Strawberry Snack Cake
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.
Equipment
- 1 square baking pan 8X8" or 9X9"
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Ingredients
Strawberry Cake
- 200 grams all purpose flour
- 200 grams granulated sugar
- 1 teaspoon baking power
- ¼ 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
- ¼ teaspoon salt
- 78 grams strawberry preserves
Instructions
Strawberry Cake
- Preheat the oven to 350°F/180°C. 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, ¼ 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, ¼ 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!
Video
Notes
Use room temperature dairy ingredients and eggs for an even batter.
Don't use frozen and thawed strawberries.
Storage: Store the frosted strawberry snack cake in its pan covered in plastic wrap or in another large airtight container in the refrigerator for up to 5 days. If unfrosted, store at room temperature for up to 2 days.
Freezing: Remove strawberries on top and transfer the cake slices to an airtight container or bag. Freeze for up to 3 months. Let thaw in the refrigerator overnight and then on the counter for 30 minutes before eating.
Nutrition
Serving: 1pieceCalories: 535.2kcalCarbohydrates: 73.9gProtein: 4.3gFat: 25.4gSaturated Fat: 15.6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.6gTrans Fat: 1gCholesterol: 100.7mgSodium: 164.6mgPotassium: 97.4mgFiber: 1gSugar: 54.2gVitamin A: 807.1IUVitamin C: 10.6mgCalcium: 36.3mgIron: 1.4mg
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