Homemade Strawberry Snack Cake Recipe: Easy 8×8 Perfection with Cream Cheese Frosting

There’s something uniquely satisfying about baking from scratch. The act of combining simple, wholesome ingredients to create something truly delicious is a joy in itself. Forget the box mixes, artificial flavors, and canned frostings – here, we celebrate genuine, homemade goodness. This philosophy is at the heart of our delightful Strawberry Snack Cake, a recipe meticulously crafted to bring out the vibrant flavor of fresh strawberries in every tender bite, all without relying on shortcuts like Jello or pre-made mixes.

This 8×8 cake recipe is designed for those moments when a craving for cake strikes, but you don’t need a grand, multi-layered confection. It’s perfectly proportioned for sharing with family and friends or simply indulging yourself. Topped with a luscious, homemade cream cheese frosting, this strawberry snacking cake embodies comfort and simplicity. It’s a testament to the fact that the most memorable desserts often come from the simplest, most authentic preparations.

The “From Scratch” Difference: A Culinary Philosophy

My journey into baking has always been about honoring traditional methods and ingredients. Years ago, when I first shared my Strawberry Layer Cake, it was a breakthrough for many home bakers. Most strawberry cake recipes at the time called for artificial strawberry gelatin to achieve flavor and color. I was determined to develop a method that incorporated fresh strawberries directly into the batter, ensuring an authentic taste and a beautiful, natural hue, all while staying true to my “from scratch” principle.

That foundational method, focusing on cooking down fresh strawberries to concentrate their flavor, has since become a staple in my kitchen. It’s the same technique I use for my beloved strawberry cupcakes with cream cheese frosting, and it shines brilliantly in this new Strawberry Snack Cake. This dedication to natural ingredients ensures a superior taste and texture that simply cannot be replicated with artificial mixes.

What Makes a Snack Cake So Special?

A snack cake, often referred to as a “snacking cake,” is the epitome of casual elegance in baking. Unlike elaborate layer cakes that demand intricate decoration and precise presentation, a snack cake is wonderfully fuss-free. It’s typically a single-layer sheet cake, baked and often served directly from its pan, with frosting generously spread only over the top. This simplicity makes it perfect for everyday enjoyment or spontaneous gatherings without the pressure of perfection.

While many traditional snack cakes are baked in a 13×9 inch pan, this recipe uses an 8×8 square pan. This smaller size is ideal for those who prefer smaller batch desserts, making it more manageable for smaller households or for sharing just enough sweetness with a few friends. It’s perfect for a weeknight treat, a thoughtful gift for a neighbor, a delightful addition to a potluck, or a charming dessert for special occasions like birthdays, Valentine’s Day, or Mother’s Day. Its portability and ease of serving make it a go-to for any event.

The Secret to Irresistible Strawberry Flavor

The star of this cake is, of course, the fresh strawberries. To achieve that intense, genuine strawberry flavor without diluting the batter or resorting to artificial means, we employ a simple yet effective technique: cooking down a portion of the strawberries with a touch of water and sugar until they become a rich, jam-like consistency. This process concentrates their natural sugars and essence, infusing the cake with an unparalleled depth of flavor. You’ll use this cooked strawberry mixture in the batter, along with some finely chopped fresh strawberries, to ensure a delightful burst of fruit in every bite.

While fresh strawberries are highly recommended for the best flavor and texture, you can certainly use frozen strawberries if fresh are out of season or unavailable. Just be sure to thaw them completely and drain any excess liquid before proceeding with the cooking-down step. This ensures that your cake maintains the perfect moisture balance.

Essential Ingredients for Your Homemade Strawberry Snack Cake

Crafting this delicious cake from scratch begins with gathering quality ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and rise. Here’s what you’ll need and why:

Strawberries: Fresh, ripe strawberries are paramount. They provide the natural sweetness and vibrant flavor that truly makes this cake special. If using frozen, thaw and drain them well.
Water: A small amount of water helps the strawberries cook down gently, creating that concentrated, jammy consistency without burning.
All-Purpose Flour: For accessibility, this recipe uses all-purpose flour instead of specialized cake flour. It’s crucial to measure flour correctly – spoon it into your measuring cup and level it off with a straight edge to avoid over-measuring, which can lead to a dry, dense cake. Learn more about how to measure flour accurately.
Cornstarch: Since we’re not using cake flour, cornstarch steps in to achieve a more tender, delicate crumb. It acts by inhibiting gluten development, resulting in a softer texture.
Baking Powder: This chemical leavening agent is essential for giving the cake its lift and airy texture. It reacts when wet and with heat, releasing carbon dioxide bubbles that expand during baking.
Salt: Don’t skip the salt! It balances the sweetness, enhances the overall strawberry flavor, and prevents the cake from tasting bland.
Unsalted Butter: Softened butter contributes richness, flavor, and helps create a tender crumb. As it melts during baking, its steam helps the cake rise and traps carbon dioxide, contributing to a light and fluffy texture. Always use unsalted butter to control the total salt content.
Granulated Sugar: Sweetens the cake and helps tenderize the crumb. It also plays a role in browning and moisture retention.
Egg and Egg Whites: This recipe calls for one whole egg and two egg whites. The reduced number of egg yolks helps ensure the lovely pink color of the strawberries shines through, as too many yolks can give the batter a yellowish tint, muddling the desired pink hue. The egg whites provide structure and lightness.
Vanilla Extract: A splash of vanilla extract wonderfully complements and enhances the natural strawberry flavor, adding depth and warmth to the cake.
Whole Milk: Room temperature whole milk is crucial for a smooth, cohesive batter and a moist final cake. The fat content in whole milk contributes to a richer flavor and better texture.
Red Food Coloring: While the cooked strawberries add some color, a few drops of red food coloring are typically needed to achieve a vibrant, appealing pink shade that truly pops. The color tends to dull slightly during baking, so aim for a slightly brighter pink in the batter.

Having extra egg yolks from this recipe? No problem! I’ve curated a helpful list of recipes for what to do with leftover egg yolks, so nothing goes to waste.

Step-by-Step Guide: How to Bake Your Strawberry Snack Cake

Baking this Strawberry Snack Cake is a straightforward process, ensuring delicious results even for novice bakers. Follow these detailed steps for a perfect cake every time:

1. Prepare Your Strawberries for Maximum Flavor

Cook Down Strawberries: In a medium saucepan, combine 1 cup of chopped strawberries with 1 tablespoon of water and 1 tablespoon of granulated sugar. Bring this mixture to a gentle boil over medium heat, stirring occasionally. Continue to boil for about 5 minutes, or until the strawberries have softened, broken down, and the mixture has thickened into a jam-like consistency. This crucial step concentrates the strawberry flavor and reduces excess moisture. Remove from heat and allow to cool for at least 15 minutes before adding to the batter.

2. Mix the Batter to Perfection

Dry Ingredients: In a separate large bowl, sift together the all-purpose flour and cornstarch. Sifting helps to eliminate lumps and ensures an even distribution of ingredients. Stir in the baking powder and salt until well combined.
Cream Butter and Sugar: In another large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter with the remaining 3/4 cup of granulated sugar until the mixture is light, creamy, and fluffy, typically 1-2 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Add Eggs and Vanilla: Beat in the large egg and then the two egg whites, one at a time, mixing until just combined after each addition. There’s no need to whip the egg whites separately into a meringue; simply incorporate them as you would a whole egg. Stir in the vanilla extract.
Alternate Wet and Dry Ingredients: Begin adding the dry ingredient mixture alternately with the whole milk to the butter mixture. Start by adding about a third of the flour mixture, mix until just combined, then half of the milk, mix, then another third of the flour, the remaining milk, and finally the last third of the flour. Be careful not to overmix; overmixing can develop gluten, leading to a tough cake. When adding the final portion of flour, switch to a rubber spatula and gently fold it in by hand until just combined.
Fold in Strawberries and Color: Gently fold in the cooled, cooked strawberry mixture and the remaining 1/2 cup of fresh chopped strawberries. Now is the time to add a few drops of red food coloring. Mix until your batter reaches your desired shade of pink. Remember that the color will dull slightly during baking, so aim for a slightly brighter pink than you ultimately want.

3. Bake Your Cake to Golden Perfection

Prepare Pan and Bake: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch square baking pan, or line it with parchment paper for easy removal. Transfer the prepared cake batter evenly into the pan.
Bake: Bake for 30-33 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean with no wet batter clinging to it. The cake should be lightly golden on top and spring back when gently pressed.
Cool: Allow the cake to cool completely in the pan on a wire rack before frosting. This is crucial for the frosting to set properly and for the cake to firm up.

Elevate Your Cake: Perfect Frosting Pairings

While the Strawberry Snack Cake is delicious on its own, it truly shines with a complementary frosting. My personal favorite pairing is a rich, homemade cream cheese frosting, which provides a delightful tangy counterpoint to the sweet strawberries. The creamy texture and slight tartness of cream cheese perfectly balance the fruitiness of the cake.

However, the beauty of a snack cake is its versatility! Here are some other excellent frosting choices to consider, depending on your preference:

Classic Cream Cheese Frosting: My go-to choice, offering a perfect balance of sweet and tangy. (Get the recipe here)
Strawberry Cream Cheese Frosting: For an extra boost of strawberry flavor, this option doubles down on the fruit goodness. (Get the recipe here)
Vanilla Buttercream: A timeless choice, providing a smooth, sweet, and classic finish. (Get the recipe here)
Strawberry Buttercream: Another fantastic way to intensify the strawberry experience with a classic buttercream texture. (Get the recipe here)
Chocolate Frostings: If you adore the combination of chocolate-covered strawberries, consider a small batch chocolate frosting or a decadent chocolate cream cheese frosting for a rich and indulgent twist.
Lemon Buttercream: For a refreshing “strawberry lemonade” vibe, a zesty lemon buttercream frosting would be an unexpectedly delightful pairing.

Storing Your Delicious Strawberry Snack Cake

Proper storage is key to keeping your Strawberry Snack Cake fresh and delicious. The best way to store it is right in its 8×8 baking pan. Simply cover the pan tightly with plastic wrap or aluminum foil to prevent it from drying out.

Unfrosted or Buttercream Frosting: If your cake is unfrosted or topped with a buttercream-based frosting, it can be stored at room temperature for up to 2 days. Ensure it’s in a cool, dry place away from direct sunlight.
Cream Cheese Frosting or Extended Storage: If you’ve used a cream cheese frosting, or if you want to extend the cake’s shelf life, refrigerate it. This cake will last for up to 1 week in the refrigerator, whether unfrosted, with buttercream, or with cream cheese frosting.

For the best taste and texture, especially if refrigerated, allow the cake to sit at room temperature for about 15-30 minutes before serving. This will help soften the frosting and bring the cake to a more palatable temperature, enhancing its moistness and flavor.

Do You Need to Refrigerate Strawberry Cake?

This is a common question, and the answer depends on a couple of factors. Technically, a strawberry cake that is unfrosted or frosted with a pure buttercream (made with butter, powdered sugar, and liquid) doesn’t strictly *require* refrigeration. However, because this recipe uses fresh fruit in the batter, its shelf life at room temperature is shorter—typically only a few days—due to the fruit’s perishability.

On the other hand, if your Strawberry Snack Cake is topped with cream cheese frosting, refrigeration is absolutely necessary. Cream cheese, being a dairy product, spoils quickly at room temperature, making refrigeration vital for food safety and to maintain the frosting’s integrity.

When in doubt, especially in warmer climates, refrigerating your cake is always the safest option to ensure freshness and prevent spoilage.

Strawberry Snack Cake

Yield:
12 servings

Prep Time:
45 minutes

Cook Time:
30 minutes

Total Time:
1 hour 15 minutes

This fresh Strawberry Snack Cake is an 8×8 cake recipe made from scratch with fresh strawberries and not cake mix or Jello. Serve it with a homemade cream cheese frosting on top.

Ingredients

1 + 1/2 cups chopped fresh strawberries
1 tablespoon water
1 + 1/2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon table salt
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
3/4 cup + 1 tablespoon granulated sugar
1 large egg, room temperature
2 large egg whites, room temperature
1 teaspoon vanilla extract
1/4 cup whole milk, room temperature (do not use low fat or fat free)
Few drops of red food coloring

Frosting (Pick One)

Cream Cheese Frosting (get recipe here)
Strawberry Cream Cheese Frosting (get recipe here)
Strawberry Buttercream (get recipe here)
Vanilla Buttercream (get recipe here)
Chocolate Buttercream (get recipe here)
Lemon Buttercream (get recipe here)

Instructions

Preheat oven to 350F (175°C). Lightly grease an 8×8 inch pan.
In a medium saucepan, add 1 cup strawberries, water, and 1 tablespoon sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down and thicken into a jam-like consistency. Remove from the heat and cool for at least 15 minutes.
In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt until evenly distributed.
In another large bowl (with the paddle attachment if using a stand mixer), beat together the softened butter and remaining 3/4 cup sugar until creamy and light, about 1-2 minutes.
Beat in the large egg and then the two egg whites, one at a time, until just mixed in. Add the vanilla extract and beat until combined. You do NOT need to whip the egg whites separately; simply incorporate them like a regular egg.
Add the flour mixture alternately with the whole milk, starting and ending with the dry ingredients. Add the flour in 3 additions and the milk in 2 additions. When you add the final portion of flour, switch to a rubber spatula and gently stir in by hand to avoid overmixing.
Gently stir in the cooled, cooked strawberry mixture and the remaining 1/2 cup chopped fresh strawberries. Add a few drops of red food coloring until your batter is the desired shade of pink (make it slightly brighter than you want, as the color will dull a bit after baking).
Transfer the batter evenly to the prepared 8×8 pan. Bake for 30-33 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.
Once completely cooled, decorate with your chosen frosting. Cover the cake and store it in the pan at room temperature for up to 2 days (for buttercream only) or in the refrigerator for up to 1 week (for both buttercream and cream cheese frostings). For best results, allow refrigerated cake to sit at room temperature for 15-30 minutes before serving.

Notes

To substitute cake flour: Omit the cornstarch and use 1 + 3/4 cups of cake flour instead of all-purpose flour.
Enjoyed this recipe? Explore my other strawberry delights: the 6 Inch Small Strawberry Cake, Small Batch Strawberry Cupcakes, or the 8 Inch Strawberry Layer Cake.
Since this recipe uses extra egg whites, don’t let the yolks go to waste! Check out my collection of recipes using egg yolks.

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This recipe was first published on June 20, 2016.

Easy Strawberry Snack Cake