Fresh Strawberry Cake Squares are a delightful treat that combine the natural sweetness of ripe strawberries with the rich, moist texture of a homemade cake. Perfect for spring and summer gatherings, these cake squares offer a burst of berry flavor in every bite.
Unlike heavy frostings or overly sweet desserts, this recipe highlights the freshness of strawberries with a soft, buttery cake base. Whether you’re planning a picnic, a potluck, or simply want a fruity dessert to brighten your day, these strawberry cake squares are sure to impress. The recipe is straightforward, uses basic ingredients, and is versatile enough to be enjoyed plain, dusted with powdered sugar, or topped with a dollop of whipped cream.
Ingredients
– 1 and ½ cups fresh strawberries, hulled and chopped
– 1 tablespoon sugar (for macerating strawberries)
– 1 and ½ cups all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– ½ teaspoon vanilla extract
– ½ cup sour cream (or plain yogurt)
– Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- In a small bowl, toss the chopped strawberries with 1 tablespoon of sugar. Set aside to let them release their natural juices.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture will help ensure an even texture in your cake.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
- Gently fold in the macerated strawberries along with any juices they’ve released. The batter will be thick and studded with fruit.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and the edges slightly pulling away from the pan.
- Allow the cake to cool completely in the pan on a wire rack before slicing into squares.
- If desired, dust the top with powdered sugar just before serving for a simple and elegant finish.