Here’s a little Mother’s day inspiration… Strawberry Breakfast Cake! What mom wouldn’t want their breakfast cake, and eat it too, in bed. A sweet treat for mom this Sunday morning. The nice thing about this recipe is it can also be made with gluten-free flour or whole wheat flour – both turn out lovely. Almond flour gives it a delicious rich density, almost like a torte. Fresh seasonal strawberries are not only pretty, they are sweet and juicy, and full of flavor- but know that other fresh berries will work too. Strawberry preserves are spooned into the middle of the cake before baking.
This week I’ve partnered with Bonne Maman and what I personally like about these preserves and this brand is they are non- GMO verified and use no high fructose corn syrup, no artificial colorings or flavorings. Simple real ingredients. It tastes like real homemade preserves- and it’s packaged in a very cute french style jar. In case you were wondering Mamam means grandmother, or “granny” in french. Good Granny.
Make the easy batter in a stand mixer, then pour it into a lightly oiled skillet.
Top with fresh strawberries.
Bake for 50-60 minutes.
When it comes out it will be deliciously golden.
Sprinkle with powdered sugar or drizzle with maple syrup.
Simple and tasty!Print
Strawberry Breakfast Cake
A simple recipe for Strawberry Breakfast Cake, a perfect beginning or ending for a special brunch. Can be made gluten-free.
- Prep Time: 15
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Gluten Free Adaptable
- Cuisine: Breakfast
- 1 cup sugar
- 3/4 cup unsalted butter, softened
- 3 eggs
- ¼ cup Strawberry Preserves
- 1 tablespoon vanilla
- 1 cup flour ( try whole wheat or gluten free!)
- ½ cup almond meal or flour ( you can sub regular flour)
- 1 ½ teaspoon baking powder
- 2 pinches of salt
- 1 pint strawberries halved – or sub other fresh berries
- 1 teaspoon Lemon juice
- maple syrup for drizzling- optional
- powdered sugar for sprinkling – optional
Heat oven to 325°F.
In a stand mixer or large bowl, cream butter and sugar together until fluffy. Add the eggs, one at a time, scraping down the bowl, and mix until combined. Add vanilla and preserves and whip well.
Whisk flours, baking powder and salt in a medium bowl then add it to the batter, until just combined.
Spoon the batter into a lightly greased 10 inch cast-iron skillet.
Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
Bake until cake is golden and puffed, and a toothpick inserted into a center part of the cake comes out free of batter, about 50 -60 minutes. Drizzle with maple syrup and sprinkle with powdered sugar.