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Strawberry Breakfast Cake

Fresh Strawberry Breakfast Cake

Simple and seasonal fresh strawberry breakfast cake. Top it with whipped cream and have it for dessert too! 

Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 286 kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1 pound strawberries hulled and diced. Reserving a few slices for the top

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour a 10-inch pie plate
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In the bowl of a mixer cream together butter and sugar until light and fluffy. Add egg, mix until well combined. Add in the vanilla.
  4. Alternate adding the flour mixture and milk in 3 additions, beginning and ending with flour mixture.
  5. Fold in diced strawberries.
  6. Pour batter into prepared pan. Cover the top of the cake with reserved strawberry slices.
  7. Bake for 10 minutes then reduce heat to 325 and bake 40-50 minutes more, until cake is golden brown and an inserted toothpick comes out clean.
  8. Cool before slicing.
Nutrition Facts
Fresh Strawberry Breakfast Cake
Amount Per Serving (1 g)
Calories 286 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 32mg1%
Carbohydrates 46g15%
Sugar 28g31%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.