Strawberry Snacking Cake with Strawberry Buttercream
Beautiful strawberry snacking cake with a luscious strawberry buttercream frosting. This easy, one bowl strawberry cake is deliciously moist thanks to greek yogurt, and made with a mix of almond flour and oat flour to keep it gluten-free. Top with fresh strawberries and share with loved ones for the perfect summer dessert!
Servings 16 servings
Calories 304cal
Ingredients
- Strawberries
- 2 (1 ounce) packages freeze-dried strawberries (56 grams)
- Wet Ingredients
- 1 cup (200 grams) granulated sugar
- 4 large eggs, at room temperature
- ½ cup (113 grams) plain whole-milk Greek yogurt
- ⅓ cup (67 grams) avocado oil or extra-virgin olive oil
- 3 tablespoons (45 grams) milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Dry Ingredients
- 1 ¾ cups (196 grams) fine blanched almond flour
- 1 cup (95 grams) oat flour, gluten free if desired
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Buttercream and topping
- ½ cup (1 stick, 113 grams) salted butter, at room temperature
- 1 ¼ cup (150 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk of choice
- For serving (optional)
- 8 ounces fresh strawberries, quartered
- Extra freeze dried strawberries, crumbled
Instructions
- Preheat the oven to 350°F. Line a 8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
- Blend the freeze dried strawberries: In a small, high powered blender, add the freeze dried strawberries and blend on high until they are a fine powder similar to flour, 30 seconds. Set aside.
- Mix the wet ingredients: In a large bowl, add the sugar, eggs, Greek yogurt, olive oil, milk, and vanilla and almond extracts and whisk together until well combined and smooth, about 1 minute.
- Add the dry ingredients: In the same bowl as the wet ingredients, add half of the strawberry powder (28 grams or about ¼ cup), almond flour, oat flour, baking powder, baking soda, and salt. Whisk until evenly incorporated into the wet ingredients, 1 minute.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake until a tester comes out almost clean with just a few crumbs attached, 35 to 45 minutes. Allow the cake to cool completely before frosting.
- Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl (if using a hand mixer), beat the butter on high speed until soft and fluffy, 1 minute. Add the remaining strawberry powder (28 grams or about ¼ cup) powdered sugar, vanilla extract, and milk, and beat on low speed for 30 seconds, then increase to high speed and beat until light and fluffy, about 1 minute.
- Frost the cake: Add frosting to the top of the cake and evenly spread it to the edges. Cut into 16 slices. Enjoy as is or serve with fresh strawberries on top or on the side, or top with a few extra freeze dried strawberries.
- To store: Cover the pan with plastic wrap and foil and store the cake in the fridge for up to 5 days to ensure freshness.
Notes
To make dairy-free: use a thick, dairy-free greek yogurt in the cake, dairy-free milk (I like to use almond milk) in the cake and frosting, and vegan butter in the frosting.
See the full post for tips, tricks & ways to customize your cake!
Nutrition
Serving: 1slice | Calories: 304cal | Carbohydrates: 29g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Fiber: 1g | Sugar: 23g