Eggless Strawberry Cream Cake


(from 14 reviews)
77
Eggless Strawberry Cream Cake

I tasted strawberry cream cake for the first time in a birthday party 2 years back and ever since I have wanted to create an eggless version of it. And I finally did it for my husband’s birthday last month. It has been two years since I baked a cake for my husband’s birthday. The last one I did was this vegan white cake. So I wanted this year’s cake to be really good. I was in a huge surprise when I tasted the cake. It was an awesome surprise though. The cake turned out fantastic. The texture was absolutely great and the taste was simply superb. I had finally nailed down the missing element of a moist cake. The cake recipes I have posted here are definitely great. I do not post mediocre recipes. But I did not like that some of the cakes started drying when stored in the refrigerator. I didn’t know what I was doing wrong because I was following all recommended tips for storing it in the fridge.

I have seen a couple of cake recipes, where the recipe suggests to brush the cake with simple sugar solution. I really didn’t realize the full effect of it until I tried it myself in this strawberry cream cake. All these days I was thinking it was something fancy and totally unnecessary. Only now I realize that it is actually for a valid reason. It is done to keep the cake moist for days together. I was not planning to try this trick in this recipe. I wanted to use up the strawberry-sugar syrup which was a by-product while preparing the filling. First I thought I would store it in the fridge to make this strawberry milk and then all of a sudden I had this light bulb flashing in my head telling me to brush it on the cakes. Thank God that my brain works efficiently at least some of the time! The cake remained moist even after 3 days in the fridge. With my other cakes, I used to bring the cake to room temperature before serving, for it soften up a bit. But I was able to serve this cake directly from the refrigerator.

Eggless Strawberry Cream Full Cake

If I remember right, this is the third time that I was very excited about my creation. The first time was when I baked this eggless chocolate cake using silken tofu, the second time was when I baked this eggless blueberry pound cake, finding out the best combination of egg substitutes for cakes and this strawberry cream cake is the third time.

I got the idea to make a strawberry cream cake from this recipe but I decided to stick with my awesome fail proof eggless pound cake recipe. The trick is to use 50% each of pureed silken tofu and yogurt instead of eggs to get the amazing texture of cake with eggs. I also referred to this recipe for preparing the filling and whipped cream topping.

Note: Factor in the time required for the strawberries to macerate for the filling, freezing the bowl and beaters for preparing the whipped cream frosting and for the cake to soak up the strawberry-sugar syrup while setting out to make this recipe.

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Eggless Strawberry Cream Cake Recipe

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Prep TimeCook TimeMakes
2 Hr21 Mins10-12 Servings
AuthorCategoryMethod
CakesBaking
Eggless Strawberry Cream Cake
4.7 from 14 reviews
Want to impress your special one or guests with an elegant cake? This eggless strawberry cream cake is the answer. You can’t go wrong with a moist eggless sponge cake, filled with fresh strawberries and topped with homemade whipped cream.
Ingredients Part 1:
  • 1/2 cup yogurt
  • 1/2 cup pureed soft/silken tofu
  • 1/3 cup freshly squeezed orange juice/milk (See My Notes)
  • 1 teaspoon vanilla extract
Ingredients Part 2:
  • 2 and 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon orange zest (if using orange juice)
Ingredients Part 3:
  • 1/2 cup softened butter
  • 1 and 1/4 cups white sugar
Ingredients for Filling:
  • 2 cups strawberries, hulled and chopped
  • 2-3 tablespoons white sugar
Ingredients for Frosting:
  • 2 cups whipping cream (at least 35% fat)
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup icing sugar (optional, see frosting recipe)
Procedure for the filling:
  1. In a large bowl mash the strawberries and sugar lightly with a potato masher. The amount of sugar will depend upon the sweetness of the berries. Set it aside for 30-60 minutes.
Procedure for the cake:
  1. Preheat the oven at 350F/180C for 15 minutes. Line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl mix together the ingredients listed in Part 1 and set aside.
  3. In another bowl sift together the Part 2 ingredients.
  4. In a large bowl cream together the butter and sugar until light and creamy. If the butter is not soft enough the creamed mixture will resemble coarse crumbs. By adding some of the wet ingredients and then creaming it, should solve the problem.
  5. Add the wet ingredients in 3 portions beating after each addition. The mixture will look curdled, but that should not be a problem. It will be fine once we add the flour mixture.
  6. Add the dry mix and combine well.
  7. Divide the batter between the 2 pans. It’s about 2 cups of batter per pan.
  8. Bake for about 21-23 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  9. Transfer the pans to cooling racks. Since we have lined the pan with parchment paper, the cake should come off the pan within 15 minutes. Let it cool completely before frosting.
Procedure for whipped cream frosting:
  1. Keep the bowl (which you are going to use to prepare the frosting) and the electric beaters in the freezer for at least 15-30 minutes.
  2. Place the cream, sugar and vanilla extract in the bowl and whip until stiff peak forms. I first started with 2 cups of cream and 1/4 cup of granulated white sugar. I felt that the cream was not sweet at all. I started adding a tablespoon of icing sugar and whipped it again and went on adding another 3 tablespoons of icing sugar.
  3. That’s when I felt it was sweet enough. So it’s your choice to add or not to include the additional icing sugar.
Assembling the cake:
  1. Level the cakes as always to remove the dome and flatten it.
  2. The prepared strawberry filling would have secreted water and you would have got a strawberry-sugar syrup. Spoon out the strawberries and set it aside in another bowl. Use the strawberry syrup to brush the leveled cakes, so that the cake will absorb it and be moist for days. Do not fear of too much syrup on the cakes. The cake will keep absorbing it. Before brushing it with syrup, try to dust off the crumbs from the leveled side of the cake using a dry pastry brush. Now pour the syrup directly over the cakes or use a pastry brush to dip the syrup and brush it on the cake. Leave the cakes to soak the syrup for at least 15 minutes. Soaking it for more time is fine too.
  3. Place one cake on a serving platter or cake stand. The neat and flat side should be on the bottom and the syrup brushed side should be on the top. Spread the strawberry filling on the cake and cover it with half of the frosting.
  4. Place the other cake on top of the filling. The syrup side should be facing down and the smooth side should be on top for this one. Cover it with the rest of the whipped cream and garnish it with whole or sliced strawberries.

My Notes:
  1. Following the other strawberry cream recipe, I used 1/3rd cup of orange juice for the cake. But the cake did not have the flavor at all. So do add orange zest to the batter if you want an orange flavored cake otherwise stick with plain milk instead of orange juice.
  2. If you can’t find strawberries or if you want a shortcut for the filling, spread a layer of strawberry jam. Similarly you can use store bought whipped topping if you don’t have the time to make it at home.
  3. I have not tried this cake recipe with all-purpose flour, so I do not know if the texture will be as good as this one with cake flour.
  4. Add another cup of whipping cream if you want to frost the sides of the cake too.
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Eggless Strawberry Cream Cake


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77 COMMENTS

  1. Hi, I made this cake as well for my daughter birthday party. I used APF. I did not have silken tofu so used greek yogurt instead of that. The mix was very thick, it was not in pouring consistency. It added more liquid and the cake was not very fluffy. Could you please help me understand if we can replace tofu in this recipe and also what change should we do if we use APF instead of cake flour?

    Thanks a lot

    • This cake won’t be very fluffy Raji. Especially that we are brushing it with sugar syrup. Also using all purpose flour might have affected the texture a little bit. In that case you should have added a teaspoon of apple cider vinegar and it could have helped to get a better texture. It is supposed to be moist. Yes Greek yogurt being very thick it might have needed some more liquid to get the correct batter consistency.

        • You’re welcome Raji. I don’t think I’m an expert just a “guess”pert. Don’t know the science behind how things work just guessing few things. 😀

  2. […] would have tried using part silken tofu and part yogurt like in this strawberry cream cake recipe which turned out perfect, but I didn't have silken tofu at […]

  3. Thanks so much! Just served this cake for my little guy’s first birthday party (he’s allergic to eggs). It was a big hit! For his smash cake, I baked a 1/4 recipe in a tall (2 inch high?), 4 inch diameter pan, & split it in half to make a layer cake. He managed to put away a significant portion of it! The grown ups enjoyed their regular sized cake too :).

    • That’s great to know Jacqueline. I’m so glad that the little one got to have cake and enjoyed it too. 😀

  4. I really want to try this recipe. I get rave reviews from my friends on your moist chocolate cake recipe w/ silken tofu. Always a HUGE hit! Do you think it be ok if I used 1/2 cup of canola oil instead of butter? Curious why you chose to use butter in this recipe. Thank you for all your amazing recipes.

    • Thanks Susanne. The original recipe used butter so I went with it. But I usually see butter being used in white/yellow cake recipes and oil in chocolate cake recipe.

  5. Hi,
    I tried this recipe yesterday. It had a very good taste. Just awesome.I followed the recipe as given just that I halved the recipe.But I have one doubt. After mixing all the ingredients, it was not a flowing consistency at all. It was quite thick. Then I added half cup water and then
    I could put in the pan.Where did I go wrong? All the liquid ingredients mentioned are enough ? Am I missing anything?

  6. Hi. Tried this recipe and it was very good. First time I saw a recipe using tofu/yogurt combo for egg replacement! Nice. The marinated strawberries were amazing in the cake!! However the texture of the cake was dense n a bit dry. Did I over cook it or did i not have enough strawberry liquid for absorption? Any suggestions for improvement.

  7. Hello,

    I did this for my son’s fourth b’day and it turned out very well. I modified the recipe a little to use 1/3 cup oil + ghee instead of 1/2 cup butter as the last time I tried with butter (pineapple cake) the texture turned out a little crumbly. This time, with the oil and ghee, the cake was absolutely moist. Also, I used fresh strawberry juice instead of orange juice and added strawberry pieces into the cake batter.

    I have tried other recipes from your site and have found them to be very good.

    Thank you so much for such wonderful recipes.

    • I have tried it in a 13×9 inch pan. That’s the biggest I have gone. Use the whole recipe for one rectangular cake. If you are doing layers then use another full recipe for another cake instead of slicing the one cake into halves, because it might slice too thin.

  8. My son loved this the last time I made it, and wants it for his birthday – but I need more than a 9 inch round. Any suggestions to use the same recipe for a rectangular cake? I am thinking I will just have to make two batches? One batch for each layer?

  9. Hi Madhuram. While i have been cooking for my family for more than 18 years now, i have never baked before other than a few odd trials making cup cakes with my kids. I have been wanting to bake a cake all these years and inspite of my husband tempting to take me to the best cake shop to have a bite rather than bake at home, i tried your recipe this evening. I must say that it came out flawless and my folks polished the cake over tea. Thank you for your amazing recipe and instructions. I plan to try more of your recipes going forward… cheers and have a great year ahead!

  10. Well you nail it…this Reciepe is great!!! My friend is very allergic to eggs and her birthday was yesterday and I wanted her to have cake for her birthday and this Reciepe was the best eggless Reciepe EVER!!!! You and your hard work made me a hit of the party. She even had a piece for breakfast the next morning. I know you had to do all the hard work but it is a success. Thanks!!!!

  11. hi
    how r u ? i just love your eggless recipes thanks for that.
    i have Q what is icing sugar can u tell me where to buy which brand should i buy i m trying to surprise my husband on his birthday next week so can u plz help me with this.
    thanks
    hope to hear from u soon
    rani

  12. Hey Madhuram! Amazing stuff! Love your website! I just finished baking this cake (followed your recipe to the tee) but I felt that the cake didn’t rise as much – any thoughts on why that may be? I used nasoya silken tofu and swan branded cake flour. I’m going to start assembling the cake now so not sure how it tastes. I’m hoping it will be as fantastic as it looks on your website!

    Cheers

    • If you used a 9-inch pan, the cake doesn’t have much height, Priyanka. But with the filling and frosting the cake will have a decent height.

  13. Whenever I bake a cake it will be brown in colour from inside and too dark brown from outside. It will not be white inside, is this over cooking? But if I take it out soon only the centre portion will not be cooked. Please help me out with this.

  14. I’m going to be making this cake this weekend for my son’s first birthday. I’d like to make the cakes on Saturday and then make the cream filling and assembling it on Sunday. My question is, should I level the cakes and brush them with the strawberry syrup on Saturday or keep them together and only do all this on Sunday?

    • Sorry Natalie, I don’t know if I’m too late with the reply. Yes you need to bake the cake, level it and brush it with strawberry syrup on Saturday itself, so that the sponge cake absorbs it all.

    • I don’t know how it will work for this recipe but you can try 2 teaspoons of Ener-G whipped with 3 tablespoons of warm water.

  15. Thanks for posting this recipe. I was a little weary about the tufo in the recipe but you can’t even tell; the cake tasted delicious. I used almond milk to cut down the fat & still turned out great. I will be using this recipe for a cake order so, we’ll see how goes!

  16. Can you convert the measurements to grams or ounces pleases. I live in London, Uk and don’t know what you mean by cups.
    I know there are measuring cups that are used specifically for cooking. I don’t have those and they might be different in the USA.
    I can’t get hold of cake flour here, any substitutes?

    • Hi Honey, I’m sorry that I cannot do the conversions because I have got used to using the standard cups here but you can use the conversion tables in this page: https://www.egglesscooking.com/baking-101/baking-measurements/#cups-to-grams I have given a link to this page in all of of my recipes. The closest you can get to cake flour is for every 1 cup of cake flour, fill a tablespoon of cornstarch in a 1 cup measure and fill the rest with plain flour. Again I know it only in cup measurement.

  17. Hey Madhu..
    I just made this cake as a surprise for my husband. Hope he likes it. Thanks for all the awesome recipes.

    Best regards
    Priti

  18. hi..what is exactly cake flour ?? where is it available and the cup measurement used are the standard set of cooking cups available in the market ??

    • Cake flour is made from soft wheat and hence has a lesser gluten content than all-purpose flour. This makes it possible to make lighter cakes and cupcakes. It’s available in the baking aisle next to all-purpose flour and whole wheat flour. It is also called pastry flour. I use standard US cup and teaspoons measurement in my recipes.

  19. Hi Madhuram,

    Your recipes are awesome! I have used this recipe for so many times and tried different things with it. First I tried to follow your strawberry cream cake recipe almost to the dot except for using cake flour…I used the all purpose flour plus corn starch method. It turned out great except the texture of the cake is a bit too dense.

    Today, I tried it by skipping the orange flavor using just the milk and using real cake flour. Instead of making it a cake form, I put the batter into cupcake and cake pop molds. My god!!! These turn out excellent. The cake has perfect texture because of the cake flour. It smelled so good and tasted extremely good.

    I think my kids are going to love these. I am waiting for sugar coating supplies to come so that I can coat the cake pops next time. Happy!

    Thank you!!!!

    • I have not baked a single cake for 50 people. Do you have a pan to bake such a big cake? I think you need a half sheet pan for it. My guess is I would double the recipe, bake it as a single cake and then cut it into half for 2 layers.

  20. Hi Madhu,

    I have bought the silken tofu and plan to make this one soon.

    I was wondering how come the pastries in stores like Hot Breads are so soft and spongy and its eggless too.
    Any idea whats their trick ???
    I would love to make their eggless pineapple and butterscotch pastries.
    Thanks

    – Rupa

    • The trick is what I have mentioned in this recipe, Rupa. Brushing the cake with sugar syrup. I too tried a pineapple pastry for New Year’s Day and it was awesome. I’ll blog about it soon.

  21. Hi Madhuram

    I was wondering how many eggs this ratio of 1/2 silken tofu and 1/2 cup yogurt replaces? I need to replace 2 eggs for a red velvet cake. This recipe also says it has buttermilk in it and 1tsp of baking soda dissolved in vinegar. I just didn’t know if this would be the best way to replace eggs in my recipe that has all these other ingredients in it. Thanks

    • For 2 eggs it would be 1/4 cup pureed silken tofu and 1/4 cup yogurt. For this particular recipe, you could try 1/2 cup of unsweetened applesauce or tofu itself because it has all other acidic/alkaline ingredients.

  22. Hi Madhuram,

    Nice enticing cake recipe.I am planning on making this cake for my cousin’s birthday.I have plenty of All purpose flour(APF) in the pantry, and wish to use it instead of cake flour.
    In what way is cake flour different from APF?
    If I were to use APF instead how much should I take?

    Thanks.
    Waiting for your reply.

    • The protein content of cake flour is lesser than that of all-purpose flour making it suitable for light and fluffy cakes and other pastries. Place 2 tablespoons of cornstarch in a 1 cup measure and fill the rest with all-purpose flour for 1 cup of cake flour.

  23. Hi Madhuram,
    Thanks for one more exciting recipe for us to try out.
    My mom’s bday is this month and this one came right on time 🙂
    I have tried out the ggless chocolate cake” made using silken tofu and it is just awesome !!
    One question though :-
    Does it necessarily have to be “silken tofu”
    I always have xtra firm tofu on hand (since i use that in place of paneer). Can i puree the extra firm tofu in food processor and would that work well ??
    If i buy silken tofu then what to do with the rest of it ?
    It gets wasted since you need only 1/2 cup puree
    Thanks
    – Rupa

    • Advance birthday wishes to your mom, Rupa. I have not tried extra firm tofu in place of silken tofu. But I’m guessing that you won’t get the texture right. Soft or silken tofu is the best option. Tofu Mango Pudding if a good recipe you can try with the remaining tofu. In the similar method you can also try vegan chocolate mousse, chocolate pudding or include it in your smoothies for some of the milk/yogurt.

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