This One-Bowl Strawberry Snacking Cake Is Perfect for Berry Season

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  • You make this strawberry snack cake in just one bowl for easy cleanup.
  • Fresh strawberries stay juicy and vibrant, giving bursts of fruit in every bite.
  • This cake pairs well with whipped cream or ice cream for a simple dessert.

Summertime means fresh, juicy berries in the Pacific Northwest, and strawberries are the star of the show. I go berry picking multiple times every summer, and while I love to enjoy sun-sweetened strawberries on their own, I also love to incorporate them into breakfast dishes, salads, and, of course, desserts.

This one bowl strawberry snack cake recipe is one I turn to every summer. It comes together easily and is the ideal dessert after an outdoor dinner on a warm evening or when I want something lightly sweet for an afternoon snack. It’s fluffy, tender, and has fresh strawberries in every bite.

Sliced strawberry snack cake arranged on a surface a knife and a bowl nearby
Simply Recipes / Mark Beahm

The Best Berries for Strawberry Snack Cake  

You can use strawberries freshly picked from a berry patch, a pint from the farmer’s market, or berries from the grocery store for this cake. The key is to avoid using berries that are overly ripe or too soft. Those won’t hold their structure as well while baking.

Avoid using frozen strawberries for this cake as well, as they will add too much moisture. Stick with fresh berries for the best vibrant flavor.

Sliced strawberry snack cake on parchment paper showing pieces with strawberries embedded in the cake
Simply Recipes / Mark Beahm

Easy Variations 

  • Top with a glaze: This cake can be served as-is, dusted with a bit of powdered sugar, or you can drizzle it with a glaze. Make a vanilla or almond glaze by whisking together powdered sugar, milk, and a splash of any extract. For a pink topping, add crushed freeze-dried strawberries to the glaze or sprinkle them over top.
  • Frost your cake: Want to use this recipe for a special occasion, or simply want to add more flavor? Top the cooled cake with cream cheese frosting, lemon frosting, or strawberry frosting for the perfect pairing.
  • Add coconut: Strawberry and coconut are a lovely pairing, and it’s easy to add coconut to the batter to enhance flavor and texture. Stir 3/4 cup of shredded coconut into the batter before baking. You can also add a teaspoon of coconut extract to the batter.

Ways To Serve Strawberry Snack Cake 

Grab a slice to pair with a cup of afternoon coffee or tea. You can also serve this strawberry snack cake with fresh homemade whipped cream or dish it up with a scoop of vanilla or a fruit-flavored ice cream.

A piece of strawberry snack cake with a fork on a plate
Simply Recipes / Mark Beahm

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
9 to 16
Yield:
1 (8x8-inch) cake
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Ingredients

  • 1 1/4 cups hulled and chopped fresh strawberries
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 stick (4 ounces or 113g) unsalted butter, melted and cooled slightly
  • 1/2 cup 2% or whole milk, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • Powdered sugar, for serving, optional

Directions

  1. Preheat the oven to 350°F.

    Grease an 8x8-inch baking dish with cooking spray. Line the dish with parchment paper so that it overhangs 2 opposite sides.

  2. Dry the strawberries:

    Place the strawberries on a paper towel to soak up any excess moisture while you prepare the other ingredients.

  3. Make the batter:

    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    Mix in the eggs, melted butter, milk, sour cream, and vanilla extract until smooth. Using a spatula, gently stir in 2/3 of the strawberries. Scrape the batter into the prepared cake pan and top with the remaining berries.

  4. Bake and serve:

    Bake until the edges are golden and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes in the pan before using the parchment paper to transfer the cake to a wire rack to finish cooling. Dust with powdered sugar before serving, if desired.

    Store leftovers covered or in an airtight container at room temperature for up to 4 days.

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