Description
Indulge in this comforting, moisture-rich strawberry snacking cake, a refined yet approachable treat perfect for any time of day. Infused with intense, authentic strawberry essence from freeze-dried fruit powder, the cake features a tender almond and oat flour base, finished with a velvety, airy strawberry buttercream. It’s a simple, rustic delight designed to bring a sense of warmth and joy to your kitchen, proving that the most memorable moments are those shared over a slice of homemade, fruit-forward goodness.
Ingredients
1 1/2 cups almond flour
1 cup oat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup Greek yogurt
1 teaspoon vanilla extract
1 cup freeze-dried strawberries, processed into fine powder
1/2 cup butter, softened (for frosting)
2 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon freeze-dried strawberry powder (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square cake pan.
In a medium bowl, whisk together almond flour, oat flour, baking powder, salt, and the pulverized freeze-dried strawberries.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and Greek yogurt.
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack.
To make the frosting, beat the softened butter until creamy, then gradually blend in the powdered sugar, cream, and additional strawberry powder until smooth.
Spread the frosting evenly over the cooled cake before serving.
Notes
Store the cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. For an extra pop of flavor, serve with a handful of fresh halved strawberries on top.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg