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.
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.
- All Purpose Flour
- Granulated Sugar
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.
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.
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.
- 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.
More Easy Cake Recipes
4 Ingredient Strawberry Cake
- 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
- 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.
- 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.
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.