Strawberry Snack Cake

This Strawberry Snack Cake is soft, moist, and packed with fresh strawberry flavor. Made with homemade strawberry puree and topped with creamy frosting, this easy strawberry cake is perfect for spring, summer gatherings, birthdays, or whenever you have fresh strawberries to use up. It’s also vegan and gluten-free friendly with simple ingredient swaps.

Equipment Needed

• Small saucepan – For making fresh strawberry puree.
• Blender or immersion blender – To blend strawberries into a smooth puree.
• Mixing bowls – For combining wet and dry ingredients.
• Measuring cups and spoons – For accurate ingredient portions.
• Whisk or hand mixer – To ensure a smooth batter and frosting.
• 8x8 or 9x9-inch baking pan – For baking the cake.
• Non-stick baking spray or parchment paper – For easy cake removal.

Strawberry Snack Cake Ingredients

Strawberry Puree:

• 1 cup fresh or frozen strawberries (for natural sweetness and moisture)
• 1 tablespoon butter
• ¼ cup sugar

Strawberry Cake Batter:

• 1 cup homemade strawberry puree
• ¼ cup melted butter (vegan or regular)
• 1 cup milk (plant-based or regular)
• 1 cup cane sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract (optional to enhance strawberry flavor)
• 2 cups all-purpose flour (regular or gluten-free 1:1 blend, such as King Arthur Measure for Measure)
• Fresh strawberries for topping

Cream Cheese Frosting:

• 2 oz cream cheese (vegan or regular, for a creamy tang)
• 2 tablespoons softened butter (vegan or regular)
• ¾ cup powdered sugar (for a smooth, sweet finish)

Make the Strawberry Puree

In a small saucepan over medium heat, cook the strawberries, butter, and sugar together for 5-7 minutes, stirring occasionally until soft. Blend using an immersion blender or regular blender until smooth. Let the puree cool.

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking pan with baking spray or line with parchment paper.

In a large mixing bowl, whisk together the strawberry puree, melted butter, milk, cane sugar, baking soda, baking powder, vanilla extract, and strawberry extract if using until fully combined. Gradually add the flour, mixing until a smooth batter forms. Pour the batter into the prepared baking pan and smooth out the top.

Bake the Cake

Bake for 25-30 minutes, or until the cake has risen and turns golden brown on top. A toothpick inserted in the center should come out clean. Allow the cake to cool completely before frosting, or frost while warm for a melty glaze effect.

Make the Cream Cheese Frosting

In a small bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth and creamy.

Spread the frosting over the cake and top with fresh strawberries before serving.

Jill's Tips

• For an even stronger strawberry flavor, add 1 teaspoon strawberry extract to the batter.
• For a brighter pink cake, add red or pink food coloring to the cake batter and/or the frosting. This is completely optional and only affects the appearance.
• Don't overmix the batter or the cake may become dense.
• Allow the strawberry puree to cool before adding it to the batter.
• For extra strawberry flavor, mix 1-2 tablespoons of strawberry jam or preserves into the cream cheese frosting. This adds a stronger strawberry taste and a naturally pretty pink color without needing much food coloring. If the frosting becomes too soft, chill it for 10–15 minutes before spreading.

Frequently Asked Questions