Strawberry Cake
Looking for the best eggless strawberry cake that’s soft, stunning, and bursting with real berry flavor? This Strawberry Cake without eggs combines fluffy sponge cake, creamy strawberry buttercream, and a bright, tangy homemade strawberry curd—no eggs required. Unlike fresh strawberries that can turn soggy, this cooked strawberry curd stays fresh and flavorful for days, giving this egg-free strawberry cake a longer shelf life and even better taste.
Yield: 12 servings
Equipment
- 2 x 8-inch (20cm) Round Cake Pans
Ingredients
Sponge Cake Ingredients
- 470 ml Plain Soda Water sparkling or unsweetened seltzer water
- 1 tbsp Apple Cider Vinegar or lemon juice
- 155 ml Vegetable Oil or any neutral oil for baking
- 2 tsp Vanilla Extract
- 10 g Corn Starch
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 270 g Sugar cane /castor
- 350 g All Purpose Flour
- 1/4 tsp Salt
Strawberry Curd Ingredients
- 400 g Fresh Strawberries diced and pureed in food processor
- 75 g Sugar cane/castor
- 24 g Corn Starch
- 80 ml Water mixed with cornstarch
- 1 tbsp Lemon Juice
- 75 g Butter cut in cubes
Strawberry Buttercream Frosting Ingredients
- 360 g Butter room temperature; see notes for options
- 200 g Powdered Sugar or icing sugar
- 3 tsp Vanilla Extract
- 80 g Strawberry Curd Filling prepared and cooled, add more if needed
Instructions
How to Make the Sponge Cake
- To begin, preheat your oven to 350°F (175°C). Prepare two 8-inch (20cm) round cake tins by greasing them thoroughly and lining the bottoms with baking paper to prevent sticking.
- In a large mixing bowl, combine all the dry ingredients - flour, corn starch, baking powder, baking soda, salt, and sugar; whisking them together until evenly blended.
- In a separate bowl, mix the soda water, apple cider vinegar, vegetable oil, and vanilla extract. Slowly add this wet mixture to the dry ingredients in two to three batches, whisking continuously or using an electric mixer to ensure the batter becomes smooth and airy without lumps.
- Once the batter is well combined, divide it evenly between the prepared cake tins. Place them in the preheated oven and bake for 25 to 30 minutes. You’ll know the cakes are ready when the tops feel firm to the touch and a toothpick inserted into the center comes out clean.
- After baking, allow the cakes to cool in their tins for about 30 minutes. Then carefully transfer them to a wire rack to cool completely. For a firmer texture that’s easier to slice, wrap the cooled cakes tightly in plastic wrap and chill them briefly in the freezer.
- When fully cooled, use a serrated knife to slice a thin top layer cake horizontally, resulting in even cake layers ready for assembling.
How to Make the Strawberry Curd
- To make the strawberry purée, start by washing, hulling, and dicing fresh strawberries. Place the diced strawberries into a food processor or blender and blend until completely smooth, aiming for about 350 grams of purée. For an extra silky texture, you can strain the purée through a fine sieve to remove seeds, which is especially helpful if you plan to use it in a smooth curd.
- Next, pour the puréed strawberries into a saucepan and add the sugar. If the mixture seems too thick, add a small splash of water to help it cook evenly. Heat the mixture over low to medium heat, stirring occasionally until it begins to gently boil. While the purée is heating, dissolve the cornstarch in water in a small bowl to prevent lumps.
- Slowly pour the cornstarch mixture into the boiling strawberry purée, stirring constantly to ensure it blends smoothly without clumping. Allow the mixture to cook for about one minute, until it thickens noticeably and begins to boil, then remove it from the heat.
- Stir in fresh lemon juice and cubed butter, continuing to mix until the butter is fully melted and the curd is smooth and glossy.
- Transfer the strawberry curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming as it cools. Chill the curd completely in the refrigerator for 4 to 5 hours before using to let the flavors develop and the texture set properly. Store the finished curd in an airtight container in the fridge for up to 2 to 3 days.
How to Make the Strawberry Buttercream Frosting
- Begin by placing room-temperature butter into a large mixing bowl. Using a hand mixer or stand mixer set to medium-high speed, beat the butter for about three to five minutes until it becomes pale in color and develops a light, fluffy texture. This step is crucial for creating a smooth and airy buttercream.
- Next, gradually sift the powdered sugar into the bowl while mixing on low speed to prevent the sugar from creating a cloud of dust. Once the sugar is fully incorporated, increase the mixer speed back to medium-high and continue beating the mixture for another two to three minutes until the buttercream is smooth, light, and well combined.
- Add the vanilla extract and mix just until it’s evenly distributed throughout the frosting. Then, slowly add the cooled strawberry curd, one spoonful at a time, beating thoroughly after each addition. This gradual incorporation helps the buttercream emulsify properly and evenly infuses the strawberry flavor.
- Continue beating the mixture until the buttercream becomes light, creamy, and fully emulsified, with a silky texture perfect for spreading or piping onto your cake layers.
How to Assemble the Strawberry Cake
- To assemble the cake, start by placing one sponge cake layer on a serving platter or cake stand, creating a sturdy base for your dessert. Evenly spread a generous layer of strawberry buttercream over the top, ensuring it reaches the edges to provide both flavor and stability.
- Next, spoon three to four scoops of the strawberry curd filling onto the buttercream and gently spread it out to cover the layer without disturbing the buttercream beneath. Carefully place the second sponge layer on top and press down lightly to level the cake and help the layers adhere.
- Cover the entire cake with the remaining strawberry buttercream, smoothing the top and sides to create a clean, polished finish. For a beautiful and flavorful garnish, decorate the top with additional strawberry curd and fresh strawberries that have been lightly tossed in maple syrup or simple syrup, adding a glossy shine.
Notes
- Cups vs. Digital Scale: While U.S. customary cup measurements are widely used, they offer only an approximate volume and can vary depending on how ingredients are scooped or packed. For greater precision and consistent baking results, we recommend using a digital kitchen scale and measuring your ingredients in grams.
- Mise en Place: Before you begin preparing any recipe, take a moment to measure and organize all your ingredients. This simple step—known in professional kitchens as mise en place—helps the baking process run smoothly and reduces the chance of errors.
- Spoon Measurements: For teaspoon (tsp) and tablespoon (tbsp) quantities, always use standardized measuring spoons—not everyday dining spoons—to ensure accuracy.
- Recommended Recipe: For a soft, milk-based sponge cake, try our Vanilla Birthday Sponge Cake paired with strawberry curd and strawberry frosting—an ideal starting point for fruit-filled layer cakes.
- Lemon Juice Substitutions: You may substitute lemon juice with apple cider vinegar or white vinegar in equal amounts, depending on your recipe’s flavor profile.
- Sugar Substitutions: Cane sugar can be replaced with granulated sugar or castor sugar. If following a vegan lifestyle, be sure to check the sugar’s sourcing, as some varieties are processed with bone char. To be safe, opt for certified organic cane sugar or labeled vegan sugar.