This easy Strawberry Snacking Cake is so light, fresh and fluffy with the perfect amount of sweetness. Made with simple ingredients in 1-bowl, this recipe includes a gluten-free and refined sugar free option as well!
This Strawberry Snack Cake makes the perfect snack, breakfast, dessert – you name it! It’s a super moist cake with fresh strawberry slices!
Snack cakes are meant to be eaten at any time of day, from breakfast to dessert, and this Strawberry-Rosé Snack Cake couldn’t be simpler to toss together. With only 15 minutes of active time, this cake comes together entirely in one bowl—all you have to do is wash the bowl between making the cake batter and the frosting.
A great one to keep in mind when time is not on your side and you’re looking for something fresh and seasonal.
The sweet, fluffy texture pairs well with just about everything, especially fruit! Topping this simple vanilla cake with strawberry slices before baking adds a delicious flavor, plus it makes a pretty design on top too! Perfect for Valentine’s Day, or any other day really!
INGREDIENTS FOR THIS STRAWBERRY SNACK CAKE
I know, this strawberry snacking cake looks fancy right? But it’s made with super simple ingredients and here’s what you’ll need:
- Strawberries – You can use fresh in the market during summer. In case you don’t get fresh strawberries, then you can use the frozen ones too.
- All-Purpose Flour – To make the base we will use All-Purpose Flour. You can also use whole wheat flour, but the taste and texture would be different. You can also make it gluten-free, by substituting all-purpose flour with any gluten-free flour.
- Vanilla Extract – This adds a beautiful hint of vanilla to the cake, which makes it smell even better. Sugar – You can use cane sugar or brown sugar or any sweetener.
- Other Ingredients – We will need some basic Cake Ingredients too, such as Baking Powder, Baking Soda, eggs, vegetable oil, melted butter and milk.
HOW TO MAKE STRAWBERRY SNACKING CAKE?
Like I said, snacking cakes are meant to be easy! Check it out:
Add all the wet ingredients into a bowl and whisk until combined.
Add all the dry ingredients into a bowl and mix until combined. The batter should be somewhat thick but still pourable with lots of bubbles forming.
Transfer the batter to a parchment lined 9×9 inch baking pan and then add the sliced strawberries on top. Push them in gently and then bake for about 35-40 minutes.
Let the cake cool for half an hour before slicing into it. This ensures the texture of the cake isn’t gummy or too ‘wet’. Drizzle more condensed milk, top with whip cream, powdered sugar, glaze or just snack on it as is!
TIPS TO MAKE PERFECT CAKE:
Here are the few tips to follow:
- The thinner the strawberries are sliced, the better!
- Feel free to stir in some strawberries into the batter.
- Make sure to check that your baking powder and baking soda are not expired!
- Higher altitudes will have to adjust oven temperatures and bake times.
- This cake freezes really well.
HOW TO MAKE IT EGGLESS?
If you want to avoid adding the egg, you can add buttermilk instead as a substitute. It makes your cake soft and moist. You can also use Flax Seeds Eggs if you don’t mind the coarse texture of the same.
HOW TO MAKE IT VEGAN?
You can avoid butter and increase the quantity of vegetable oil, use flax seeds eggs instead of eggs, and use nut-based milk instead of milk, to make it vegan.
CAN I USE FROZEN STRAWBERRIES?
If you are adding it into the batter, then yes, you can use it. Don’t thaw it, just mix them in a little flour and fold them into the batter.
SERVING SUGGESTIONS:
You can serve it as a dessert for your parties or weekend brunch. I also like to serve it as an evening snack with my hot cup of Milm or Coffee.
It also makes for a great gift during festivals like Christmas or any other special occasion.
HOW TO STORE THIS SNACK CAKE?
Here’s the best way to store it and keep it fresh:
- At Room Temperature: Once cooled, place in a container half covered for up to 2 days.
- Freezer: Once fully cooled, place in a container and freeze for up to 2 months. I personally always freeze any left overs the day of to keep it as fresh as possible. To reheat, let it sit at room temperature covered with a damp cloth or microwave with a damp cloth over it for about 20 seconds.
If you recreate this Strawberry Snack Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @blendofspicesbysara, I love seeing all of your tasty recreations!
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Strawberry Snack Cake
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup vegetable oil
- 1/2 cup melted butter
- 1 cup castor sugar
- 2 eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350 F. Grease a 9*9 inch square pan with butter and cover the base with a parchment paper.
- Mix all-purpose flour, baking powder, baking soda, and lemon zest in a large mixing bowl and keep aside.
- Whisk vegetable oil, melted butter, and sugar in another medium-size bowl until it is pale in color.
- Add eggs, and whisk well.
- Add milk and vanilla extract and mix well.
- Now add this mixture into the flour mixture and mix everything well.
- Pour the batter in the prepared pan.
- Place sliced strawberries on top. Keep the pan on the middle rack of the oven and bake for 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan from the oven and let the cake cool for 5 minutes. Transfer the cake on a cooling rack and cool completely. Cut into slices and serve.
