Eggless Strawberry Shortcake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Eggless Strawberry Shortcake is just like your favorite classic but without eggs. This light and sweet vanilla bean cake is topped with Homemade Whipped Cream and fresh strawberries for a summer cake that even your egg eating friends will devour!
If you're looking for more eggless cakes, try some of my other favorites, like my Eggless Birthday Cake, Eggless Coconut Sheet Cake, or my Eggless Strawberry Zucchini Cake.
Table of Contents
You don't need eggs to make this organic cake with fresh strawberries. This eggless cake tastes just like your favorite Organic Strawberry Shortcake, but without eggs! Whether you have an egg allergy, or just simply run out of eggs, this strawberry shortcake without eggs is sure to be a hit for any celebration!
I love baking without eggs, even as someone who can eat them. This strawberry shortcake without eggs is a favorite organic cake recipe of mine because its nostalgic, lightly sweet, and has loads of fresh strawberries! This organic cake is one of the most popular recipes on my site, and its sure to be a hit at any party you make this for!
Why You'll Love This Recipe
Eggless: This strawberry shortcake without eggs is an eggless cake that's reminscent of your favorite summer dessert. While classic strawberry shortcake is known for using egg whites or whole eggs, you can now enjoy strawberry shortcake without eggs with this easy recipe!
Light & Sweet: Just like traditional strawberry shortcake, this Eggless Strawberry Shortcake is light and sweet. I add vanilla bean into the cake for a true vanilla flavor that really lets the vanilla shine. I make two layers in this simple organic cake so you get extra whipped cream and strawberries!
Easy & Impressive: This stunning two layer eggless cake is incredibly easy to make and it's a beautiful cake that just screams summer. I love making a rustic style naked cake as it requires very little effort and they look so chic. This strawberry shortcake without eggs makes for a stunning cake for any outdoor celebration this summer.
Organic Cake: Skip the store bought cakes and make this Eggless Strawberry Shortcake instead. You can use simple organic ingredients when you choose to bake at home.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure its room temperature and softened.
- Cane Sugar: I use organic cane sugar.
- Vanilla Bean: I use organic ground vanilla bean for more depth of flavor. If you don't have this, you can use vanilla extract as well.
- Milk: Use whole milk.
- Sour Cream: I use organic sour cream as an egg replacer here, this adds moisture and fat which are two things eggs bring to cakes.
- Cake Flour: I use homemade cake flour, but you can also use store bought. Don't substitute all purpose as you want the lower protein content of cake flour, especially for this eggless cake to ensure it has a light crumb.
- Baking Powder: Use baking powder not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream, you can use your favorite.
- Strawberries: You want to use fresh organic strawberries, not frozen. You can also use any kind of fresh berries you have on hand, like raspberries, blackberries, mulberries, or blueberries. You can even us a mix!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can also do that.
- 6-inch Cake Pans: You'll need two 6-inch cake pans for this organic cake.
- Parchment Paper: I always use nontoxic parchment paper to ensure the cakes come out of the pans easily.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla bean. Mix on low until there are no butter chunks.
Add the milk and sour cream and mix on low until combined, the mixture will resemble cottage cheese.
In a separate bowl, whisk together the cake flour, baking powder, and sea salt. Add to the butter mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined and you have a smooth batter.
Step 3
Divide the batter evenly into the two pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cake cool completely in the pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk, starting on low, to avoid splattering. Gradually increase the speed as the whipped cream thickens until you are at full speed. Whisk until stiff peaks form.
Step 5
Remove the cakes from the pans. Place the first layer on a cake stand or platter, place half of the whipped cream on the cake and spread evenly, and then top with strawberries. Top with second cake layer and repeat with the remaining whipped cream and strawberries.
FAQ's
When making butter based cakes, it's always best to have the dairy at room temperature. This will help prevent the butter from seizing up when the dairy is added into the cake. If your butter seizes up then that can create lumps in your cake batter. That, in turn, will create a cake that does not have a soft and fluffy crumb. I always like to leave out dairy for an hour or two before I begin baking the cake. When all the ingredients are the same temperature, it really makes cake batter effortless to make!
Yes and no. You can make the cake layers ahead of time if you need to. If you do this be sure to remove them from the cake pans and wrap in plastic wrap to keep them from drying out. You can store them in the fridge until you're ready to assemble the cake. You should make the whipped cream the day of as it can start to deflate since there are no stabilizers in fresh made whipped cream. And then assemble the cake the day of your party. You can store it assembled in the fridge until you are ready to serve.
Yes, feel free to use any kind of fresh berries you have on hand! Raspberries, blackberries, and blueberries would all be delicious. If you are lucky enough to have mulberries where you live, then those would be insane! You could also do this cake with stone fruit like peaches, nectarines, or apricots and it would also work really well!
Craving More?
Eggless Strawberry Shortcake
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- ½ teaspoon ground vanilla bean
- ½ cup milk (room temperature)
- 113 grams sour cream (room temperature)
- 142 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Whipped Cream
- 2 cups heavy whipping cream
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
Topping
- 170 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla bean. Mix on low until there are no butter chunks.
- Add the milk and sour cream and mix on low until combined, the mixture will resemble cottage cheese.
- In a separate bowl, whisk together the cake flour, baking powder, and sea salt. Add to the butter mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined and you have a smooth batter.
- Divide the batter evenly into the two pans. Bake for 30 minutes or until a toothpick inserted in center comes out clean. Let cake cool completely in the pans.
- To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk, starting on low, to avoid splattering. Gradually increase the speed as the whipped cream thickens until you are at full speed. Whisk until stiff peaks form.
- Remove the cakes from the pans. Place the first layer on a cake stand or platter, place half of the whipped cream on the cake and spread evenly, and then top with strawberries. Top with second cake layer and repeat with the remaining whipped cream and strawberries.
- Store in an airtight container the fridge for up to 3 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment