Kirbie's Cravings

4 Ingredient Strawberry Cake (No Butter or Oil)

This strawberry cake is so light and soft. Unlike most cakes, this cake doesn’t require any baking powder, butter or oil, but you won’t be able to tell. This cake also has a unique cookie-like surface before giving way to an airy cake studded with strawberries.
overhead shot of a strawberry cake.

This cake is easy to make and takes only about 15 minutes to prepare. I made this one a few times already and I’m excited to bake it for my parents next time I see them. It works well for afternoon tea or dessert.

Ingredients

  • All Purpose Flour
  • Eggs
  • Granulated Sugar
  • Strawberries

Flour: This cake is made with all-purpose flour. Do not substitute with cake flour, as it will cause your strawberries to fall to the bottom.

Eggs: The eggs are the key to creating the structure for this cake and allows the cake to rise despite there not being any leavening agent. I do not have a substitute for eggs for this cake.

Sugar: This cake is sweetened with regular white granulated sugar.

Strawberries: I have only tested this cake with fresh strawberries. Frozen strawberries may have too much moisture. The strawberries need to be cut into small cubes before being added to the cake batter. Looking for another fruit? I’ve also made a 4 Ingredient Apple Cake. You can also leave out the fruit but you will need to reduce the flour and use a different technique for incorporating the flour. See my 3 Ingredient Cake for more details.

Cake Texture

This cake has a very unique texture. The top of the cake develops a delicate meringue cookie-like crust. It’s not quite the same as a true meringue cookie because this recipes uses whole eggs and not just egg whites, but it is similar. When you cut into the cake, the meringue will break. Underneath is a soft, airy cake that is similar to a sponge cake. The cake is also very moist from the strawberries.
a slice of strawberry cake on a plate.

How to Make Strawberry Cake

  • The key to this cake working is the egg mixture. Eggs and sugar are beaten together at high speed until the mixture becomes very thick and almost white in color. Your mixture should look like it is about to turn into whipped cream and have the consistency of a thick sauce. When you turn off the beaters, the mixture will sink back down quickly and will become more liquidy and bubbly again. You can also see how the egg mixture should look in the video for my 3 Ingredient Cake which uses a similar method.eggs being whipped.
  • The flour is then folded into the eggs. Make sure to gently fold it in so that you don’t completely deflate the eggs.
  • Then the strawberries are folded in until evenly mixed. The cake is then ready to be poured into your cake pan and baked.

a cake dusted with powdered sugar and topped with fresh strawberries.

More Easy Cake Recipes

4 Ingredient Strawberry Cake

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
This easy strawberry cake comes out so light and soft. It doesn't contain any butter or oil but you won't be able to tell. It's perfect for dessert or afternoon tea.
4.8 from 10 votes

Ingredients

  • 3 large eggs room temperature
  • 1 cup (190 g) granulated white sugar
  • 1 cup + 2 tbsp (144 g) all purpose flour
  • 1 1/4 cup (177 g) cubed fresh strawberries cubes should be between 1/4 and 1/2 inch thick

Instructions

  • Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line the bottom and sides with parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line the sides.)
  • In a large mixing bowl, add eggs and sugar. Beat on highest speed with an electric mixer (use wire whisk attachment for stand mixer) for about 8 minutes. When the mixture is ready, it should become very thick and almost white in color. It should look like it is turning into whipped cream and have the consistency of a thick sauce. See photo in post for reference. Once you stop the beaters, the egg mixture will quickly sink back down and look more liquidy and bubbly.
  • Add in the flour and gently fold it in with a spatula. Make sure that you fold it in gently so that you don't deflate the egg mixture too much. Scoop around the bottom of your mixing bowl with the spatula a few times to make sure there are no hidden pockets of flour that might have sunk to the bottom. Continue to fold until you no longer see any traces of flour.
  • Add in strawberries. Gently fold them in until evenly incorporated.
  • Pour batter into prepared cake pan. Bake for about 40-45 minutes (Mine was done at 45 minutes). When the cake is done, the top should be firm (this is the cookie-like crust) and light brown. A toothpick inserted should come out clean. Be careful when checking on the cake doneness because the cookie layer will crack if you insert anything thicker than a toothpick. Let cake cool before serving. Before serving, you can dust with powdered sugar. When cutting cake, use a sharp knife and be careful with the top layer as it will crack and break once you cut into it.

Notes

  • Strawberries should have tops removed before being cut into cubes between 1/4 to 1/2 inch thick. Make sure to not make them more than 1/2 inch thick because your strawberries will be too heavy.
  • Make sure eggs are brought to room temperature before using them.
  • You can see photos in post for more details on the consistency that the egg mixture needs to be at.
  • I don't recommend baking in anything smaller than an 8 inch springform pan because your cake will be too thick.
  • Make sure to use all purpose flour. You do need the extra 2 tbsp of flour to keep the strawberries from sinking in. Do not sift in the flour. Just fold it in. Sifting it in will cause the cake texture to be too light and the strawberries will sink.
  • If you have any questions regarding substitutions, please see post for potential ingredient substitutions.

Nutrition

Serving: 1slice, Calories: 149kcal, Carbohydrates: 31g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 21mg, Potassium: 48mg, Fiber: 1g, Sugar: 20g, NET CARBS: 30g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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40 comments on “4 Ingredient Strawberry Cake (No Butter or Oil)”

  1. Omg it was delicious, my husband love it. I use couple of drops of Strawberry extract and use sugar free Monk fruit, and strawberries did not go to the bottom, going to try the Apple. Thank you so much for the recipe??

  2. Every one. of the recipes sound delicious.  Can’t wait to try them!

  3. Does it have to be cooked in a springform pan or can you use a regular cake pan? I can’t seem to find my springform one.

  4. Loved the cake, but my strawberries did sink to the bottom. Would using some of the extra flour to cover the strawberries keep the berries from sinking?
    Also–even though it would add “another ingredient”, have you made it with additional flavoring–almond or vanilla extract or lemon or orange zest. I found just the sugar made the flavor profile a little flat for me.
    Otherwise, Kirbie, I have tried several of your recipes and they have been a great success.
    Thank you.

    • Make sure you cut your strawberries into small pieces first. You can try coating them lightly with flour but don’t add any extra flour. Just use some from the measured amount in the recipe, if that makes sense.

  5. Could we whip the yolks and whites separately and then fold them in with the flour and sugar? Kind of like a Japanese pancake?

    • It would change the texture of the cake. Other things may need to be changed if you wanted to do that

  6. Made this today and it was wonderful! It’s a nice light cake perfect for spring and summer. My strawberries sunk but I’ll just cut them smaller next time. One question: should I store the leftovers in the fridge or would that affect the texture?

  7. Can it be substituted with wheat flour instead of All purpose flour?

    • We haven’t tested the cake with whole wheat flour – if you do, the cake won’t be as tender and you may need to adjust the amount you use.

  8. Mmmmmm ..fantastic…I want to know this..i love cooking

  9. I am very impressed with the recipe.

  10. I have made this cake today … it’s really delicious and so very easy to do … just one thing where did I go wrong the strawberries all ended up at the bottom of the cake … and I’m guessing this is why my sponge was/is a bit dry.

    Could you advise please.

  11. I like that the cake was really easy to make and tasty as well. 
    What I would do next time I make it, just because of my own preference, is to use a little less sugar and more strawberries. I also cut my strawberries a little too big so they did sink to the bottom I will cut them very small next time. But the cake was delicious, my Mum loved it.
    Thank you so much for the recipe I appreciate you. 

  12. Doesn’t need to add any baking powder?

  13. Is it possible to use frozen thawed strawberries?

    • Frozen strawberries may have too much moisture. If you do try them be sure they are totally thawed and pat them dry to remove the excess moisture. Let us know if you try it!

  14. Can’t wait to try it

  15. I don’t have a springform pan can I use a cake pan instead?

    • the cake will not rise as well in a regular cake pan and it will also be difficult to remove the cake because the surface is very delicate.

  16. I love your receipts. I have used a few. I’m looking forward to making the strawberry cake this spring. Also the Mongolian Beef soon. All of your Asian recipes look great. Thankyou for your effort to do this for us.

  17. hey kirbie. i made this with my mom, and it was amazing. the flavor was balanced, and not too sweet, and the smell was so good. definitely recommend this

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