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This mini strawberry Breakfast Cake is one of my favorite breakfasts for two. It's simple, easy to throw together, and absolutely delicious!

Mini Strawberry Breakfast Cake

This Mini Strawberry Breakfast Cake is one of my favorite breakfasts for two. It's simple, easy to throw together, and absolutely delicious!

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 342 kcal
Author Tracy

Ingredients

Special Equipment

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

  1. Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. In a medium bowl, combine butter and 1/2 cup of the sugar. Beat until light and fluffy, 1 to 2 minutes.

  4. 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.

  5. 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.

  6. 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!

Recipe Notes

Don't be alarmed if your cake takes a little longer than 45 minutes to bake. There are a ton of factors (oven calibration, cooking dish, ingredients) that can impact bake time, so let your cake tell you when it's ready to come out and don't sweat it. :)