If you’re looking for a dessert that captures the fresh, juicy sweetness of strawberries while delivering a tender, moist crumb topped with a luscious powdered sugar glaze, then you’re in for a treat. This Strawberry Snack Cake with Powdered Sugar Glaze Recipe is a delightful, easy-to-make cake that feels just like a warm hug on a plate. Whether you’re baking for a casual afternoon snack, a family gathering, or just because, this cake’s tender texture combined with the bright pop of fresh strawberries and that irresistible glaze will quickly make it a beloved classic in your kitchen.
Ingredients You’ll Need
The magic of this Strawberry Snack Cake with Powdered Sugar Glaze Recipe lies in its simple, wholesome ingredients. Each one plays a vital role from creating the cake’s tender crumb to highlighting the fresh, vibrant strawberries and finishing with a sweet, silky glaze.
- All-purpose flour (1 1/2 cups): Provides the perfect structure and tenderness for the cake.
- Baking powder (1 teaspoon): Helps the cake rise lightly for that soft, fluffy texture.
- Baking soda (1/4 teaspoon): Works with the sour cream to enhance rise and tenderness.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavor depth.
- Unsalted butter, melted (1/2 cup): Adds richness and moistness for a luscious crumb.
- Granulated sugar (3/4 cup): Sweetens the cake just right without overpowering the strawberry flavor.
- Large eggs (2): Bind the ingredients and contribute to the cake’s tender texture.
- Sour cream or Greek yogurt (1/2 cup): Boosts moisture and adds a subtle tang that pairs wonderfully with strawberries.
- Vanilla extract (1 teaspoon): Enhances the cake’s overall flavor with warm, aromatic notes.
- Diced fresh strawberries (1 1/2 cups): The star of the show, bringing fresh sweetness and beautiful color.
- Powdered sugar (1 cup, for glaze): Creates the sweet, silky glaze that crowns the cake.
- Milk (1–2 tablespoons, for glaze): Thins the glaze to a perfect drizzle consistency.
- Vanilla extract (1/2 teaspoon, for glaze): Adds a subtle hint of warmth to the glaze.
How to Make Strawberry Snack Cake with Powdered Sugar Glaze Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Prep an 8×8-inch square baking pan by greasing it lightly or lining it with parchment paper to ensure your cake will easily release after baking and maintain its perfect shape.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend is essential to ensure even distribution of the leaveners and seasoning, which will help your cake rise beautifully and taste balanced.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk the melted butter with the granulated sugar until well combined. Then add the eggs, sour cream or Greek yogurt, and vanilla extract. Whisk everything together until the mixture is smooth and silky, setting the stage for a tender, moist cake.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, stirring gently until just combined. Overmixing here could toughen your cake, so keep it light. Then carefully fold in the diced fresh strawberries, making sure they are evenly distributed without breaking them up, so each bite bursts with fresh berry flavor.
Step 5: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This step ensures your cake is perfectly baked — soft and fluffy without being soggy or dry.
Step 6: Cool Before Glazing
Let the cake cool in the pan for about 10 minutes, which makes it easier to handle. Then transfer it to a wire rack to cool completely. Cooling thoroughly is important because the glaze will set best on a cool surface, so it doesn’t melt away.
Step 7: Prepare and Drizzle the Powdered Sugar Glaze
Whisk together the powdered sugar, milk (starting with one tablespoon and adding more if needed for consistency), and vanilla extract until smooth. The glaze should be thick but drizzle easily. Pour it generously over the cooled cake and allow it to set before slicing. This glaze adds a sweet, glossy finish that’s as beautiful as it is delicious.
How to Serve Strawberry Snack Cake with Powdered Sugar Glaze Recipe
Garnishes
A fresh garnish of additional sliced strawberries or a light dusting of powdered sugar can elevate your cake’s presentation and give an extra pop of fresh berry flavor. Adding a sprig of fresh mint will bring a lovely color contrast and a hint of herbal brightness.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a more refreshing complement, serve with a simple fruit salad or a cup of hot tea to balance the sweetness.
Creative Ways to Present
For an inviting twist, cut your cake into bite-sized squares and serve as part of a dessert platter with other berry treats like chocolate-dipped strawberries or fresh berries. You could also layer slices with fresh whipped cream and strawberries to create a quick trifle for a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the cake moist and fresh while maintaining the glaze’s lovely texture. If your kitchen is on the warmer side, refrigeration is fine but bring the cake to room temperature before serving for the best taste.
Freezing
If you want to keep your Strawberry Snack Cake with Powdered Sugar Glaze Recipe longer, freeze the unglazed cake layered between parchment paper in an airtight container. Freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and add the powdered sugar glaze fresh before serving to maintain that perfect finish.
Reheating
Reheat individual slices gently in the microwave for 10 to 20 seconds to bring back that soft warmth and fresh-from-the-oven feel. Avoid the glaze if it’s still on the cake, as warming may cause it to melt undesirably; instead, add a fresh drizzle of glaze after warming for maximum deliciousness.
FAQs
Can I use frozen strawberries in this recipe?
Fresh strawberries are best for this Strawberry Snack Cake with Powdered Sugar Glaze Recipe because they hold their texture during baking. If you only have frozen, thaw and drain them well before adding to the batter to prevent excess moisture, which could make the cake soggy.
Is Greek yogurt a good substitute for sour cream?
Absolutely! Greek yogurt works wonderfully as a tangy, moistening substitute in this recipe. It gives the cake a slight tang and wonderful softness, making your strawberry snack cake beautifully tender.
Can I make this cake gluten-free?
You can try swapping the all-purpose flour for a gluten-free baking blend, but results might vary. Be sure to choose a blend that already includes baking powder and xanthan gum for best texture. Keep a close eye while baking as gluten-free cakes sometimes bake faster or slower.
How thick should the glaze be?
The glaze should be thick enough to coat the back of a spoon but still pourable so it drizzles nicely over the cake. Start with one tablespoon of milk and add more slowly as needed. This balance gives you that perfect glossy finish everyone loves.
Can I double the recipe for a larger cake?
Yes! Doubling the recipe is easy. Use a larger pan like a 9×13-inch and adjust baking time accordingly, likely adding 10 to 15 minutes, but start checking for doneness at the original bake time to avoid overcooking.
Final Thoughts
This Strawberry Snack Cake with Powdered Sugar Glaze Recipe is a real winner—simple, fresh, and utterly irresistible. The way the juicy strawberries shine through a tender cake and the sweet glaze ties everything together is pure joy in every bite. Give this recipe a try, share it with loved ones, and watch it become your go-to for cozy gatherings or anytime you need a little slice of happiness.
Print
Strawberry Snack Cake with Powdered Sugar Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Snack Cake is a delightful and moist treat perfect for any occasion. Featuring fresh diced strawberries folded into a tender vanilla sponge, this cake is finished with a simple sweet glaze that adds a lovely shine and extra sweetness. With a buttery crumb and tender texture, it’s a crowd-pleaser that’s easy to prepare and bake in just under an hour.
Ingredients
For the Cake
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, then whisk in the sour cream (or Greek yogurt) and vanilla extract until the mixture is creamy and uniform.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Strawberries: Gently fold in the diced fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Bake the Cake: Spread the batter evenly in the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until smooth and pourable.
- Glaze the Cake: Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- For best results, use fresh, ripe strawberries for the sweetest flavor and juiciness.
- If sour cream or Greek yogurt is unavailable, full-fat plain yogurt can be substituted.
- Adjust milk in the glaze to achieve your desired consistency—thicker glaze for drizzling, thinner for spreading.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- For a fun variation, sprinkle sliced almonds or shredded coconut on top of the glaze before it sets.
