Strawberry Breakfast Cake
Kickstart your morning with a vibrant and delicious Strawberry Breakfast Cake! This delightful treat combines the natural sweetness of fresh strawberries with a fluffy, moist base, making it perfect for breakfast or as a sweet snack any time of day.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups flour (all-purpose or whole wheat)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter (or coconut oil)
- 1/2 cup honey (or maple syrup)
- 1 egg (or flax/chia egg)
- 1/2 cup milk (dairy-free if preferred)
- 1 pound strawberries (hulled and halved)
- 2 tablespoons sugar or honey
- Butter or oil (to grease pan)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch pie pan or springform pan.
- In a bowl, mix together flour, baking powder, and salt.
- In a separate bowl, cream together softened butter and honey until fluffy.
- Add the egg and vanilla extract; mix until combined.
- Gradually add the dry ingredients into the wet mixture, followed by dairy or dairy-free milk until just combined.
- Pour batter into the prepared pan and top with strawberry halves cut side down.
- Sprinkle with additional sugar or honey if desired.
- Bake for about 60 minutes, checking doneness with a toothpick.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 163
- Sugar: 9g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 21mg
Find it online: https://myrecipesbook.com/strawberry-breakfast-cake/