Strawberry Breakfast Cake
Strawberry season is all too short. I know grocery stores are still carrying the little beauties, but nothing beats the taste of a local strawberry. I’m especially sad to see them go.
Usually, we buy a lot of these (some local, some not) and freeze any that don’t get sucked into the vacuum that is our love for fresh strawberries. If I flash freeze them, I can store them for months to use in smoothies.
Honestly I hardly ever do anything else with strawberries. People rave about homemade jam and strawberry salsa. However, between the whipped cream and the yogurt, keeping extra berries in the house for recipes is difficult. Especially when the toddler dives into them before we’re even awake in the morning… and that has happened more times than I should admit.
Besides, in my experience NONE of it compares to the awesomeness of fresh strawberries. Except this cake. This one, I make room for. Specifically for breakfast – because with whole grains and natural sweetener, it’s basically like eating oatmeal. Basically.
If you don’t have ravenous people raiding your fridge in the morning, this is the perfect way to use those berries that are past their peak but still have something to offer. And what a glorious offering it is.
Adapted from Smitten Kitchen. You should make all of her recipes. They are always on point.
- 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
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 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 at 350 degrees Fahrenheit for 10 minutes, then reduce oven heat to 325. Bake for another 50-60 minutes, until 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 the whipped cream idea. Just sayin’.