Strawberry snack cake is a rich and delicious dessert with a soft, moist crumb that’s bursting with fresh strawberry flavor.
Strawberry Snack Cake
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- Pinch of salt
- 8 tbsp unsalted butter, at room temperature (1 stick or ½ cup)
- 1 cup sugar
- 1 tbsp lemon zest
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 cups sliced strawberries
- Powdered sugar or whipped cream for serving (optional)
- Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray.
- Whisk flour, baking powder and salt together in a medium bowl.
- Place butter, sugar and zest into the bowl of an electric mixer. Beat on medium-high speed until pale, about 4 minutes.
- Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed.
- In another bowl, mix buttermilk and vanilla.
- Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
- Spread batter evenly in the prepared pan. Arrange strawberries on top, pressing down lightly.
- Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes.
- Let the cake cool completely in the pan on a wire rack.
- Top with powdered sugar or whipped cream before serving, if desired.
- Hack: Don’t have buttermilk? Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk. Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled. Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
- Hack: Feel free to use your favorite berry in this recipe!
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
- Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
- Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
- Hack: Leftover lemon juice can be frozen for up to 12 months. Pour the juice into an ice cube tray and place it in the freezer until solid. Transfer the cubes to freezer bags or freezer-safe containers for storage.
Did you know? Just 8 strawberries will provide 140 percent of the recommended daily intake of Vitamin C for kids. Check out some more fun facts here!
Suggestion: Orange quick bread is another delicious treat made from fresh fruit!
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