Fresh Strawberry Snack Cake

This is the perfect little treat to kick off strawberry season! It is so moist, dense yet fluffy and perfectly sweet! Your whole family will enjoy this snack cake and there are so many possibilities of what you could make with this cake batter.
The batter honestly tastes like sugar cookie dough, which is amazing! And the strawberries complement it so well.
I had some leftover toasted coconut lying around so sprinkle some on if you're into that sort of thing. I loved the addition of the coconut!
If you're in need of a perfect summer dessert to take to your next family get together then this is it! It's so easy to throw together and everyone will be so impressed.

Fresh Strawberry Snack Cake
Slightly Adapted from The Baker Upstairs
1/2 cup butter, softened
1 cup + 1 tablespoon sugar, divided
1 egg
1/2 cup milk
1 tsp. vanilla
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 lb. strawberries, hulled and quarter

1. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan and set aside.
2. In a large bowl or stand mixer, beat together the butter and 1 cup sugar, until light and fluffy.
3. Add the egg, milk and vanilla and beat until smooth.
4. In a medium bowl, whisk the flour, baking powder and salt. Add the flour mixture to the butter mixture and mix until just combined.
4. Spread the cake batter in the prepared cake pan. Arrange the strawberries, cut side down, on top of the batter, spacing them close together (it's okay to overlap a little if you run out of room). Sprinkle with the remaining 1 tablespoon sugar.
5. Bake the cake for 10 minutes, then reduce the heat to 325 degrees F. Bake an additional 40-50 minutes or until the cake is golden brown and a toothpick inserted into the cake comes out clean.


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