Strawberry Cake Bars

This recipe makes a batch of strawberry cake bars that are so delicious and perfect for an after-dinner treat. The cake is made in an 8 x 8-inch (20 x 20cm) tin which is the perfect size to make 16 strawberry cake bars.

Strawberry season is here so why not make these strawberry cake bars to use up any excess strawberries you may have. You may even have strawberries in your fridge that are due to go bad so instead of wasting them, you can try out this yummy strawberry cake recipe.

To get the strawberry flavour, fresh strawberries are blended then reduced in a saucepan to produce a puree that will be used in the batter. This is to ensure maximum flavour with less water in the cake mixture.

The cake is soft and light with a good strawberry flavour which is complemented by the soft strawberry flavour buttercream icing.

This strawberry cake recipe is super easy to make so if you love strawberries and equally love cake then this recipe is for you.

Ingredients for Strawberry Cake Bars

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

For the Strawberry Cake

• Strawberries – I use fresh strawberries for this strawberry cake recipe.
• Butter – I use unsalted butter. If you use salted butter then omit the salt.
• Sugar – use caster sugar or superfine sugar.
• Oil - vegetable oil or any unflavoured oil can be used.
• Eggs – you’ll only need the egg whites for this recipe.
• Vanilla – use vanilla extract or vanilla bean paste.
• Soured cream – use fresh soured cream.
• Milk – preferably use whole milk.
• Gel food colouring – this is optional the brighten the pink colour of the batter. Ensure you use food colouring suitable for baking.
• Bicarbonate soda – also known as baking soda.
• Salt – use any salt although I use fine sea salt.
• Flour – use self-raising flour or plain flour with some baking powder.

For the Strawberry Buttercream

• Butter – I use unsalted butter.
• Icing sugar – also known as powdered sugar or confectioners’ sugar.  
• Salt – I use fine sea salt.
• Freeze dried strawberries - I use freeze dried strawberry powder but you can use sliced freeze-dried strawberries and crush grind them in a food processor.
• Milk – I use whole milk.

How to Make Strawberry Cake Bars

Make the Strawberry Reduction

1. Cut the strawberries into quarters and add them to a blender. Blitz until smooth then pour the blended strawberries into a small saucepan.

2. Place the pan on a medium heat and allow the strawberries to reduce until they become a thick puree. This should take between 10 and 15 minutes. Stir the strawberries occasionally to prevent the strawberries from burning. 350g of strawberries should be reduced to between 120g and 140g of puree. Set the reduced strawberries aside to cool.

Make the Strawberry Cake

3. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan then line an 8 x 8-inch square baking tin with parchment paper and set aside.

4. Cream the butter and sugar together until fluffy then use a balloon whisk and mix in the vegetable oil until well combined. Add in the egg whites and whisk well for around 30 seconds. Mixing in the egg whites well is crucial to produce a lighter airy cake.

5. Mix in the vanilla extract, soured cream and milk then mix in the pink food gel and combine until the food gel is evenly distributed.

6. Mix in the bicarbonate soda and salt then mix in the self-raising flour. Pour the batter into the prepared baking tin and bake in the centre of the oven for 38 - 40 minutes.

7. Once baked, place the tin onto a cooling rack and allow to cool in the tin for 30 minutes. After this time, carefully remove the cake from the tin and place the cake directly onto the cooling rack to completely cool.

Make the Strawberry Buttercream

8. In a stand mixer with a paddle or whisk attachment, beat the butter until soft and fluffy. Gradually add in the icing sugar, mixing between each addition. Once the mixture is creamy and smooth, mix in the salt and freeze-dried strawberry powder then mix in the milk. Spread the buttercream evenly onto the cake using a palette knife.

Recipe Tips 

• The strawberry reduction can last in the fridge for up to 3 days so you can make it in advance and store in the fridge in an airtight container.
• If you struggle to find freeze-dried strawberry powder at your local grocery then you can purchase it from Amazon. 
• You can also use freeze-dried strawberry pieces or sliced freeze-dried strawberries and grind them in a food processor. 

Nutrition

Nutrition based on 1 serving - Calories: 242kcal | Fat: 11.7g | Saturates: 5.7g | Carbs: 31.9g | Sugar: 23.6g | Fibre: 1.4g | Protein: 2.2g | Salt: 0.26g.

Storage

Store these strawberry cake bars in an airtight container and store in the fridge for up to 5 days. When serving from the fridge, allow the cake to come to room temperature to soften the buttercream.

They can also be stored in the freezer for up to 3 months. Defrost before consuming.

Recipes You May Like!

• Easy Strawberry Crumble
• Strawberry White Chocolate Blondies
• Strawberry Glazed Cupcakes
• Healthy Strawberry Eton Mess