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Strawberries and cream snack cake

Strawberries and Cream Snack Cake

Tiffany
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Cooling Time 1 hr
Total Time 2 hrs
Course Dessert
Servings 9 slices

Ingredients
  

For the Cake:

  • 1 3/4 cup all-purpose flour (225 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar (150 g)
  • 1/3 cup oil (80 ml)
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 1/2 cup milk (120 ml)
  • 1 cup fresh strawberries, sliced (170 g)

For the Topping:

  • 3/4 cup heavy cream (180 ml)
  • 6 ounces cream cheese (170 g)
  • 3/4 cup confectioner's sugar (90 g)
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 10-12 fresh strawberries, halved

Instructions
 

Make the Cake:

  • Preheat the oven to 350° F (180° C) and line an 8 X 8 inch (20 cm) baking pan with parchement paper or spray with baking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the sugar, oil, vanilla, and egg whites for about 1-2 minutes, until the ingredients are fully combined and the mixture looks a little foamy. Whisk in the milk. Next, add the flour and whisk gently, until nearly all of the flour is mixed in. Add the strawberry slices and switch to a spoon, continuing to fold the batter gently until all of the flour and strawberries are mixed in.
  • Pour the batter into the prepared pan and bake at 350° F (180° C) for about 30 minutes, or until the top of the cake springs back when touched. Allow the cake to cool for about 1 hour before adding the topping.

Make the Topping:

  • In a large bowl, with an electric mixer, whip the heavy cream on medium speed until it forms peaks of medium stiffness. In a separate large bowl, with the electric mixer, beat the cream cheese until it becomes fluffy.
  • To the cream cheese, add the confectioner's sugar, salt, and vanilla, and mix until all ingredients are well combined. Add half of the whipped cream to the cream cheese and fold it in gently with a rubber spatula. Add the remaining whipped cream and continue to fold carefuly, stopping as soon as the whipped cream is incorporated.
  • Spread the topping over the cake and decorate with the halved strawberries. Store the cake in the refrigerator for up to 5 days.
Keyword banana, cake, sheet cake, chocolate, nutella, cream cheese, cream cheese frosting, snack cake, strawberries, white cake