Print

Strawberry Snack Cake (Gluten-Free Option)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender, buttery strawberry snack cake that bakes in one pan, studded with juicy berries and finished with a delicate crumb. Simple to make, perfect for coffee breaks, and easy to adapt with a gluten-free option.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, at room temperature
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1 tablespoon all-purpose flour, for tossing berries
  • 1 teaspoon finely grated lemon zest (optional)
  • Gluten-free option: replace the 1 1/2 cups all-purpose flour with 1 1/2 cups gluten-free 1:1 baking blend

Instructions

  1. Preheat Your Equipment: Heat the oven to 350°F (175°C). Grease and line an 8×8 or 9×9 inch pan with parchment, leaving overhang for easy lifting.
  2. Combine Ingredients: In a bowl whisk 1 1/2 cups flour, baking powder, and salt. In a separate bowl cream butter and sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla and lemon zest if using.
  3. Prepare Your Cooking Vessel: Add half the dry mixture to the butter mixture, then half the milk. Repeat with remaining dry mixture and milk, mixing just until combined for a tender crumb.
  4. Assemble the Dish: Toss chopped strawberries with 1 tablespoon flour. Gently fold berries into the batter. Spread batter evenly in the prepared pan and dot the top with a few extra berries if desired.
  5. Cook to Perfection: Bake 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Finishing Touches: Cool in the pan 10 minutes, then lift out to a rack to cool further. Dust with powdered sugar if you like.
  7. Serve and Enjoy: Slice into 9 squares. Serve warm or at room temperature, plain or with whipped cream or vanilla yogurt.

Notes

  • For gluten-free, use a high-quality 1:1 baking blend. Let the batter rest 5 minutes before baking for best texture.
  • If using frozen strawberries, thaw completely, pat very dry, and toss with flour before folding in.
  • Do not overmix after adding dry ingredients, gentle mixing keeps the crumb soft.
  • Sprinkle 1 to 2 tablespoons coarse sugar on top before baking for a delicate crust.
  • Store covered at room temperature up to 2 days or refrigerate up to 4 days. Freeze well-wrapped slices up to 2 months.

Nutrition

Find it online: https://tastyze.com/strawberry-snack-cake-gluten-free-option/