Eggless Strawberry Cake | Cream Cheese Frosting

Nothing like this Eggless Strawberry Cake captures the essence of fresh strawberries. Bursting with natural strawberry flavor, this cake is soft, moist, and perfectly balanced with a touch of citrusy flavor. Unlike cakes that rely on artificial flavors, this recipe uses a homemade strawberry reduction, intensifying the fruit’s natural sweetness and essence.

The reduction is made by slowly simmering strawberries with sugar and lemon juice, condensing their flavor into a rich, concentrated form. This eggless Strawberry Cake is made using homemade frozen strawberries for an intense, natural flavor. Freezing strawberries at peak ripeness helps lock in their sweetness and aroma. When reduced into a thick, sauce-like consistency, the result is a beautifully concentrated strawberry reduction that complements the sponge and frosting. This enhances the cake’s taste and ensures a vibrant pink hue without excessive food coloring. The cake is slathered with a luscious cream cheese strawberry frosting which gives it a wonderful fresh fruity flavour and a lush creamy bite. Whether for a celebration or a simple treat, this cake is perfect for you.

Why Use Frozen Strawberries?

Using frozen strawberries, especially homemade frozen strawberries, enhances both the flavor and texture of this Eggless Strawberry Cake in several ways:

Concentrated Flavor:
- Freezing strawberries helps break down their cell structure, making them juicier when thawed. This intensifies their natural sweetness and allows for a more flavourful strawberry reduction.
Year-Round Availability:
- Fresh strawberries have a short peak season, but freezing them at their ripest ensures you can enjoy their taste any time of the year.
Better Reduction for Baking:
- When cooked down, frozen strawberries release more juices compared to fresh ones, making the reduction smoother, thicker, and more flavorful.
Consistent Results:
- Unlike fresh strawberries, which can vary in sweetness and texture, frozen strawberries maintain consistency in recipes, ensuring the cake has a balanced, natural strawberry taste every time.

By using homemade frozen strawberries, you’re preserving the best of the fruit’s moisture, color, and this adds a depth of flavor to your cake.

Eggless Strawberry Cake- Does this cake have a good texture?

This Eggless Strawberry Cake is unbelievably moist, all because of the perfect combination of vegetable oil and yogurt. Unlike butter, oil keeps the cake soft and tender even when refrigerated, while yogurt adds richness and a slight tang that enhances the strawberry flavor. The homemade strawberry reduction makes sure every bite has natural berry sweetness, which in turn makes this cake irresistibly flavorful. With a light yet velvety crumb, this cake stays moist for days without drying out. Paired with a luscious cream cheese strawberry frosting, it’s an indulgent treat—completely egg-free yet incredibly soft and fluffy!

Each ingredient in this Eggless Strawberry Cake plays a crucial role in achieving the perfect texture, flavor, and structure. Here’s why each one is needed:

Dry Ingredients:

All-purpose flour – Provides structure to the cake, forming the base of the batter.
Cornflour – Softens the cake by reducing gluten development, giving a tender crumb.
Baking Powder & Baking Soda – These leavening agents help the cake rise, making it light and fluffy. Baking soda reacts with lemon juice and yogurt to create airiness.
Milk Powder – Enhances richness and adds a slight creaminess to the cake without adding extra liquid.

Wet Ingredients:

Vegetable Oil – Keeps the cake incredibly moist and soft, even after refrigeration. Unlike butter, oil does not solidify when cold, thus keeping the cake soft.
Caster Sugar – Sweetens the cake and helps retain moisture, contributing to a tender texture.
Yogurt – Works as an egg replacer, adding moisture and tenderness while also reacting with baking soda for a better rise.
Lemon Juice & Lemon Zest – Balances the sweetness and enhances the strawberry flavor with a fresh, tangy contrast.

Flavor & Color Enhancers:

Strawberry Reduction – The concentrated strawberry puree brings real fruit flavor and natural sweetness to the cake.
Strawberry Essence & Vanilla Essence – Enhances the strawberry flavor and the vanilla essence adds depth to the overall cake flavor.
Pink Food Colour (as needed) – Gives the cake a visually appealing strawberry-pink hue.

Each ingredient is carefully chosen to create a moist, soft, flavorful, and eggless strawberry cake with a perfect balance of sweetness, tang, and richness!

If you love fruity desserts, don’t miss our Honey Apple Upside Down Cake, a caramelized apple delight that’s just as tempting!

Why Should You Make This Eggless Fresh Strawberry Cake?

Unbelievably Moist & Soft – Thanks to vegetable oil and yogurt, this cake stays incredibly moist and tender, even without eggs. In fact, you wouldn’t know the difference.
Rich Strawberry Flavor – Made with a homemade strawberry reduction, this cake is full of real fruit flavor, unlike artificial-tasting strawberry cakes.
Perfectly Balanced Sweetness – The touch of lemon juice and zest enhances the natural sweetness of strawberries, preventing the cake from being overly sweet. The cake has a wonderful tangy taste.
Light, Fluffy, & Egg-Free – Whether you follow an eggless diet or simply want a foolproof, soft sponge, this cake delivers on texture and taste.
Creamy & Tangy Frosting – The cream cheese strawberry frosting pairs beautifully with the cake, adding a luscious, slightly tangy contrast to the sweet and fruity sponge.
Great for Any Occasion – Whether for a birthday, afternoon tea, or just a weekend treat, this cake is an elegant and delicious way to enjoy strawberries year-round!

With its moist texture, real fruit flavor, and indulgent frosting, this is the ultimate eggless strawberry cake—one you’ll want to make again and again!

For another delightful treat, check out our Easy Marble Cake, a perfect blend of vanilla and chocolate swirls that’s just as irresistible!

Instructions

Frozen Strawberry Reduction
Method:
In a saucepan, combine frozen strawberries, sugar, lemon juice, and zest.
Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften.
Mash slightly and continue cooking until the mixture reduces by half and thickens. The consistency should be like thick tomato sauce.
Tip: I used a hand blender and blend the strawberries, after mashing them with a spoon so that it was nice and thick without any lumps.
Let it cool down to room temperature.
For the Eggless Sponge:
Method:
Preheat the oven to 180°C. Grease and line two 6-inch round cake pans.
In a bowl, whisk together flour, corn flour, baking powder, and milk powder. Set aside.
In another large bowl, whisk oil, caster sugar.
Add baking soda into the yogurt mix until smooth. Leave aside.
Add lemon juice, lemon zest, strawberry reduction, strawberry essence, vanilla essence, and pink food color in the caster sugar and oil. Mix well. Now add the yogurt mixture mix it well.
Gradually fold in the dry ingredients until just combined. Do not overmix.
Divide the batter between the prepared pans and smooth the tops.
Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Strawberry Frosting
Method:
In a large bowl, beat the butter and cream cheese until light and fluffy.
Gradually add icing sugar and beat until smooth.
Mix in strawberry reduction and strawberry essence. If needed, refrigerate for 15 minutes to firm up before frosting.

ASSEMBLY

Assembly of Eggless Fresh Strawberry Cake
Level the Cakes (If Needed):
Once the cake layers have completely cooled, trim the tops if they are domed to ensure even stacking.
Prepare the Frosting:
If the cream cheese strawberry frosting is too soft, chill it for 15–20 minutes before assembling for better spreadability.
Layer the Cake:
Place one cake layer on a serving plate or cake stand and sprinkle with Hersheys strawberry milkshake, make sure the cake is nice and moist and most of the milkshake has been absorbed. Now take the strawberry frosting and fill it in a piping bag with a large round icing tip, make an icing band around the cake and spread the remaining strawberry reduction in the center of the cake.
Spread a generous layer of frosting evenly over the top.
Add the Second Layer:
Carefully place the second cake layer on top, pressing it down gently to secure.
Apply a thin crumb coat (a light layer of frosting) to seal in any loose crumbs. Chill for 15 minutes.
Final Frosting & Decoration:
Cover the entire cake with the remaining frosting, smoothing the sides and top.
Decorate with fresh strawberries, piping swirls, or a drizzle of strawberry reduction for a beautiful finish. I used frozen strawberries.
Chill & Serve:
Refrigerate for at least 30 minutes before slicing to allow the frosting to set.
Slice and enjoy this incredibly moist, eggless strawberry cake!