If you have a sweet tooth and a soft spot for anything fruity, you’re going to absolutely adore this Strawberry Snack Cake Recipe. It’s a buttery, tender cake bursting with fresh strawberries, topped with a simple yet irresistible vanilla glaze that brings out every bit of berry goodness. Whether you’re looking for a delightful afternoon treat or a charming dessert to share, this cake hits all the right notes: moist, flavorful, and perfect for any occasion where you want to bring a smile to someone’s face.
Ingredients You’ll Need
The magic of this Strawberry Snack Cake Recipe comes down to a handful of simple ingredients, each playing a crucial role in building texture, flavor, and that irresistible strawberry flair. These basics are easy to find and come together quickly.
- All-purpose flour: The foundation that gives the cake its tender crumb and structure.
- Baking powder: Helps the cake rise beautifully for a light, airy texture.
- Baking soda: Works alongside the baking powder to ensure perfect lift.
- Salt: Enhances all the flavors, balancing sweetness and adding depth.
- Unsalted butter, melted: Adds richness and moisture, making every bite buttery smooth.
- Granulated sugar: Sweetens the cake just right without overpowering the strawberries.
- Large eggs: Bind ingredients together and contribute to the cake’s tender texture.
- Sour cream or Greek yogurt: Adds moisture and a slight tang for a bright flavor contrast.
- Vanilla extract: Infuses a warm aroma and complements the berries beautifully.
- Diced fresh strawberries: The star ingredient, infusing the cake with juicy bursts of fresh strawberry flavor.
- Powdered sugar (for glaze): Creates a sweet, smooth glaze to finish the cake perfectly.
- Milk (for glaze): Combines with powdered sugar to make a pourable glaze.
- Vanilla extract (for glaze): Adds a lovely fragrant note to the glaze.
How to Make Strawberry Snack Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and grease an 8×8-inch square baking pan or line it with parchment paper. This essential first step ensures your cake won’t stick, and it’ll come out neat and perfect every time.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This dry mixture forms the base and balance for your cake’s structure and rise.
Step 3: Combine Wet Ingredients
In a larger bowl, whisk the melted butter with granulated sugar until smooth and creamy. Then add eggs, sour cream (or Greek yogurt for a slight tang), and vanilla extract, whisking until everything is perfectly combined and silky.
Step 4: Bring Together Dry and Wet Mixtures
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful to avoid overmixing as that can toughen your cake. Finally, fold in the diced fresh strawberries delicately to keep their shape and juicy texture.
Step 5: Bake the Cake
Spread your batter evenly into the prepared pan and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, with just a few moist crumbs clinging to it.
Step 6: Cool Completely
Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This step helps the cake settle and makes it much easier to glaze and slice.
Step 7: Glaze with Vanilla Sweetness
Whisk together powdered sugar, milk, and vanilla extract until you have a smooth glaze. Drizzle this over your cooled cake and let it set before slicing. This glaze adds a lovely sweet finish, melting in your mouth alongside the fresh strawberry bits.
How to Serve Strawberry Snack Cake Recipe
Garnishes
A sprinkle of powdered sugar or a few extra fresh strawberry slices on top adds a pretty, fresh touch when serving this strawberry snack cake recipe. You could also add a dollop of whipped cream or a small spoonful of mascarpone for extra indulgence.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a simple bowl of fresh berries. A cup of hot tea or coffee complements the subtle sweetness perfectly, making it a comforting treat.
Creative Ways to Present
For a fun twist on the classic, serve this cake in individual clear cups layered with fresh whipped cream and strawberry slices for a strawberry trifle effect. Or cut it into bite-sized squares and serve as a delightful party finger food, perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. The cake retains its moisture beautifully, so there’s no rush to finish it all at once, although you might want to!
Freezing
You can freeze the cooled cake (without the glaze) by wrapping it well in plastic wrap and foil to prevent freezer burn. It keeps for up to 2 months. When ready, thaw overnight in the refrigerator and add fresh glaze before serving for the best taste and texture.
Reheating
Warm individual slices gently in the microwave for about 10-15 seconds to bring out that fresh-baked feeling. Avoid overheating to keep the cake soft and the strawberries fresh tasting.
FAQs
Can I use frozen strawberries instead of fresh?
Using frozen strawberries is possible but not ideal as they release more liquid, which can make your cake soggy. If you use frozen, be sure to thaw and drain them well before folding into the batter.
Is Greek yogurt a good substitute for sour cream?
Absolutely! Greek yogurt adds a lovely tang and moisture just like sour cream but with a bit less fat. It’s a great, healthier substitute, especially if you want a slightly lighter cake.
How do I know when the cake is done baking?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, your cake is perfectly baked. Avoid openings with wet batter as this means the cake needs more time.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure the blend contains xanthan gum to help mimic the texture of regular flour for best results.
How long does the glaze take to set?
The glaze sets fairly quickly at room temperature—usually within 30 minutes. If you’re in a hurry, placing the cake in the fridge will speed up the process.
Final Thoughts
If you’re searching for a dessert that’s easy to whip up but feels special and bursting with fresh strawberry flavor, this Strawberry Snack Cake Recipe is your new best friend. It’s tender, moist, and topped with a delicate glaze that makes every slice feel like a celebration. Give it a go and watch how quickly it becomes a beloved staple in your baking repertoire!
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Strawberry Snack Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Snack Cake is a moist and tender treat bursting with fresh strawberry flavor. Made with simple ingredients and topped with a sweet vanilla glaze, it’s perfect for an everyday dessert or a special snack. The cake uses sour cream or Greek yogurt to keep it extra moist, while fresh diced strawberries add a delightful fruity touch.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh strawberries
Glaze Ingredients
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch square baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the melted unsalted butter and granulated sugar together. Next, add the eggs, sour cream (or Greek yogurt), and vanilla extract, whisking until the mixture is smooth and homogeneous.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the cake remains tender. Then, carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, ensuring a perfect texture and easy glazing.
- Prepare and add the glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed for desired consistency), and vanilla extract until smooth. Drizzle this glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- For extra flavor, you can macerate the strawberries with a little sugar before folding them into the batter.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
- If you prefer, substitute sour cream with Greek yogurt for a slightly tangier taste and added moisture.
- The glaze can be adjusted with more or less milk depending on how thick or thin you want it.
- Store the cake covered at room temperature for up to 2 days or refrigerated up to 4 days.
