This fresh strawberry cake is perfect for whenever you have a craving for something simple and sweet. It's great for a midmorning or afternoon snack.
I will admit that both my husband and I enjoyed it for breakfast a couple of days in a row and I don't feel guilty. After all, it's filled with fresh strawberries.
Along with the strawberries there is also a hint of lemon from fresh zest, plus white chocolate chips. This cake is easy to make with just a few steps. It may not be a fancy cake, but it's so moist and tasty.
Ingredients for this Strawberry Snacking Cake:
Eggs: One egg and one egg yolk.
From the Refrigerator: Sour cream and unsalted butter.
From the Pantry: Granulated sugar, unbleached all purpose flour, baking powder, baking soda, salt, and pure vanilla extract.
Strawberries: You will need fresh strawberries. Remove the stems and slice the strawberries.
White Chocolate Chips: You could also substitute semi-sweet chocolate chips if you prefer.
Lemon Zest: From a fresh lemon. You will only need a small amount.
To Make This Snacking Cake:
First, in a large measuring cup, combine the eggs, sour cream, zest, and vanilla and set it aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Next, beat together the sugar and butter in a stand mixer until it's fluffy. Then, slowly add the egg mixture and mix on medium-low.
After that, with the mixer on low speed, mix in the flour. Then, toss the strawberries with about 1/4 cup of flour to coat them and then fold them along with the chocolate chips into the batter. Pour the batter into a parchment lined square cake pan.
Finally, bake the cake at 350 for about 45 minutes.
Equipment You May Need:
Stand Mixer for mixing the batter. I use the KitchenAid Artisan for mixing cake batter. A hand mixer will work too.
Square Cake Pan: Eight inch by eight inch. I prefer pans with squared corners and sides that go straight up. These are nicer for when you want to make a layer cake or for making bars with squared corners.
Medium Bowl: For whisking together the flour, baking powder, baking soda, and salt.
Large Measuring Cup: For mixing the eggs, sour cream, and vanilla. The measuring cup makes it easier to pour the mixture into the mixing bowl.
Small Bowl: For tossing the strawberries in flour.
Measuring Cups and Spoons.
Digital Scale: For measuring the flour. It mades such a difference if you like to bake.
Parchment Paper: Not only does it prevent sticking, it also is great for lifting the cake from the pan and putting it on the cooling rack. Then just slide the paper out from under the cake.
Storage:
You can keep this cake in an air tight container or wrapped in plastic at room temperature for up to three days.
Welcome to the final day of #SpringSweetsWeek 2026 hosted by Hezzi D's Recipe Box! I hope you'll give all of these wonderful recipes a try!
Friday Spring Sweets Week Recipes:
- Orange Poppy Seed Muffins by Hezzi-D's Recipe Box
- Pineapple Pistachio Cake by A Day in the Life on the Farm
- Deviled Egg Sugar Cookies by Jolene's Recipe Journal
- Carrot Cake Tamale by A Kitchen Hoor's Adventures
- Dubai Chocolate Easter Eggs by Magical Ingredients
- Easy Carrot Cake Crepes by The Spiffy Cookie
- Kentucky Derby Pie by Art of Natural Living
- Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen's Kitchen Stories
- Lemon Raspberry Pound Cake by Rave About Food
Fresh Strawberry Snacking Cake with White Chocolate Chips
This fresh strawberry cake is perfect for whenever you have a craving for something sweet. It's great for a midmorning or afternoon snack.
Ingredients
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons freshly grated lemon zest
- 1 1/2 cups (180 grams) unbleached all purpose flour, divided (that is, 1/4 cup reserved)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 8 ounces strawberries, stemmed and sliced
- 1 cup white chocolate chips
Instructions
- Heat the oven to 350 degrees F and line an 8 inch by 8 inch square cake pan with parchment paper and spray with nonstick spray oil.
- In a large glass measuring cup, whisk together the egg, egg yolk, sour cream, zest, and vanilla. Set aside.
- In a medium bowl, whisk together 1 1/4 cups of the flour, baking powder, baking soda, and salt, Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together on medium high speed until light and fluffy, about 3 minutes.
- Change the mixer speed to medium low and slowly pour in the egg mixture. Beat until smooth. Switch the mixer speed to low and add the flour, 1/2 cup at a time. When all of the flour is added, beat the mixture on medium for 30 seconds.
- Toss the strawberries in the remaining 1/4 cup of flour and fold them in the cake batter. Fold in the white chocolate chips.
- Scrape the batter into the prepared cake pan and smooth the top. Bake the cake for 45 to 50 minutes, until a tester comes out clean. Cool in the pan for 5 minutes, and then finish cooling it on a wire rack.
Nutrition Facts
Calories
384Fat (grams)
18 gSat. Fat (grams)
10 gCarbs (grams)
53 gFiber (grams)
1 gNet carbs
52 gSugar (grams)
36 gProtein (grams)
5 gCholesterol (grams)
73 mgRecipe adapted from Cake Keeper Cakes (2009). The book has 100 recipes for super easy cakes. I've made several and they are all wonderful.
