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
Scale
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
