Mimi's Organic Eats » Cake & Cupcake Recipes » Eggless Strawberry Shortcake

Eggless Strawberry Shortcake

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 Vanilla Cupcakes with Chocolate Ganache Frosting.

eggless strawberry shortcake
eggless strawberry shortcake slices on plates

Why You'll Love This Recipe

Classic strawberry shortcake is known for having eggs or egg whites, but now you can enjoy this Eggless Strawberry Shortcake if you can't have eggs. This light and sweet vanilla bean cake is is fluffy. I make two layers in this recipe so you get extra whipped cream and strawberries!

This easy two layer 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. Make this Eggless Strawberry Shortcake when you have fresh strawberries on hand!

eggless strawberry shortcake
eggless strawberry shortcake
eggless strawberry shortcake

Ingredients for Eggless Strawberry Shortcake

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Lafaza Organic Ground Vanilla Bean

Organic Valley Grassmilk

Organic Valley Sour Cream

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Valley Heavy Whipping Cream

Organic Strawberries

eggless strawberry shortcake
eggless strawberry shortcake

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless strawberry shortcake slices on plates

Eggless Strawberry Shortcake

Recipe by MimiDifficulty: Easy



This eggless Strawberry Shortcake uses cream cheese in the cake and the icing, and it's topped with tons of fresh strawberries.


  • Batter
  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 1/2 teaspoon organic ground vanilla bean

  • 1/2 cup organic milk, room temperature

  • 113 grams (1/2 cup) organic sour cream, room temperature

  • 142 grams (1 cup) organic cake flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Whipped Cream
  • 2 cups organic heavy whipping cream

  • 1 tablespoon organic cane sugar

  • 1 teaspoon organic vanilla extract

  • Topping
  • 6 ounces organic strawberries, sliced


  • 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 wooden pick 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.


  • Gluten Free – Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.

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