Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.