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.
