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January 7, 2019 Cakes & Brownies

Eggless Strawberry Tea Cake With Fresh Strawberries

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Table Of Content:

  • Introduction
  • Why I love this strawberry-yogurt tea cake
  • Make eggless strawberry cake at home
  • Tip to make eggless strawberry cake in microwave
  • How to make eggless strawberry cupcakes
  • More eggless recipes to try
  • Jump to the Recipe


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.

eggless strawberry tea cake

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.

homemade simple eggless strawberry tea cake

More eggless recipes to try:

  • eggless chocolate chip cookies
  • eggless banana bread
  • eggless no-bake Nutella tart


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

5.0 from 9 reviews
Eggless Strawberry Tea Cake
 
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Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Serves: one 9"cake
Ingredients
  • 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
Instructions
  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.
3.5.3251

 

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Categories: Cakes & Brownies Tags: Eggless strawberry cake, Eggless strawberry cake in microwave, Eggless strwaberry cupcakes, Homemade eggless strawberry cake

Previous Post: « Best Strawberry Recipes To Try This Strawberry Season
Next Post: Eggless Strawberry Cupcakes Recipe »

Reader Interactions

Comments

  1. AvatarIsha says

    January 7, 2019 at 2:07 pm

    This recipe is great . What can I use instead of vegetable oil?

    Reply
  2. AvatarSwati daruka says

    January 9, 2019 at 7:45 am

    Do we dust the strawberries before putting them in the batter and on top?! Wouldn’t it sink in otherwise

    Reply
    • ShiveshShivesh says

      January 10, 2019 at 5:44 pm

      Hey! the batter of the cake is very thick so you don’t have to worry about the strawberries sinking 🙂

      Reply
      • AvatarSangeeta says

        January 7, 2021 at 11:54 am

        My caake is in the oven!! So excited 🤩

        Reply
  3. AvatarDishant Sipani says

    January 9, 2019 at 7:47 am

    Great recipe Shivesh! Can I use self raising flour instead of the plain flour and omit the baking soda?

    Reply
    • ShiveshShivesh says

      January 10, 2019 at 5:43 pm

      Thank you! Yes, that shouldn’t be a problem

      Reply
  4. AvatarMonali says

    January 9, 2019 at 9:14 am

    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

    Reply
    • ShiveshShivesh says

      January 10, 2019 at 5:42 pm

      Hey! Butter will make this cake too heavy

      Reply
  5. AvatarTapanshu says

    January 9, 2019 at 12:53 pm

    Hi Shivesh,

    To make it gluten free can I use almond flour ?

    Reply
    • ShiveshShivesh says

      January 10, 2019 at 5:43 pm

      Hello! That might make the cake a little dense but you can definitely give it a shot. Let me know how it turns out

      Reply
  6. AvatarSarla says

    January 10, 2019 at 4:33 am

    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?

    Reply
    • ShiveshShivesh says

      January 10, 2019 at 5:41 pm

      Hi Sarla

      That is so sweet of you.
      Thank you! and yes, Epigamia greek yogurt would work perfectly. Happy Baking x

      Reply
  7. AvatarTaskeen Memon says

    January 11, 2019 at 7:17 am

    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…

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 5:09 pm

      Hello! Each ingredient weighs differently so it will be different for each ingredient

      Reply
  8. AvatarShilpa says

    January 11, 2019 at 4:34 pm

    Hi Shivesh ,

    Amazing receipes, !!
    Can all pupose flour (maida) be substituted by wheat flour ?

    Could you please share the proportion for wheatflour ?

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 5:00 pm

      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

      Reply
  9. AvatarManya says

    January 12, 2019 at 2:15 pm

    Where can we find the vanilla extract?

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 4:58 pm

      Hi! I get it from FoodHall/ Modern Bazaar

      Reply
  10. AvatarShaily bhatia says

    January 13, 2019 at 3:43 pm

    Hi Shivesh
    Very nice recipe…can you tell me the shell life of this cake

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 4:56 pm

      Hello! Thank you so much. This should be okay for 2-3 days in the fridge

      Reply
  11. AvatarShilpa says

    January 14, 2019 at 8:26 am

    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.

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 4:55 pm

      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 🙂

      Reply
  12. AvatarPrachi says

    January 15, 2019 at 9:18 pm

    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

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 4:53 pm

      Each ingredient has a different weight so their cup to grams measurements will be different

      Reply
  13. AvatarPooja says

    January 17, 2019 at 9:32 am

    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

    Reply
    • ShiveshShivesh says

      January 17, 2019 at 4:45 pm

      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 😀

      Reply
  14. AvatarWardah says

    January 20, 2019 at 12:21 pm

    Can i skip the lemon zest?
    What role does it play in the cake?

    Reply
    • ShiveshShivesh says

      January 24, 2019 at 1:51 pm

      It just adds more flavor to the cake but you can skip it

      Reply
  15. AvatarVRUSHALI SHAH says

    January 22, 2019 at 12:25 pm

    Hi, Shivesh
    I have this new found love for baking, have baked few basic cakes, WIll be trying this one soon.
    Had a small query, when we bake in oven both rodes of the oven are to be kept on or ony the lower one.

    Reply
    • ShiveshShivesh says

      January 24, 2019 at 1:27 pm

      Hello. Yes I keep both the rods on. Happy baking 🙂

      Reply
      • AvatarWardah says

        February 4, 2019 at 8:17 pm

        But only the lower rods heat up in the baking option right?
        And also, does it give the same taste and texture if i bake in a convection oven?

        Reply
  16. AvatarKavita says

    January 24, 2019 at 1:44 am

    Hi Shivesh, Really like your eggless recipie. Can we use normal brown sugar instead of castor sugar and iif we want a smaller cake can we reduce the ingredients by half?Thanks

    Reply
    • ShiveshShivesh says

      January 24, 2019 at 1:21 pm

      Hello,
      No you shouldn’t use brown sugar here but you can half the ingredients 🙂

      Reply
  17. AvatarArvi says

    February 20, 2019 at 2:40 pm

    Hey ! Instead of using Greek yogurt , can I use ripe bananas as to replace eggs ?

    Thanks

    Reply
    • ShiveshShivesh says

      March 2, 2019 at 5:10 pm

      I’ve not tested the recipe with bananas

      Reply
  18. AvatarAanchal Jain says

    February 22, 2019 at 11:34 am

    Is it possible to bake a cake in a glass bowl?

    Reply
    • ShiveshShivesh says

      March 2, 2019 at 5:08 pm

      I wouldn’t recommend doing that

      Reply
  19. AvatarLakshmy Sridhar says

    February 25, 2019 at 5:08 pm

    Hi Shivesh,
    Tried this cake and somehow it didn’t bake well !! The center remained uncooked ☹️ I’m using a microwave with induction … is it compulsory to place the short stand always.. I missed that part today … pls let me know! I’m feeling so sad that the cake didn’t come out well .

    Reply
  20. AvatarArchana says

    March 1, 2019 at 2:58 pm

    Hi Shivesh.. Baked this cake yesterday . Taste and texture was really good . I got slight crust on top too ..the way it should be in tea cakes. But next day morning the crust had become soggy..i had stored it in an air tight container at room temperature. Can u advise the correct way to store it so as the crust retains

    Reply
    • ShiveshShivesh says

      March 2, 2019 at 4:57 pm

      Thank you so much. It could be because you put the lid on while the cake was still warm. The steam from the cake gets trapped in the air tight container and makes the crust soggy

      Reply
  21. AvatarArchana says

    March 2, 2019 at 8:42 pm

    no ..I had cooled my cake completely… for almost 2hrs before storing

    Reply
  22. AvatarPurvi says

    March 10, 2019 at 5:02 pm

    Hey, what vegetable oil do you use?

    Reply
    • ShiveshShivesh says

      March 14, 2019 at 4:55 am

      Hey, sunflower 🙂

      Reply
  23. AvatarLubna says

    March 13, 2019 at 9:01 pm

    Can i use frozen strawberries and powdered sugar for this?

    Reply
    • ShiveshShivesh says

      March 14, 2019 at 4:51 am

      Hi, I would not recommend making these changes 🙂

      Reply
  24. AvatarNazia Hasan says

    March 24, 2019 at 3:52 pm

    Hi Shivesh,

    Can I use egg instead of yoghurt, if yes what will be the quantity ?

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author 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. Read More

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