strawberry cream cake recipe
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4.34 from 6 votes

Strawberry Cream Cake

Strawberry cream cake gateau - eggless version of a gateau sandwiched with macerated strawberries, whipped cream and finally frosted with whipped cream.
Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Course: desserts
Cuisine: world
Diet: vegetarian
Servings: 5 to 6
Author: Dassana Amit


for the basic vanilla cake

  • 1.5 cups all purpose flour
  • 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


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.


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.