Name: Strawberry Buttermilk Snack Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup all purpose flour; 1/2 cup sugar; 1/2 teaspoon orange zest; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/3 teaspoon salt; 1 large egg; 1/2 cup buttermilk; 1/4 cup vegetable oil; 1/2 teaspoon vanilla; 1/3 cup sliced strawberries; 1 Tablespoon coarse sugar

Jump to Recipe

Let’s celebrate the start of the week with this sweet Strawberry Buttermilk Snack Cake. Perfect for summertime baking! A sweet and moist orange-y buttermilk cake topped with freshly sliced strawberries and decorative sugar. This cake is seriously mouthwatering delicious! Every bite is layered with fresh strawberries and hints of orange. Enjoy this super simple cake as a unique breakfast, a quick snack, or even a delicious dessert. This is the perfect strawberry-filled snack cake for any and all occasions. The best part? It’s way easier to make than you’d think, and so pretty with almost little to no effort!

strawberry snack cake on a white plate with flowers, and strawberries

About The Recipe

Let’s be real. The one thing we all probably have an abundance of is fresh strawberries. With summer in full swing, it’s hard to resist buying all those gorgeous berries! But what to do with them?

Well, this snack cake is the perfect solution! It even uses just a little bit of orange zest so, it’s seriously summer on a plate.

And, to be totally honest, we have made this cake multiple times. Not only because it’s really good, but because my strawberries kept sinking! I couldn’t for the life of me figure out why.. Until I realized maybe it’s the size of my strawberries.

Hmm…

So, the third time, I thinly sliced my strawberries.. and they stayed! They stayed beautifully, actually.

The thinner you slice them, the better. Just don’t shave them. Try and keep them about 1/8 inch thick, as they seemed to work best.

But, with ALL this left over cake, I had to figure out a way to change it up a little bit so each time we had it, it would be a little different.

My favorite things to do turned out to be just a dollop of Chantilly Cream for breakfast or, for dessert, a big scoop of Vanilla Ice Cream! Heck, even Raspberry Jam tastes great.

strawberry snack cake on a white plate with flowers, a pink napkin, a knife hilt, strawberries, and whipped cream

I’m really not kidding when I say this cake is summer in one bite. It’s sweet, moist, fluffy, a little orange-y, a slight tart from the strawberries, but a small extra bit of sweetness from the decorative sugar on top. You can practically feel sunshine shining down on you with every bite.

There’s nothing not to love about this super simple cake.

Equipment Needed

8 Inch Cake Pan
Baking Spray
Cake Tester
Mixing Bowls
Whisk
Rubber Spatula

Ingredients

All-Purpose Flour
Sugar
Orange Zest
Baking Powder
Baking Soda
Salt
Egg
Buttermilk
Vegetable Oil
Vanilla
Fresh Strawberries
Decorative Sugar

flour, sugar, baking soda, baking powder, orange zest, oil, egg, salt, buttermilk, and strawberries in bowls

Instructions

In a large bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda, and salt. Set aside.

orange zest, sugar, flour, and baking powder in a bowl

dry ingredients whisked together in a glass bowl

Now, in a smaller bowl, whisk together the buttermilk, oil, egg, and vanilla,

buttermilk, egg, and vanilla in a glass bowl

Pour the buttermilk mixture into the dry ingredients and stir until well combined.

wet ingredients added to the bowl of dry ingredients

Add the cake batter into a greased 8 inch pan. Top with sliced thinly strawberries (about 1/8 inch thick) and sprinkle with sugar.

strawberry slices added on top of cake batter

Bake for about 25 minutes at 350, or until the cake tests done. Let cool and turn out of the pan.

strawberry snack cake on a wire cooling rack

Once it’s completely cooled, slice and serve!

Storing/Reheating

So, as you might’ve read, I have three of these cakes. Each just as delicious as the last…but I need to store them. Thankfully, this cake freezes and keeps in the fridge beautifully!

Just store in a sealable bag and set in either the fridge or freezer. It’ll keep for 3-5 days in the fridge and about a month or longer in the freezer.

To reheat, slice and place in the microwave for a few seconds! If you’re trying to thaw the cake, set it out a few hours before hand and let it come to room temperature naturally.

But, to be honest, if you’re taking out of the fridge, you could just eat it straight out of the fridge. This cake tastes good warm or cold!

snack cake with a slice cut out on a white plate with a knife, strawberries, and whipped cream

Expert Tips

Make sure to check that your baking powder and baking soda are not expired!
Higher altitudes will have to adjust oven temperatures and bake times.
The thinner the strawberries are sliced, the better!
Feel free to stir in some strawberries into the batter.
This cake freezes really well.

When you make this Strawberry Buttermilk Snack Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.