Our Fresh Strawberry Snack Cake Recipe is the perfect dessert to serve all summer long. We use the finest summer fruit – fresh strawberries – chopped and then tossed both inside the batter and with the frosting to give this dessert a double dose of flavor. We expect only rave reviews from everyone!
The story about the Snack Cake…
Thinking back to our childhood, snack cakes were usually store-bought (Entenmann’s Company being a popular choice)!
We remember the small, shallow, square-shaped chocolate or white cake which was easily cut into snack-size pieces.
This dessert was reserved for “company only” – certainly not for us kids to snack on! That gave us the idea!
As teenagers, we started to bake our OWN desserts to be served to the family and enjoyed ourselves without waiting for guests to arrive!
With fond memories of those early days of baking, we enjoyed sharing our recipes for strawberry pineapple crumble bars, raspberry lemon crumble bars and our blackberry lemon crumble bars, just to name a few.
Like so many treats, this fresh strawberry snack cake is a delicious trip down memory lane for me, to share with you.
I hope you enjoy this moist, fresh strawberry cake with a dense texture (similar to a brownie, or a blondie).
Its sweet flavor (the strawberries really “pop” in this little cake) will make it totally AMAZING!
We hope you agree. 🙂
*Full recipe card below!
Ingredients for our Fresh Strawberry Snack Cake Recipe: (your shopping list)
For this recipe, you will need a few staple ingredients, non-dairy milk, and fresh strawberries from your local market. (red titles are links to amazon)
all-purpose flour (or GF flour)
Oat Milk (now called Oat Beverage) or any non-dairy beverage
1 large egg
and one 8 x 8-inch square baking pan
Four ingredients for the Frosting:
1. Preheat oven to 350 degrees F (176.7 C). Line an 8 x 8-inch square cake pan with 2 sheets of parchment paper, leaving a 2-inch overhang on all sides.
2. In a large mixing bowl, whisk and blend flour, granulated sugar, baking powder, baking soda, oat milk, canola oil, vanilla extract, and egg until well blended.
3. Toss in 1 cup of fresh chopped strawberries, and beat with an electric mixer until well blended. Do not overbeat. Pour the batter evenly in the prepared baking pan.
4. Bake in the oven for 30 to 35 minutes or longer, until an inserted toothpick comes out clean. Remove from oven and cool in pan for 5 minutes. Using the parchment paper overhang, lift the cake from the pan and transfer it to a wire rack to cool completely.
5. Make the frosting! Beat all 4 ingredients on high speed for about 1 to 2 minutes, until the frosting is pink and creamy smooth. Here’s where you can add additional powdered sugar to make it thicker to your liking.
6. Spread frosting over cooled cake. When ready to serve, take a very large knife and slice the cake into 9 pieces or slice into 12 pieces.
7. Optional: as a little garnish, place a slice of strawberry on top of each piece and serve. Cover with clear wrap and keep the cake chilled in the refrigerator.
As you can see, a piece is missing. I couldn’t resist, I had to have one. It was so good, I had to share this fresh strawberry snack cake recipe with y’all!
A few Baking Tips!
No need to over-beat the cake batter, beat the strawberries-only until well combined.
If you prefer a thicker frosting, just beat in additional powdered sugar, about 1/4 cup increments, until you reach your desired consistency.
Finally, more dessert recipes!
- Bakery-Style Lemon Raspberry Cake
- Pineapple Banana Spice Cake
- Best Decadent Chocolate Cake
- Cranberry Buttercream Chocolate Cake
- Easy Strawberry Shortcake Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 + 1/4 cups fresh chopped strawberries - divided
- 1 + 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2/3 cup Oat Milk ( now called Oat Beverage)
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1 large egg
For the Frosting:
- 2 Tbsp. unsalted butter
- 2 ounces cream cheese - softened (1/4 of a brick)
- 1 + 1/4 cup powdered sugar
- 1/4 cup fresh chopped strawberries
- Preheat oven to 350 degrees F (176.7 C). Line an 8 x 8-inch square cake pan with parchment paper, leaving a 2-inch overhang on all sides.
- In a large mixing bowl, add flour, granulated sugar, baking powder, oat milk, canola oil, vanilla extract, and egg. Whisk or blend with a hand-held mixer on slow speed for one minute.
- Toss in 1 cup of fresh chopped strawberries, and beat with electric mixer on medium speed for 1 minute until they are well incorporated into the cake batter. Do not over beat the cake batter.
- Pour the batter evenly in the prepared baking pan.
- Bake in the oven (on center rack) for 30 to 35 minutes or longer, until a toothpick inserted in the center, comes out clean. Remove from oven and cool in pan for 5 minutes.
- Using the parchment paper overhang, lift the cake from the pan and transfer it to a wire rack to cool completely for about 45 minutes. For quick cooling, transfer the cake into the refrigerator for 15 minutes or more.
Prepare the Frosting:
- Wash and dry the mixing bowl. Place the butter, cream cheese, 1/4 cup of fresh chopped strawberries, and powdered sugar. Beat on high speed for about 1 to 2 minutes, until the frosting is pink and creamy smooth.
- Spread frosting over cooled cake. When ready to serve, take a very large knife and slice the cake into 9 pieces or slice into 12 pieces.
- As a little garnish, place a slice of strawberry on top of each piece and serve. Cover with clear wrap and keep the cake chilled in the refrigerator. Stays fresh for up to 4 days.
- Yield: 9 to 12 servings
Serving Size:1 serving
Amount Per Serving: Calories: 220Total Fat: 8.8gCarbohydrates: 33.5gProtein: 2.8g