This Easy Strawberry Snack Cake recipe is loaded with fresh strawberries and preserves. It is the perfect dessert to serve all summer long. It is finished off with a creamy strawberry cream cheese frosting.
This strawberry snack cake is the perfect simple recipe if you are a novice in cake baking/decorating like me. You will also love my Carrot Snack Cake.
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Why You’ll Love This Recipe
- Easy - This recipe does not require a stand mixer and the cake is only one layer. You also do not need any piping bags, tips, or any other cake decorating supplies.
- Fresh strawberries - This cake is made with fresh strawberries so it does not have a bright pink color. You can add food coloring if desired.
- Strawberry preserves - The preserves in the cake and frosting add another layer of strawberry flavor.
- Cream cheese frosting - This cake is topped with lots of frosting and fresh strawberries.
- Moist - The combination of oil and fresh strawberries prevent the cake from drying out.
- Great summer dessert - This recipe is perfect for berry season.
Ingredients & Substitutions
- Oil: I recommend using vegetable oil or avocado oil.
- Strawberry Preserves: Be sure to use preserves and NOT jam or jelly. Preserves have more fruit and a better flavor. I like the brand Bonne Maman.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make a Strawberry Snack Cake
Quick Overview
- Whisk the dry ingredients.
- Whisk the wet ingredients.
- Fold the dry into the wet.
- Bake and make the frosting.
- Frost and garnish.
Step by Step Instructions
Use parchment paper so the cake is easily able to be removed from the pan.
Step 1: Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the oil, sugar, eggs, preserves, and vanilla.
Step 2: Stir in the diced strawberries.
Step 3: Pour the dry ingredients into the wet. Fold until just combined.
Step 4: Pour the batter into a 8x8 metal pan lined with parchment paper.
After removing the cake, it will still be warm. Be sure to let it cool completely before frosting. To speed this process up, pop it into the fridge.
Step 5: Bake for 40-45 minutes, covering loosely with foil halfway through if needed. A toothpick should come out mostly clean when inserted into the center when the cake is done. Cool on a wire rack for about 30 minutes before removing and cooling.
Step 6: While the cake cools, using an electric hand mixer or stand mixer on medium high, beat together the cream cheese, butter, confectioners sugar, and vanilla, until smooth.
Step 7: Fold in the strawberry preserves.
Step 8: Once the cake has cooled completely, spoon all of the frosting on top and spread into an even layer. Garnish with the fresh strawberries right before serving.
Expert Tips & Variations
- Use a kitchen scale. This is the best way to accurately measure ingredients and ensure the recipe turns out great. If you do not have a scale, be sure to spoon the flour into a measuring cup and level the top with a butter knife. This ensures the flour is not packed into the measuring cup which typically happens when you use it to scoop the flour. Too much flour makes the cake dry.
- Line the pan. Parchment paper will help you seamlessly lift the cake out of the pan.
- Cover. The top of the cake might start to brown too quickly. Loosely tent with foil to ensure it does not brown too much.
- Bring the cream cheese to room temperature. This will make the frosting super smooth. Cold cream cheese can make the frosting lumpy.
Recipe FAQs
Snack cakes are typically very simple and easy to make. They do not require any special equipment, are made in one bowl, and are only one layer. They are also usually decorated very simply and can be served as a snack or dessert.
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Easy Strawberry Snack Cake
Equipment:
Ingredients:
Strawberry Cake
- 1 ½ cups (190 g) all purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup (120 ml) neutral oil*
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ⅓ cup (107 g) strawberry preserves*
- 1 Tablespoon vanilla extract
- 1 ½ cup (240 g) diced strawberries
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 4 Tablespoons (57 g) salted butter, room temperature
- 1 cup (120 g) confectioner’s sugar
- 1 teaspoon vanilla extract
- ¼ cup (107 g) strawberry preserves
- 1 cup sliced fresh strawberries
Instructions:
- Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the oil, sugar, eggs, preserves, and vanilla.
- Stir in the diced strawberries.
- Pour the dry ingredients into the wet. Fold until just combined.
- Pour the batter into a 8x8 metal pan lined with parchment paper.
- Bake for 40-45 minutes, covering loosely with foil halfway through if needed. A toothpick should come out mostly clean when inserted into the center when the cake is done. Cool on a wire rack for about 30 minutes before removing and cooling.
- While the cake cools, using an electric hand mixer or stand mixer on medium high, beat together the cream cheese, butter, confectioners sugar, and vanilla, until smooth.
- Fold in the strawberry preserves.
- Once the cake has cooled completely, spoon all of the frosting on top and spread into an even layer. Garnish with the fresh strawberries right before serving.
Notes:
- Oil: I recommend using vegetable oil or avocado oil.
- Strawberry Preserves: Be sure to use preserves and NOT jam or jelly. Preserves have more fruit and a better flavor. I like the brand Bonne Maman.
- Use a kitchen scale. This is the best way to accurately measure ingredients and ensure the recipe turns out great. If you do not have a scale, be sure to spoon the flour into a measuring cup and level the top with a butter knife. This ensures the flour is not packed into the measuring cup which typically happens when you use it to scoop the flour. Too much flour makes the cake dry.
- Line the pan. Parchment paper will help you seamlessly lift the cake out of the pan.
- Cover. The top of the cake might start to brown too quickly. Loosely tent with foil to ensure it does not brown too much.
- Bring the cream cheese to room temperature. This will make the frosting super smooth. Cold cream cheese can make the frosting lumpy.
My kids loved it!!! Thanks for sharing the recipe!
Awesome!!