Easy Strawberry Snack Cake (One Bowl Recipe)
This simple strawberry snack cake is layered with fresh sliced strawberries! It's made in one bowl and you don't need a mixer. This mini strawberry cake is perfect with some fresh whipped cream, a scoop of vanilla ice cream or a dusting of powdered sugar. I love serving this for Mother's Day, picnics, or just because!
Servings: 9 squares
Calories: 271kcal
Equipment
- 1 8x8 baking pan
Ingredients
- ½ cup unsalted butter
- 2 large eggs room temperature
- ¾ cup white sugar
- 1 cup strawberries thinly sliced
- ¾ cup full fat yogurt room temperature
- Zest of a lemon
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon white sugar
Instructions
- Preheat your oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 baking pan, making sure that parchment paper is overhanging on the sides so you can easily lift the cake out.
- In a large bowl, melt the butter. Let it cool slightly, then whisk in the sugar and two eggs. Whisk until smooth and slightly pale.½ cup unsalted butter, ¾ cup white sugar, 2 large eggs
- Whisk in the yogurt, lemon zest, and vanilla extract.¾ cup full fat yogurt, 1 teaspoon vanilla extract, Zest of a lemon
- Fold in the flour, salt, baking powder, and baking soda. Fold until there are no more streaks of flour!1 ½ cups all purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
- Pour the cake batter into the prepared pan, using a small offset spatula to even out the batter.
- Sprinkle over your sliced strawberries. You can either arrange them in rows or drop them more organically (which is what I did!). Sprinkle over the extra tablespoon of sugar.1 cup strawberries, 1 tablespoon white sugar
- Bake the cake in the preheated oven for 45-55 minutes. Allow the cake to cool completely before removing from the pan. It is a fragile cake so when you lift it do it gently!
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
9" round pan: if you prefer you can use a 9" round pan instead of an 8x8, bake it for the same amount of time!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt), which is far too salty for this recipe.
Full-Fat Yogurt: You can swap out the yogurt for sour cream. I don't recommend using milk, which will make the cake batter too thin.
Whipped Cream: I served the cake with homemade vanilla bean whipped cream.
Storage: The cake can be stored in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 271kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 234mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 397IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 1mg
