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Eggless Strawberry Summer Cake Recipe

Eggless Strawberry Summer Cake with Whole Wheat Flour that's simple and delicious.
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine Continental
Servings 8 inch cake


  • 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.