This mini strawberry Breakfast Cake is one of my favorite breakfasts for two. It’s simple, easy to throw together, and absolutely delicious!
Hey folks, do you ever have one of those moments that makes you feel profoundly old?
Last Sunday, when I went to go feed my horse, I found that some kids had hopped the pasture fence and were playing in among the (not particularly kid-safe) horses.
They took off running as soon as they heard me coming, and as I’m standing there at the fence shouting things like, “Do you know how dangerous that was?” and “I’m going to come talk to your parents!” at their retreating backs, I realized that I sounded exactly like the stodgy, boring adult villain in a children’s book.
And you know, that’s not a great look on anyone. So in order to combat my feelings of old and un-funness, let’s have some cake for breakfast.
Back in December, I shared my Mini Cranberry Breakfast Cake. It is one of my favorite recipes on the site, but since it’s very seasonal (can you even find fresh cranberries in May?) I can’t really recommend it most of the year. So I gave the recipe an update for spring and made a Mini Strawberry Breakfast Cake.
Guys, I love this cake so much. It’s everything good about the cranberry version, but with STRAWBERRIES, so dare I say, even better?
This cake is so soft and tangy from buttermilk in the batter, and it bakes up golden and beautiful and just a little crisp on top.
There’s just a bit of lemon zest in there, which gives it a hint of lemon but mostly boosts and brightens the strawberries so you get tons of fruity flavor in every bite.
This Mini Strawberry Breakfast Cake makes four fairly generous servings, but two very hungry people could definitely polish it off together. It’s one of those recipes that’s the perfect combination of delicious but not too rich, so if you aren’t careful you can really keep picking away at it until suddenly there is nothing left. (Which is the reason I’m sharing a MINI version so we don’t all accidentally eat a 9×13-inch cake 😉 .)
How do you feel about cake for breakfast? Are you a fan or are you too grown up for all this nonsense? Let me know in the comments. 🙂
Mini Strawberry Breakfast Cake
Ingredients
Special Equipment
- 7x5-inch baking dish
- Handheld electric mixer (optional but helpful)
Mini Strawberry Breakfast Cake
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (2oz) unsalted butter softened
- 1/2 cup (100g) granulated sugar plus 1 teaspoon for topping
- Zest from 1/2 lemon (about 1 teaspoon)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup chopped fresh strawberries
Instructions
- Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, combine butter and 1/2 cup of the sugar. Beat until light and fluffy, 1 to 2 minutes.
- Beat in lemon zest, egg, and vanilla until well-combined. Stir half of the flour mixture into your wet ingredients. Add all of the buttermilk and stir, followed by the remaining flour mixture, stirring until just combined.
- Fold in strawberries and transfer batter to your prepared baking dish, lightly smoothing out the top. Sprinkle remaining 1 teaspoon of sugar over the top.
- Bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out with just a few dry crumbs. Cool for 5 minutes before cutting, and enjoy!
Notes
Recipe Adapted From Alexandra Cooks
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
cindy3539 says
dee-licious! all i had was raspberries and the cake tasted great. i baked it in a 6″ round cake pan. it took about 15 minutes longer to bake. thanks for the recipe.
Tracy says
So glad you enjoyed it!
Alixe says
Love, love, love this sweet, little, delicious breakfast cake!!! Perfect size, it’s just enough – sometimes I don’t have strawberries, so I go with blueberries – just as yummy – good thing it’s a mini cake because we’d be eating on it all day! Just love all your recipes and look forward to your blog every week, Thanks!!!
Tracy says
Thank you, Alixe!! That makes me so happy to hear!!
Sarah says
I made this delightful cake for breakfast. It was very well received. Thank you for the wonderful recipe.
Tracy says
So happy to hear everyone enjoyed it, Sarah!!
Holly says
Hi, this looks soo good but I don’t have a 7×5 baking pan. Would I be able to make this in a cake pan?
Thank you!
Tracy says
Hi, Holly, you should be able to make it in a 6-inch cake pan no problem, just extend the baking time slightly if it’s not finished in the time listed in the recipe. Hope you enjoy it!
Jessica Dudley says
This looks Delicious! Can I use frozen strawberries or will they be too juicy!
Tracy says
Hi, Jessica, I haven’t tested it, but it should work just fine. Hope you enjoy it, and please let me know how it comes out!
Debbie says
This is one of my favorite recipes. I’ll use whatever fruit is available. Also I make a streusel topping. YUM!
Tracy says
I’m genuinely mad at myself I’ve never thought to add streusel to this. Debbie!! What an amazing idea!!!
Mike says
Made this today, it was very good. Didn’t have lemon zest, but it worked anyway. It’s worth noting a 9×5 oval dish is the same size (1% difference) as 7×5 rectangle. I’ll be making this again, treat and indulgent, but small enough that I don’t spend all day indulging when no one is looking.
Ami says
Made this cake and it turned out really well. Can we substitute wheat flour for all-purpose flour?
Tracy says
Thanks, Ami! Whole-wheat flour will change the the texture of the cake, making it denser and heavier, so I definitely wouldn’t swap it for the AP completely, but if you want to try to incorporate some into the recipe, you could absolutely give it a try. I would start by replacing 1/4 cup with whole wheat and see how that affects the texture.
Fredrica Leuck says
I have made this cake several times following the recipe and then using 1/4 cup whole wheat flour and 3/4 cup AP with great success each time.
Karly says
Obsessing. I mean come on, who can turn down cake for breakfast!? Looks amazeeeee!
Tracy says
LOL, thanks, Karly!
Beverly says
Your a answer to my prayers thank you. you have great two people recipes as a mother of six now all grown I have not mastered cooking for two thank you so much
Tracy says
Thanks so much, Beverly! I’m so glad you are finding the recipes useful!!