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Eggless Strawberry Summer Cake Recipe

Eggless Strawberry Summer Cake with Whole Wheat Flour that's simple and delicious.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Continental
Servings: 8 inch cake
Author: Radhika


  • Whole wheat flour – 1 cup
  • All purpose flour - 1/2 cup
  • Baking powder - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Butter - 1/2 cup or 1 stick
  • Sugar - 1 cup + 2 tbsp
  • Fresh Yogurt – 4 tbsp
  • Milk - 1/2 cup
  • Vanilla extract - 1 tsp
  • Strawberries - 200 gms


  • Hull and halve the strawberries and keep aside. Grease a 9 inch round pan with Homemade Pan Release and keep it ready.
  • Whisk the flours, baking powder and salt together.
  • In a mixing bowl beat butter for 1/2 min. Add sugar and beat till fluffy and pale for approx 3 mins.
  • Add the yogurt, vanilla extract and beat till well combined.
  • Add milk and beat once again.
  • Gradually add flour mixture while running the mixer on low speed. The batter will be very thick.
  • Transfer the batter to the pan and level the top using a spatula.
  • Arrange the strawberries on top with the cut side facing down.
  • Sprinkle 2 tbsp sugar on top evenly. This will compensate the tartness of the strawberries and also will give a golden top to the cake.
  • Preheat the oven at 200 C / 400 F and bake for 10 mins.
  • Then reduce the temperature to 180 C / 350 F and bake for 1 hour or till a skewer inserted in the middle of the cake comes out clean.
  • Take the pan out and let it cool for 10 mins.
  • Invert onto a rack and let it come to room temperature.
  • Slice and serve as it is or with a scoop of ice cream or whipped cream.


If you wish to add egg, then replace the yogurt with 1 egg.
You can skip the whole wheat flour and use all purpose flour itself.