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First things first- you must make this eggless strawberry tea cake at home! It is light, fluffy, easy to put together and made using fresh strawberries. What is not to love? As soon strawberry season starts and I can’t help but enter the kitchen every single day to whip up something using these delicious berries. Remember the strawberry-cream cake I made last year? So many of you made it at home and loved the recipe. This time I decided to make it eggless and also keep is simple and fuss-free.
You’ll be surprised to see how easy to make this eggless strawberry tea cake is. It takes less than 10 minutes to prepare the batter of this cake. You only need some very basic ingredients, which you probably have on your kitchen shelf already! I use vegetable oil to make this simple and easy eggless strawberry cake. That makes the cake moist and soft. Using butter in this recipe makes the cake too heavy. I also use castor sugar/ superfine sugar in the recipe. The addition of lemon zest in the batter gives this strawberry tea cake that extra kick, which I love.
Why I love this strawberry-yogurt tea cake
I love this recipe for not only how easy it is to make but also because it is a no-fuss, simple cake. You don’t have to worry about the frosting and decoration. The cake has a beautiful golden-brown crust. The strawberry slices on top makes it look even more beautiful. You can dust the cake with some icing sugar and you are good to go. A slice of this eggless strawberry cake with a cup of tea will be perfect on a winter afternoon. If you’re feeling indulgent, serve it with a dollop of whipped cream and some more fresh strawberries.
I have seen several recipes that make strawberry cakes with strawberry crush. That does not work for me. I love slicing fresh strawberries and folding them in the beautiful pale yellow cake batter. I love the smell of fresh strawberries when they are baking in the oven and I absolutely adore how they taste once they’re cooked. So beautiful! Fresh strawberries are the star of this eggless strawberry tea cake.
How to make eggless strawberry cake at home
This brings me to another very important ingredient of this simple strawberry cake- yogurt! I like using Greek yogurt instead of regular dahi because homemade curd is usually very watery. If you don’t have Greek yogurt, you can use market bought curd or hung curd. Just get rid of all the extra water and use only thick curd for this recipe.
Tip to make eggless strawberry cake in microwave
All you have to do while baking this strawberry cake in the microwave is to reduce the baking time by 25%. So, in the microwave this will only take 22-25 minutes at 180*C. Everything else remains the same.
How to make eggless strawberry cupcakes
The good news is that you can use the same recipe to bake eggless strawberry cupcakes. Simply use an ice-cream scoop to transfer the batter into a cupcake tray lined with cupcakes liners. Bake the cupcakes at 180*C for about 20-25 minutes. How simple is that! I love to top these cupcakes with vanilla bean buttercream frosting or cream-cheese frosting. Sometimes, I also bake eggless strawberry cupcakes at home using flax egg. I will share that recipe on the blog next week.
More eggless recipes to try:
Let’s jump to the recipe now and bake this soft, moist, delicious strawberry tea cake! If you bake this eggless strawberry tea cake at home, please don’t forget to share a picture with me on my Instagram using #BakeWithShivesh
- 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
- Pre-heat the oven to 180*C. Line a 9" round pan with parchment paper.
- In a bowl, combine maida, lemon zest, baking powder and baking soda by whisking them together.
- In a separate bowl, beat the oil, sugar and yogurt together until everything is well combined.
- Beat in the milk and vanilla extract and mix well.
- Gently fold the dry ingredients into the wet ingredients and mix only until there are no large flour pockets. Do not over-mix.
- Use a spatula to carefully fold in some strawberries into the batter. Reserve the rest for the top.
- Transfer the thick batter to the prepared cake pan. Arrange rest of the strawberry slices on top
- Tip- to get that extra golden crust, evenly sprinkle about 1-2 tablespoons of castor sugar on top.
- Bake the cake at 180*C for 40-45 minutes until a skewer inserted into the center comes out clean.
Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.
This recipe is great . What can I use instead of vegetable oil?
Do we dust the strawberries before putting them in the batter and on top?! Wouldn’t it sink in otherwise
Hey! the batter of the cake is very thick so you don’t have to worry about the strawberries sinking 🙂
Great recipe Shivesh! Can I use self raising flour instead of the plain flour and omit the baking soda?
Thank you! Yes, that shouldn’t be a problem
Can I make this cake with butter instead of oil?? As I think cake which uses oil in their recipe has an oily taste.Plus I love the taste of butter
Hey! Butter will make this cake too heavy
Hi Shivesh,
To make it gluten free can I use almond flour ?
Hello! That might make the cake a little dense but you can definitely give it a shot. Let me know how it turns out
Hi Shivesh,
First off, I love your Instagram feed and your website, you’re the kind of baker I aspire to be.
I’m trying this out today, can I use Epigamia Greek Yogurt for this recipe?
Hi Sarla
That is so sweet of you.
Thank you! and yes, Epigamia greek yogurt would work perfectly. Happy Baking x
Hi Shivesh…im in query that standard measurements for 1 cup =240/250gms but in dis recipe u told 240gms=2cups of maida…!So plz explain me im confused..Plz reply…
Hello! Each ingredient weighs differently so it will be different for each ingredient
Hi Shivesh ,
Amazing receipes, !!
Can all pupose flour (maida) be substituted by wheat flour ?
Could you please share the proportion for wheatflour ?
Hey! thank you. I’ve not tried making this cake with whole wheat flour but some of my readers replaced maida with same quantity of atta and liked the results. You can give it a shot too
Where can we find the vanilla extract?
Hi! I get it from FoodHall/ Modern Bazaar
Hi Shivesh
Very nice recipe…can you tell me the shell life of this cake
Hello! Thank you so much. This should be okay for 2-3 days in the fridge
Hi Shivesh,
Amazing receipes!!
Can all purpose flour be substituted with wheat flour, if yes what would be the measurements?
Can wheat flour be considered for all the receipes instead of maida ? Please suggest.
Hello, nope, you can not always replace maida with whole wheat flour. That will make the cake heavier. However, a couple of my readers experimented with this recipe and used whole wheat flour and liked the results. You can also try 🙂
Hey Shivesh, this might be a stupid question seeing as we’re talking about different ingredients here, but the recipe says 2 cups (240g) flour, 1 cup (200g) castor sugar and then 1 cup (285g) Greek yogurt. Little confused about the measurements here! Also, one Epigamia is 90g, so can I use 3 of those for this recipe? Thanks! x
Each ingredient has a different weight so their cup to grams measurements will be different
Hi shivesh..love all your recipes..huge fan of your cooking..the cake I baked was done in about 20 mins in the oven..the skewer came out perfectly..should I bake for longer or up to my intuition
HI Pooja. Thanks so much. I always say that it depends from oven to oven. The time that I give is always indicative and you must always follow your understanding of your oven. Happy baking 😀