Snack cake falls somewhere between a cake and a muffin. Its less sweet and slightly more dense than a traditional cake, but its more sweet and lighter than a muffin. Snack cake the perfect sweet treat that wont leave you in a sugar coma.
Also, Spring has officially sprung in Boston, so I’m channeling all of the warmer weather vibes into my recipes. Strawberry cake is a classic warm weather treat but it comes with a problem. How in the world do you get the strawberry flavor into the cake without adding a lot of extra steps? Jam is too sweet. Fresh strawberries contain too much water. You can cook fresh strawberries down for a long time for extract the water and concentrate the flavor but reducing strawberries takes a long time and strawberries vary wildly in flavor. No matter how long you reduce your flavorless strawberries, they will still be flavorless.
Luckily, I have a solution that will keep this recipe consistent, even if you want to make it in the dead of winter when strawberries cost an arm and a leg and taste like nothing. Enter: Freeze dried strawberries. They have had all of their moisture removed at the peak of freshness leaving their color and flavor in tact. You can find freeze dried fruit at Target, Trader Joe’s and most other grocery stores. There is really no replacement in this cake for the freeze dried strawberries.
To create the powder that will flavor the cake, you want to first open your packet of freeze dried strawberries and see if there is a silica pouch inside and remove it. Not all brands will have this but its something to be on the lookout for. Then close the pouch and use a rolling pin or a roll a jar over the strawberries until they are crushed into a fine powder.
I opted for a simple lemon glaze for two reasons: lemon brings out the strawberry flavor and because strawberry oxidizes after a couple days into a grey brown pick color that is offputting to say the least. If you are going to make and serve this cake in the same day, feel free to add some strawberry powder into your glaze! It is delicious that way as well.
Strawberry Lemonade Snack Cake
- 1/2 Cup Sugar
- 1 1/4 Cup Plant Milk I used So Delicious Coconut Milk
- 1 1/2 tsp Lemon Zest
- 2 tsp Lemon Juice
- 1/3 Cup Melted Coconut Oil
- 2 Cups All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 Cup Freeze Dried Strawberry Powder 1 whole 1 oz package
- For the Glaze
- 1 Cup Powdered Sugar
- 1 tsp Lemon Zest
- 1 Tbsp Lemon Juice
- 1 Tbsp Plant Milk I used So Delicious Coconut Milk
- 1/8 tsp Salt
- Preheat oven to 350* Prepare a 9x9 or 8x8 pan by greasing it will coconut oil and flouring the pan.
- In a mixing bowl, combine sugar, milk, lemon zest and juice, and melted coconut oil.
- Into the a sifter over the same bowl combine flour, baking powder, baking soda, salt and freeze dried strawberry powder. Sift the dry ingredients into the wet pushing any freeze dried strawberry chunks through the sifter. Stir with a whisk until just combined.
- Pour batter into prepared pan and spread evenly with a spatula. The batter will be thick. Bake at 350* F for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool.
- To make the glaze: Sift powdered sugar into a small bowl. Add lemon zest, juice, coconut milk and salt. Stir with a whisk to combine. Pour over cooled cake and spread out with a spatula. Let glaze set before slicing and serving.
Let me know how this recipe works for you!