Strawberry Snacking Cake

The most summery, moist, easy, strawberry snacking cake topped with a simple and perfectly sweet mascarpone whipped cream!

This strawberry snacking cake is the most moist and easy cake made with a homemade fresh strawberry puree! If you've never had a snacking cake before, it's basically meant to be an easier and slightly smaller version of a cake that's perfect for enjoying when you're in the mood for something sweet but not complicated. Even though this is a one layer cake with minimal decorations, it's still so pretty thanks to the light and fluffy mascarpone whipped cream!

This is also one of those dessert recipes that I've made a few times, and each time I can't get over how delicious it is! I think because it's so simple, I'm always a bit amazed how it's such a tender cake with the perfect amount of strawberry flavor. The mascarpone whipped cream topping also couldn't be easier, but it pairs so well with the cake, ensuring it's not overly sweet. This easy to prepare and decorate cake is a summertime must!

If you're in the mood for another simple yet delicious baking idea, be sure to try our Brownies with Cream Cheese Frosting, or if you're looking for another strawberry recipe, you'll love our Brie Grilled Cheese with Honey and Strawberries.

Jump to:

• Why You'll Love this Strawberry Snacking Cake
• Ingredients for the Strawberry Cake
• Ingredients for the Mascarpone Whipped Cream
• Step by Step Instructions for this Strawberry Snacking Cake
• Tips for Making this Mini Strawberry Cake
• FAQs
• Storing and Freezing
• 📖 Recipe

Why You'll Love this Strawberry Snacking Cake

It's made with fresh strawberries! No frozen or freeze dried strawberries in this recipe! The cake gets its strawberry flavor from a homemade strawberry puree, which uses a pound of fresh strawberries and couldn't be easier.

It's a simple recipe that couldn't be tastier. Even though the square cake doesn't look overly impressive, it has the absolute best texture, especially with the fluffiest whipped cream topping.

The best recipe for sharing in the summer. This cake is so great for cutting up into squares and sharing with family and friends! It also would be a delicious cake to snack on during the week.

Ingredients for the Strawberry Cake

The strawberry snacking cake itself has a simple list of ingredients which you may already have on hand! It's also the perfect use for fresh strawberries if you happen to have just bought some or gone strawberry picking.

• Strawberries - Of course! This recipe uses 1 pound of fresh strawberries as the only ingredient to make a strawberry puree that gets added to the cake.
• Flour - Make sure to correctly measure the flour as this is a big determinant of the cake baking correctly.
• Baking powder - This cake has a relatively large amount of baking powder which helps give it a very light and airy texture.
• Baking soda - A little baking soda reacts with the acidity from the strawberries to also cause the cake to rise.
• Salt - Just a little to enhance the flavor and sweetness.
• Butter - Softened butter is key in this baking recipe.
• Sugar - White sugar helps to perfectly sweeten this cake without overpowering the natural sweetness from the strawberries.
• Egg whites - Just egg whites add structure to the cake while still keeping this cake light, fluffy, and a lighter color than usual.
• Vanilla - Just a teaspoon as to not overpower the taste of the strawberries.
• Milk - Some milk also helps to keep this cake super light and not too dense.
• Strawberry puree - ⅓ of a cup of the homemade strawberry puree is added to the cake to make it super tender and give it a natural strawberry flavor.

Ingredients for the Mascarpone Whipped Cream

The mascarpone whipped cream is so light and delicious, and only has 4 ingredients!

• Mascarpone cheese - Key in this whipped cream! Its flavor pairs so well with the strawberries, and it also helps to thicken the whipped cream to make it slightly thicker, allowing it to cover the top of the cake so well.
• Powdered sugar - Perfect for sweetening up the whipped cream without making it grainy. If you like your whipped cream sweeter you can add a bit more.
• Heavy cream - Key to whipping up the most fluffy homemade whipped cream!
• Strawberry puree - ⅛ of a cup of the homemade strawberry puree is also added to the whipped cream to give it a subtle light pink color and strawberry flavor.

See recipe card below for quantities.

Step by Step Instructions for this Strawberry Snacking Cake

Both the cake and the mascarpone whipped cream are so easy, and once they're both made, topping the cake with the whipped cream couldn't be quicker!

You'll first start off by making the strawberry puree.

STEP 1: Blend the strawberries. Add 1 pound of hulled strawberries to a blender and blend until smooth.

STEP 2: Cook the puree. Add the blended strawberries to a medium pot set over low to medium heat, stirring occasionally for 20-25 minutes or until reduced by about half. Allow to cool.

While that's cooling, you'll then start preparing the strawberry cake.

STEP 1: Preheat oven and prepare pan. Preheat oven to 350 degrees and position a rack in the lower third of oven. Grease and lightly flour an 8-inch square pan.

STEP 2: Combine dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

STEP 3: Cream butter and sugar then add egg whites and vanilla. Add butter and sugar to the bowl of a stand mixer and beat together on high speed for about 2-3 minutes until fluffy. Scrape down the sides and bottom of the bowl, then beat in egg whites and vanilla until combined and smooth.

STEP 4: Mix in dry ingredients then remaining ingredients. Gradually add in dry ingredients and mix until just combined, ensuring the sides and bottom of the bowl are scraped down. Add in milk, mixing until just combined, then add ⅓ cup strawberry puree, mixing again until just combined.

STEP 5: Bake cake. Pour batter into greased square pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool completely then remove from pan.

STEP 6: Make the whipped cream. Make the whipped cream by adding mascarpone to the bowl of a stand mixer with the whisk attachment. Sift in powdered sugar, then whisk on high until the mascarpone is smooth. Scrape bottom of bowl, then add in heavy cream and whisk on high speed until the whipped cream forms stiff peaks. Don't overbeat. Scrape bottom of bowl then briefly beat again. Add in ⅛ cup strawberry puree and beat until just combined.

STEP 7: Finish the cake. Top cooled cake with mascarpone whipped cream and enjoy!

Tips for Making this Mini Strawberry Cake

• In terms of preparing the cake, it's super important to correctly measure your ingredients (especially the flour) and to not over mix the batter. If the batter is over mixed, it will lead to a dense cake.
• Make sure to thoroughly whisk together the dry ingredients. Because of the relatively high amount of baking powder in this recipe, you want to make sure it is evenly combined throughout the flour so that the cake rises evenly and doesn't develop air bubbles on the top.
• To ensure the whipped cream is ultra fluffy and smooth, it's very important to whisk together the mascarpone cheese and sifted powdered sugar until there are no lumps remaining in the mascarpone. Once smooth, then you can add the heavy cream.

FAQs

Why didn't my cake bake correctly?
If you measured the ingredients properly and did not over mix the batter, then I would double check that your oven temperature is correct. Ovens can vary greatly and I strongly recommend purchasing an oven thermometer to make sure your oven temperature isn't off.

Can I omit the mascarpone cheese from the whipped cream?
Yes, it can be omitted but this will lead to a lighter whipped cream which just isn't quite as thick as the version with mascarpone.

Can I use frozen strawberries in place of fresh?
I have not tried making the strawberry puree with frozen strawberries and I fear they may be too watery, so I recommend using fresh. I also recommend finding the best ripe strawberries you can as super sweet and fresh ones add the best strawberry flavor to the cake.

Storing and Freezing

Before topping the cake with the whipped cream, it can be tightly wrapped and stored at room temperature for 1 day. I don't recommend making the whipped cream ahead of time, so I would wait until you're ready to top the cake to make it.

Once topped with the whipped cream, this cake must be refrigerated. It can be stored in the refrigerator for 3-4 days, and thawed at room temperature for roughly 20 minutes before serving.

The unfrosted cake can also be frozen in the freezer for up to 3 months then thawed in the refrigerator overnight before topping with the whipped cream. I don't recommend freezing it once topped with whipped cream.

If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.

📖 Recipe