There’s a special charm about a snack cake. Unlike elaborate layer cakes that demand hours of intricate work, a snack cake is all about quick gratification and uncomplicated joy. This particular strawberry snacking cake is a delightful adaptation of my beloved simple yogurt plum snack cake. By utilizing a proven base recipe, I’ve ensured consistent success, simply swapping out seasonal plums for the vibrant sweetness of sliced fresh strawberries. This foundation guarantees a moist and tender crumb every single time.

To truly elevate the natural sweetness of strawberries, I’ve incorporated a bright twist: fresh lemon zest. Just as I did in my strawberry funfetti layer cake recipe, the addition of lemon zest into the cake batter provides a wonderful counterpoint, brightening the overall strawberry flavor and adding a refreshing note that makes each bite sing. It’s a small addition that makes a huge difference, transforming a good cake into a truly exceptional one.

This easy strawberry cake is wonderfully versatile. Enjoy it as is with your morning coffee or afternoon tea, a perfect accompaniment to a quiet moment. But if you’re looking to make it a little bit fancier for special occasions or entertaining, consider pairing it with a scoop of premium vanilla ice cream, a generous dollop of homemade vanilla bean whipped cream, or simply a delicate sprinkle of powdered sugar. Imagine serving this beautiful, rustic cake for a Mother’s Day brunch or as a sweet centerpiece for a casual summer picnic – it’s sure to impress with its homemade charm and irresistible flavor.

If you find yourself enamored with the simplicity and deliciousness of snack cakes, you absolutely must explore some of my other favorites. Don’t miss my decadent cardamom almond cake with brown butter, which offers a warm, aromatic spice profile, or the elegant marble loaf cake with chocolate ganache, perfect for chocolate lovers seeking an easy yet impressive bake.

Mastering Baking with Fresh Strawberries 🍓

For many home bakers, working with fresh strawberries in cakes and cupcakes can be a challenge, and for a good reason. Fresh strawberries are packed with moisture, which can quickly lead to soggy batters or runny frostings. This is why you often see recipes calling for freeze-dried strawberries in frostings – they offer intense flavor without introducing excess liquid. When attempting to bake fresh strawberries directly into a cake or cupcake, the high water content can easily create a heavy, dense texture or cause the fruit to sink to the bottom. I’ve explored various techniques, such as pureeing and reducing strawberries for my strawberry cake with strawberry cream cheese frosting, to concentrate their flavor and manage moisture.

However, for this particular recipe, the goal was simplicity and speed. I wanted to create an easy strawberry cake that you could whip up in no time, without the extra steps of reducing fruit purées. My solution? Thinly slicing the strawberries and arranging them on top of the cake batter just before baking. This method is truly a game-changer. As the cake bakes, the thinly sliced strawberries release their juices and gently “cook” on the surface, transforming into a sweet, jammy layer that tastes almost roasted. This technique ensures that the delicate cake batter remains light and airy, while the strawberries develop an intensified, concentrated flavor and a wonderful soft texture, creating a delightful contrast with the tender cake underneath.

The key here is indeed very thinly slicing the strawberries. This prevents them from releasing too much moisture at once, which would otherwise make the cake soggy, and also ensures they don’t sink into the batter during baking. Plus, spreading them on top allows for that beautiful visual appeal and ensures every slice gets a generous amount of that delicious, jammy strawberry goodness.

Essential Ingredients for Your Strawberry Snack Cake

Gathering your ingredients at the proper temperature and quality is the first step to baking success. For this one-bowl strawberry cake, each component plays a crucial role in achieving that perfect fluffy texture and vibrant flavor. Here’s a closer look at what you’ll need and why:

• Fresh Strawberries: The star of our show! It’s important to use ripe, juicy fresh strawberries for the best flavor and texture. I have meticulously developed and tested this strawberry vanilla cake specifically with fresh strawberries. Using frozen strawberries is not recommended as their higher water content and tendency to become mushy upon thawing would significantly alter the cake’s texture and moisture balance. Choose firm, brightly colored berries that smell sweet.
• Lemon Zest: This might seem like a small detail, but the fresh lemon zest is a secret weapon in this recipe. It doesn’t make the cake taste lemony; instead, it acts as a flavor enhancer, brightening the natural sweetness and aromatic notes of the strawberries, making them pop even more. It provides a subtle, zesty lift that perfectly complements the fruit.
• Full-Fat Yogurt: This is one of the key ingredients for our incredibly soft and moist cake. Full-fat yogurt contributes richness, moisture, and a slight acidity that activates the baking soda, leading to a tender crumb. It also helps create that lovely, slightly dense yet airy texture that makes this a perfect snack cake. You can absolutely swap it out for full-fat sour cream if that’s what you have on hand – the results will be equally delicious. However, avoid using low-fat or non-fat varieties, as they lack the necessary fat content for a rich cake, and under no circumstances should you substitute milk. Milk is far too thin and will make the cake batter watery, causing the strawberries to sink and potentially leading to a dense or underbaked center. Ensure your yogurt is at room temperature for optimal mixing and a smooth batter.
• Unsalted Butter & Eggs: Both should be at room temperature for the best emulsion and a smooth, even batter. Room temperature butter creams better, incorporating air for a lighter cake, and room temperature eggs mix more uniformly, preventing curdling and ensuring a consistent texture.
• All-Purpose Flour: For structure. As always, I cannot stress enough the importance of weighing your flour for accurate baking results.
• White Granulated Sugar: For sweetness and to create that beautiful jammy layer on top of the strawberries.
• Vanilla Extract: To enhance the overall flavor profile with its warm, aromatic notes.
• Baking Powder & Baking Soda: Our leavening agents, working with the yogurt’s acidity to create a light and airy texture.
• Kosher Salt: To balance the sweetness and bring out all the other flavors.

1. Begin by melting your butter. Once melted, allow it to cool slightly before whisking in the sugar and eggs. Continue to whisk vigorously until the mixture is smooth, well combined, and takes on a slightly pale color, indicating that air has been incorporated.

2. Next, add all of your wet ingredients – the room temperature full-fat yogurt, fragrant lemon zest, and vanilla extract – to the butter, sugar, and egg mixture. Whisk until just combined. Then, gently fold in the dry ingredients: all-purpose flour, kosher salt, baking powder, and baking soda. Mix with a rubber spatula until there are no visible streaks of flour remaining in the batter. Be careful not to overmix, as this can lead to a tough cake.

3. Pour the prepared cake batter into your 8×8 inch square baking pan, which should be greased and lined with parchment paper, ensuring the parchment overhangs on the sides for easy removal. Use a small offset spatula or the back of a spoon to gently spread the batter evenly. Then, artfully layer the thinly sliced fresh strawberries over the top of the batter. You can arrange them in neat rows or scatter them organically – either way will look beautiful. Finally, sprinkle an additional tablespoon of granulated sugar over the strawberries; this will help create that delightful jammy texture as they bake.

4. Bake the cake in your preheated oven at 350°F (175°C) for approximately 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown, and the strawberries beautifully caramelized and jammy. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This is crucial as the cake is quite delicate when warm. Once fully cooled, use the parchment overhangs to gently lift the cake out of the pan. Slice and enjoy your homemade strawberry snack cake!

Expert Baking Tips & Tricks for Perfect Results

Achieving a perfectly moist and flavorful strawberry snack cake is easy with these insider tips and tricks:

• Pan Perfection: Different Pan, Same Great Taste: While an 8×8 inch square baking pan is recommended for this recipe, you can easily swap it out for a 9-inch round cake pan. The baking time will remain approximately the same, but always keep an eye on your cake as oven temperatures can vary. Regardless of the pan shape, always line it with parchment paper for easy removal and ensure you grease the pan thoroughly.
• Boost That Berry Flavor: Swirl in Strawberry Jam: For an extra burst of concentrated strawberry flavor, consider swirling a few tablespoons of your favorite strawberry jam or preserve into the cake batter just before adding the fresh sliced strawberries on top. This will create pockets of intense berry sweetness throughout the cake. If you choose this option, you might find that the cake requires a slightly longer baking time, so be sure to test for doneness with a skewer.
• Precision Baking: The Importance of Weighing Your Flour: This tip cannot be overstated. I always, always, always recommend using a kitchen scale to weigh your flour. Cups can be notoriously inaccurate, leading to significant variations in your baking. Adding too much flour is a common culprit for dry, dense, and crumbly cakes. A precise measurement ensures a perfectly tender and moist crumb every time, preventing that sad, dry cake nobody wants!
• Strawberry Savvy: Thin Slices & Abundant Placement: The key to perfectly jammy strawberries that don’t sink or make your cake soggy is in the preparation. Make sure you slice the strawberries as thinly as possible – think almost paper-thin. This allows them to soften beautifully and integrate with the cake during baking without releasing excessive moisture. Also, don’t be shy with the strawberries! Add more than you think you need, as they tend to shrink a bit while baking, concentrating their flavor. A generous layer ensures every bite is packed with berry goodness.
• Effortless Removal: Lining Your Pan Like a Pro: For hassle-free removal of your baked cake, when lining your square pan with parchment paper, ensure the paper overhangs generously on two opposite sides. These “handles” will allow you to easily lift the cooled cake right out of the pan, making slicing and serving a breeze and preventing any delicate corners from breaking.

Proper Storage for Lasting Freshness

Due to the inclusion of fresh fruit, this strawberry snack cake is best stored properly to maintain its freshness and delicious flavor. I recommend storing this cake in an airtight container in the refrigerator for 3-4 days. The cool environment will help preserve the berries and the cake’s texture. For the best eating experience, always allow the cake to come to room temperature for about 30 minutes before cutting into it and enjoying. This allows the cake’s texture to soften and its flavors to fully develop.

Discover More Delicious Baking Adventures!

If you loved the simplicity and deliciousness of this easy strawberry snack cake, you’ll be thrilled to explore more recipes that bring joy to your kitchen. Expand your baking repertoire with these irresistible creations, perfect for any occasion:

If you’ve made this delicious strawberry snack cake, make sure to leave a ⭐️ rating and review below! Your feedback is incredibly valuable and helps other home bakers discover and enjoy these recipes. I absolutely love seeing your creations, so please tag me on Instagram @alpineella so I can share what you’ve baked! You can also follow along on Pinterest,Facebook and TikTok for more baking inspiration and behind-the-scenes glimpses!

Easy Strawberry Snack Cake (One Bowl Recipe)

Ella Gilbert

Nutrition