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Strawberry Snacking Cake

Course Dessert
Cuisine American


For the Strawberry Snacking Cake:

  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • 2 tsp baking powder (8g)
  • 1/2 tsp fine salt (1g)
  • 3/4 cup whole milk room temperature (180g)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract (4g)
  • 2 large eggs room temperature and whisked
  • 3/4 cup strawberry preserves
  • Red or pink food coloring

For the Strawberry Puree:

  • 1/2 pound strawberries
  • 1/2 tsp lemon zest

For the Strawberry Frosting:

  • 1 cup unsalted butter room temperature (226g)
  • 4 cups powdered sugar
  • 4 ounces cream cheese cut it into small pieces and very soft
  • Strawberry puree (see recipe above)
  • 1/8 tsp strawberry extract
  • 1/8 tsp fine salt


To make the Strawberry Snack Cake:

  • Preheat oven to 325 degrees F. Grease one 8-inch cake pan with baking spray, set aside.
  • Sift the first 4 ingredients in a large bowl. Make a well in the center of the dry ingredients and add remaining 6 ingredients. Be sure to scrape the sides and bottom of the bowl to ensure proper incorporation.
  • Pour into prepared pan baking for 45 minutes, rotating halfway. A toothpick inserted will come out clean. Let cake cool in pan before inverting onto a wire rack to cool completely. If not assembling the cake in the same day, wrap cooled cake in plastic wrap and refrigerate until ready to use

To make the Strawberry Puree:

  • Hull and cut strawberries into small even diced pieces. Combine strawberries and zest in a small heavy bottom saucepan, bringing it to a boil, reduce to a simmer for 8 minutes. Let cool. Blend and strain mixture. Refrigerate until usage.

To make the Strawberry Frosting:

  • Beat butter until white and fluffy in texture, about 5 to 8 minutes, scraping frequently. Add powdered sugar gradually, followed by cream cheese cubes, puree, extract, and salt. Refrigerate until ready to assemble cake.