strawberry cream cake recipe with step by step photos – egg free version of a delicious creamy sponge cake which is sandwiched with macerated strawberries, whipped cream and frosted with whipped cream.
i had made the eggless vanilla cake recipe specifically to make this cake. you can use any sponge cake or vanilla cake as a base. the cake is sandwiched with strawberry cream icing and topped with a whipped cream frosting. i have used fresh strawberries to make this cake but you can use canned strawberries also.
i have used amul cream to make this icing. as you will see in the pics, the amul cream really worked well to my surprise to give stiff peaks. i used icing sugar to make the cream icing and that helped the cream to get stiff peaks. otherwise its difficult to whip amul cream really well. later i tried with sugar to get stiff peaks but it did not happen as good as this one.
i have not been able to give a professional touch to this strawberry cream cake as i did not have a palette knife nor a cake stand. with a regular spatula i spread & evened the icing. i did not even slice the risen dome from the top. the perfection does not matter, when you are making such desserts for your loved ones. what matters is that they enjoy the treat you made for them.
this cake was a surprise as i never knew that my hubby is fond of cakes with cream icings. i shall be adding more pastries and cakes with icings recipes in the future.
this is a rich creamy cake and meant for festive occasions or birthday or anniversary celebrations. you can make the whole cake a day before and cover and keep in the fridge, so that the sliced strawberries on the top don’t dry out
in the step by step, i am sharing the filling and frosting pics. you can see the step by step eggless vanilla cake recipe. in the recipe details below, i have mentioned the ingredients and process of making the eggless vanilla cake.
if you are looking for more eggless cakes then do check:
strawberry cream cake
INGREDIENTS FOR strawberry cream cake
for the basic vanilla cake
- 1.5 cups all purpose flour (maida)
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup water
- ½ cup melted butter or oil
- ¾ cup organic unrefined cane sugar or regular sugar – add as required * check notes
- 3 tablespoon yogurt (curd or dahi - dairy or vegan ) + 1 tablespoon water
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract Or vanilla powder Or half of a vanilla bean - scraped
for the cream frosting and filling
- 200 ml whipping cream - use cream which has at least 30% fat
- 4 to 5 tablespoon icing sugar or as required
- ½ teaspoon vanilla extract
- 175 to 200 grams fresh strawberries
- 3 to 4 tablespoon organic unrefined cane sugar or regular sugar or as required
HOW TO MAKE strawberry cream cake
preparing the eggless vanilla cake:
- first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
- just keep everything ready as you have to be quick enough to mix the batter.
- preheat the oven to 180 degrees C.
- grease a 6 or 7 inches pan with butter or oil. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
- now take some butter and melt it in a small pan or microwave.
- you need to get about ½ cup of melted butter. just melt the butter. no need to heat it.
- when the butter is still warm or a bit hot, add the sugar to the melted butter.
- stir and mix well. keep aside.
- now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
- add 1 tbsp vinegar. then add the baking soda and stir.
- pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
- add vanilla extract.
- be quick enough to fold and make a lump free batter. don’t over do the folding.
- pour the batter in the greased baking pan.
- shake and tap the sides of the pan 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 C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
- if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
- once done let the vanilla cake stand at room temperature for 7-8 minutes.
- then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
- once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
- let the cake cool completely before you prepare the icing.
preparing the icing and filling:
- rinse the strawberries well and then dry them with kitchen napkin.
- reserve about 5-6 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 about 3 to 4 tbsp sugar in a bowl.
- the proportion of sugar here depends on the sweetness of the strawberries.
- mix the sugar with the strawberries and keep aside for at least 30-40 mins to macerate in the fridge. you can also keep them overnight.
- in a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract, at high speed till you get stiff peaks in the cream.
- taste the cream and add more sugar if required.
- 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 cream should not fall down.
assembling strawberry cream 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.
- spread the chopped strawberries evenly on the cake.
- spread another 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.
- keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.
- slice the strawberries which we had chilled for decorating the cake and keep them aside.
- 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.
- its advisable to finish this strawberry cream cake in a day or two.
RECIPE TIPS
step by step eggless strawberry cream gateau cake recipe:
1. first mix sugar with chopped strawberries and keep aside for 30-40 minutes in the fridge. the strawberries would release their juices. this process is called as maceration.
2.beat cream with icing sugar & vanilla extract with a hand held electric beater or in a stand mixer attached with the wire whip blade. if using a stand mixer beat at the highest speed till you get stiff peaks.
3. don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater.
4. slice the sponge or vanilla cake into half.
5. brush the strawberry juice from the macerated strawberries on the top of the cake slice evenly. don’t add too much of the juice as the cake might become soggy. spread all the chopped strawberries on the cake evenly. the leftover juice you can slurp 🙂
6. spread a part of whipped cream on top of the strawberry filling evenly.
7. place the other half of the cake.
8. now with a palette knife or a flat spatula spread the remaining whipped cream evenly all over the strawberry cream cake. keep the cake in the fridge for 2-3 hours for the cream frosting to set.
9. before serving the strawberry cream cake, slice chilled strawberries and decorate on the cake.
10. serve the eggless strawberry cream gateau cake immediately or you can refrigerate the cake and then serve it a few hours later. its advisable to finish this strawberry cream cake in a day or two.
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.