Eggless Strawberry Tea Cake
Prep time
Cook time
Total time
Serves: one 9"cake
  • 2 cups (240g) maida ( all-purpose flour), sifted
  • ½ teaspoon (2g) fresh lemon zest
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ cup (120mL) vegetable oil
  • 1 cup (200g) castor sugar
  • 1 cup (285g) Greek yogurt/ hung curd
  • ¼ cup (60mL) milk
  • 1 teaspoon (5mL) vanilla extract
  • 1 cup (170g) fresh strawberries, sliced
  1. Pre-heat the oven to 180*C. Line a 9" round pan with parchment paper.
  2. In a bowl, combine maida, lemon zest, baking powder and baking soda by whisking them together.
  3. In a separate bowl, beat the oil, sugar and yogurt together until everything is well combined.
  4. Beat in the milk and vanilla extract and mix well.
  5. Gently fold the dry ingredients into the wet ingredients and mix only until there are no large flour pockets. Do not over-mix.
  6. Use a spatula to carefully fold in some strawberries into the batter. Reserve the rest for the top.
  7. Transfer the thick batter to the prepared cake pan. Arrange rest of the strawberry slices on top
  8. Tip- to get that extra golden crust, evenly sprinkle about 1-2 tablespoons of castor sugar on top.
  9. Bake the cake at 180*C for 40-45 minutes until a skewer inserted into the center comes out clean.
Recipe by Bake with Shivesh at