Strawberry Snack Cake
This strawberry snack cake is a sweet strawberry cake using freeze dried strawberries and topped with a strawberry cream cheese frosting. It's a quick and easy cake to make and no need to worry about strawberries being in season.
Ingredients
For the Cake:
- ½ cup (113.5 g) butter room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla bean paste or extract
- 1½ teaspoon (1.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) cake flour all-purpose will work also
- ½ cup (120 g) buttermilk room temperature
- ½ heaping cup (15 g) freeze dried strawberries crushed into small pieces
For the Strawberry Cream Cheese Frosting:
- 4 oz (113.4 g) cream cheese room temperature
- ¼ cup (56.75 g) salted butter
- ½ cup (12 g) freeze dried strawberries blended up to become a powder
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
To make the cake:
- Preheat the oven to 325 F, and spray and line an 8 or 9 inch round or square baking pan with parchment paper.
- In a medium bowl cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs and vanilla and beat again for another 2 minutes.
- Add the dry ingredients, alternating with the buttermilk, in three parts, starting and ending with the dry ingredients.
- Crush freeze died strawberries into small pieces and some powder, and fold into the cake batter. Pour the cake batter into the prepared pan.
- Bake for about 27-32 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
- In a medium bowl beat the cream cheese and butter until smooth. Add in the vanilla, powdered sugar and strawberry powder and beat again until smooth.
- Top the cooled cake with the frosting and add extra crushed up freeze dried or diced fresh strawberries on top.
Video
Notes
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, cream cheese and butter out of the fridge about two hours before I start baking.
This cake can also be doubled and baked in a 9x13 pan or two round 8" cake pans for a layered cake.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 447kcalCarbohydrates: 59gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 392mgPotassium: 249mgFiber: 2gSugar: 43gVitamin A: 724IUVitamin C: 161mgCalcium: 83mgIron: 3mg
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