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Strawberry smash cake - Image 3

Easy Strawberry Smash Cake

A simple, moist, and naturally sweetened strawberry cake perfect for a baby's first birthday smash session. Made with real fruit and wholesome ingredients, it's a celebration dessert you can feel good about.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 1200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder aluminum-free recommended
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 cup fresh strawberries hulled and roughly chopped
  • 1/3 cup unsweetened applesauce or mashed ripe banana
  • 1/4 cup plain whole milk yogurt or Greek yogurt for extra moisture
  • 1/4 cup melted coconut oil cooled slightly, or neutral vegetable oil
  • 1 large egg at room temperature
  • 1 tsp pure vanilla extract

Equipment

  • 6-inch round cake pan
  • Parchment paper
  • Blender or food processor
  • Mixing bowls
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 6-inch round cake pan with oil or butter and line the bottom with a circle of parchment paper. This is non-negotiable for easy release—trust me, you don't want the cake sticking on the big day.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a blender or food processor, puree the strawberries until completely smooth. You should have about 2/3 cup of puree. Pour this into a large mixing bowl.
  3. To the strawberry puree, add the applesauce, yogurt, melted coconut oil, egg, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified—no streaks of oil should remain. This ensures an even crumb.
  4. Add the dry ingredients to the wet ingredients. Using a spatula, fold gently until just combined and no dry flour pockets remain. Do not overmix; a few small lumps are perfectly fine. Overmixing leads to a tough cake.
  5. Pour the batter into your prepared pan and smooth the top. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly when touched. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.

Notes

Chef's Tips:
• For the easiest smash, frost the cake just before the event. A chilled cake is much easier to handle.
• A common mistake is overbaking. Start checking at 22 minutes—a moist cake is more fun to smash!
• Serve on a large, easy-to-clean surface like a highchair tray or a vinyl mat.
Food Safety:
• Ensure all ingredients, especially eggs and dairy, are fresh.
• The cake is best served the day it is made or stored properly.