Strawberry Crush Cake

Eggless Strawberry Crush Cake with Black Currant Jam is a great twist to our regular cakes. It is delicious, extra sweet and tangy.

Some varied bakes from the earlier days of this blog are Eggless Fresh Fruit Cake, Eggless Choco-chip & Oats Cookies, Eggless Brownie, Eggless Tutti Fruit Cake, Eggless Kaju Maawa Cake earlier. Last but not the least is Eggless Orange Cupcakes with Blueberry Jam.

I made this at my mother’s place & she didn’t have cupcake moulds, so I baked it into a cake by just increasing the timing. Also, my nephew and sister weren’t very keen on orange flavor, so I replaced it with Strawberry Crush & reduced the quantity. I’m posting the recipe with my changes in bracket.

Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Black Currant Jam
Eggless Strawberry Crush Cake with Black Currant Jam

Serve warm or cold as desired. We had it with a dollop of ice-cream. If you are sinning then don’t shy sin full! That’s my motto :D This recipe can be twisted & turned around to create many flavour cupcakes. I’m going to post some in near future

Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling

I have started to love this fruit only after marriage as V loves it in all forms & tastes. My elder sis also does but these things you adapt only after marriage. ;) I stay in a state known for it’s strawberry production and have enjoyed it over last few years. Since this is not a season of fresh strawberries, I’m using strawberry crush which has crushed strawberry in it.

Strawberry Crush Cake

Eggless Strawberry Crush Cake with Black Currant Jam is a great twist to our regular cakes. It is delicious, extra sweet and tangy.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Baking, Dessert
Servings: 8

Ingredients

  • 175 gram all purpose flour I used 100 g
  • tsp baking powder I used 1 tsp
  • ¾ tsp baking soda I used 1/2 tsp
  • 60 gram unsalted butter softened I used 45g
  • 100 gram sugar powdered I used 65g
  • ½ cup milk I used 75 ml
  • ½ tsp vanilla extract
  • 3-4 drops orange color optional
  • ½ cup orange squash
  • cup orange crush I used 40 ml strawberry crush
  • ½ cup blueberry jam I used ¼ Cup Black Currant Jam

Instructions

  • Pre-heat oven at 180 C. Line muffin pan or a desired pan if you are making cake.
  • Sieve together flour, baking powder & baking soda.
  • Beat sugar & butter well for 3-4 mins, add color & essence, if using. Beat again for a minute.
  • Add dry mixture & milk alternatively, starting & ending with flour. Mix till uniform mixture.
  • Now add crush or squash.
  • Pour the batter in prepared muffin pan uptil 2/3rd level or cake pan.
  • Bake for 15 mins for cupcakes & 35 mins for cake.
  • Remove from pan & quickly insert jam in cupcakes using spoon. Bake again for 5 mins. I did the same step for cake. If you do not want to use jam then omit this step & bake directly for 20 mins for cupcakes & 40 mins for cake.

Notes

  1. You can use 1/2 tsp orange compound in place of color & essence in original recipe.
  2. To convert into any flavor cupcake using a crush, just omit color & replace essence with vanilla. Then go ahead use any crush. 

4 responses to “Strawberry Crush Cake”

  1. Shradha says:

    Hi,
    Great recipe. Jist wanted tonask if oil.can b used instead of salted butter and what temp n time to maintain if I bake in a microwavw

    • Shradha says:

      Just wanted to ask* (sorry bout d typo)

    • Deepali Jain says:

      Hi Shradha, Yes you can replace butter with oil for the same amount. If you mean by baking in microwave – using the convection mode then that is what even I do. All my baking is done in convection mode of my microwave., so you can stick to the time/ temp for the same. Though each oven varies, so you would need to keep an eye on time based on your oven.

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