This Strawberry Snacking Cake is a breeze to make! Sweet and tangy strawberries are mixed into a light and airy batter, then baked until tender. Layer on homemade strawberry cream cheese frosting for a perfectly pink dessert to serve on special occasions like Valentine’s Day!
Preheat oven 350 F degrees. Grease and line your 9-inch square cake pan with parchment paper.
In a blender or food processor, add 3 ¼ cups of freeze-dried strawberries. Blitz until the strawberries have become a bright pink powder. Transfer to a bowl and set aside. You will get about ¾ cups of powder. Note: You will use ½ cup for the cake, and ¼ cup will be used for the icing!
Make the Cake
In a large bowl, using a stand or hand electric mixer add the eggs and sugar. Mix for about 3 minutes on high until pale and thick. Then add lemon juice and vanilla extract, melted butter, and avocado oil and mix on medium speed until combined.
In another mixing bowl, sift in the four, baking powder, baking soda, and salt. Add the lemon zest and ½ cup of strawberry powder, and mix to combine.
Gently fold the dry ingredients into the wet until the dry ingredients are incorporated and the batter is smooth and lump free. Note: Make sure to not over mix the batter.
Pour the cake batter into your prepared cake pan. Spread the batter evenly. Allow the batter to set for 1-2 minutes.
Place the pan on the middle rack and bake for about 32-35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool for about 5 minutes before inverting the cake and placing it on a wire rack to cool.
Make the Frosting
Meanwhile, make your icing. In a large mixing bowl, or in a stand mixer add the cream cheese, powdered sugar, lemon juice, and vanilla. Beat on medium speed for 2-3 minutes until light and fluffy. Add in the ¼ cup strawberry powder and a pinch of salt. Beat on high for 2-3 minutes until combined. It should be pink and thick. Transfer the icing to the fridge until your cake is completely cooled.
To finish, add icing to a piping bag and pipe on the cake, or add frosting with an offset spatula evenly across the cake. Once you’ve iced the cake, crush up the remaining freeze-dried berries and sprinkle atop the cake. Cut into 12-16 equal squares and enjoy!