For this month’s Baking Partner’s challenge, Divya Ashok of DD’s Bake shop suggested we try strawberry cake. Divya decorates cakes and you need to visit her site to look at her beautiful creations. For this challenge, we need to make the cake and do some basic decorations. As we don’t get strawberry at this time, I opted to make the cake with strawberry preserve. Every time I visit Nilgiris, I am tempted to buy a jar of the preserves, but looking at the price, I just move away. But this time, I gathered my courage and bought a small jar of strawberry jam which costed so much. But still I wanted to make this cake because I was skipping too many challenges in the past two months. Let me come back with this challenge. I made a two layer 7″ cake and filled it with strawberry buttercream and frosted with vanilla buttercream. And I also made a simple decoration with the strawberry buttercream and some silver edible balls.
The cake turned out a bit sweeter and even for me who has a sweet tooth it was sweeter. So I have reduced the sugar in the recipe. The jam gave a nice flavour to the cake and it turned out so moist and soft. We just had two slices and I gave the remaining cake to my house help. She shared it with her friends and kids in her neighbourhood. For The buttercream, I used less icing sugar and the icing just melted in the mouth. It was so creamy. Please do not mind the decoration part as I didn’t want to spend too much time for decorations.
This recipe is part of my eBook Delicious Egg Free Cakes. To get the recipe please download my eBook. Click on image for the purchase. Please leave a review and rate the book in the site. Thank you.
o my Gosh gayathri u really rocks this is so beautiful cake.. bookmarked
Attractive and looks absolutely delicious
I was waiting for your post to go live so that I could copy it, 😀
By preserve do you mean jam?
Yes Archana, it is jam but not a very smooth jam..
that cake looks heavenly what color.
You used different recipe looks delicious.
Loved this pinky ..
lovely pink cake. Looks so beautiful.
Super perfect ! Bookmarked !
Wow yummy cake stunning as usual
Hi 🙂 Can we use strawberry crush instead of jam?
Jam is thicker than the crush. So you cannot substitute it in this recipe.
Hi Gayatri,
Can I use fresh strawberries instead of the preserve? If yes, in what proportion?
Actually the original cake was with fresh puree. Puree the strawberries and cook it down to a thick pulp. Measure the same as the preserve and add the sugar which I added. It would be fine..
Can I use yogurt as a curd substitute? Is there anything else that could be used instead? I have nowhere to get curd.
Yes hb, you can use yogurt..
Does this have to be made in 7 inch round pans or will the batter work with 8 inch round? Thank you.
It will also work in 8″pans but the height of the cake will be little less.
Hi gayathri
how do you make sour cream?
Thanks
Pushpa
Pushpa, heat amul fresh cream or any cream until slightly warm. Add a table spoon of curd and cover the bowl. let it sit at some place warm for 10 hours. Your sour cream is ready.
Thanks Gayathri… I love all your recipe and intend trying each one out starting from this.
Hi Gayathri
Tried the eggless strawberry cake. The cake was slightly dense and a bit sticky when you eat it. What could be the reason?
Thanks
Pushpa
Usually cakes come out sticky when the liquid used is more. I think that may be the reason..
Hi, Can we make cake with whole wheat atta? Or a combination of atta and maida? Also, can I bake this as muffins? If so, should I reduce the baking soda or powder?
You can use atta, but the batter will need a little bit more liquid. And yes, you can bake it in muffin tins too. There will be change in baking time. And you don’t have to reduce the baking powder or soda.
Thank you. Also, what is the substitute of sour cream? Why is it used?
Hi Gayathri, am not able to download the book. . Can you please share the recipe? thanks a lot
I am sorry, the book is now available only in Amazon. Will update the post with the link. You can purchase it from there.