Strawberry Cake Recipe Eggless

About This Strawberry Cake Recipe

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 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.
3. 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!
4. Spread some of the whipped cream on top of the strawberry filling evenly.
5. Then, place the other half of the cake on top of the cream to make a sandwich.
6. 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.
7. 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.
8. 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.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Strawberry Shortcake Strawberry Jam Recipe (Without Pectin) Strawberry Milk Strawberry Ice Cream This strawberry cake recipe from the blog archives first published in December 2013 has been republished and updated on 8 January 2022.

title: “Strawberry Cake Recipe Eggless " ShowToc: true date: “2024-09-20” author: “Richard Laster”

About This Strawberry Cake Recipe

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 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.
3. 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!
4. Spread some of the whipped cream on top of the strawberry filling evenly.
5. Then, place the other half of the cake on top of the cream to make a sandwich.
6. 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.
7. 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.
8. 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.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Strawberry Shortcake Strawberry Jam Recipe (Without Pectin) Strawberry Milk Strawberry Ice Cream This strawberry cake recipe from the blog archives first published in December 2013 has been republished and updated on 8 January 2022.