Strawberry Snack Cake Recipe
If you crave something sweet, soft, and impossibly easy—let me gush to you about this Strawberry Snack Cake. It’s the kind of treat you bake once and end up making over and over, thanks to its plush texture, bursts of juicy strawberries, and a buttery crumb that’s all at once comforting and luxurious. This cake isn’t just a dessert; it’s equally at home as a fun breakfast or an afternoon pick-me-up, making it a true workhorse for strawberry lovers everywhere. Every slice sings with fresh flavor, and the irresistible scent of vanilla and berries will have everyone hovering around the kitchen!
Ingredients You’ll Need
The beauty of Strawberry Snack Cake is how these simple ingredients work together to create pure magic. Each one plays a role in flavor, texture, or that gorgeous summery color everyone loves.
- All-purpose flour: Provides the tender but sturdy base this cake needs.
- Baking powder: Gives the cake its lovely lift, so every bite is light.
- Baking soda: Works alongside the sour cream to make the crumb extra soft.
- Salt: Just a touch makes all the other flavors pop.
- Unsalted butter (softened): Makes the cake rich and gives that melt-in-your-mouth feel.
- Granulated sugar: Sweetens the cake and encourages beautiful browning while baking.
- Large eggs: Bind everything together and help with rise.
- Vanilla extract: Rounds out the flavors and amps up the aroma.
- Sour cream: Adds tang and keeps the crumb incredibly moist (Greek yogurt works too!).
- Fresh strawberries (chopped): The star of the show, for sweet bursts and pretty pink speckles.
- Flour (for tossing strawberries): Prevents the strawberries from sinking to the bottom.
- Turbinado sugar (optional): Sprinkled on top for a little sparkle and sweet crunch.
How to Make Strawberry Snack Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F, ensuring your Strawberry Snack Cake bakes up perfectly even. Grease an 8×8-inch baking pan well (you can use butter or nonstick spray), so slices lift out neatly later.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these separately ensures everything’s distributed, so you don’t end up with lumps or unevenly risen bits in your finished cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This step adds air to the batter, making the cake beautifully tender—just don’t rush it! If you’re using a stand mixer, 2–3 minutes does the trick.
Step 4: Add Eggs, Vanilla, and Sour Cream
Add eggs, one at a time, beating well after each addition, followed by the vanilla extract and sour cream. The batter should look creamy and cohesive at this point—that’s your signal it’s ready for flour and fruit.
Step 5: Fold In Dry Ingredients and Strawberries
Gently fold the dry ingredients into the wet mixture, stopping when just combined for the best texture. Toss those chopped strawberries in 1 tablespoon of flour, then fold them in—this simple tip keeps all that sweet fruit evenly dispersed throughout your Strawberry Snack Cake.
Step 6: Pour, Sprinkle, and Bake
Spread the batter evenly into your prepared pan. If you love a little added crunch, sprinkle 2 tablespoons of turbinado sugar over the top. Bake for 35–40 minutes, or until a toothpick poked in the center comes out clean and the top is softly golden.
Step 7: Cool, Slice, and Enjoy!
Let the cake cool in the pan to keep it extra moist and make slicing a breeze. Once cooled, slice into 9 generous squares, stare lovingly at those strawberry-studded bites, and dig in!
How to Serve Strawberry Snack Cake
Garnishes
Fresh sliced strawberries or a gentle dusting of powdered sugar are lovely on top and make your Strawberry Snack Cake feel extra special. A dollop of lightly sweetened whipped cream or a drizzle of simple vanilla glaze never hurt either!
Side Dishes
This sweet treat pairs beautifully with a scoop of vanilla ice cream, a spoonful of Greek yogurt, or even a handful of fresh summer berries. For breakfast, try it alongside a hot cup of coffee or a cool glass of milk.
Creative Ways to Present
Try layering squares of Strawberry Snack Cake in jars with whipped cream and berries for picnic-friendly parfaits. For parties, cut it into cute bite-sized cubes and serve on skewers with other fruits for a dessert kabob everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered at room temperature for up to two days. After that, refrigerate for longer freshness—just make sure it’s well wrapped or in an airtight container to preserve its moisture.
Freezing
You can absolutely freeze Strawberry Snack Cake! After it cools completely, wrap individual slices tightly in plastic wrap and then pop them in a resealable freezer bag. They’ll keep well for up to 2 months—perfect for anytime cravings.
Reheating
To enjoy that fresh-baked softness again, simply warm a slice in the microwave for 10–15 seconds. If reheating from frozen, let the cake thaw overnight in the fridge first, then rewarm gently for the best texture.
FAQs
Can I use frozen strawberries?
Yes! Just be sure to thaw them thoroughly and pat dry with paper towels to prevent the cake from getting soggy. Chop them if needed and toss in flour as you would with fresh berries.
Is it okay to substitute Greek yogurt for the sour cream?
Absolutely. Greek yogurt gives the same moist texture and gentle tang, making it a perfect swap for sour cream in Strawberry Snack Cake.
Do I have to use turbinado sugar on top?
Nope! The cake is delicious on its own, but that crunchy, caramelized top from turbinado sugar adds a wonderful textural contrast. Use regular sugar or skip entirely if you’d like.
What’s the best way to chop strawberries for the cake?
Cut strawberries into bite-sized pieces—about the size of a blueberry. This ensures every bite of cake has juicy, sweet fruit and prevents large, watery pockets in your bake.
Can I double this recipe for a crowd?
Definitely! Simply double the ingredients and bake in a 9×13-inch pan, checking for doneness around 40–45 minutes. Your Strawberry Snack Cake will be just as irresistible—maybe even more so when shared.
Final Thoughts
If you’re looking for an easy, crowd-pleasing treat, this Strawberry Snack Cake checks all the boxes. It’s quick, uncomplicated, and seriously delicious—one of those recipes that feels like home every time you bake it. Give it a try, and don’t be surprised if it becomes your go-to for every berry season!
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Strawberry Snack Cake Recipe
- Total Time: 55 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
This Strawberry Snack Cake is a delightful treat that is perfect for any time of day. Packed with fresh strawberries and a tender crumb, this easy-to-make cake is sure to be a hit with your family and friends.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Additional Ingredients:
- 1 1/2 cups fresh strawberries (chopped)
- 1 tablespoon flour (for tossing strawberries)
- 2 tablespoons turbinado sugar (optional for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease an 8×8-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Add the eggs one at a time, then stir in the vanilla extract and sour cream until fully combined.
- Prepare strawberries: Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Spread the batter into the prepared pan, sprinkle with turbinado sugar, and bake for 35–40 minutes until a toothpick inserted comes out clean.
- Cool and serve: Let the cake cool before slicing and serving.
Notes
- This cake is perfect for breakfast, snacking, or dessert.
- You can substitute Greek yogurt for sour cream.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
