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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


  • 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


  • 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.


  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.