Strawberry Snack Cake Recipe

Crossing the Universe of Childhood Snacks

Ever had that moment where a flavor hits you like a flashback? This cake does exactly that. It’s not just strawberries and cake. It’s that weird, sweet-tangy smell of freeze-dried strawberries you’d find in your snack pack, reimagined in a soft, moist crumb. The kind of aroma that pulls you into a memory — maybe of an old picnic, or your grandma’s kitchen, or that weird craving you didn’t know you’d still remember. No fancy ingredients, just honest stuff. I wasn’t aiming for a perfect picture-perfect dessert. Just something I could bake in my pajamas and that would make me smile without overthinking. Sometimes, that’s enough. Right now, this feels like a little rebellion — a reminder that even cake can be nostalgic and simple, all at once. Who knew?

Strawberry Snack Cake with Freeze-Dried Strawberries

This cake combines a soft, moist crumb with the intense aroma of freeze-dried strawberries, creating a nostalgic and sweet-tangy flavor profile. It uses basic mixing and baking methods, highlighting the integration of crushed freeze-dried strawberries into the batter for added texture and aroma. The final cake has a tender crumb with bits of strawberry throughout and a slightly chewy topping from the freeze-dried pieces.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: comfort food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup freeze-dried strawberries crushed into smaller pieces
• 1 tsp baking powder

Equipment

• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• 8-inch baking pan
• Parchment paper
• Silicone spatula

Method

 

1. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch baking pan with parchment paper and lightly grease the sides.
2. In a large mixing bowl, whisk together the flour, baking powder, and crushed freeze-dried strawberries until evenly combined. Set aside.
   1 1/2 cups all-purpose flour
3. In a separate bowl, beat the eggs and sugar with a whisk or electric mixer until the mixture is pale and slightly frothy, about 2-3 minutes. Add the melted butter, milk, and vanilla extract, and mix until smooth.
   1 1/2 cups all-purpose flour
4. Gradually pour the wet ingredients into the dry ingredients while stirring with a rubber spatula, until just combined and no streaks remain. The batter should be thick but pourable.
5. Pour the batter into the prepared baking pan and spread evenly with a spatula. Smooth the top and sprinkle a few additional crushed strawberries for texture.
   1 1/2 cups all-purpose flour
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Crushing the freeze-dried strawberries into small pieces helps distribute their flavor evenly throughout the cake. Be careful not to overmix the batter to keep the cake light and moist.

It’s funny how a slice of cake can make everything feel a little lighter. No grand plans or big speeches. Just a crumb or two, and maybe you’ll remember why you like to bake in the first place.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.