Description

This Strawberry Snacking Cake is a vibrant and flavorful treat featuring a moist lemon and strawberry-infused cake layered with a creamy, pink strawberry cream cheese frosting. Freeze-dried strawberries are blitzed into a powder to add a natural fruity color and flavor to both the cake and the frosting. Perfect for afternoon tea or as a delightfully light dessert, this cake balances tangy lemon notes with the sweetness of strawberries in every bite.

Ingredients

Scale

Cake

3 large eggs (at room temperature)
½ cup granulated sugar
3 tablespoons lemon juice
1 ½ teaspoon vanilla extract
4 tablespoons unsalted butter (melted)
½ cup avocado oil
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 teaspoons lemon zest
½ cup freeze dried strawberries (powdered from 3 ¼ cups whole freeze dried strawberries)

Frosting

8 ounces cream cheese (room temperature)
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ cup freeze dried strawberries (powdered)
¼ teaspoon kosher salt

Decoration

Remaining freeze dried strawberries (crushed) for sprinkling on top

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch square cake pan with parchment paper to ensure easy cake removal.
Prepare strawberry powder: Place 3 ¼ cups of freeze-dried strawberries in a blender or food processor. Blitz until they form a bright pink powder. Set aside about ¾ cup: ½ cup for the cake and ¼ cup for the frosting.
Mix wet ingredients: In a large bowl, using a stand or hand mixer, beat the 3 large eggs and ½ cup granulated sugar on high for about 3 minutes until pale and thick. Reduce speed to medium and add 3 tablespoons lemon juice, 1 ½ teaspoons vanilla extract, melted butter, and avocado oil. Mix until combined.
Combine dry ingredients: In a separate bowl, sift together 1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Mix in 2 teaspoons lemon zest and ½ cup strawberry powder until well blended.
Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture until just combined, ensuring a smooth, lump-free batter without overmixing.
Bake the cake: Pour the batter evenly into the prepared pan and let it rest for 1-2 minutes. Place the pan on the oven’s middle rack and bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes in the pan before inverting onto a wire rack to cool completely.
Make the frosting: In a mixing bowl or stand mixer, beat 8 ounces room temperature cream cheese, 2 cups powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract on medium speed for 2-3 minutes until light and fluffy. Add the remaining ¼ cup strawberry powder and ¼ teaspoon kosher salt, then beat on high for 2-3 minutes until the frosting is thick, smooth, and pink. Chill the frosting until the cake is fully cooled.
Assemble and decorate: Transfer the frosting to a piping bag or use an offset spatula to evenly spread it over the top of the cooled cake. Finish by crushing the remaining freeze-dried strawberries and sprinkling them over the frosting for an added fruity crunch. Cut the cake into 12-16 equal squares and serve.

Notes

Freeze-dried strawberries are essential for this recipe to achieve vibrant color and intense strawberry flavor without adding moisture.
Ensure eggs and cream cheese are at room temperature for optimal mixing and texture.
Do not overmix the batter to keep the cake light and tender.
This cake is best served within 2 days for freshness but can be refrigerated for up to 4 days.
Use parchment paper in the pan to prevent sticking and for easier cleanup.
The lemon juice and zest brighten the strawberry flavor and balance sweetness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Cake
Method: Baking
Cuisine: American

Keywords: Strawberry cake, snacking cake, freeze-dried strawberries, cream cheese frosting, lemon zest cake, easy baking, pink cake, dessert