Eggless Strawberry Cream Cake

Modified: Oct 16, 2024 by Madhuram · 81 Comments.

4.74 from 15 votes

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I tasted strawberry cream cake for the first time in a birthday party 2 years back and ever since I have wanted to create an eggless version of it. And I finally did it for my husband's birthday last month. It has been two years since I baked a cake for my husband's birthday.

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The last one I did was this vegan white cake. So I wanted this year's cake to be really good. I was in a huge surprise when I tasted the cake. It was an awesome surprise though. The cake turned out fantastic. The texture was absolutely great and the taste was simply superb. I had finally nailed down the missing element of a moist cake. The cake recipes I have posted here are definitely great. I do not post mediocre recipes. But I did not like that some of the cakes started drying when stored in the refrigerator. I didn't know what I was doing wrong because I was following all recommended tips for storing it in the fridge.I have seen a couple of cake recipes, where the recipe suggests to brush the cake with simple sugar solution. I really didn't realize the full effect of it until I tried it myself in this strawberry cream cake. All these days I was thinking it was something fancy and totally unnecessary. Only now I realize that it is actually for a valid reason. It is done to keep the cake moist for days together. I was not planning to try this trick in this recipe. I wanted to use up the strawberry-sugar syrup which was a by-product while preparing the filling. First I thought I would store it in the fridge to make this strawberry milk and then all of a sudden I had this light bulb flashing in my head telling me to brush it on the cakes. Thank God that my brain works efficiently at least some of the time! The cake remained moist even after 3 days in the fridge. With my other cakes, I used to bring the cake to room temperature before serving, for it soften up a bit. But I was able to serve this cake directly from the refrigerator. Strawberry Cream Cake Full

If I remember right, this is the third time that I was very excited about my creation. The first time was when I baked this eggless chocolate cake using silken tofu, the second time was when I baked this eggless blueberry pound cake, finding out the best combination of egg substitutes for cakes and this strawberry cream cake is the third time.I got the idea to make a strawberry cream cake from this recipe but I decided to stick with my awesome fail proof eggless pound cake recipe. The trick is to use 50% each of pureed silken tofu and yogurt instead of eggs to get the amazing texture of cake with eggs. I also referred to this recipe for preparing the filling and whipped cream topping.Note: Factor in the time required for the strawberries to macerate for the filling, freezing the bowl and beaters for preparing the whipped cream frosting and for the cake to soak up the strawberry-sugar syrup while setting out to make this recipe.Recipe

More Eggless Cakes/Cupcakes

Ingredients Used: baking powder, baking soda, butter, cake flour, christmas baking, orange, silken tofu, strawberry, Sugar-Icing, Sugar-White, valentines day, vanilla extract, whipping cream, Yogurt-Buttermilk

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All comments I made this Questions

Prachi says

August 27, 2019 at 11:37 am

Hands down the best eggless cake I’ve ever made! I’ve made it now at least 3 times following recipe exactly ( milk instead of orange juice ) and once made it into cupcakes... I’ve used 1/2 block of cream cheese folded in whipped cream as well couple tablespoons of strawberry syrup to flavor and stabilize the icing for piping. A great hit always - my guests can’t believe it’s homemade! Thanks Madhuram for all the efforts you put into this blog! You’ve absolutely convinced me that combination of yogurt and tofu is the best egg replacer for cakes;) I’ve been a long time follower... your vegan blueberry muffins are another one of our favorite and made several times!

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- Madhuram says
  
  August 27, 2019 at 6:22 pm
  
  You're very welcome, Prachi. Thank you so much for the kind feedback. Happy baking!
  
  Reply
Neelam Marshelkar says

March 28, 2019 at 11:38 pm

Hi, I want to try this recipe. Can we replace silken tofu with cottage cheese? Or any other alternatives you can suggest?

Reply
- Madhuram says
  
  April 08, 2019 at 3:17 pm
  
  Cottage cheese won't be a good substitute for tofu. Maybe some more of the yogurt itself.
  
  Reply
Raji says

September 25, 2016 at 4:35 pm

Hi, I made this cake as well for my daughter birthday party. I used APF. I did not have silken tofu so used greek yogurt instead of that. The mix was very thick, it was not in pouring consistency. It added more liquid and the cake was not very fluffy. Could you please help me understand if we can replace tofu in this recipe and also what change should we do if we use APF instead of cake flour?

Thanks a lot

Reply
- Madhuram says
  
  October 01, 2016 at 8:18 pm
  
  This cake won't be very fluffy Raji. Especially that we are brushing it with sugar syrup. Also using all purpose flour might have affected the texture a little bit. In that case you should have added a teaspoon of apple cider vinegar and it could have helped to get a better texture. It is supposed to be moist. Yes Greek yogurt being very thick it might have needed some more liquid to get the correct batter consistency.
  
  Reply
  - Raji says
    
    October 01, 2016 at 10:24 pm
    
    Thanks a lot Madhuram for your prompt reply! It is great to get the suggestion from an expert. Love your blog.
    
    Reply
    - Madhuram says
      
      October 03, 2016 at 4:39 am
      
      You're welcome Raji. I don't think I'm an expert just a "guess"pert. Don't know the science behind how things work just guessing few things. 😀
      
      Reply
Tiny says

September 12, 2015 at 10:19 pm

Hi, I tried the cake and it turned out good but was wondering if there is any way we can make the texture more moist?

Reply
- Madhuram says
  
  September 14, 2015 at 8:19 pm
  
  Did you miss the sugar syrup coating step? Because if you do that the cake is so very moist.
  
  Reply
Jacqueline says

May 25, 2015 at 6:42 pm

Thanks so much! Just served this cake for my little guy's first birthday party (he's allergic to eggs). It was a big hit! For his smash cake, I baked a 1/4 recipe in a tall (2 inch high?), 4 inch diameter pan, & split it in half to make a layer cake. He managed to put away a significant portion of it! The grown ups enjoyed their regular sized cake too :).

Reply
- Madhuram says
  
  May 26, 2015 at 7:25 pm
  
  That's great to know Jacqueline. I'm so glad that the little one got to have cake and enjoyed it too. 😀
  
  Reply
Susanne says

April 27, 2015 at 9:08 pm

I really want to try this recipe. I get rave reviews from my friends on your moist chocolate cake recipe w/ silken tofu. Always a HUGE hit! Do you think it be ok if I used 1/2 cup of canola oil instead of butter? Curious why you chose to use butter in this recipe. Thank you for all your amazing recipes.

Reply
- Madhuram says
  
  May 04, 2015 at 7:49 pm
  
  Thanks Susanne. The original recipe used butter so I went with it. But I usually see butter being used in white/yellow cake recipes and oil in chocolate cake recipe.
  
  Reply

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Eggless Strawberry Cream Cake

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