Saturday, January 2, 2016

Eggless Fresh Strawberry Cake with Whipped Strawberry Frosting

We visited strawberry farm on Mahabaleshwar-Panchgani Road in the last weekend trip and we bought farm-fresh strawberries. winter is the season for a whole seasonal fruits including berries. It just wouldn’t be winter without strawberries. I have been made quite a few things with strawberries in them.So this year I decided to welcome the new year with this luscious Egg-less fresh Strawberry Cake. who doesn’t love the fresh strawberries and fresh cream combination?

"Strawberry chocolate Mousse

This strawberry cake is Slightly sweetened cream is sandwiched between each layer and then piped to high heaven on top and it is elegant, super moist, dense, and VERY full of fresh strawberry flavor with everything else inside is ‘au natural’ and something that  instantly appeals to the heart.In my home everyone loved it!


All Purpose Flour / Maida - 2 cups

Powdered Sugar -  1 cup

Soft Unsalted Butter - 100 grams

Baking Powder - 1½ tsp

Baking Soda - 1 tsp

Baking Soda - 1/2 tsp

Vanilla extract-1tsp

Thick puréed fresh strawberries-1 cup


Lemon juice- ½ tsp


For the cream frosting and filling:

Heavy Whipping Cream-2 cups

fresh strawberries-5to6(stems left on, quartered)

Sugar-¼ cup or as required

vanilla extract-½ tsp


Beat whipping cream on medium speed for about five minutes, until soft peaks form. Beat in 1/4 cup of the strawberry puree and add sugar and vanilla beating until smooth.

Strawberry Puree:

Wash, dry, and stem berries .Mix 1 tsp sugar and lemon juice on freshly chopped strawberries and keep it aside. This will make the strawberry juicy and soft.

Then Place in food processor or blender. Process until liquid with pulp. If desired or needed, sweeten with sugar.

Mix together flour, baking powder, salt and sift it with a sifter.

Cream butter and powdered sugar using electric mixer. Then add milk to it.
Add this together with the vanilla extract to the creamed mixture and beat till just well mixed. Add the strawberry puree and fold lightly till well mixed.

Divide batter equally between two prepared cake pans and bake  in a Preheat the oven to 180 C Grease a 8" cake pan and now pour the batter and bake about 20 minutes or until a toothpick inserted in the center comes out clean .
Place the first layer cut-side-up on your serving dish and spread with 1/3 of the strawberry puree.
Spread about 1/2 cup frosting on the second cake layer and place it over the first layer of cake and spread out evenly to the edges.
Place the rest of the whipped cream in a piping bag fitted with a large star tip. Pipe large swirls of cream around the outer edge of the top of the cake. Then I put strawberries halves around the base of the cake. Keep aside to set and cut into slices to serve.