Strawberry Snack Cake with Whipped Cream Frosting
This tender and buttery vanilla cake tastes like shortcake, making it the perfect match for fresh strawberries. Top with a colorful pink strawberry whipped cream and loads of fresh berries for the creamiest, dreamiest strawberry snack cake. It's the best way to end any summer meal!
Equipment
- 9x13 pan
Ingredients
Cake Ingredients
- 3 eggs room temperature
- 1 1/2 cup white sugar
- 2 tsp vanilla extract
- 1/2 cup unsalted butter room temperature; one stick of butter
- 1 cup sour cream room temperature
- 2 cups all purpose flour scooped and leveled
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 cups fresh strawberries stemmed and diced, divided
Strawberry Whipped Cream Frosting
- 1 1/2 cup heavy cream very cold
- 1 cup strawberry puree blended fresh strawberries, strained to remove seeds
- 1/2 cup white sugar
- 1 tsp strawberry extract or vanilla extract
Garnish
- 2 cups fresh strawberries sliced for serving
- remaining strawberries
Instructions
Bake the cake
- Butter a 9x13 cake pan and preheat oven to 350 F.
- Combine sugar and butter in the bowl of a stand mixer. Cream mixture until light and fluffy.1 1/2 cup white sugar, 1/2 cup unsalted butter
- Add eggs and vanilla extract. Whisk for 3-5 minutes or until light and creamy.3 eggs, 2 tsp vanilla extract
- Pour in the sour cream and stir to combine.1 cup sour cream
- While stirring slowly, add the baking powder, salt, and 1/3 of the flour. Continue adding the rest of the flour until fully combined. Be careful not to overmix.2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt
- Remove the bowl from the mixer and fold in half of the fresh strawberries.2 cups fresh strawberries
- Pour batter into the prepared pan and spread in an even layer. Sprinkle the remaining strawberries evenly over the top.remaining strawberries
- Bake for 30-40 minutes until golden brown and a toothpick comes out clean from the center.
- Remove from oven and place on a wire rack to cool to room temperature.
Make the frosting
- Blend fresh strawberries in a food processor. Then, strain out the seeds.1 cup strawberry puree
- Add the strawberry puree and sugar in a medium saucepan and heat over medium heat. Bring the mixture to a boil and stir constantly to keep it from overflowing. Once it boils, reduce the heat and continue cooking until it passes the plate test.1/2 cup white sugar
- Remove the pan from the heat, and place it in the fridge or freezer on a hot pad to cool completely.
- Once cooled, combine the strawberry puree with the heavy cream and extract in a medium mixing bowl. Whisk to stiff peaks.1 1/2 cup heavy cream, 1 tsp strawberry extract
Decorate
- Once the cake is cooled and the whipped cream is ready to go, spread the whipped cream over the cake. Garnish with lots of sliced strawberries and serve!
Nutrition
Calories: 339kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 148mg | Fiber: 1g | Sugar: 29g | Vitamin A: 645IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 1mg
Servings: 16 servings
Calories: 339kcal