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Strawberry Crazy Cake on a white plate with a dusting of powdered sugar, a dollop of whipped cream and a fresh strawberry. Behind the plate is the cake, sliced with fresh strawberries in a red colander, more plates and bowls.
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Strawberry Crazy Cake (Wacky Cake) — No Eggs, Milk or Butter

Strawberry Crazy Cake (Wacky Cake) is one of the easiest strawberry cakes to make! Made with fresh strawberries, it’s wonderfully moist and tender with a light, fresh strawberry flavor—and just like classic Crazy Cake, it’s made without eggs, milk or butter.
Course Dessert
Cuisine American
Keyword Dairy Free Strawberry Cake, Eggless Strawberry Cake, fresh strawberry cake, Strawberry Crazy Cake, Strawberry Depression Cake, Strawberry Wacky Cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 9

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 Tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon strawberry extract
  • 1 teaspoon vanilla extract
  • 5 Tablespoons canola or vegetable oil
  • ¾ cup plus 2 Tablespoons of water
  • 2-4 drops pink or red food coloring, or enough to reach desired color (optional)

FRESH STRAWBERRIES

  • ½ cup fresh strawberries, chopped and blotted very well with paper towels
  • 2 teaspoons all-purpose flour, for tossing with the chopped strawberries

Instructions

  • Preheat oven to 350°F, then spray an 8-inch square baking pan with nonstick cooking spray.
  • In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix well.
  • Next, make three depressions in the dry ingredients — two small and one larger. Pour the vinegar into one small depression, the strawberry and vanilla extracts into the other, and the oil into the larger depression.
  • Stir the food coloring into the water until well combined, then pour it over the dry ingredients. Mix the batter until smooth.
  • Last, toss the chopped strawberries with the 2 teaspoons of flour until evenly coated. Gently fold them into the batter, then pour the batter into the prepared baking pan.
  • Bake on the middle rack of the oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven.
  • Allow to cool completely.
  • This cake is wonderful served plain or topped with homemade strawberry glaze (see Notes below), a dusting of powdered sugar, a dollop of whipped cream, your favorite frosting, fresh strawberries, or any combination of these.

Notes

STRAWBERRY GLAZE RECIPE
  • 2 cups powdered sugar
  • ¼ cup finely mashed fresh strawberries
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons water (only if needed for desired consistency)
In a medium-sized bowl, combine the powdered sugar, mashed strawberries and vanilla extract. Mix until smooth and well combined. Add water, 1 teaspoon at a time, if needed, to reach the desired consistency.
Store the cake tightly covered in the refrigerator for up to 3–4 days.