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.
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.
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.
If you tried this Eggless Strawberry Cream Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Strawberry Cream Cake
Ingredients
Ingredients Part 1:
- ½ cup yogurt
- ½ cup silken tofu pureed soft/
- ⅓ cup orange juice/milk, freshly squeezed (See My Notes)
- 1 teaspoon vanilla extract
Ingredients Part 2:
- 2 and ½ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon orange zest (if using orange juice)
Ingredients Part 3:
- ½ cup softened butter
- 1 and ¼ cups white sugar
Ingredients for Filling:
- 2 cups strawberries hulled and chopped
- 2-3 tablespoons white sugar
Ingredients for Frosting:
- 2 cups whipping cream (at least 35% fat)
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup icing sugar (optional, see frosting recipe)
Instructions
Procedure for the filling:
- In a large bowl mash the strawberries and sugar lightly with a potato masher. The amount of sugar will depend upon the sweetness of the berries. Set it aside for 30-60 minutes.
Procedure for the cake:
- Preheat the oven at 350F/180C for 15 minutes. Line two 9-inch round cake pans with parchment paper.
- In a medium bowl mix together the ingredients listed in Part 1 and set aside.
- In another bowl sift together the Part 2 ingredients.
- In a large bowl cream together the butter and sugar until light and creamy. If the butter is not soft enough the creamed mixture will resemble coarse crumbs. By adding some of the wet ingredients and then creaming it, should solve the problem.
- Add the wet ingredients in 3 portions beating after each addition. The mixture will look curdled, but that should not be a problem. It will be fine once we add the flour mixture.
- Add the dry mix and combine well.
- Divide the batter between the 2 pans. It's about 2 cups of batter per pan.
- Bake for about 21-23 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Transfer the pans to cooling racks. Since we have lined the pan with parchment paper, the cake should come off the pan within 15 minutes. Let it cool completely before frosting.
Procedure for whipped cream frosting:
- Keep the bowl (which you are going to use to prepare the frosting) and the electric beaters in the freezer for at least 15-30 minutes.
- Place the cream, sugar and vanilla extract in the bowl and whip until stiff peak forms. I first started with 2 cups of cream and ¼ cup of granulated white sugar. I felt that the cream was not sweet at all. I started adding a tablespoon of icing sugar and whipped it again and went on adding another 3 tablespoons of icing sugar.
- That's when I felt it was sweet enough. So it's your choice to add or not to include the additional icing sugar.
Assembling the cake:
- Level the cakes as always to remove the dome and flatten it.
- The prepared strawberry filling would have secreted water and you would have got a strawberry-sugar syrup. Spoon out the strawberries and set it aside in another bowl. Use the strawberry syrup to brush the leveled cakes, so that the cake will absorb it and be moist for days. Do not fear of too much syrup on the cakes. The cake will keep absorbing it. Before brushing it with syrup, try to dust off the crumbs from the leveled side of the cake using a dry pastry brush. Now pour the syrup directly over the cakes or use a pastry brush to dip the syrup and brush it on the cake. Leave the cakes to soak the syrup for at least 15 minutes. Soaking it for more time is fine too.
- Place one cake on a serving platter or cake stand. The neat and flat side should be on the bottom and the syrup brushed side should be on the top. Spread the strawberry filling on the cake and cover it with half of the frosting.
- Place the other cake on top of the filling. The syrup side should be facing down and the smooth side should be on top for this one. Cover it with the rest of the whipped cream and garnish it with whole or sliced strawberries.
My Notes
- Following the other strawberry cream recipe, I used ⅓rd cup of orange juice for the cake. But the cake did not have the flavor at all. So do add orange zest to the batter if you want an orange flavored cake otherwise stick with plain milk instead of orange juice.
- If you can't find strawberries or if you want a shortcut for the filling, spread a layer of strawberry jam. Similarly you can use store bought whipped topping if you don't have the time to make it at home.
- I have not tried this cake recipe with all-purpose flour, so I do not know if the texture will be as good as this one with cake flour.
- Add another cup of whipping cream if you want to frost the sides of the cake too.
Nutrition
prutha says
Whenever I bake a cake it will be brown in colour from inside and too dark brown from outside. It will not be white inside, is this over cooking? But if I take it out soon only the centre portion will not be cooked. Please help me out with this.
Natalie says
I'm going to be making this cake this weekend for my son's first birthday. I'd like to make the cakes on Saturday and then make the cream filling and assembling it on Sunday. My question is, should I level the cakes and brush them with the strawberry syrup on Saturday or keep them together and only do all this on Sunday?
Madhuram says
Sorry Natalie, I don't know if I'm too late with the reply. Yes you need to bake the cake, level it and brush it with strawberry syrup on Saturday itself, so that the sponge cake absorbs it all.
Jinal Thacker says
Hello,
If I want to use Egg Replacer instead of silken tofu, what will be the measurements?
Thanks,
Jinal
Madhuram says
I don't know how it will work for this recipe but you can try 2 teaspoons of Ener-G whipped with 3 tablespoons of warm water.
Joanna says
Thanks for posting this recipe. I was a little weary about the tufo in the recipe but you can't even tell; the cake tasted delicious. I used almond milk to cut down the fat & still turned out great. I will be using this recipe for a cake order so, we'll see how goes!
Madhuram says
You're welcome Joanna.
Vibhuti says
Can I use strawberry crush and its syrup?
Madhuram says
By strawberry crush do you mean the carbonated soda? I haven't heard of one and when Googled found out that it was a soda. You can't use that.
Vibhuti says
Well i meant processed canned strawberry. It contains preservatives too. I use Mapro garden strawberry crush for smoothies in off seasons.
Vibhuti says
Can flavored gelatin like GellO also be used? I read it in another recipe.
Madhuram says
I guess so Vibhuti. I haven't tried it though.
Honey says
What is silken tofu?
Madhuram says
Silken tofu is similar to paneer/cottage cheese but made from soy milk.
Honey says
Can you convert the measurements to grams or ounces pleases. I live in London, Uk and don't know what you mean by cups.
I know there are measuring cups that are used specifically for cooking. I don't have those and they might be different in the USA.
I can't get hold of cake flour here, any substitutes?
Madhuram says
Hi Honey, I'm sorry that I cannot do the conversions because I have got used to using the standard cups here but you can use the conversion tables in this page: http://www.egglesscooking.com/baking-101/baking-measurements/#cups-to-grams I have given a link to this page in all of of my recipes. The closest you can get to cake flour is for every 1 cup of cake flour, fill a tablespoon of cornstarch in a 1 cup measure and fill the rest with plain flour. Again I know it only in cup measurement.
vidu says
Can I do it without silken tofu? Or what can I substitute it with?
Priti says
Hey Madhu..
I just made this cake as a surprise for my husband. Hope he likes it. Thanks for all the awesome recipes.
Best regards
Priti
Madhuram says
Thanks Priti. I'm keeping my fingers crossed too!
Tejal says
hi..what is exactly cake flour ?? where is it available and the cup measurement used are the standard set of cooking cups available in the market ??
Madhuram says
Cake flour is made from soft wheat and hence has a lesser gluten content than all-purpose flour. This makes it possible to make lighter cakes and cupcakes. It's available in the baking aisle next to all-purpose flour and whole wheat flour. It is also called pastry flour. I use standard US cup and teaspoons measurement in my recipes.
Shella says
I could never get such a thick layer of cream frosting. How did u do it?
Madhuram says
Just apply more, Shella.
Elene says
Hi Madhuram,
Your recipes are awesome! I have used this recipe for so many times and tried different things with it. First I tried to follow your strawberry cream cake recipe almost to the dot except for using cake flour...I used the all purpose flour plus corn starch method. It turned out great except the texture of the cake is a bit too dense.
Today, I tried it by skipping the orange flavor using just the milk and using real cake flour. Instead of making it a cake form, I put the batter into cupcake and cake pop molds. My god!!! These turn out excellent. The cake has perfect texture because of the cake flour. It smelled so good and tasted extremely good.
I think my kids are going to love these. I am waiting for sugar coating supplies to come so that I can coat the cake pops next time. Happy!
Thank you!!!!
Madhuram says
You're welcome Elene.
Catherine says
I just realized I bought regular soft tofu and not silken, will that ruin the recipe? I am making to Cake now.
Madhuram says
That should not be a problem Catherine.
Raman says
Hi Madhuram,
I want to prepare this cake for about 50 people.Can you suggest ingredients quantity?
Thanks in advance
Raman
Madhuram says
I have not baked a single cake for 50 people. Do you have a pan to bake such a big cake? I think you need a half sheet pan for it. My guess is I would double the recipe, bake it as a single cake and then cut it into half for 2 layers.
Raman says
Thanks for your reply.I have a friend who i can borrow the pan from.I will double the ingredients and will give it a shot.
Just one word.. you are truly inspiring!!
thanks
Raman
Madhuram says
Thanks and all the best Raman. Do leave your feedback once your are done.
Rupa L says
Hi Madhu,
I have bought the silken tofu and plan to make this one soon.
I was wondering how come the pastries in stores like Hot Breads are so soft and spongy and its eggless too.
Any idea whats their trick ???
I would love to make their eggless pineapple and butterscotch pastries.
Thanks
- Rupa
Madhuram says
The trick is what I have mentioned in this recipe, Rupa. Brushing the cake with sugar syrup. I too tried a pineapple pastry for New Year's Day and it was awesome. I'll blog about it soon.
Vijoo says
Hi Madhuram
I was wondering how many eggs this ratio of 1/2 silken tofu and 1/2 cup yogurt replaces? I need to replace 2 eggs for a red velvet cake. This recipe also says it has buttermilk in it and 1tsp of baking soda dissolved in vinegar. I just didn't know if this would be the best way to replace eggs in my recipe that has all these other ingredients in it. Thanks
Madhuram says
For 2 eggs it would be 1/4 cup pureed silken tofu and 1/4 cup yogurt. For this particular recipe, you could try 1/2 cup of unsweetened applesauce or tofu itself because it has all other acidic/alkaline ingredients.
Ashwini says
Hi Madhuram,
Nice enticing cake recipe.I am planning on making this cake for my cousin's birthday.I have plenty of All purpose flour(APF) in the pantry, and wish to use it instead of cake flour.
In what way is cake flour different from APF?
If I were to use APF instead how much should I take?
Thanks.
Waiting for your reply.
Madhuram says
The protein content of cake flour is lesser than that of all-purpose flour making it suitable for light and fluffy cakes and other pastries. Place 2 tablespoons of cornstarch in a 1 cup measure and fill the rest with all-purpose flour for 1 cup of cake flour.
Rupa L says
Hi Madhuram,
Thanks for one more exciting recipe for us to try out.
My mom's bday is this month and this one came right on time 🙂
I have tried out the ggless chocolate cake" made using silken tofu and it is just awesome !!
One question though :-
Does it necessarily have to be "silken tofu"
I always have xtra firm tofu on hand (since i use that in place of paneer). Can i puree the extra firm tofu in food processor and would that work well ??
If i buy silken tofu then what to do with the rest of it ?
It gets wasted since you need only 1/2 cup puree
Thanks
- Rupa
Madhuram says
Advance birthday wishes to your mom, Rupa. I have not tried extra firm tofu in place of silken tofu. But I'm guessing that you won't get the texture right. Soft or silken tofu is the best option. Tofu Mango Pudding if a good recipe you can try with the remaining tofu. In the similar method you can also try vegan chocolate mousse, chocolate pudding or include it in your smoothies for some of the milk/yogurt.
Spandana says
Looks so very good. Never tried egg substitutes. Idea of using tofu is interesting.
Priya says
Prefect slice, who can resist to this beautiful cream cake.
uma says
love strawberry.. I havent tried silken tofu in cakes yet..interesting !