If you love fresh berries, this eggless strawberry cake is one of the best desserts you can bake at home.
Making a cake without eggs can sometimes feel tricky, but this recipe stays soft and moist thanks to real strawberry puree.
It is completely egg free, which makes it a great choice for anyone with an egg allergy or for those who simply prefer baking without eggs.
I also pair the cake layers with a smooth strawberry cream cheese frosting that adds just the right amount of sweetness.
It is simple to put together and perfect for birthdays, weekend treats, or any casual gathering with friends.
Why You’ll Love It
Fresh Strawberry Flavor – Reduced strawberries give every bite a rich, natural berry taste that feels bright and delicious.
Soft and Moist Texture – Buttermilk, butter, oil, and strawberry puree create tender cake layers that stay wonderfully moist.
Beautiful Pink Color – A touch of pink coloring enhances the cake’s pretty strawberry shade without changing its fresh flavor.
Creamy Strawberry Frosting – Cream cheese frosting adds a smooth, tangy contrast to the sweet strawberry cake layers.
Ingredient List
For the Cake
- 1 lb Fresh Strawberries, hulled
- 2 1/4 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1/4 cup Vegetable Oil
- 1 1/4 cups Granulated Sugar
- 3/4 cup Buttermilk
- 1 1/2 tsp Vanilla Extract
- 2 drops Pink Gel Food Coloring (optional)
For the Strawberry Cream Cheese Frosting
- 8 oz Cream Cheese, softened
- 1/2 cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Fresh Strawberries, sliced (for topping)
Directions
Step 1
Blend the strawberries into a smooth puree. Pour into a saucepan and simmer over medium heat for 15 to 20 minutes, stirring often, until reduced to 3/4 cup. Cool completely. Reserve 1/4 cup for the frosting.
Step 2
Preheat the oven to 350 F. Grease two 8 inch round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Step 3
In a large bowl, beat the softened butter, vegetable oil and sugar for 3 minutes until fluffy. Beat in 1/2 cup of the cooled strawberry reduction, the vanilla and the food coloring if using.
Step 4
Add the dry ingredients in two additions, alternating with the buttermilk, and mix on low just until smooth.
Step 5
Divide between the pans and bake for 28 to 32 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Step 6
Beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla and the reserved 1/4 cup strawberry reduction. Beat for 2 to 3 minutes until fluffy and pale pink.
Step 7
Layer the cakes with frosting in between, cover the top and sides, and pile the sliced fresh strawberries on top just before serving.
Tips
Reduce The Strawberries Carefully
Simmer the strawberry puree until you have exactly 3/4 cup, then measure it before adding it to the batter. Extra liquid can make the cake too soft and prevent it from baking evenly.
Stir often and use a saucepan with enough room for the puree to gently reduce. Let it cool completely before mixing it into the batter or frosting.
Use Room Temperature Ingredients
Set out the butter, buttermilk, and cream cheese before you begin so they are soft but not melted. Room temperature ingredients blend more smoothly and help create an even cake batter.
If the butter is too cold, it will not become fluffy with the sugar. If it is melted, the cake can turn out dense instead of light.
Measure The Batter Evenly
Divide the batter as evenly as possible between the two prepared pans so both cake layers finish baking at the same time. A kitchen scale makes this especially easy, but you can also use a measuring cup to portion it carefully.
Spread the batter gently to the edges and smooth the tops before baking. This helps the layers rise evenly and makes them easier to stack.
Try These Next
- Eggless Berry Pavlova
- Eggless Black Forest Cake
- Eggless Fresh Fruit Tart
- Eggless Strawberry Cheesecake Pancakes
- Eggless Victoria Sponge Cake
Questions You Might Have
Why does the cream cheese frosting need softened ingredients?
Softened cream cheese and butter blend more smoothly, which helps create a fluffy frosting without small lumps. Let them sit at room temperature until they are soft but not melted.
If the frosting seems too soft to spread, chill it for 15 to 20 minutes before frosting the cake.
Eggless Strawberry Cake
Ingredients
Equipment
Method
- Blend the strawberries into a smooth puree. Pour into a saucepan and simmer over medium heat for 15 to 20 minutes, stirring often, until reduced to 3/4 cup. Cool completely. Reserve 1/4 cup for the frosting.
- Preheat the oven to 350 F. Grease two 8 inch round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- In a large bowl, beat the softened butter, vegetable oil and sugar for 3 minutes until fluffy. Beat in 1/2 cup of the cooled strawberry reduction, the vanilla and the food coloring if using.
- Add the dry ingredients in two additions, alternating with the buttermilk, and mix on low just until smooth.
- Divide between the pans and bake for 28 to 32 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
- Beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla and the reserved 1/4 cup strawberry reduction. Beat for 2 to 3 minutes until fluffy and pale pink.
- Layer the cakes with frosting in between, cover the top and sides, and pile the sliced fresh strawberries on top just before serving.