Name: Strawberry Snacking Cake with Strawberry Buttercream Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 (1 ounce) packages freeze-dried strawberries (56 grams); 1 cup (200 grams) granulated sugar; 4 large eggs, at room temperature; ½ cup (113 grams) plain whole-milk Greek yogurt; ⅓ cup (67 grams) avocado oil or extra-virgin olive oil; 3 tablespoons (45 grams) milk of choice; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 ¾ cups (196 grams) fine blanched almond flour; 1 cup (95 grams) oat flour, gluten free if desired; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ cup (1 stick, 113 grams) salted butter, at room temperature; 1 ¼ cup (150 grams) powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk of choice; 8 ounces fresh strawberries, quartered; Extra freeze dried strawberries, crumbled

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If you’re searching for a dessert that’s bursting with fresh, natural strawberry flavor and a delightful tender crumb, you’re going to fall head over heels for this Strawberry Snacking Cake with Strawberry Buttercream Recipe. It’s an irresistibly moist cake, scented with both vanilla and almond, and packed with the rich essence of freeze-dried strawberries in both the cake and the luscious buttercream. This is snacking cake perfection, ideal for everything from afternoon bites to a cheerful party treat that everyone will rave about.

Ingredients You'll Need

A large white bowl filled with a smooth, light pink batter that has tiny red specks mixed throughout, with a metal whisk with a wooden handle resting inside, partially submerged in the batter. To the top left of the bowl, there is a small white bowl filled with bright red freeze-dried strawberry pieces. Around the large bowl, fresh whole strawberries with green tops are scattered on a white marbled surface. The image has a clean and fresh look with a soft, natural light. Photo taken with an iphone --ar 4:5 --v 7

This recipe is wonderfully straightforward, relying on a few vibrant ingredients that create a lovely harmony of flavors and textures. Each one plays a crucial role, whether it’s the acidity and creaminess of Greek yogurt or the fine texture of almond and oat flours that keeps the crumb tender without being dense.

Freeze-dried strawberries: These pack a concentrated strawberry punch that infuses both the cake and buttercream with natural fruit flavor without excess moisture.

Granulated sugar: Sweetens the cake perfectly, balancing the tartness of the strawberries.
Eggs: Help provide structure and richness to the cake while making it wonderfully tender.
Greek yogurt: Adds moisture, a subtle tang, and keeps the crumb soft and plush.

Avocado oil or extra-virgin olive oil: Ensures the cake stays moist with a mild flavor backdrop.
Milk of choice: Adds a touch of extra moisture and helps bind ingredients for a smooth batter.
Vanilla and almond extracts: Elevate the aroma and deepen the overall flavor complexity.

Almond flour: Contributes a nutty taste and delicate crumb texture.
Oat flour: Makes the cake tender with a subtle heartiness, and can be gluten-free.
Baking powder and baking soda: Give the cake just the right rise and fluffiness.

Kosher salt: Enhances all the flavors, balancing the sweetness.
Salted butter: For the buttercream base, adding creaminess and flavor depth.
Powdered sugar: Sweetens the buttercream, making it satiny smooth.
Fresh strawberries (optional): Ideal for garnishing or serving to boost freshness and color.

How to Make Strawberry Snacking Cake with Strawberry Buttercream Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F and readying an 8-inch square pan with parchment paper or a spritz of nonstick cooking spray. This ensures the cake won’t stick and will lift out easily once baked.

Step 2: Blend the Freeze-Dried Strawberries

Pop the freeze-dried strawberries into a high-powered blender and pulse until you have a fine powder that looks like flour. This powder is your secret fruit flavor booster that will be mixed into both the cake and the buttercream, lending an intense, fresh strawberry essence.

Step 3: Whisk Together the Wet Ingredients

In a large bowl, whisk together the sugar, eggs, Greek yogurt, oil, milk, vanilla extract, and almond extract. Whisking well combines everything smoothly and adds some air to help keep the cake light and fluffy.

Step 4: Combine Dry Ingredients with Wet

Add half of the strawberry powder, almond flour, oat flour, baking powder, baking soda, and salt to the wet mixture. Gently whisk until you achieve a uniform batter, careful not to overmix to keep the texture tender.

Step 5: Bake Your Cake

Pour the batter into your prepared pan and spread it evenly. Bake for about 35 to 45 minutes or until a toothpick inserted comes out with just a few moist crumbs attached. Let the cake cool fully before moving on to frosting so the buttercream stays smooth and doesn’t melt.

Step 6: Whip Up the Strawberry Buttercream

Beat the softened butter until fluffy. Then add the remaining strawberry powder, powdered sugar, vanilla extract, and milk. Mix on low briefly before cranking to high and beating until the buttercream is light, airy, and deeply strawberry-flavored.

Step 7: Frost and Slice

Spread your gorgeous buttercream evenly over the cooled cake. Slice into 16 perfect little snacking squares that are just right for a delightful bite anytime.

How to Serve Strawberry Snacking Cake with Strawberry Buttercream Recipe

A set of fifteen square dessert pieces arranged in a grid on white parchment paper, each piece topped with a thick, textured pink frosting layer. Several pieces are decorated with bright red, fresh strawberry halves placed on top, adding a fresh and juicy look. Surrounding the desserts are scattered strawberry halves and crumbs. To the upper side is a white bowl filled with halved strawberries. A knife with a light wooden handle lies on the right side with some frosting on its blade. On the left bottom corner, two golden forks rest on the white marbled surface. A white plate is partially visible on the left edge and a green cloth with small white daisies is draped on the bottom right corner. The whole scene sits on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh quartered strawberries or sprinkling a few crumbled freeze-dried strawberries on top brightens up the presentation and adds bursts of juicy texture that contrast beautifully with the smooth buttercream.

Side Dishes

This cake pairs wonderfully with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or even a cup of fresh berry compote on the side to amplify the fruity vibe.

Creative Ways to Present

Try serving your snacking cake on a rustic wooden board adorned with fresh mint leaves and edible flowers for a charming picnic treat. Alternatively, layer squares with the buttercream between them for an elegant mini strawberry cake stack that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your cake tightly with plastic wrap and foil and refrigerate. It will keep its freshness and flavor for up to 5 days, perfect for enjoying throughout the week.

Freezing

If you want to save some cake for later, wrap individual slices well in plastic wrap and aluminum foil to avoid freezer burn. Freeze for up to 3 months, then thaw overnight in the fridge for best texture.

Reheating

For a freshly baked feel, gently warm slices at room temperature or for about 10 seconds in a microwave. Avoid overheating the buttercream to prevent melting.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are concentrated in flavor and dry enough to mix into the batter and frosting without altering their texture. Fresh strawberries have more moisture, which could change the cake’s consistency, so it’s best to stick to freeze-dried in this recipe but serve fresh strawberries alongside for that vibrant freshness.

Is this cake gluten-free?

Yes! Since it uses almond flour and oat flour, it’s naturally gluten-free if you choose certified gluten-free oat flour. It makes a great option for those avoiding gluten but still craving a delicious cake.

Can I substitute the avocado oil with another oil?

Absolutely. Extra-virgin olive oil works well here to keep the flavor balanced. You could also try mild-flavored oils like grapeseed or sunflower oil if preferred.

How do I make the strawberry buttercream less sweet?

You can reduce powdered sugar slightly or add a pinch of salt to balance the sweetness. Just be cautious not to add too much salt, as it can overpower the delicate strawberry flavor.

What’s the best way to cut this cake evenly?

Use a sharp knife warmed under hot water and dried before slicing. This helps achieve clean cuts without tearing the soft cake or smudging the buttercream.

Final Thoughts

This Strawberry Snacking Cake with Strawberry Buttercream Recipe is a true testament to how simple ingredients can transform into something spectacularly delicious. Whether you’re baking for a special occasion or just want a treat that feels homemade and heartfelt, this recipe will quickly become your go-to. It’s vibrant, tender, and utterly crave-worthy – I promise you’ll want to share it with everyone you know!

Strawberry Snacking Cake with Strawberry Buttercream Recipe

Ingredients You'll Need