This strawberry snack cake is moist, tender and perfect for Spring and Summer. The cake batter comes together in one bowl and has fresh strawberries in every bite. It has a classic vanilla buttercream frosting and strawberry preserves swirled on top.
This strawberry snack cake is incredibly soft and moist and loaded with fresh strawberries! It's called a snack cake or snacking cake because it's slightly smaller than a sheet cake and is meant for snacking on when you want a sweet treat that is simple but still absolutely delicious.
This recipe is perfect for people who are new to baking and cake decorating. The cake only has one layer with a batter that is made in one bowl. Although it's uncomplicated, the cake is still stunning thanks to the vanilla American buttercream frosting and swirls of strawberry jam on top.
If you have extra strawberries left over, make this strawberry almond cake, strawberry white chocolate cake, coconut and strawberry cake, fresh strawberry mousse, or strawberry red velvet cake.
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Why You'll Love This Recipe
- Easy- You only need one bowl and a hand mixer to make the cake batter and a square pan to bake it in. It's only one layer and you don't need any piping bags, tips, or other special decorating supplies.
- Fresh strawberries and strawberry preserves- There are no freeze-dried or frozen strawberries in this cake. It gets all of its flavor from fresh strawberries! You can use store-bought or homemade strawberry preserves or jam for the topping.
- Buttercream frosting- The snack cake is topped with creamy, fluffy vanilla American buttercream.
- Perfect for Spring and Summer- This cake is perfect to bring to picnics and slice into squares to share with friends. Or you can just snack on it after dinner during the week!
Ingredient Notes
Ingredients for the Strawberry Cake
- All purpose flour- This makes up the structure of our snack cake. Measure it in grams with a digital kitchen scale or use the spoon and level method if using measuring cups.
- Granulated sugar- White sugar sweetens the cake without overpowering the natural sweetness of the strawberries.
- Baking powder- This ingredient reacts with heat and makes the cake rise and get fluffy in the oven. Do not substitute baking soda.
- Unsalted butter- Remember to use room temperature butter. This cake is made using the reverse creaming method, meaning the butter is mixed into the dry ingredients instead of being creamed with sugar. So it has to be soft so it's easy to incorporate. Take it out of the refrigerator to soften 1-2 hours before you start.
- Eggs- 2 large eggs add structure, richness, and a little lift to the cake. Make sure they're room temperature so they're easy to mix in. Pull out of the fridge 1-2 hours before baking.
- Buttermilk- The acidity from this ingredient cuts the gluten strands, making the cake's texture extra soft. Pull it out of the fridge with the butter and eggs to reach room temperature.
- Strawberries- Use fresh washed and hulled strawberries chopped into quarters. Do not use frozen and thawed strawberries because they are too watery.
Ingredients for the Frosting
- Unsalted butter- Use softened unsalted butter to make the frosting extra creamy and easy to mix.
- Powdered sugar- Icing or confectioners sugar helps to sweeten the buttercream and makes up its structure. You don't have to sift it.
- Strawberry preserves- This is drizzled on top of the cake. You can use homemade or store-bought. This strawberry cake filling makes a perfect swirl too.
Step by Step Instructions
STEP 1: First, whisk the flour, granulated sugar, baking powder, and salt together in a large mixing bowl until evenly combined.
STEP 2: Add the butter and beat on medium-low speed for 30 seconds-1 minute until the mixture is sandy. This is the reverse creaming method. It makes less gluten form, creating a light and airy cake!
STEP 3: Mix in the eggs and vanilla on low speed until a thick batter forms. Then stream in the buttermilk, beating on low until fully combined.
STEP 4: Switch to a silicone spatula and fold the quartered strawberries into the batter.
STEP 5: Pour the cake batter into your prepared pan and smooth out the top with an offset spatula, butter knife, or back of a spoon. Bake for 40-45 minutes or until a toothpick or skewer inserted in the center comes out clean with a few moist crumbs clinging on.
STEP 6: Remove the pan from the oven and let it cool for 10 minutes. Pull up on the parchment paper to remove the cake and transfer it to a wire cooling rack to cool completely.
STEP 7: As the cake cools, make the buttercream frosting. Start by creaming softened butter in a large mixing bowl on medium high speed until creamy.
STEP 8: Beat in the powdered sugar one cup at a time on low speed until fully combined. Scrape down the sides of the bowl and beat in the vanilla and salt on medium speed.
STEP 9: Once the strawberry snack cake is completely cool (after 30 minutes-1 hour), spread the buttercream all over it.
STEP 10: Dollop the strawberry preserves on top of the frosting and swirl using an offset spatula or the back of a spoon. Top with more strawberries, slice, and enjoy!
Expert Baking Tips
- Use room temperature ingredients. It's so important for the butter and eggs to be room temperature! Room temperature ingredients create a more even batter and bake.
- Mix the dry ingredients thoroughly. The dry ingredients need to be mixed well so that the baking powder gets distributed evenly. If it isn't mixed well, the cake might not rise evenly.
- Don't overmix the strawberries. When folding in the chopped strawberries, fold until they are just combined. Overmixing the wet batter can cause a dense, chewy cake.
- Don't overbake. To avoid a dry snack cake, stick a toothpick in the center of the cake to check for doneness. If it comes out mostly clean with a few sticky crumbs, the cake is done!
Storage
Store the strawberry cake in its pan covered in plastic wrap or in another large airtight container. You can also cut it into pieces and transfer them to a zip-top bag. The cake stays fresh for up to 5 days in the refrigerator.
If the cake is unfrosted, you can store it at room temperature for up to 2 days.
Other Cake Recipes to Try
๐ Recipe
Strawberry Snack Cake
Equipment
- 1 square baking pan 8X8" or 9X9"
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Strawberry Cake
- 200 grams all purpose flour
- 200 grams granulated sugar
- 1 teaspoon baking power
- ยผ teaspoon salt
- 150 grams unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 120 grams buttermilk room temperature
- 150 grams chopped strawberries washed and hulled
Vanilla Buttercream Frosting
- 113 grams unsalted butter room temperature
- 240 grams powdered sugar
- 1 teaspoon vanilla extract
- ยผ teaspoon salt
- 78 grams strawberry preserves
Instructions
Strawberry Cake
- Preheat the oven to 350ยฐF/180ยฐC. Line a square baking pan with parchment paper and set aside.
- Mix the flour, sugar, baking powder, and salt together in a large mixing bowl until combined.200 grams all purpose flour, 200 grams granulated sugar, 1 teaspoon baking power, ยผ teaspoon salt
- Add the butter and beat on medium-low speed until the mixture is sandy.150 grams unsalted butter
- Mix in the eggs and vanilla on low speed until a thick batter forms. Beat in the buttermilk on low until combined.2 large eggs, 2 teaspoon vanilla extract, 120 grams buttermilk
- Switch to a rubber spatula and fold in the chopped strawberries gently.150 grams chopped strawberries
- Pour the cake batter into the prepared pan evenly. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean with a few sticky crumbs attached.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Take the cake out of the pan and transfer to a wire cooling rack to cool completely.
Buttercream Frosting
- Beat softened butter in a large mixing bowl on medium high speed until smooth and creamy.
- Gradually add the powdered sugar 1 cup at a time on low, mixing until fully combined. Then mix in the vanilla and salt, beating until light and fluffy.113 grams unsalted butter, 240 grams powdered sugar, 1 teaspoon vanilla extract, ยผ teaspoon salt
- Spread the frosting on top of the cooled cake. Dollop the strawberry preserves on top and make swirls with an offset spatula or spoon.78 grams strawberry preserves
- Add extra sliced strawberries on top, slice, and enjoy!
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