Made with fresh strawberries, this eggless strawberry cake is moist and
delicious and very easy to
make. Baking cakes without eggs can be easy with a little
experimentation. This is one of those eggless recipes that can be made
quickly and can be served as a coffee cake or as eggless dessert.
Servings: 6-8 Cooking Time: 35-45
2 1/2 cups all-purpose flour or cake flour
powder and soda are already added)
2 tsp baking powder
1 tsp baking soda
Salt, a pinch
3 cups fresh strawberries, pureed
1/4 cup strawberries, cut into small pieces
2 cups sugar (brown or white)
3/4 cup melted butter (1 1/4 stick)
2 tsp vanilla essence
Preheat oven to 350°.
Sift and mix the flour, baking powder, baking soda,
In a large mixing bowl, using a hand
mixer or whisk, mix together the butter and
sugar; then add the strawberry puree and flour and mix well to form a
thick flowing batter. If you need more liquid, add some milk.
Grease a 9-inch round
cake panor a 9x13-inch bread
sprinkle some flour so the cake doesn't stick to the sides when done.
Pour half the batter, place the cut strawberries
evenly, and pour the remaining batter to cover the fruit.
Bake the eggless strawberry cake at 350° for about
35-45 minutes. Use a toothpick or fork to check if the cake is done -
the fork should come clean.
Cool the cake for about 5 minutes. Remove and cool
some more on a wire rack.
Serve the eggless strawberry cake with whipped cream
along with coffee
or as dessert. Wrap the remaining cake in plastic