Strawberry Cream Cake (Eggless)
 
Prep time
Bake time
Total time
 
Super moist eggless vanilla sponge loaded with freshly whipped cream and tons of strawberries, this cake is exactly what dessert dreams are made of!
Author:
Makes: One 8" Cake
Ingredients
  • All Purpose Flour (maida), 2 cups or 250 grams approx.
  • Baking Powder, 1 teaspoon
  • Baking Soda, ½ teaspoon
  • Softened Butter, ½ cup or 100 grams approx.
  • Caster Sugar, ¾ cup or 150 grams approx.
  • Buttermilk, ½ cup or 120ml or 2 eggs
  • Good Quality Vanilla Extract, 1 teaspoon
  • Milk, ½ cup or 120ml
  • Whipping cream, 1 cup
  • Icing sugar, 2-3 tablespoons
  • Fresh strawberries (sliced), 1 cup
  • Fresh strawberries (halved), 4-5 (for the top)
Method
  1. In a bowl, sieve the dry ingredients (flour, baking powder and baking soda) and set them aside to be used later.
  2. In another bowl, whisk butter until light and fluffy, add in the sugar and whisk until combined. This should take about 4-5 minutes with an electric mixer and longer with hand. Do not skip this step or cut corners. Read why it's important here.
  3. Once the sugar and butter are mixed, add in the vanilla extract and mix it in.
  4. If you're using eggs in place of the buttermilk add them now one by one whilst constantly whisking until properly mixed. If you want to make an eggless cake, skip this step and move on.
  5. Preheat your oven at 180 degrees Celsius for 10 minutes.
  6. Add the dry ingredients to the butter mix little by little. Keep alternating with buttermilk (if you've used eggs, you need not use buttermilk here, straight away move on to using milk). When you run out of buttermilk start alternating with milk until you form a nice batter. Do not over mix the batter. Use only a spatula and not a mixer for this step. It's important to only mix until you no longer see dry flour. Once the flour is incorporated, stop or you'll knock the air out.
  7. Pour the batter in an 8-inch greased round tin. (Learn how to successfully grease your tins here)
  8. Bake at 180 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
  9. Let the cake cool down slightly before taking it out of the cake tin.
  10. In the meantime, start whipping your cream. Make sure the cream is super cold to begin with, to save up on time you can also freeze your bowl in the freezer for 15 mins before you start whipping in it. Whisk on high until stiff peaks form and the cream is not shiny anymore. Add in the icing sugar and whisk a little until combined.
  11. Once your cake is cool, top it with the cream and decorate with strawberries. Serve!
  12. For storing instructions, readthis.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/strawberry-cream-cake-eggless/