The Best Strawberry Breakfast Cake Your Family Will Love

There’s something truly special about a weekend morning, isn’t there? The sun streams in, the pace is a little slower, and the promise of a delicious breakfast hangs in the air. In my house, when the farmers’ market is bursting with ruby-red strawberries, there’s one request I get more than any other: my Strawberry Breakfast Cake.

It’s a wonderfully moist, tender-crumbed cake that’s bursting with juicy, fresh strawberries. It’s sweet, but not too sweet, making it the perfect companion to your morning coffee or tea. I’ve been making this recipe for years, tweaking it here and there until it was just right. It’s become a cherished part of our family’s weekend traditions, and I’m so excited to share it with you.

This recipe is straightforward, I promise. We’ll walk through it step-by-step, and I’ll share all my little secrets for getting it perfect every single time. So, let’s roll up our sleeves and bake something truly wonderful together.

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 45M
• Total Time: 1H5M
• Type of dish: Breakfast, Brunch, Cake
• Cuisine: American
• Recipe Yield: 8 servings
• Calories: 380 kcal (approximate per serving)

Why This Recipe Works

Gather Your Ingredients

One of the things I love about this easy strawberry cake for breakfast is that it uses simple, wholesome ingredients you probably already have in your pantry and fridge. No need for a special trip to the store!

For the Cake:

• All-Purpose Flour: The backbone of our cake.
• Granulated Sugar: For that perfect touch of sweetness.
• Baking Powder & Baking Soda: These are our leaveners, and using both gives the cake a beautiful lift and tender texture.
• Salt: A pinch of salt enhances all the other flavors.
• Plain Yogurt or Sour Cream: This is my secret weapon for a moist strawberry breakfast cake. Full-fat versions will give you the richest results.
• Large Eggs: Make sure they’re at room temperature! This helps them incorporate into the batter more easily.
• Unsalted Butter, Melted: For flavor and richness.
• Vanilla Extract: A splash of good quality vanilla makes everything better.
• Fresh Strawberries: The star of the show! You’ll want about a pound, hulled and sliced.

For the Streusel Topping (Optional but Recommended!):

• All-Purpose Flour
• Brown Sugar: This adds a lovely molasses note.
• Cold Unsalted Butter, Cubed: It’s important that the butter is cold to create that classic crumbly texture.
• Rolled Oats: For a bit of texture and a wholesome touch.
• Cinnamon: A hint of spice complements the strawberries beautifully.

Let’s Get Baking: A Step-by-Step Guide

I find that breaking down a recipe into small, manageable steps is the key to success in the kitchen. So, here’s how we’re going to make our delicious Strawberry Breakfast Cake.

Step 1: Prep Your Pan and Berries

• First things first, let’s get our oven preheating to 350°F (175°C). While it’s warming up, grease and flour a 9-inch round cake pan or a 9×9-inch square pan. I like to line the bottom with parchment paper for extra insurance against sticking.
• Now, for our beautiful strawberries. Gently wash and pat them dry. Hull them (that’s just a fancy way of saying to remove the green leafy top) and slice them to about ¼-inch thickness. Set them aside for now.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisking might seem like an insignificant step, but it’s my trick for ensuring the leaveners are evenly distributed. This means no surprise pockets of baking soda in your finished cake!

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together the yogurt (or sour cream), room temperature eggs, melted butter, and vanilla extract until everything is smooth and well combined.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Now, this is important: mix until just combined. A few little lumps are perfectly fine. Over-mixing can lead to a tough cake, and we’re aiming for a tender, delicate crumb. Gently fold in about two-thirds of your sliced strawberries.

Step 5: Assemble and Top Your Cake

• Pour the batter into your prepared pan and spread it out evenly. Arrange the remaining sliced strawberries on top of the batter.
• If you’re making the streusel topping (and I really hope you are!), now’s the time. In a small bowl, combine the flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle this evenly over the strawberries.

Step 6: Bake to Golden Perfection

• Place your cake in the preheated oven and bake for 40-50 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. Every oven is a little different, so I suggest checking it at the 40-minute mark.
• Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This resting period is crucial, as it allows the cake to set up properly.

Tools for Success

You don’t need a lot of fancy equipment for this recipe, but here are a few tools that will make the process a breeze:

• 9-inch Round or Square Baking Pan
• Mixing Bowls
• Whisk
• Spatula
• Parchment Paper

A Perfect Start to Any Day

There you have it – a simple, yet incredibly delicious Strawberry Breakfast Cake that is sure to become a favorite in your home, just as it is in mine. It’s a recipe that’s perfect for a lazy weekend, a special brunch, or anytime you want to treat yourself and your loved ones to something truly special.

I hope you’ll give it a try, and when you do, I’d love to hear how it turned out! Happy baking!