If you love baking but don’t always want to turn on the oven, this eggless wholewheat strawberry skillet cake is going to become your new favourite. Made on the stovetop with simple pantry ingredients, jaggery, and fresh strawberries, this cake is soft, lightly sweet, and perfect for everyday baking. It’s also a great option for kids because it’s easy to make and uses more thoughtful, cleaner ingredients than regular cakes.
This no-oven strawberry cake is cooked slowly in a pan, giving it a beautiful crumb and gently caramelized edges — just like a cozy bakery-style cake.
Let’s look at the main ingredients!
Milk + Vinegar
Together, these create homemade buttermilk, which adds moisture and tenderness to the cake while also helping it rise.
Jaggery
Jaggery provides natural sweetness along with a deep, caramel-like flavor. It also contains traces of minerals like iron and potassium, making it a better alternative to refined sugar.
Ghee / Butter / Oil
These fats add richness and softness. Ghee gives a warm, nutty aroma, while oil keeps the cake extra moist.
Vanilla Extract
Enhances the sweetness and brings all the flavors together.
Orange Zest
Adds a fresh citrus note that beautifully complements strawberries and jaggery.
Salt
A small amount of salt balances the sweetness and enhances the overall taste.
Wholewheat Flour
Wholewheat flour gives the cake a hearty texture and more fiber than refined flour, making it more satisfying and nourishing.
Baking Powder & Baking Soda
These leavening agents help the cake rise and become fluffy on the stovetop.
Fresh Strawberries
Strawberries add natural sweetness, juicy bursts of flavour, and are rich in vitamin C and antioxidants — perfect for a fruit-filled dessert kids love.
Why You’ll Love This Recipe
- Made without an oven
- Eggless and easy to follow
- Uses wholewheat flour and jaggery
- Packed with real fruit
- Great for kids and family baking
- Can be made with other fruits or with nuts or chocolate
- Requires only basic kitchen tools
This stovetop strawberry skillet cake is one of those recipes that feels comforting, simple, and joyful to make. It’s a wonderful baking project for kids, and a lovely way to enjoy strawberries in a cake that’s made with more thoughtful, everyday ingredients. Whether you’re baking for family, guests, or just yourself, this cake brings warmth and sweetness to any day.
3/4 cup (180ml) - Milk 1 tsp (5ml) - Vinegar 1/4 cup (45g) - Ghee/Butter 1/2 cup (75g) - Jaggery 1 tsp (5ml) - Vanilla Extract Zest of 1 Orange/Lime 1/8 tsp Salt or 1/4 tsp Pink Salt 1 tsp Baking Powder 1/2 tsp Baking Soda 50g - Strawberries/Apples/Pears/Apricots Mix milk and vinegar in a bowl and set aside for 5 minutes to make buttermilk. In another bowl, combine jaggery, ghee (or butter or oil), vanilla, orange zest, and salt. Mix well. Add wholewheat flour, baking powder, and baking soda to the jaggery mixture. Gradually add the buttermilk and whisk until you get a smooth batter. Grease a heavy skillet and pour in the batter. Spread evenly. Top with chopped strawberries. Heat a flat pan on low for 5 minutes. Place the skillet on top, cover with a lid, and cook on low heat for about 30 minutes. Wipe off condensation from the lid occasionally to avoid moisture dripping onto the cake. Once cooked, let the cake cool completely to room temperature. Slice and serve. Always cook on low heat: This cake bakes gently using trapped heat, just like an oven. High heat will brown the base too quickly while leaving the middle undercooked. Wipe the lid often: Condensation builds up as the cake cooks. Wiping the lid every 8–10 minutes keeps water from dripping back onto the cake and making the top soggy. Check doneness properly: Insert a skewer or toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. Let it cool before slicing: The cake continues to set as it cools. Cutting too early may cause it to crumble. Storage Instructions Store leftover cake in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 4 days. Warm slices lightly in a pan or microwave before serving to bring back the soft texture.
Ingredients
Instructions
Notes
