Description
This Gluten Free Strawberry Snack Cake is soft, tender, and packed with juicy fresh strawberries. It’s the perfect easy one-bowl style bake for coffee time, after-school snacking, or a light summer dessert—finished with a delicate sugar-crisp top and a moist crumb that stays lovely for days.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup plain Greek yogurt (full-fat preferred)
- 2 tbsp milk
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 tbsp gluten-free flour (to toss the strawberries)
- 1 tbsp sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until pale and creamy (about 1–2 minutes).
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- Add the Greek yogurt and milk and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Do not overmix.
- Toss the chopped strawberries with 1 tablespoon gluten-free flour, then gently fold them into the batter.
- Spread the batter evenly in the prepared pan. Sprinkle the top with 1 tablespoon sugar.
- Bake for 35–40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- Cool in the pan for 15 minutes, then lift out using the parchment and cool completely before slicing.
Notes
Tips: Tossing the strawberries in a little gluten-free flour helps prevent sinking and keeps the crumb even. Use room-temperature eggs and softened butter for the best texture. Substitutions: Swap strawberries for blueberries or raspberries (same amount). Dairy-free option: use plant-based butter, thick coconut yogurt, and any non-dairy milk. Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze individual slices wrapped well for up to 2 months; thaw at room temp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg