Craving a delightful dessert but need a cake recipe without eggs? This Fresh Strawberry Cream Cake is a wonderfully light and luscious treat that’s surprisingly simple to make, perfect for any occasion. You’ll love how easily this moist, tender cake comes together.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use cake flour for an even finer crumb.
- Granulated Sugar: Coconut sugar works as a less refined alternative.
- Fresh Strawberries: Other berries like raspberries or blueberries can be used.
- Heavy Cream: A dairy-free whipping cream alternative can be used.
- Baking Powder & Baking Soda: Essential for leavening in this egg-free cake.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
For the Whipped Cream & Filling:
- 2 cups heavy cream, very cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 8
- Tools Needed: 8-inch round cake pan, mixing bowls, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line with parchment paper. This ensures your beautiful cake releases easily.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps for a smooth batter. This foundational step is key for cake recipes without eggs.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the milk, vegetable oil, and vanilla extract. Then, stir in the white vinegar. The vinegar reacts with the baking soda to create lift.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes.
6. Cool Completely
After 10 minutes, invert the cake onto a wire rack to cool completely. This is crucial before frosting to prevent the cream from melting. Patience makes perfect when baking cake recipes without eggs.
7. Prepare Whipped Cream
In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Don’t overbeat, or it will become grainy.
8. Assemble the Cake
Once the cake is fully cooled, slice it horizontally into two equal layers using a serrated knife. Place one layer on your serving plate. Spread about one-third of the whipped cream evenly over this layer, then arrange half of the sliced strawberries on top.
9. Finish Assembling
Place the second cake layer on top. Cover the entire cake with the remaining whipped cream, spreading it smoothly. Decorate with the rest of the fresh sliced strawberries.
Variation Ideas:
- Lemon Zest: Add a tablespoon of lemon zest to the batter for a bright citrus note.
- Chocolate Chips: Fold in a half cup of mini chocolate chips for a chocolatey twist.
- Other Fruit: Use sliced peaches or mixed berries instead of strawberries for different fruit flavors.
- Almond Extract: Swap vanilla extract for almond extract for a subtle nutty flavor.
Storage Instructions:
Store your Fresh Strawberry Cream Cake in an airtight container in the refrigerator for up to 3 days. The strawberries and whipped cream are best enjoyed fresh, so consuming it within the first day or two is ideal. This egg-free cake remains moist when properly stored.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
You can bake the cake layers a day in advance and store them at room temperature, wrapped tightly. Assemble the cake with the cream and strawberries closer to serving.
Why are cake recipes without eggs sometimes dense?
Egg-free cakes rely on chemical leaveners like baking soda and baking powder, often activated by acids (like vinegar or buttermilk) to provide lift and prevent density.
Can I use frozen strawberries?
Fresh strawberries are highly recommended for the best texture and flavor. If using frozen, thaw them and drain thoroughly to prevent excess moisture in the cake.
What kind of milk should I use?
Any milk will work, including dairy milk, almond milk, or soy milk. The key is consistent liquid for the batter.
How do I prevent the whipped cream from deflating?
Ensure your heavy cream is very cold, and you use a chilled bowl and beaters. Don’t overmix past stiff peaks, as this can cause it to break down.
My cake is crumbly, what went wrong?
Overmixing the batter can develop the gluten too much, leading to a tough or crumbly texture. Make sure to mix only until just combined.