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5 from 13 votes

Easy Strawberry Snack Cake

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.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 346kcal
Author: Brianna May

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
  • 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.

Nutrition

Calories: 346kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 267mg | Fiber: 1g | Sugar: 33g