A simple recipe for Strawberry Breakfast Cake– perfect for a special brunch or morning gathering (like Mother’s Day) that can be made Gluten-free!
Here’s a little Mother’s Day inspiration… Strawberry Breakfast Cake! Who 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 Breakfast Cake recipe is that 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 ( optional, but oh so tasty!) .
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. 😉
How to make a Strawberry Breakfast Cake
- Make the easy batter in a stand mixer, then pour it into a lightly oiled 9″ skillet. If you don’t have a skillet, you can bake this in a baking dish.
- Top with fresh strawberries.
- Bake in the oven for 50-60 minutes.
When it comes out it will be deliciously golden!
Serving Suggestions
Sprinkle with powdered sugar or drizzle with maple syrup.
Store the breakfast cake, covered, on the counter for up to 3 days. Refrigerate in an airtight container (take it out of the skillet) for up to a week or freeze for up to 3 months.
More Brunch recipes you may enjoy!
Baked Apple Pancake (Pannekoeken)
Baked Apples with Maple Syrup and Spiced Nut Filling
Double Chocolate Zucchini Muffins with Dried Cherries
Print
Strawberry Breakfast Cake
- Prep Time: 15
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Gluten Free Adaptable
- Method: Baked
- Cuisine: Breakfast
- Diet: Vegetarian
Description
A simple recipe for Strawberry Breakfast Cake, a perfect beginning or ending for a special brunch. Can be made gluten-free.
Ingredients
- 1 cup sugar
- 3/4 cup unsalted butter, softened
- 3 eggs
- 1/4 cup Strawberry Preserves (plus more for filling-optional)
- 1 tablespoon vanilla
- 1/2 teaspoon lemon juice- see notes
- 1 cup flour (try a gluten-free blend!)
- 1/2 cup almond flour ( you can sub regular flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups strawberries, halved - or sub other fresh berries
- 1 teaspoon lemon juice for drizzling
- maple syrup for drizzling- optional
- powdered sugar for sprinkling - optional
Instructions
- 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 strawberry preserves and whip well.
- Whisk flours, baking powder, and salt in a medium bowl, then add them to the batter until just combined.
- Spoon 1/2 of the batter into a lightly greased 10-inch cast-iron skillet. At this point, you could spoon little dots of strawberry preserves (another 1/4 cup), then top with the remaining batter. (This is optional; feel free to leave the extra preserves out if you like.)
- 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 the center of the cake comes out free of batter, about 50 -60 minutes. Drizzle with maple syrup and sprinkle with powdered sugar.
Notes
Baking powder needs a little acid to activate it. If your strawberry preserves do not contain lemon juice or citric acid (or you are leaving this out) add a little lemon juice to the batter!
Nutrition
- Serving Size:
- Calories: 394
- Sugar: 29.7 g
- Sodium: 134.3 mg
- Fat: 20.6 g
- Saturated Fat: 11.4 g
- Carbohydrates: 45.1 g
- Fiber: 1.6 g
- Protein: 5.4 g
- Cholesterol: 115.5 mg
This is not only insanely yummy…it’s equally as easy to make…and grandchildren love dotting on the top strawberries! Family fun!
So fun! Love that the kids can jump in and decorate—makes it even sweeter! I have such fond memories of cooking with my grandma. 🥰