Description
This Strawberry Snack Cake is soft, tender, and bursting with juicy strawberries. Simple to make, deliciously moist, and easy to adapt to a gluten-free version, it’s the perfect treat for breakfast, tea time, or a light dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk)
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla extract, then stir in the milk.
- In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture and stir until combined.
- Fold in chopped strawberries gently, coating them lightly with flour if needed to prevent sinking.
- Spread batter evenly in the prepared pan.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a rack, dust with powdered sugar if desired, then slice and serve.
Notes
- Use fresh strawberries for the best flavor and texture.
- For a dairy-free version, use coconut oil and almond milk.
- Do not overmix the batter to keep the cake soft and tender.
- Store covered at room temperature for 2 days or refrigerate for up to 5.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry snack cake, gluten-free dessert, easy snack cake, homemade strawberry cake, simple cake recipe