Gluten-Free Strawberry Snack Cake
A soft, moist gluten-free strawberry cake made with fresh strawberries and sour cream, baked in a 9×9 pan and topped with smooth chocolate frosting.
Ingredients
- CAKE
- 1 ½ cups gluten-free 1:1 flour
- 1 cup granulated sugar
- 1 ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup mashed fresh strawberries well drained
- ½ cup diced fresh strawberries
- ¼ cup strawberry jam
- ¾ cup sour cream
- ½ cup neutral oil
- 3 large eggs + 1 egg yolk
- 1 tsp vanilla
- Chocolate Buttercream
- Ingredients
- ½ cup butter
- ½ cup unsweetened cocoa powder
- 2 to 2 ½ cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla
- Pinch of salt
Instructions
- Dice strawberries
- Set aside ½ cup diced
- Mash the rest
- Let mashed strawberries drain 10–15 minutes
- Lightly press out excess liquid
- You want thick, pulpy strawberries — not watery
- Preheat oven to 350°F
- Line or grease a 9×9 pan
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt
- In a large mixing bowl, whisk mashed strawberries + jam
- Add sour cream, oil, eggs, vanilla and continue whisking until fully combined and smooth
- Fold wet into dry until just combined
- Fold in diced strawberries
- Batter should be thick (like soft cake batter, not runny)
- Spread evenly into a 9X9 inch pan
- Bake 32–40 minutes
- Cool completely before frosting.
- Chocolate Frosting
- In the bowl of a stand mixer, beat butter until smooth and creamy
- Add cocoa powder and vanilla until fully mixed, and slowly add powdered sugar
- Add milk for softer, spreadable frosting
- Add powdered sugar for thicker
- You want it fluffy but easy to spread, not stiff
Tried this recipe?Let us know how it was!