Description
Indulge in a moist and delicious Strawberry Snack Cake, perfect for dessert or a sweet afternoon treat. This delightful cake is suitable for celebrations and can be made gluten-free, featuring vibrant flavors and textures that everyone will love.
Ingredients
Units
Scale
Gluten-Free Flour Blend
- 2 cups Gluten-Free Flour Blend
Fresh Strawberries
- 2 cups Fresh Strawberries, sliced or chopped
Sugar
- 1 cup Sugar
Baking Powder
- 2 teaspoons Baking Powder
Milk
- 1 cup Whole Milk or Dairy-Free Alternative
Eggs
- 2 large Eggs
Butter
- 1/2 cup Unsalted Butter, melted
Instructions
- Prepare the Strawberries: Wash and slice your fresh strawberries, setting aside a small handful for garnishing the top of the cake later. This step ensures you have the perfectly sweet fruit mixed throughout the batter.
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or cooking spray to prevent sticking.
- Mix the Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and any spices you wish to include. This ensures all the leavening agents and flavors are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then add in the milk and melted butter. Mix until well combined, ensuring your mixture is smooth and creamy.
- Blend the Mixtures: Slowly combine the wet ingredients into the dry ingredients, stirring gently. Fold in the chopped strawberries, allowing their bright flavor to infuse the batter while keeping the mixture fluffy.
- Bake the Cake: Pour the batter into your prepared pan and smooth the top. Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be irresistible!
Notes
- Room Temperature Ingredients: Use room temperature eggs and milk for a better texture.
- Don’t Overmix: Stir until just combined to keep the cake light and fluffy.
- Check for Doneness: Ovens can vary, so check the cake a few minutes before the suggested baking time.
- Allow to Cool: Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Perfect Timing: Serve the cake fresh for best flavor; it doesn’t last long once cut!
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg