Easy Strawberry Shortcake Cake (Egg-Free)

This Strawberry Shortcake Cake is easy to make, looks gorgeous, and tastes like a slice of summer! It’s a showstopper at any celebration and a delightful way to enjoy the season’s best berries.

Fresh and Fabulous: Eggless Strawberry Shortcake Cake Recipe!

If you love strawberries, this Eggless Strawberry Shortcake Cake is a fantastic way to make the most of them. It’s a celebration of fresh, juicy strawberries at their peak, bringing out their best in every bite.

Not only does this cake taste amazing, but it also looks stunning. The layers of golden cake, bright red strawberries, and fluffy white whipped cream frosting create a beautiful dessert that’s sure to impress.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Eggless Vanilla Cake:

• All-Purpose Flour: Forms the base of the cake, providing structure. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Baking Powder and Baking Soda: These leavening agents help the cake rise and become fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Enhances the flavors in the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk: Adds moisture and works with vinegar as an egg substitute.
• Vinegar: Reacts with baking soda to help the cake rise and stay tender. You can use apple cider vinegar or white vinegar.
• Butter: Adds richness and a wonderful buttery flavor. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Granulated Sugar: Sweetens the cake. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
• Plain Regular Yogurt: Adds moisture and helps with the cake’s texture. You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
• Pure Vanilla Extract: Provides a lovely vanilla flavor.

For the Strawberry Filling:

• Fresh Strawberries: The star of the filling, providing natural sweetness and a burst of flavor.
• Granulated Sugar: Enhances the sweetness of the strawberries and helps to create a syrupy consistency.

To Assemble and Decorate:

• Whipped Cream Frosting: Light, fluffy, and perfect for layering and decorating. You’ll need heavy whipping cream, confectioners’ sugar, milk powder, and vanilla. Use my Easy Whipped Cream Frosting (With Secret Ingredient) recipe, which includes milk powder substitutions.
• Fresh Strawberries (Optional): For garnish, adding a fresh and vibrant touch.

Process Overview: How To Make Strawberry Shortcake Cake Without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the Strawberry Filling

Toss the chopped strawberries and sugar together in a bowl and let sit for 1 hour, stirring occasionally. Drain the berries in a fine-mesh strainer set over a bowl and reserve the juice.

Step 2 – Make the Eggless Vanilla Cake

Mix the dry ingredients. Then, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled. Beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.

Step 3 – Bake

Evenly divide the batter among the prepared pans. Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper and decorating.

Step 4 – Make the Frosting

Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.

Step 5 – Assemble and Decorate

• Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
• Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
• Mix the drained strawberries with 2 cups of the whipped cream frosting.
• Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
• Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.

Oriana’s Tip: Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.

Variations & Additions

• Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
• Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
• Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.

Storing and Freezing Instructions

Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.

Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste.

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Recipe Card 📖