strawberry snacking cake with strawberry buttercream frosting

By Ambitious Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment or grease it with cooking spray.
2. Blend the freeze-dried strawberries on high for about 30 seconds until they become a fine powder. Set aside.
3. In a large bowl, whisk the sugar, eggs, Greek yogurt, oil, milk, vanilla and almond extracts for about 1 minute until smooth.
4. Add half the strawberry powder (28 g, about 1/4 cup), almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk for 1 minute until combined.
5. Pour the batter into the pan, smooth the top and bake for 35-45 minutes, until a tester comes out almost clean with a few crumbs. Let the cake cool completely.
6. For the frosting, beat the butter on high for 1 minute until soft and fluffy. Add the remaining strawberry powder (28 g, about 1/4 cup), powdered sugar, vanilla and milk. Beat on low for 30 seconds, then on high for about 1 minute until light and fluffy.
7. Spread the frosting evenly over the cooled cake to the edges. Cut into 16 slices.
8. Store covered in the fridge for up to 5 days.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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