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!
Servings 4 servings
Calories 342kcal
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
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. :)
Nutrition
Calories: 342kcal