Eggless Strawberry Cream Cake Recipe

4.80 from 10 votes

Eggless Strawberry Cream Cake Recipe

This Strawberry Cream cake recipe is an eggless version of a gateau sandwiched with macerated strawberries, whipped cream and finally frosted with whipped cream.

Prep Time50

Cook Time40

Total Time1 30

Course: Desserts

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 264kcal

Author: Dassana Amit

Ingredients

For the vanilla cake

1.5 cups all-purpose flour - 180 grams, can use pastry flour
1 teaspoon baking powder
1 pinch salt
½ cup melted butter or neutral oil
½ cup water
¾ cup raw sugar or white sugar – 150 grams, add as required * check notes
¼ cup Curd (yogurt) - 62 grams
1 tablespoon apple cider vinegar or white vinegar or lemon juice
½ teaspoon baking soda
1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean - scraped

For the strawberry cream frosting

1 cup whipping cream or heavy cream - use cream which has at least 35% fat and above
4 to 5 tablespoon icing sugar or confectioners sugar, add as required
½ teaspoon vanilla extract
175 to 200 grams fresh strawberries
3 to 4 tablespoon raw sugar or white sugar, add as required

US Customary - Metric

Instructions

Preparing the cake

Sift the all purpose flour, baking powder and a pinch of salt in a mixing bowl or pan.
Preheat your oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes.
Grease a 7 to 8 inches pan (square, round or heart-shaped) with softened butter or oil. You can also line the pan with parchment paper and then grease the parchment with oil or butter.
In a small frying pan or bowl take a bit more than ½ cup of butter. Melt the butter on a stove-top on low heat taking care not to burn it. Simply melt the butter. No need to heat it.
Measure the melted butter in a steel or glass measuring cup. You need to get about ½ cup of melted butter.
Whip or beat the curd (yogurt) in a medium sized mixing bowl until smooth.
Add water, sugar, apple cider vinegar and vanilla extract to the beaten yogurt.
Briskly whisk using a wired whisk until all of the sugar is dissolved and you get an even mixture.
Sprinkle baking soda on this liquid mixture. Mix thoroughly and evenly.
To the sifted flour, add liquid mixture and the melted butter.
Be quick enough to mix and make a lump free batter. Don’t over do the mixing.
Pour the batter into the greased or lined baking pan.
Shake and tap the sides of the pan on the countertop 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 Celsius/356 degrees Fahrenheit for 30 to 35 minutes or more till a tooth pick inserted in the cake comes out clean.
If the cake browns too quickly on the top, then cover the top part with an aluminium foil or parchment paper.
Once well baked, place the cake pan on a wired rack for the cake to cool at room temperature.
Before frosting ensure that the cake is cooled completely.

Preparing the strawberry frosting

Rinse the strawberries well and then dry them with a clean kitchen napkin.
Reserve about 5 to 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 sugar in a bowl.
The proportion of sugar here depends on the sweetness of the strawberries.
Mix the sugar with the strawberries and set aside for at least 30 to 40 mins to macerate in the fridge. You can also keep them overnight. Keep the bowl covered in the fridge.
In a stand mixer fitted with the wired whip attachment, whip the cream and icing sugar along with vanilla extract, at medium-high to high speed until you get stiff peaks in the cream.
Taste the cream and add more sugar if needed.
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 whipped cream should not fall down.

Making strawberry 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. Do not add too much as it will make the cake soggy.
Spread the chopped strawberries evenly on the cake.
Spread a 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.
Cover cake with a dome shaped or round bowl. Keep the cake in the refrigerator for 2 to 3 hours so that the whipping cream icing sets.
Slice the strawberries which we had chilled for decorating the cake and set them aside. Make sure these strawberries are not sweet and not sour. Optionally you can also sprinkle some chocolate shavings or grated chocolate on the whipped cream.
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.
It is advisable to finish this strawberry cream cake in a day or two.

Notes

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.

Nutrition