Introduction
Eggless strawberry cake is a delightful treat that perfectly captures the essence of fresh strawberries. This cake is not only light and fluffy, but it’s also suitable for those who avoid eggs in their diet. With a perfect balance of sweetness and a burst of berry flavor, this cake is ideal for special occasions, birthday parties, or just a cozy afternoon tea.
Detailed Ingredients with measures
For this delicious eggless strawberry cake, you will need:
– All-purpose flour – 1 and ½ cups
– Sugar – 1 cup
– Baking powder – 1 teaspoon
– Baking soda – ½ teaspoon
– Salt – ¼ teaspoon
– Greek yogurt – ½ cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 teaspoon
– Milk – ½ cup
– Fresh strawberries – 1 cup, chopped
Prep Time
Preparation for the strawberry cake takes approximately 15 to 20 minutes. This includes gathering your ingredients, mixing them together, and preparing your baking pan.
Cook Time, Total Time, Yield
The cook time for this cake is around 30 to 35 minutes. With a prep time of about 20 minutes, the total time to make this cake is approximately 50 to 55 minutes. This recipe yields one 8-inch round cake, perfect for serving 8 to 10 people.
Detailed Directions and Instructions
Prepare the Strawberries
Start by washing and hulling fresh strawberries. Pat them dry with a clean towel and chop them into small pieces. Set aside a portion of the chopped strawberries for decoration.
Make the Strawberry Puree
Blend the remaining chopped strawberries in a blender until smooth. Measure out the required quantity of strawberry puree for the cake batter.
Combine Wet Ingredients
In a mixing bowl, combine yogurt, oil, and vanilla extract. Mix well until smooth and creamy.
Add the Strawberry Puree
Incorporate the prepared strawberry puree into the wet ingredients and blend until fully combined.
Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sugar. Ensure all ingredients are well mixed.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture. Stir gently until just combined, making sure not to overmix the batter.
Add Milk for Consistency
Pour in the milk to achieve the desired batter consistency. Mix until smooth and well blended.
Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper to prevent sticking.
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
Prepare the Frosting
In a bowl, whip the cream until soft peaks form. Gradually add powdered sugar and continue to whip until stiff peaks are achieved.
Assemble the Cake
Once the cake is completely cool, slice it into layers if desired. Spread an even layer of whipped cream between the layers and on top of the cake. Decorate with the reserved chopped strawberries.
Serve and Enjoy
Slice the cake and serve it chilled. Enjoy your eggless strawberry cake with family and friends!
Notes
Storage
Keep the cake refrigerated if not consumed immediately. It is best enjoyed within a few days.
Substitutions
You can substitute yogurt with a dairy-free alternative to make this cake vegan.
Serving Suggestions
This cake pairs well with fresh strawberry slices or a drizzle of chocolate sauce for added flavor.
