Strawberry Snack Cake
Easy to make, light and delicious this strawberry snack cake can be made with either frozen or fresh strawberries. To Pin, Tweet or share to Facebook you can use the floating widget on the sidebar with the heart and <+ symbols.
I have decided I am not going to let my ugly, barely functioning kitchen get me down. Despite the fact that there is basically no counterspace – which the husband did remedy a bit with my beautiful work table – and we have moved almost everything to the basement in anticipation of the remodel, I am going to bake if I want to bake.
So there ugly kitchen – take that!
After all, he did also buy me that fancy new Samsung range so was I supposed to ignore its presence? Well, I didn’t. Day before yesterday I made a double batch of bagels and yesterday I made a strawberry snack cake. (Yes, today I am sitting in my chair ignoring the world. Staring blankly.)
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Strawberry Snack Cake
For the Cake
- 2 cups plus 1 tsp all purpose flour
- 1 TBS baking powder
- 1 tsp salt
- 16 TBS unsalted butter, at room temperature, cut into pieces
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup fresh or frozen cut up strawberries
For the Topping
- 1/2 cup fresh or frozen cut up strawberries
- 1/4 cup granulated sugar
powdered sugar for dusting
- Set rack in the middle of the oven and preheat to 350
- Grease a 13×9 pan. If you want to be able to remove the cake from the pan line it with parchment and grease the parchment. If you are fine with having it stay in the pan don’t worry about the parchment.
- Whisk two cups of flour, the baking powder and salt in a bowl. Set aside
- In a stand mixer with the paddle attached beat the butter and the sugars on medium high until light and fluffy, about 2 minutes.
- Add eggs, one at a time, mixing well after each addition.
- With the mixer on low alternate adding the flour in three additions and the milk in two additions until just combined.
- Sprinkle the remaining 1 TBS flour over the the 1/2 cup of strawberries for the cake and stir to incorporate.
- Remove the bowl from the stand mixer and stir in the strawberries to the batter.
- Add the batter to the prepared pan making sure it is evenly distributed and then smooth over the top with an offset spatula.
- Sprinkle the remaining strawberries evenly over the top.
- Follow with the granulated sugar evenly distributed over the surface of the batter.
Bake in the preheated oven until a toothpick comes out clean, 40 – 45 minutes. Cool on a wire rack before cutting.
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Dust with powdered sugar before serving.
How Was the Strawberry Snack Cake?
This is such a lovely, light cake. It’s not so overwhelmed with fruit that it gets soggy. It has a pleasant flavor and the tart bits of berry are delightful. It’s wonderfully buttery and a little piece goes a long way.
Can Other Fruits be Used?
Indeed they can. I have made this with blueberries and it comes out just as well. I am going to try peaches the next time I have some on hand. Combinations like blackberries and strawberries would most likely work well too.
