Strawberry Snack Cake
The cutest Strawberry Snack Cake to ever have been made. Okay, maybe not ever, but she’s pretty damn cute! This homemade strawberry snack cake is a fluffy, single-layer cake baked and served straight from the pan, topped with white chocolate ganache and a pink chevron design. Serve it straight from the pan for an easy cake that’s party-worthy yet perfect for everyday snacking.
If you're looking for more strawberry recipes, check out some of my other favorites like Strawberry Olive Oil Blondies, Eggless Strawberry Shortcake, or Strawberry Chocolate Bars. Also, check out 10 Simple Spring Cakes.
A Quick Look At The Recipe
- Recipe Name: Strawberry Snack Cake
- Ready In: 1 hour 55 minutes
- Makes: 9-inch single layer cake
- Main Ingredients: salted butter, cane sugar, strawberry jam, white chocolate
- Flavor Profile: lightly sweet strawberry flavor
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: adorable light pink cake without artificial colors!
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Why You’ll Love This Recipe
- Organic Cake: I love making organic cake at home as it’s so much better than a box!
- Pink Cake: If you’re looking for a pink cake for a party, this stunning strawberry snack checks all the boxes. It’s pink, it’s beautiful and it’s so delicious!
- Easy and Stunning: While this cake is seriously gorgeous, it’s really quite simple to make and you don’t need to have a lot of skill to do it!
- Show Stopper: People always love this chevron design. Whenever I make anything with it, it's definitely a show stopper. But, it's incredibly easy to do and I have a video showing you how. Also, check out Eggless Chocolate Ganache Brownies that also use this decorating technique!
This strawberry snacking cake is fun and easy to make while making it a show stopping dessert. It checks all the boxes for strawberry snack cake that you can serve straight from the pan as well as a party worthy dessert with a chevron design!
If you love strawberry desserts, be sure to check out some of my other favorite strawberry dessert recipes. These are perfect for building a pink-themed dessert table for parties and celebrations. Try my Strawberry Chocolate Bar, Olive Oil Strawberry Blondies, Simple Strawberry Shortcake Cupcakes, Strawberry Donut Pound Cake, or Chocolate Strawberry Crumb Bars!
Ingredients
- Eggs: Use large eggs, the size is important because too little or too much can alter the cake batter. Large eggs weigh about 50 grams each, you can always weigh them to ensure the right size. You also want to be sure eggs are room temperature.
- Milk: Use whole milk (not any kind of reduced fat) you want the fat in cake as lower fat milks can dry out cake batter. Also, be sure the milk is room temperature.
- Yogurt: I use plain Greek yogurt in this recipe, but you can also use regular plain or even vanilla yogurt too. If you don’t have yogurt, sour cream also works.
- Strawberry Jam: You can use Organic Strawberry Jam With Fresh or Frozen Berries or store bought, either works.
- Cake Flour: Be sure to use cake flour as it has a lower protein content, which is what gives cake its delicate crumb. If you don’t have any in your pantry, easily make your own with just 2 ingredients you probably already have. Check out Homemade Organic Cake Flour.
- Strawberry Powder: I use organic strawberry powder for color and flavor in both the cake and the ganache.
- Baking Powder: Make sure to use baking powder, not soda. Learn more about leavening agents in my post Difference Between Baking Soda and Baking Powder.
- White Chocolate: Make sure to use white chocolate that is meant for melting and free of stabilizers (stabilizers can include soy lecithin, sunflower lecithin, etc.).
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Strawberry Snack Cake
- Always weigh ingredients for the best results.
- Make sure your butter is softened before beginning. It’s best to let butter soften naturally on the countertop.
- Make sure eggs, milk, and yogurt are room temperature before adding to the batter. This is important because the butter is already softened, so adding cold ingredients can cause it to seize and clump. This is not ideal for cake batter as it’s what causes small holes and dry cake.
- If you want to switch this up and make it raspberry, just use raspberry jam and raspberry powder! This option is also insanely delicious with the white chocolate (we tested it!).
- You can make this in an 8×8-inch or 9×9-inch square pan if you prefer, either round or square works!
- If you want a more simple frosting approach, try using Easy Homemade Cream Cheese Frosting, Honey Buttercream Frosting, or Strawberry Buttercream with Fresh or Freeze Dried Strawberries for other frosting options that will also be delicious here!
- Store leftover cake in an airtight container in the fridge.
- If your cake breaks for any reason (life happens!) check out 5 Things To Do with Sunken Cake.
How to Make Strawberry Snack Cake
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the eggs, milk, yogurt, and jam.
- Mix on low until combined. The batter will resemble cottage cheese in texture.
- Add the cake flour, strawberry powder, baking powder, and salt.
- Mix on low until combined into a smooth cake batter. Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the baking pan before removing.
- To make the ganache: In a heatproof mixing bowl, add the chopped white chocolate and heavy whipping cream. Microwave doing 30 second intervals, stirring between each one, until you have a smooth ganache.
- Add the strawberry powder and mix to combine completely.
- Transfer the ganache to the top of the cake and spread evenly.
- To make the decorating white chocolate: In a heatproof mixing bowl, add in the chopped white chocolate and microwave doing 30 seconder intervals, stirring between each one to prevent burning until the chocolate is melted. Transfer to a piping bag and cut a small hole. Pipe horizontal lines on top of the cake, spacing them about 1-inch apart.
- Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the cake with the white chocolate. Top with a strawberry.
- I like to allow the chocolate ganache to cool a bit before cutting. You can pop the cake in the fridge to speed up that process if you like. But, if you can’t wait, that’s okay too as it’s ready to enjoy!
Recipe FAQ’s
Yes, just store it in the fridge until you’re ready to serve it. You can bring it out to room temperature before serving.
No, you don't want to use fresh strawberries in place of jam. Fresh strawberries have a lot of water, so in order to add them into a cake, you'd need to reduce that water. This is why I use a jam, as it's already done for you, so it's quicker and easier. But, you can use fresh or frozen strawberries to make the jam if you are making your own.
You can't use frozen strawberries in place of jam (same as above). Frozen strawberries would even be worse as they have more water. But, you can use frozen strawberries to make your own jam if you are making it. But, store bought jam also works for ease.
I use a mix of strawberry powder and jam for real strawberry flavor and a naturally pink cake without food coloring! The strawberry powder not only adds flavor, but it also acts as an organic food coloring.
Because of the ganache, this strawberry cake needs to be store in the fridge. Be sure to put in an airtight container so it doesn’t dry out.
More Strawberry Dessert Recipes
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Strawberry Snack Cake
Equipment
- Digital Food Scale
- Stand Mixer (or hand mixer)
- 9-inch Cake Pan
- Parchment Paper Cake Rounds
- Heatproof Mixing Bowl
- Piping Bag
- Spatula
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams plain Greek yogurt (room temperature)
- 2 tablespoons strawberry jam
- 170 grams cake flour
- 2 tablespoons strawberry powder
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Ganache Frosting
- 340 grams white chocolate (chopped)
- ½ cup heavy whipping cream
- 2 teaspoons strawberry powder
Decorating White Chocolate
- 57 grams white chocolate (chopped)
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs, milk, yogurt, and jam and mix on low until combined. The batter will resemble cottage cheese in texture.
- Add the cake flour, strawberry powder, baking powder, and salt and mix on low until combined into a smooth cake batter.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the baking pan before removing.
- To make the ganache: In a heatproof mixing bowl, add the chopped white chocolate and heavy whipping cream. Microwave doing 30 second intervals, stirring between each one, until you have a smooth ganache. Add the strawberry powder and mix to combine completely.
- Transfer the ganache to the top of the cake and spread evenly.
- To make the decorating white chocolate: In a heatproof mixing bowl, add in the chopped white chocolate and microwave doing 30 seconder intervals, stirring between each one to prevent burning until the chocolate is melted.
- Transfer to a piping bag and cut a small hole.
- Pipe horizontal lines on top of the cake, spacing them about 1-inch apart. Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the cake with the white chocolate.
- I like to allow the chocolate ganache to cool a bit before cutting. You can pop the cake in the fridge to speed up that process if you like. But, if you can’t wait, that’s okay too as it’s ready to enjoy!
- Store extra cake in an airtight container in the fridge for up to 3 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is softened before beginning. It’s best to let butter soften naturally on the countertop.
- Make sure eggs, milk, and yogurt are room temperature before adding to the batter. This is important because the butter is already softened, so adding cold ingredients can cause it to seize and clump. This is not ideal for cake batter as it’s what causes small holes and dry cake.
- If you want to switch this up and make it raspberry, just use raspberry jam and raspberry powder! This option is also insanely delicious with the white chocolate (we tested it!).
- You can make this in an 8×8-inch or 9×9-inch square pan if you prefer, either round or square works!
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- Store leftover cake in an airtight container in the fridge.
Nutrition
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I’m obsessed with how easy and stunning this cake is!