Description
This delightful snack cake captures the essence of summer with a tender, moist crumb enriched with Greek yogurt and an intense burst of real fruit flavor from freeze-dried strawberries. It is a simple, single-bowl recipe that delivers bakery-quality results without the fuss of complicated layer cakes. Topped with a silky, airy strawberry buttercream, it is the perfect treat for afternoon tea, family gatherings, or a quick, sweet escape at any time of day.
Ingredients
2 ounces freeze-dried strawberries, pulverized into a powder
1 cup granulated sugar
4 large eggs, room temperature
1/2 cup plain whole-milk Greek yogurt
1/3 cup avocado oil
3 tablespoons milk
1.5 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (for buttercream)
2 cups powdered sugar (for buttercream)
2 tablespoons freeze-dried strawberry powder (for buttercream)
Instructions
Preheat your oven to 350°F (175°C) and grease a square baking tin.
In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened.
Whisk in the Greek yogurt, avocado oil, milk, and the pulverized freeze-dried strawberries.
Add the flour, baking powder, and salt, stirring until just combined.
Pour the batter into the prepared pan and smooth the surface.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While cooling the cake, whip the softened butter until creamy.
Gradually add powdered sugar and extra strawberry powder, whipping until the frosting is light and airy.
Frost the cooled cake generously before slicing into squares.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Ensure the frosting is applied only after the cake has completely cooled to prevent melting.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 28g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg