Strawberry Snack Cake
Snack cakes are the answer in summer...take to a picnic or pot luck, give as a hostess gift, freeze for future company, just about anything you can think of. And so simple to make, too. This strawberry one is delish. If you'd like your cake to appear more pink and summery, use a drop of red food coloring in the batter. The redder the berries, the more pink the batter. But I used ripe red strawberries and while the batter looked pink before I baked it, the baked color was not very pink. Didn't bother me...I'm all about the flavor. Up to you.
Strawberry Snack Cake with Cream Cheese Frosting
Adapted From Chocolate Moosey
1 1/2 cups chopped strawberries
1 tablespoon water
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
3/4 cup + 1 tablespoon sugar
1 egg, room temperature
2 egg whites, room temperature
1 teaspoon vanilla extract
1/4 cup whole milk, room temperature
Ingredients for the cream cheese frosting:
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
Preheat oven to 350F. Grease and flour an 8x8 pan.
In a medium saucepan, add 1 cup strawberries, water, and 1 tablespoon sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down. Remove from the heat and cool at least 15 minutes.
In a bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.
In your mixer, beat together the butter and remaining 3/4 cup sugar until creamy, 2-3 minutes. Beat in the egg and egg whites, one at a time, until mixed in then add the vanilla. Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions.
Stir in the cooked strawberry mixture by hand and the remaining 1/2 cup chopped strawberries.
Spread the batter into the pan and bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the frosting: In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined then add the powdered sugar and salt. Beat until light and fluffy, 3-5 minutes. Beat in the vanilla. Spread on top of cooled cake. Store covered n the refrigerator for up to 1 week. Let sit at room temperature 15 minutes before serving.