Description
A delicate and delightful Strawberry Snacking Cake featuring finely blended freeze-dried strawberries for a burst of natural flavor. This moist cake is enriched with Greek yogurt and avocado oil, then topped with a luscious strawberry buttercream frosting. Perfect for casual snacking or special occasions, it’s easily made gluten-free and pairs wonderfully with fresh strawberries for an extra fruity touch.
Ingredients
Strawberries
- 2 (1 ounce) packages freeze-dried strawberries (56 grams)
Wet Ingredients
- 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
Dry Ingredients
- 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
Buttercream and Topping
- 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
For Serving (Optional)
- 8 ounces fresh strawberries, quartered
- Extra freeze dried strawberries, crumbled
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare an 8-inch square baking dish by lining it with parchment paper or spraying it with nonstick cooking spray to prevent the cake from sticking.
- Blend the freeze-dried strawberries: Using a high-powered blender, pulse the 2 packages of freeze-dried strawberries on high for about 30 seconds until they become a fine powder similar in texture to flour. Set aside half of this powder for the batter and keep the rest for the frosting.
- Mix the wet ingredients: In a large mixing bowl, combine granulated sugar, eggs, whole-milk Greek yogurt, avocado or olive oil, milk, vanilla extract, and almond extract. Whisk vigorously for about 1 minute until the mixture is smooth and thoroughly combined.
- Add the dry ingredients: To the wet mixture, add half the strawberry powder (about 28 grams or ¼ cup), almond flour, oat flour, baking powder, baking soda, and kosher salt. Whisk gently but thoroughly for 1 minute until the batter is smooth and all ingredients are evenly incorporated.
- Bake the cake: Pour the batter into your prepared baking dish and smooth the top evenly. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick or tester inserted in the center comes out almost clean with a few moist crumbs. Remove from oven and allow the cake to cool completely before frosting.
- Make the frosting: In a stand mixer fitted with a whisk attachment or using a hand mixer, beat the softened salted butter on high speed for about 1 minute until light and fluffy. Add the remaining strawberry powder, powdered sugar, vanilla extract, and milk. Start beating at low speed to combine, then increase to high speed and beat for another minute until the frosting is smooth, light, and fluffy.
- Frost the cake: Spread the prepared strawberry buttercream evenly over the cooled cake, reaching all the edges. For serving, cut the cake into 16 slices. You may garnish with fresh quartered strawberries or sprinkle extra crumbled freeze-dried strawberries on top for added texture and flavor.
- Store the cake: Cover the cake tightly with plastic wrap and foil, then refrigerate for up to 5 days to maintain freshness and flavor.
Notes
- Freeze-dried strawberries give a natural, intense strawberry flavor without adding moisture; make sure to blend them finely for best texture.
- You can substitute avocado oil with extra-virgin olive oil or another neutral oil of your choice.
- For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
- The cake is naturally gluten-free if using certified gluten-free oat flour.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- This cake stores well in the refrigerator but bring to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American