Eggless Strawberry Crumb Cake (Soft, Buttery, and Easy to Make)
You’ll find yourself making this eggless strawberry crumb cake over and over again. It has three layers and results in the most beautiful cake. It’s easy to make, completely egg-free, and guaranteed to have everyone reaching for a second slice.
Here’s the deal – this cake is worth it. There are 3 layers including the:
- Base cake layer
- A layer of strawberries
- Crumb topping layer
When you first look at the recipe you’ll see there are quite a bit of steps, but they are easy to quickly.
I made this for a book club gathering and it got rave reviews. My family was a bit disappointed they couldn’t have any, so I made a second one. My husband and 3 kids were beyond thrilled, and it was gone by the next day.
This cake is good enough to sell in a bakery! Or a coffee shop, or dessert shop… you get the point. But I promise you can absolutely make it at home. I have included step by step photos below and a video walk through.
Note from Lexi: Why this Recipe Works
It’s always a great time for a crumb cake! This eggless version is perfect for those with an egg allergy or if you are simply out of eggs. Only everyday pantry and fridge staple ingredients are used. The taste and texture are truly unmatched! There are quite a few steps in this recipe with the 3 layers, but if you read through all the instructions first, it is very straightforward. Be sure to see the video walk-through for all my visual learners out there.
– Lexi with Our Slice of Home
Ingredients and substitutions
Crumb Layer
Strawberry Layer
Cake Layer
How to make strawberry crumb cake without eggs
Step one (make the crumb topping): Mix melted butter, flour, sugar, and vanilla with a fork until crumbly. Place in the refrigerator.
Step two (make the strawberry mixture): Toss the chopped strawberries, sugar, flour, and lemon juice. Set aside.
Step three (prepare the cake layer): Cream the butter and sugar using a stand mixture.
Step four: In a medium bowl whisk together all-purpose flour, salt, and baking powder. Set aside.
Step five: Pour in buttermilk, vanilla, and apple cider vinegar. Stir well. Then pour in dry ingredients and mix until just combined.
Step six: Spread eggless strawberry cake batter in the bottom of a well-greased cake pan.
Step seven: Spread the strawberry layer on top
Step eight: Crumble the crumb mixture on top. Bake for 50 – 60 minutes until a toothpick comes out clean.
FAQ
Yes. This cake can be baked a day in advance and stored covered at room temperature.
I recommend fresh strawberries in this recipe. Frozen ones release more water and can produce a soggy cake, especially on the crumb topping.
Yes. Blueberries, raspberries, peaches, or mixed berries all work well in this recipe.
If the cake has a dense layer, it may be undercooked or too much flour was added. Be sure to scoop flour into the measuring cup and level it off. Also, ensure your baking powder is not expired.
How is this cake eggless?
To make this cake completely egg-free it uses a bit more flour than other cakes may call for. The buttermilk keeps the cake moist and helps bind it. There is additional baking powder and apple cider vinegar to allow a great lift.
More eggless cake recipes
Looking for more bright summer flavors? Then this eggless lemon cake is the perfect match. If you are needing something rich and indulgent, then you’ll love this 3 layered eggless chocolate cake.
Sheet cakes are my favorite dessert shortcut. No stacking, no fuss, just slice and serve. Grab this easy eggless vanilla sheet cake recipe!
And of course, I can’t forget the eggless apple cake. Cozy, warm flavors are abundant.
Varitations
Looking for something a bit different? Swap out the strawberries for:
Allergy-Friendly Swaps
To make this cakegluten-free use a 1:1 baking flour such as Bob Red Mill’s 1:1 baking flour.
To make this cake dairy free: Use a vegan butter (hard sticks, not a soft spreadable kind). To make a vegan homemade buttermilk you mix 1/2 cup of dairy-free milk (soy, almond, oat) with 1/2 tablespoon apple cider vinegar. Stir and allow it to sit for 5 minutes to curdle.
Note: These substitutions have been tested individually, meaning gluten free and egg free or dairy free and egg free. I have not tested this recipe with all three modifications together (egg free, dairy free, and gluten free).
Equipment needed
Electric stand mixer or electric handheld mixer.
Small, medium, and large mixing bowl.
How to store
Store in an airtight container on the countertop for up to 4 days.
Tips for Success
– Measure the flour correctly by spooning the flour into the measuring cup and leveling off with a knife.
– Once you pour the flour into the mixture, mix until just combined and avoid overmixing the batter.
– Use room temperature butter and buttermilk. If you use cold buttermilk, it will cause the butter to resolidify.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Strawberry Crumb Cake
Equipment
Ingredients
Crumb Topping
- ¾ cup (98 g) all-purpose flour
- ½ cup (100 g) white granulated sugar
- 6 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
Strawberry Layer
- 3 cups fresh strawberries chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon white granulated sugar
- juice from half a lemon
Cake
- 1 ¾ cup (228 g) all-purpose flour *measured correctly
- 1 cup unsalted butter softened
- 1 cup (200 g) white granulated sugar
- 1 ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons of buttermilk room temperature or slightly warm
- ¾ teaspoon apple cider vinegar
Instructions
- Grease a 8 x 8 metal baking pan or line with parchment paper. Preheat oven to 350 degrees.
Prepare the crumb topping
- In a small bowl, combine the melted butter, flour, sugar, and vanilla. Stir with a fork until crumbly. Place in the refrigerator until ready to use.¾ cup all-purpose flour, ½ cup white granulated sugar, 6 tablespoons unsalted butter, ½ teaspoon vanilla extract
Prepare the strawberries
- In a medium bowl combined the chopped strawberries, lemon juice, sugar, and flour. Stir until the strawberries are well coated in the mixture. Set aside.3 cups fresh strawberries, 2 tablespoons all-purpose flour, 1 tablespoon white granulated sugar, juice from half a lemon
Prepare the cake batter
- In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.1 ¾ cup all-purpose flour, 1 ¾ teaspoon baking powder, 1 teaspoon salt
- In a stand mixer place softened butter and sugar. Cream together on medium speed until light and fluffy. This will take about 3 minutes. Scrape down the sides as needed.1 cup unsalted butter, 1 cup white granulated sugar
- Pour in the buttermilk, vanilla, and apple cider vinegar and mix until combined.1 teaspoon vanilla extract, ½ cup + 2 tablespoons of buttermilk, ¾ teaspoon apple cider vinegar
- Pour in the dry ingredients and mix until the ingredients are just combined and there are no streaks of flour. Do not overmix as this will result in a dense cake.
Assemble and bake the cake
- Spread the cake batter evenly into the 8 x 8 cake pan.
- Spread the strawberry mixture on top evenly. Then sprinkle the crumb mixture on top.
- Bake for 50-60 minutes on the middle rack in the oven. You can insert a toothpick into the middle to ensure no cake batter comes out on it. There will likely be strawberry stains on the toothpick.
- Place on a wire cooling rack to allow air to circulate underneath while it cools.
- OPTIONAL: Once cooled you can dust powdered sugar on top or mix together some powdered sugar and water and drizzle on top.
A truly beautiful cake!