This Strawberry Snack Cake is lightly sweet and bursting with real strawberry flavor! The cake batter and the cream cheese frosting are infused with freeze-dried strawberries for a sweet and tangy flavor…perfect for when strawberries aren’t in season! This easy dessert makes the best addition to a Valentine’s or Galentine’s Day celebration and can be modified to fit gluten free and dairy free lifestyles too!
For those of you that are choosing to spend Valentine’s Day at home this year, or you’re throwing a little Galentine’s Day party…I gotchu your dessert spread covered! There are so many classic options like chocolate covered strawberries, red velvet cake, etc but I’m bias towards this Strawberry Snack Cake! It’s fun and different, yet still festive and delicious.
So what even is a snack (or snacking) cake? Truthfully, it’s just a really simple one layer cake. I view it as a cross between a dessert and a snack, because it’s a bit less sweet than your average cake. A snack cake is the perfect low-maintenance treat to serve at parties because you can make it quickly and then people can grab a square with their hands…no utensils necessary!
This strawberry snack cake get it’s sweet, tangy strawberry flavor from freeze-dried strawberries. This is the perfect option for the depths of Winter when fresh strawberries aren’t all that great! Plus, it gives this cake that nostalgic Special K vibe…if you know, you know. Top it all of with a thin layer of lightly sweetened strawberry cream cheese frosting and wow…she is perfection. Did I mention you can totally make this strawberry snack cake gluten free and/or dairy free too!?
Why You’ll Love this Strawberry Snack Cake
- It’s infused with freeze-dried strawberries in both the cake and the frosting for the ultimate sweet and tangy flavor
- This strawberry snack cake is naturally pink, making it perfect for Valentine’s Day.
- It’s easy to make with no fancy techniques!
- You can easily adapt this snacking cake to be gluten free/and or dairy free.
- It’s lightly sweet so it’s equally great as a mid-day snack as it is for dessert.
What You Need to Make this Strawberry Snack Cake
For the Strawberry Snack Cake:
- AP Flour: If you’re gluten free, you can also substitute an equal amount of gluten free 1-to-1 flour. I prefer the King Arthur or Bob’s Red Mill brands, both of which contain xanthan gum which is a crucial ingredient.
- Freeze-Dried Strawberries: I find that fresh strawberries really aren’t that great this time of year, so I like using freeze-dried instead! You’ll first grind them up into a powder using your food processor or blender.
- Baking Powder & Soda: We’re using a combination of these two leavening agents for the perfect cake rise, flavor and texture.
- Kosher Salt: Salt belongs in baked goods too!
- Eggs: 2 large eggs.
- Maple Syrup: The base of this strawberry snack cake is actually refined sugar free by using maple syrup instead of granulated sugar. Make sure it’s at room temp, which you can quickly do by microwaving it for roughly 15 seconds.
- Unsalted Butter: The fat source in this cake is melted & cooled butter. If you’re dairy free, you can substitute an equal amount of melted & cooled refined coconut oil, or vegan butter.
- Milk: Use whatever kind you prefer! I usually reach for 2%, but you could also use an unsweetened dairy-free milk such as almond, oat or cashew.
- Vanilla Extract: A splash of vanilla extract for good measure.
For the Strawberry Cream Cheese Frosting:
- Cream Cheese: Strawberries and cream cheese is the perfect flavor pairing. You can substitute a vegan cream cheese if needed.
- Unsalted Butter: This adds richness and helps to make the frosting smooth and easily spreadable. If you’re dairy free, substitute a vegan butter such as Country Crock Plant Butter.
- Milk: A bit of milk to thin out the frosting. I used 2% but you do you.
- Freeze-Dried Strawberries: More ground freeze-dried strawberries for a beautiful pink color and a tangy, sweet flavor.
- Vanilla Extract: Always!
- Kosher Salt: Just a small pinch.
How To Make this Gluten Free Strawberry Snack Cake
Get Prepared:
First, preheat your oven to 350F and line a 9×9″ baking dish with parchment paper. I like to spray/grease the dish first before placing the parchment paper in, to help it stay down.
Mix together Dry Ingredients:
In a medium bowl, add the flour, ground freeze-dried strawberries, baking powder, baking soda and salt. Whisk to combine. Set aside.
Mix together Wet Ingredients, then Combine Wet & Dry:
In a separate large bowl, add the eggs, maple syrup, melted & cooled butter, milk and vanilla extract. Whisk until combined and smooth. Pour dry ingredients into wet ingredients and use a spatula to stir until the batter is mostly smooth, with some clumps.
Bake Strawberry Snack Cake & Let Cool:
Pour cake batter into prepared baking dish and level out the top. Transfer to the oven and bake for 35 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to finish cooling.
Prepare Strawberry Cream Cheese Frosting:
Once the cake is cooled, prepare the frosting by adding the softened cream cheese, butter and vanilla extract to a large bowl or the bowl of a stand mixer. Beat until smooth and combined. Then, add in powdered sugar, ground freeze-dried strawberries, salt & milk. Beat again until combined.
Frost Cake & Enjoy:
Finally, spread the frosting evenly over the cooled strawberry snack cake. Optionally, garnish with more freeze dried strawberries or even fresh sliced strawberries. Enjoy!
Can I Use Fresh or Frozen Strawberries in this Snack Cake?
Unfortunately, no. This strawberry snack cake recipe was developed specifically for freeze-dried strawberries, which are obviously a dry ingredient versus a wet one. But I do find this to be a great option to achieve that delicious tangy and sweet strawberry flavor while strawberries aren’t in season. It gives me nostalgia to my childhood and picking the strawberries out of the Special K box!
How Can I Quickly Bring my Ingredients to Room Temperature?
As you’ll see in the recipe card below, it’s important to have your eggs, butter, milk and maple syrup as close to room temperature as possible. This will yield the best results! If you’re in a pinch and need to bring them to room temp quickly, here’s what I suggest:
- Eggs: Place eggs into a bowl of warm water and allow them to sit while you measure out and prepare the rest of your ingredients:
- Maple Syrup: Place into a microwave-safe bowl and microwave for about 15 seconds or until slightly warm to the touch.
- Milk: Either place the milk in a cup and then submerge the cup in a bowl of warm water, or gently microwave it until slightly warm to the touch.
- Butter: This one just requires a little bit of patience! Melt the butter before you start anything else and let it cool down as much as you can.
Can I Make this Strawberry Snack Cake Gluten Free? Dairy Free?
Yes and yes! This strawberry snack cake recipe can easily be adapted to fit gluten free and/or dairy free diets. To make this recipe gluten free, swap out the all purpose flour for an equal amount of gluten free 1-to-1 flour. Make sure the blend you’re using contains xanthan gum – I personally like the Bob’s Red Mill & King Arthur brands.
If you want to make this strawberry cake dairy free, you can use melted & cooled refined coconut oil or vegan butter, and dairy free milk in the cake batter itself. For the frosting, use a vegan cream cheese, vegan butter and dairy free milk. I’m not too well versed in vegan cream cheese brands, but I can recommend Country Crock Plant Butter as a vegan option.
How Should I Store Leftover Strawberry Snack Cake?
If you are frosting this strawberry snack cake with the cream cheese frosting, it’s important to store leftovers in the fridge. You can either wrap the whole baking dish in plastic wrap, or transfer the cake slices to an airtight container.
If you want to make this strawberry snack cake in advance, I recommend baking the cake and leaving it out at room temperature. Just before you’re ready to serve it, prepare the cream cheese frosting and add it to the cake. The frosted cake can sit out for up to 2 hours.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Dessert Recipes?
- Lemon Pistachio Cake
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- Red Velvet Muffins (No Food Dye)
- DIY Hot Cocoa Mix
- Sweet Potato Tahini Brownies
- Protein Pumpkin Muffins
- Baked Apple Cider Donuts
Strawberry Snack Cake (Gluten Free Option)
Equipment
- food processor or blender
- kitchen scale (optional)
- medium bowl
- whisk
- spatula
- parchment paper
- wire rack
- hand or stand mixer
Ingredients
For the Strawberry Snack Cake:
- 1 ⅓ cups all purpose flour or gluten free 1-to-1 flour (160g)
- ⅓ cup ground freeze-dried strawberries (17g) – SEE NOTE*
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs at room temp
- ½ cup maple syrup at room temp (120ml)
- ½ cup unsalted butter melted & cooled (or refined coconut oil, vegan butter, 125ml)
- ½ cup milk of choice at room temp (120ml)
- 1 tsp vanilla extract
For the Strawberry Cream Cheese Frosting:
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened (28g)
- 1 cup powdered sugar (115g)
- 2 tbsp ground freeze-dried strawberries (7g)
- 1-2 tbsp milk of choice
- splash of vanilla extract
- pinch of kosher salt
Instructions
- Preheat your oven to 350F and line a 9×9" baking dish with parchment paper. I like to spray/grease the dish first before placing the parchment paper in, to help it stay down.
- In a medium bowl, add the flour, ground freeze-dried strawberries, baking powder, baking soda and salt. Whisk to combine. Set aside.1 ⅓ cups all purpose flour, ⅓ cup ground freeze-dried strawberries, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- In a separate large bowl, add the eggs, maple syrup, melted & cooled butter, milk and vanilla extract. Whisk until combined and smooth.2 large eggs, ½ cup maple syrup, ½ cup unsalted butter, ½ cup milk of choice, 1 tsp vanilla extract
- Pour dry ingredients into wet ingredients and use a spatula to stir until the batter is mostly smooth with a few small clumps.
- Pour cake batter into prepared baking dish and level out the top. Transfer to the oven and bake for 35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to finish cooling.
- Once the cake is cooled, prepare the frosting by adding the softened cream cheese, butter, 1 tbsp of milk, and vanilla extract to a large bowl or the bowl of a stand mixer. Beat until smooth and combined. Then, add in powdered sugar, ground freeze-dried strawberries and salt. Beat again until combined. Only add in the additional 1 tbsp of milk if it seems like it needs it!4 oz cream cheese, 2 tbsp unsalted butter, 1 cup powdered sugar, 2 tbsp ground freeze-dried strawberries, 1-2 tbsp milk of choice, splash of vanilla extract, pinch of kosher salt
- Spread the frosting evenly over the cooled strawberry snack cake. Optionally, garnish with more freeze dried strawberries or even fresh strawberries. Slice into 9-12 pieces and enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.