why make this recipe
This cake tastes like fresh strawberries and a light sweet bread. It cooks in one pan and works for a quick weekend breakfast or a simple snack. It uses common ingredients and little work, so you can make it even on a slow morning.
introduction
This Strawberry Breakfast Cake is soft, not too sweet, and full of fruit. If you enjoy simple morning treats, you can find breakfast recipes that pair well with this cake. The cake keeps well and you can make it ahead.
how to make Strawberry Breakfast Cake
Follow the steps below. Mix dry and wet parts separately, then combine. Pour batter into a greased pan, place strawberries on top, and bake until golden and set. Let it cool a bit, then slice and serve with whipped cream or yogurt.
Ingredients :
1 1/2 cups flour, (any combination of all-purpose, whole wheat, or spelt), 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 6 tablespoons butter, softened, (coconut oil and palm shortening work too), 1/2 cup honey or maple syrup, (or 1 cup sugar), 1 egg, (or flax/chia egg), 1/2 cup milk, (dairy-free milk works great), 1 teaspoon vanilla extract, 1 pound strawberries, hulled and halved, 2 tablespoons sugar or honey, Butter or oil, to grease pan
Directions :
Preheat the oven to 350 F and grease a 10-inch pie pan, or a 9 or 10-inch spring form pan (my preference)., In a small bowl, combine flour, baking powder, and salt., In a large bowl, beat butter and sugar/honey together until fluffy, about 3 minutes., Add egg and vanilla then beat until just combined., Gradually stir in dry ingredients, then add the milk and mix until just combined (with no clumps of flour). , Pour batter into the greased pan then gently press strawberry halves on top of it in a single layer, cut side down (it’s okay if they overlap a little)., Sprinkle or drizzle the 2 tablespoons sugar/honey evenly over the cake., Bake for 10 minutes, then reduce the oven heat to 325 F. Bake for another 50-60 minutes, until the cake is golden brown and a tester inserted in the center comes out clean (inevitably with some gooey cooked strawberry)., Allow cake to cool then slice and serve. And remember whipped cream. Just sayin’.
how to serve Strawberry Breakfast Cake
Slice warm or at room temperature. Add a dollop of whipped cream, a spoon of yogurt, or a drizzle of honey. Serve with coffee or tea for a simple breakfast.
how to store Strawberry Breakfast Cake
Cover the cooled cake with plastic wrap or put it in an airtight container. Keep at room temperature for 1 day or in the fridge for up to 4 days. Reheat slices briefly in the oven or microwave before serving.
tips to make Strawberry Breakfast Cake
- Use ripe, but firm strawberries so they hold shape while baking.
- Don’t overmix the batter; stir until just combined.
- If using a springform pan, place it on a baking sheet to catch any drips.
- Let the cake cool 10–15 minutes before slicing so it sets a bit.
variation (if any)
- Use raspberries or halved cherries instead of strawberries.
- Add a teaspoon of lemon zest to the batter for brightness.
- Swap half the flour for whole wheat for a denser, nutty cake.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess juice, then pat dry so the batter does not get too wet.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free milk and coconut oil or a plant-based butter substitute.
Q: How do I tell when the cake is done?
A: The cake is done when the top is golden and a tester comes out mostly clean with a little cooked strawberry.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and check baking time earlier; it will bake faster.
Q: Can I add nuts or oats?
A: Yes. Sprinkle chopped nuts or oats on top before baking for crunch.
Strawberry Breakfast Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft and lightly sweet cake packed with fresh strawberries, perfect for breakfast or a snack.
Ingredients
- 1 1/2 cups flour (any combination of all-purpose, whole wheat, or spelt)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened (or coconut oil, palm shortening)
- 1/2 cup honey or maple syrup (or 1 cup sugar)
- 1 egg (or flax/chia egg)
- 1/2 cup milk (dairy-free milk works great)
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and halved
- 2 tablespoons sugar or honey
- Butter or oil, to grease pan
Instructions
- Preheat the oven to 350°F and grease a 10-inch pie pan, or a 9 or 10-inch springform pan.
- In a small bowl, combine flour, baking powder, and salt.
- In a large bowl, beat butter and sugar/honey together until fluffy, about 3 minutes.
- Add egg and vanilla then beat until just combined.
- Gradually stir in dry ingredients, then add the milk and mix until just combined (with no clumps of flour).
- Pour batter into the greased pan then gently press strawberry halves on top, cut side down.
- Sprinkle or drizzle the 2 tablespoons sugar/honey evenly over the cake.
- Bake for 10 minutes, then reduce the oven heat to 325°F. Bake for another 50-60 minutes, until golden brown.
- Allow cake to cool, then slice and serve.
Notes
Use ripe strawberries for the best flavor and texture. Let the cake cool before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
