
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean – scraped
For the strawberry cream frosting
- 1 cup whipping cream or heavy cream – use cream which has at least 35% fat and above
- 4 to 5 tablespoon icing sugar or confectioners sugar, add as required
- ½ teaspoon vanilla extract
- 175 to 200 grams fresh strawberries
- 3 to 4 tablespoon raw sugar or white sugar, add as required
Instructions
Preparing the cake
- Sift the all purpose flour, baking powder and a pinch of salt in a mixing bowl or pan.
- Preheat your oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes.
- Grease a 7 to 8 inches pan (square, round or heart-shaped) with softened butter or oil. You can also line the pan with parchment paper and then grease the parchment with oil or butter.
- In a small frying pan or bowl take a bit more than ½ cup of butter. Melt the butter on a stove-top on low heat taking care not to burn it. Simply melt the butter. No need to heat it.
- Measure the melted butter in a steel or glass measuring cup. You need to get about ½ cup of melted butter.
- Whip or beat the curd (yogurt) in a medium sized mixing bowl until smooth.
- Add water, sugar, apple cider vinegar and vanilla extract to the beaten yogurt.
- Briskly whisk using a wired whisk until all of the sugar is dissolved and you get an even mixture.
- Sprinkle baking soda on this liquid mixture. Mix thoroughly and evenly.
- To the sifted flour, add liquid mixture and the melted butter.
- Be quick enough to mix and make a lump free batter. Don’t over do the mixing.
- Pour the batter into the greased or lined baking pan.
- Shake and tap the sides of the pan on the countertop so that air bubbles are released.
- Place the pan in the preheated oven in the center rack.
- Keep the heating in both the bottom and top elements of the oven on.
- Bake at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or more till a tooth pick inserted in the cake comes out clean.
- If the cake browns too quickly on the top, then cover the top part with an aluminium foil or parchment paper.
- Once well baked, place the cake pan on a wired rack for the cake to cool at room temperature.
- Before frosting ensure that the cake is cooled completely.
Preparing the strawberry frosting
- Rinse the strawberries well and then dry them with a clean kitchen napkin.
- Reserve about 5 to 6 small to medium strawberries for the decoration and keep them in the fridge.
- Hull and chop the rest of the strawberries.
- Take the chopped strawberries and sugar in a bowl.
- The proportion of sugar here depends on the sweetness of the strawberries.
- Mix the sugar with the strawberries and set aside for at least 30 to 40 mins to macerate in the fridge. You can also keep them overnight. Keep the bowl covered in the fridge.
- In a stand mixer fitted with the wired whip attachment, whip the cream and icing sugar along with vanilla extract, at medium-high to high speed until you get stiff peaks in the cream.
- Taste the cream and add more sugar if needed.
- You can also use a hand held electric beater to whip the cream.
- The cream should have stiff peaks – meaning on turning the bowl the whipped cream should not fall down.
Making strawberry cake
- Slice the cake with a serrated knife from the center carefully into two equal halves.
- Brush the syrup from the chilled macerated strawberries lightly on one half of the cake. Do not add too much as it will make the cake soggy.
- Spread the chopped strawberries evenly on the cake.
- Spread a layer of the whipped cream evenly on the cake.
- Keep the other cake slice over.
- Now spread the remaining whipped cream all over the cake with a palette knife or spatula evenly.
- Cover cake with a dome shaped or round bowl. Keep the cake in the refrigerator for 2 to 3 hours so that the whipping cream icing sets.
- Slice the strawberries which we had chilled for decorating the cake and set them aside. Make sure these strawberries are not sweet and not sour. Optionally you can also sprinkle some chocolate shavings or grated chocolate on the whipped cream.
- Remove the cake and decorate the cake with the fresh strawberry slices.
- Serve the strawberry cream cake immediately.
- Or you can keep it covered in the fridge and then serve later.
- It is advisable to finish this strawberry cream cake in a day or two.
Notes
- You can even cook the chopped strawberries with sugar instead of macerating them. The quantity of sugar can be adjusted depending on the sweetness of the strawberries.
Nutrition
Strawberry cake recipe from the blog archives first published on December 2013.
Can I substitute whole wheat flour for maida ?
in this cake recipe, i am not very sure if whole wheat flour can be replaced and if it works well.
Hi Dassana. I have made this cake recipe a few times now and it has always been devoured. This time I want to use a mirror glaze to cover the cake and was wondering if you have a recipe for that. I have come across a few recipes but they use some amount of water in the preparation. Won’t adding water cause the chocolate to seize? All I get here is compound chocolate.
Thanks Lopamudra for your positive feedback on cake. I don’t have a recipe for mirror glaze. Adding water will make the chocolate seize.
Hello,
I loved your recipe and would like to give a try. But since I dont have beater to whip cream and by hand it will take lot of time. Can I use ready made whipped cream like Cool whip? Do i need to add anything in that like cream cheese?
you can use ready whipped cream. no need to add cream cheese in it.
hi very nice recipe.can i use orange juice with sugar to make a orange flavoured cake with fresh cream frosting instead of strawberry.because i dont get either fresh or tinned strawberries.just want to give a try.
harini, you can check this recipe for eggless orange cake which uses orange juice – https://www.vegrecipesofindia.com/eggless-orange-cake/
then you can frost the cake with fresh cream.
oh thank u for ur reply.in this plain vanilla cake recipe can i substitute lemon juice instead of vinegar,and how much i should add?
welcome harini. you can add lemon juice. just add the same amount, that is 1 tbsp.
Hello , I had tried your Black Forest and it was awesome. I really want to try this , but as I’m not a professional baker I dnt have measurement stuffs. I am not able to get through the measurements of 1.5 cups and 1/2 cups and all. Can I give me measurements in grams of possible. I really want to try. If u can help. Thank u 🙂
thank you arjavi. i have mentioned the amount in grams below.
1.5 cups all purpose flour/maida = 187.5 grams
½ cup water = 125 ml
½ cup melted butter or oil = 125 ml
¾ cup organic unrefined cane sugar or regular sugar = 150 grams
hope these measurements in grams help.
Hi…can I whip the cream in mixie or grinder jar….if yes please tell me how much time and in low or high speed.I would like to do the cake for Christmas on stove as I do not have oven.
use a mixer or blender with the whipper blade to whip the cream. do on low to medium speed. for making cake on the stove, you can follow this method on this post, where pav or bread rolls are baked in a pressure cooker. the time will vary for a cake according to the recipe. link here – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
Hi! Loved the recipe , I have tried the vanilla cake a lot and it always turns out awesome but once I tried the strawberry cream cake and the cream didn’t turn out well. Second time I attempted the same problem arises, I’m not able to get the stiff peaks from the cream despite using 40% fat cream. Any suggestions?
thanks apoorva. firstly use chilled cream. when beating also the cream should be chilled. you can also use a chilled bowl for whipping the cream. just keep the bowl in the fridge for 30 to 40 minutes and then use this bowl for whipping. when i whip 25% fat cream, i whip for a long time regulating between high to medium speed. i usually take about 8 minutes to whip cream. so for 40% fat, i guess it should take about 6 minutes.
Which fruit can replace strawberries here?
Since this is not the season, strawberries are not available in market.
you can try with cherries, mangoes, any berries like blue berries or black berries.
liked the recipe for strawberry cake Yummy
thanks aarti
Thanks for such wonderful receipes. ……
I have a doubt, what is the difference between f
welcome shamina
Hello dasanna,
Thanks a lot for such wonderful receipes…..
I have a doubt .what is the difference between fresh cream and whipping cream. ….
and can both of them be used in place of each other
fresh cream is just plain cream. whipping cream is cream that has been whipped or can be whipped. not all fresh cream can be whipped though. cream with 10% to 20% fat cannot be whipped to get soft or stiff peaks. even amul cream which is 25% fat takes a lot of time to whip unlike cream which has more than 35% to 50% fat. usually whipping cream has 35% fat. in desserts and icings, you need to use cream which can be whipped to yield soft or stiff peaks. so here you cannot replace any fresh cream with whipping cream. but in a gravy dish, where cream is added, either of the fresh cream of whipping cream can be used.
Hello dassana,
When it comes to frosting a cake, using butter is a must, unless you are using whipped cream. I am not a big fan of either butter or icing sugar. Hence is it possible to prepare a topping using hung curd, a fruit puree and/or cream cheese. If so can u please suggest something.
Thank you
you can prepare a frosting with hung curd. just whip the hung curd with icing sugar or even powdered sugar and then spread it on the cake. you can also use cream cheese in the same way. for a fruit puree, the method will vary depending on the consistency of the fruit puree. thin fruit puree like a strawberry one will need a thickening agent like agar agar. for a mango puree, you can just whip some cream and then add thick mango puree to it to get a mousse like frosting.
Hi, this looks yummy. Can I double the recipe?
thanks ari. i would suggest to make 2 batches instead of doubling the recipe.
nice one 🙂
Wow! Great and easy recipe. I tried this cake today and it came out very well. Thank u
welcome vijaylakshmi. glad to know this.
Hie dear!! I was going through this tempting recipe but I have a question. The cream used is Amul fresh cream?
yes its amul cream.
Hie dear! I was going through this recipe.. I have confusion regarding the Amul cream u have mentioned. Is it the Amul fresh cream that comes in tetra pack?
yes ruchi. its the same amul cream which comes in tetra packs.
hello
i love cakes and i make them often and they turn out to be great all the time.
this is the first time i saw someone using amul cream and it looked so delish and so creamy.
what i wanted to actually ask u is that, i never experiment that much with flavours{i normally cook only with chocolate, vanilla, butterscotch, strawberry, mawa and orange, this may sound a lot but it is not, they are the most simple flavours}, i loved the recipe and i was wondering if i can use mango instead of strawberries.
i am gonna try this today itself and this website is so good, i just made your fried idli and it was so good{i had it with a lot of sauce}.
and to the ones who are wondering where to get cake supplies from, there is a shop in andheri east near paaneri{the saree shop} named jk or something like that, they have all flavours{even alcohol cherry :0}, they sell whipped cream and many other things.
if u want to order whipped cream from some other shop, buy the company kings one, it comes under thousand and its so good.
thanks
_yash
i always use amul cream. with icing sugar it really whips well. i am amazed you make so many flavors. it does read a lot to me. i am stills stuck with vanilla, pineapple, strawberry and chocolate. yes you can use mangoes. in fact you can make a simple mango mousse too. just whip the cream with icing sugar. add mango pulp with some vanilla extract. fold and then layer in the cake and also top up with the same mousse. let it set in the refrigerator and then serve. thanks for providing the info on the cake supplies and the whipped cream.
Hi Dassana,
Been looking through your eggless recipes – was wondering if you have tried using egg replacers and how they work. Came across a few like No egg and one by Bob Red Mill on an online website
hi sunita. i have purchased an egg replacer a few months ago and still not tried it. so not yet tried and tasted any eggless recipes made with an egg replacer. but will be trying the replacer for some recipes like pancakes and cakes, cookies.
it looks delish!
Hi dassana…. my query is in India du we get whipping cream….we do get a whipping cream powder but wen I used it …was a flop…… or we can use the malài we store for our butter making…..and does amul fresh Malai give u stiff peaks with a normal manual egg beater….
hi anitha.
we do get whipping cream but in select gourmet stores. but they are expensive. you can use malai. i have made whipping cream with malai and its too good. the malai should be chilled and then in a blender or stand mixer you whip it till you get stiff peaks. in fact the malai whips very well than amul cream as it has full fat content. amul cream does not give stiff peaks when beaten manually. if you add icing sugar and beat with an electric hand held beater than you will get nice stiff peaks.if you just beat it without icing sugar with an electric beater than you won’t get stiff peaks. the corn starch in the icing sugar helps to thicken the cream and this helps.
It looks yummy Dassana..even without a cake stand,spatula or as you say the domed top:).I love cakes which look as good as they taste and needless to say this one looks delicious 🙂
Hi Dassana,
Love your website. I’ve tried a lot of your recipes and they came out great . This cake looks awesome. Will give this a shot ! All the very best to your website. Keep up the great work ! 🙂
thanks radhika for this positive feedback. its always motivating to read such comments. keep visiting the blog. merry christmas.