If you’re searching for a delightful treat that’s bursting with fresh flavor while keeping things simple, the Strawberry Snack Cake with Vanilla Glaze Recipe is an absolute winner. This moist and tender cake, studded with juicy strawberries and topped with a smooth vanilla glaze, brings a perfect balance of sweetness and freshness that feels like a cozy hug on a plate. Whether you’re pulling it out for an afternoon coffee break or a casual get-together, it’s a charming, crowd-pleasing dessert you’ll find yourself reaching for time and time again.
Ingredients You’ll Need
The magic of the Strawberry Snack Cake with Vanilla Glaze Recipe lies in its simplicity, using a handful of common ingredients that work harmoniously to create a cake that’s soft, flavorful, and just the right amount of sweet. Each component plays its role: the flour forms the tender crumb, fresh strawberries add vibrant juiciness, and the vanilla glaze ties it all together with creamy sweetness.
- 1 1/2 cups all-purpose flour: The foundation that gives the cake its soft structure.
- 1 teaspoon baking powder: A leavening agent that helps the cake rise beautifully.
- 1/4 teaspoon baking soda: Works alongside baking powder to keep the crumb light and fluffy.
- 1/4 teaspoon salt: Enhances and balances the sweetness perfectly.
- 1/2 cup unsalted butter, melted: Adds richness and moisture to the cake’s texture.
- 3/4 cup granulated sugar: Sweetens the cake without overpowering the natural strawberry flavor.
- 2 large eggs: Bind all the ingredients together and add to the cake’s tenderness.
- 1/2 cup sour cream or Greek yogurt: Gives the cake a slight tang and extra moistness.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma that complements the strawberries.
- 1 1/2 cups diced fresh strawberries: The star ingredient, offering bursts of juicy sweetness throughout.
- For the glaze: 1 cup powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla extract; come together for a smooth, glossy finish.
How to Make Strawberry Snack Cake with Vanilla Glaze Recipe
Step 1: Prep Your Oven and Pan
Start off by preheating your oven to 350°F (175°C). Grease an 8-by-8-inch square baking pan or line it with parchment paper to make sure your cake comes out effortlessly after baking. This little step sets you up for success with minimal sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures they’re evenly distributed throughout your batter, which means a consistent rise and texture for your cake.
Step 3: Mix Wet Ingredients
In a larger bowl, whisk the melted butter with the granulated sugar until smooth and slightly glossy. Then add in the eggs, sour cream (or Greek yogurt), and vanilla extract. Whisk everything until the mixture is uniform – this blend creates the luscious base that will keep your cake moist and flavorful.
Step 4: Combine Wet and Dry, Fold in Strawberries
Gradually add your dry ingredient mixture to the wet ingredients, stirring gently until just combined. Overmixing can lead to a tough cake, so be mindful here. Next, carefully fold in the diced fresh strawberries to ensure their juicy goodness is evenly spread throughout the batter without crushing them.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, spreading it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling like fresh summer – trust me, that’s when you know you did it right!
Step 6: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling stage is key; it helps the crumb set so the cake won’t crumble when you slice it later.
Step 7: Prepare and Drizzle the Vanilla Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get a glaze that’s pourable but not too runny. Drizzle this glorious glaze over the cooled cake and let it set before slicing into squares that will brighten up any snack table.
How to Serve Strawberry Snack Cake with Vanilla Glaze Recipe
Garnishes
Enhance the look and flavor of this cake by garnishing with a few fresh strawberry halves or a sprinkle of finely chopped mint leaves. These simple touches add a burst of color and a refreshing note that perfectly complements the sweetness of the cake.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience. For a lighter option, serve alongside a fresh fruit salad to mirror the cake’s fruity vibes and keep things bright on the plate.
Creative Ways to Present
Use a cake stand to make your Strawberry Snack Cake with Vanilla Glaze Recipe the centerpiece of your gathering. You can also cut it into bite-sized squares and serve on decorative toothpicks for an easy-to-eat party treat. If you want to get fancy, layer slices with whipped cream and extra strawberries to create a quick trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days to maintain its fresh texture. If your kitchen is warm, keeping it in the refrigerator is a safe bet, just know the cake may firm up slightly.
Freezing
This Strawberry Snack Cake with Vanilla Glaze Recipe freezes well when wrapped tightly in plastic wrap and then placed in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
To bring back that freshly baked warmth, microwave individual slices for about 10-15 seconds or warm the whole cake in a low oven (around 300°F) for 10 minutes. This little bit of heat revives the cake’s softness and melts the glaze slightly for an irresistible treat.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for texture and moisture, you can use frozen strawberries if needed – just make sure they’re fully thawed and drained to avoid excess moisture that might make the cake soggy.
Is Greek yogurt a good substitute for sour cream?
Absolutely! Greek yogurt works beautifully in this recipe to provide the same tanginess and moisture without changing the flavor much. It’s a great option if you want a slightly healthier twist.
Can this cake be made gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free baking mix designed for cakes, you can enjoy this recipe gluten-free. Just be sure the blend includes xanthan gum or another binder for the best texture.
How thick should the vanilla glaze be?
The glaze should be smooth and pourable but thick enough to coat the back of a spoon. Adjust the milk amount slowly to get the perfect consistency that will set nicely on the cake without running off.
What’s the best way to dice strawberries for this cake?
Use ripe but firm strawberries and cut them into small, uniform pieces, about 1/4 to 1/2 inch in size. This ensures they distribute evenly and won’t sink to the bottom during baking.
Final Thoughts
There’s something truly comforting about making and sharing the Strawberry Snack Cake with Vanilla Glaze Recipe. It’s simple, fresh, and wonderfully satisfying—a perfect way to celebrate the sweet taste of strawberries any time of year. I hope you enjoy baking and savoring this cake just as much as I do, and that it earns a special spot in your recipe collection.
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Strawberry Snack Cake with Vanilla Glaze Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
Description
This Strawberry Snack Cake is a moist and tender dessert featuring fresh diced strawberries folded into a buttery cake batter, topped with a sweet vanilla glaze. Perfect for a light treat or casual get-together, it combines simple ingredients and straightforward baking for a delightful homemade snack cake.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour for a consistent rise.
- Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter with the granulated sugar until well combined. Then add the eggs, sour cream (or Greek yogurt), and vanilla extract, whisking until the mixture is smooth and creamy.
- Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cake. Fold in the diced fresh strawberries carefully to distribute them evenly without breaking them down too much.
- Bake the Cake: Spread the batter evenly in the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely. This prevents soggy edges and sets the crumb.
- Make and Apply Glaze: Whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed to reach desired consistency), and vanilla extract until smooth. Drizzle this glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Fresh, ripe strawberries work best for natural sweetness and moisture in the cake.
- You can substitute sour cream with Greek yogurt for a tangier flavor and slightly healthier option.
- Ensure not to overmix the batter to keep the cake light and tender.
- The glaze thickness can be adjusted by adding more or less milk to achieve your preferred drizzle consistency.
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack Cake
- Method: Baking
- Cuisine: American
