Name: This Strawberry Snacking Cake Is Soft, Juicy, and Perfect for Berry Season
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16
Cuisine: American
Ingredients: 1 1/4 cups 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 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

This Strawberry Snacking Cake Is Soft, Juicy, and Perfect for Berry Season

This tender, strawberry-studded cake takes just 15 minutes of prep—it’s great for dessert but not too sweet for breakfast or an afternoon snack.

55 min total 15 min prep 40 min cook 16 178 cal

Instructions

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1 Grease an 8x8-inch baking dish with cooking spray. Line the dish with parchment paper so that it overhangs 2 opposite sides.
2 Place the strawberries on a paper towel to soak up any excess moisture while you prepare the other ingredients.
3 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 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. Love the recipe? Leave us stars and a comment below!