Strawberry Snacking Cake

5 from 1 vote

This Strawberry Snacking Cake is so quick and easy to make with a box mix shortcut. Moist, sweet, and filled with fresh fruit, this cake is meant for consuming casually with your hands as soon as the craving hits.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 159kcal

Author: Jennifer Fishkind

Ingredients

15.25 ounces box white cake mix
1 cup half and half
½ cup (1 stick) salted butter melted
3 large eggs
2 teaspoons vanilla extract
16 ounces package fresh strawberries stems removed and thickly sliced
2 tablespoons light brown sugar packed

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 10x15 inch sheet pan with a rim with cooking spray.
In a large mixing bowl, use a hand or stand mixer to beat together the cake mix, 1 cup half and half, melted butter, eggs and vanilla extract until well combined, about 1-2 minutes.
Pour the batter into the prepared sheet pan and then spread it out into an even layer with a spreading spatula.
Lay the strawberry slices evenly across the cake, placing them into a decorative pattern if desired.
Sprinkle the brown sugar evenly over the cake and strawberries and then bake in the oven for 25-35 minutes or until a toothpick comes out clean.
Remove from the oven and serve warm or cool.

Notes

Storage:

To Store: Store your cake at room temperature for up to 1 day or place it in the refrigerator, in an airtight container or bag, for up to 4 days.

Tips:

Cut the strawberries into fairly thick slices and don’t be afraid to place them close together, though not touching. The strawberries add a necessary moisture and sweetness to the cake so there can’t really be “too many” of them.
Feel free to enjoy decorating the cake with strawberries in any pattern you would like. You can do expanding circles, alternating lines or even cut the strawberries into hearts for a romantic look.

Nutrition