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
Scale
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
