Description
Strawberry Snack Cake is a soft and tender sheet cake made with fresh strawberries and topped with a sweet glaze — perfect for an afternoon treat, brunch, or light dessert.
Ingredients
Scale
- 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
- For the glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter and sugar. Add eggs, sour cream (or yogurt), and vanilla extract; whisk until smooth.
- Gradually add dry ingredients to wet and stir until just combined. Gently fold in strawberries.
- Spread batter evenly in the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cake and let set before slicing.
Notes
- Frozen strawberries can be used, but thaw and drain well to avoid excess moisture.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 24g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg