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
Scale
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.
