Name: Mini Strawberry Breakfast Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 7x5-inch baking dish; 1 Handheld electric mixer (optional but helpful); 1 cup All-purpose flour ((120g)); 1 teaspoon Baking powder; 1/4 teaspoon Salt; 1/4 cup Unsalted butter ((2oz), softened); 1/2 cup Granulated sugar ((100g), plus 1 teaspoon for topping); 1/2 Lemon zest (zest from); 1 Large egg; 1 teaspoon Vanilla extract; 1/4 cup Buttermilk; 1 cup Chopped fresh strawberries

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The Mini Strawberry Breakfast Cake is like a little slice of sunshine on a plate. I remember the first time I baked it; the kitchen was filled with the sweet scent of fresh strawberries mingling with buttery goodness. It was a bright spring morning, and I wanted to create something special for breakfast that would bring a smile to my loved ones’ faces. As the cake baked, I could hardly wait to taste the result. It’s a simple recipe that invites you to play with flavors, and the best part is that it’s as delightful for brunch as it is for an afternoon snack. Each bite is moist and bursting with juicy strawberries, making it a perfect accompaniment for a cup of tea or coffee.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
10 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
220 kcal

Protein:
3 g

Diet:
Paleo, Whole30, Gluten-Free

Fat:
10 g

Tools Used:
Oven, Wooden Spoon, Whisk, Baking Sheet, Mixing Bowl, Chef’s Knife

Why Try This Mini Strawberry Breakfast Cake

Freshness Over Everything

One of the things I adore about the Mini Strawberry Breakfast Cake is its focus on fresh ingredients. Using ripe, juicy strawberries not only enhances the flavor but also gives the cake a beautiful, vibrant color. Freshness really shines through in every bite, making it feel more special. I often find myself reaching for the best strawberries I can find, knowing they will take the cake to another level.

Perfectly Fluffy Texture

This cake achieves a light and fluffy texture that’s hard to resist. The combination of all-purpose flour, whipped butter, and buttermilk creates a tender crumb that practically melts in your mouth. I love how it holds just enough moisture without feeling dense or overly heavy. It’s the perfect way to start your day!

Versatile for Any Time

While it’s dubbed a breakfast cake, I serve it for various occasions—from brunch gatherings to cozy evenings at home. The Mini Strawberry Breakfast Cake can easily transition into a delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream. It adapts beautifully to any setting, making it a reliable go-to recipe.

Easy to Customize

One of my favorite aspects of this recipe is how easily it can be customized. While strawberries hold a special place in my heart, I often experiment with other fruits, like blueberries or raspberries, depending on what I have on hand. You could even add a sprinkle of chocolate chips for a decadent twist. This flexibility means you can enjoy different variations every time.

Family-Friendly Fun

Getting the kids involved in the kitchen can be a joy, and making this cake is a perfect way to do it! They love helping to fold in the strawberries, and I enjoy seeing their excitement while they mix the batter. It fosters a love of cooking and creates wonderful family memories.

Quick and Simple

Lastly, this recipe is an absolute breeze to make. In just a few simple steps, you can whip up a scrumptious cake without any fuss. It’s quick enough for a weekday breakfast while still being impressive enough for guests. You’ll love how quickly you can satisfy your cravings!

Key Ingredients for Mini Strawberry Breakfast Cake

When it comes to baking the Mini Strawberry Breakfast Cake, the ingredients play a crucial role in achieving that light and fluffy texture. Each element complements the others, resulting in a perfectly balanced flavor that’s sure to please any palate. Let’s dive into the key players that make this cake a standout.

7×5-inch baking dish: Essential for baking the cake, providing the perfect shape to achieve a nice rise.
Handheld electric mixer: A handy tool that helps to beat the ingredients together, ensuring a smooth batter.
All-purpose flour: The foundation of the cake, providing structure and a tender crumb.
Baking powder: A leavening agent that helps the cake rise, contributing to its fluffy texture.
Salt: Enhances the flavors of the other ingredients, balancing the sweetness.
Unsalted butter: Adds richness and moisture to the cake, ensuring it stays tender.
Granulated sugar: Sweetens the cake, creating a delightful contrast with the tart strawberries.
Lemon zest: Brightens the flavor profile, adding a refreshing citrus note.
Large egg: Binds the ingredients together, contributing to the cake’s structure.
Buttermilk: Provides moisture and acidity, resulting in a tender cake.
Chopped fresh strawberries: The star of the show, bringing sweetness and juiciness to each slice.

Putting Together Mini Strawberry Breakfast Cake

Making the Mini Strawberry Breakfast Cake is a delightful process that fills your kitchen with an irresistible aroma. The steps are straightforward, allowing you to enjoy the process of creating something special. Let’s get started!

Preheat your oven to 350°F and lightly grease a 7×5-inch baking dish. This step ensures that your cake won’t stick, allowing for a beautiful release once it’s baked.
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set it aside as you prepare the wet ingredients. This helps to evenly distribute the leavening agent throughout the flour.
In another medium bowl, combine unsalted butter and granulated sugar. Beat until light and fluffy, about 1 to 2 minutes. This step incorporates air into the mixture, which helps create a lighter cake.
Beat in the lemon zest, large egg, and vanilla extract until well combined. The mixture should look smooth and creamy.
Stir half of the flour mixture into the wet ingredients until just incorporated.
Add all of the buttermilk and gently stir until combined, making sure not to overmix.
Next, add the remaining flour mixture, stirring until just combined. This method avoids developing too much gluten, keeping the cake tender.
Fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
Transfer the batter to your prepared baking dish, smoothing out the top with a spatula. Sprinkle the remaining granulated sugar over the top for a sweet crust.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with just a few dry crumbs. Keep an eye on it, as oven times may vary.
Allow the cake to cool for 5 minutes before cutting into pieces. Enjoy it warm, or let it cool completely for later!

Things Worth Knowing

Oven Calibration: Ensure your oven is properly calibrated for consistent baking results.
Baking Dish: The size of your baking dish can affect the bake time; a smaller dish may require longer.
Cake Testing: Always test your cake with a toothpick to determine doneness.
Ingredient Temperature: Use room temperature ingredients for better mixing and a fluffier cake.

Expert Tips about Mini Strawberry Breakfast Cake

Here are some tips to elevate your baking experience with the Mini Strawberry Breakfast Cake. These suggestions will help ensure that your cake turns out perfectly every time.

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days to retain moisture.
Freezing: This cake freezes well. Wrap slices tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Pairing: Serve your cake with a dollop of whipped cream for added richness, or alongside fresh fruit for a refreshing touch.
Experiment with Flavors: Try adding different fruits like blueberries or raspberries for a fun twist on the classic recipe.
Use Fresh Ingredients: Fresh strawberries yield the best flavor; choose ripe, sweet ones for maximum enjoyment.

Serve This Mini Strawberry Breakfast Cake With

Coffee or Tea: A warm slice pairs wonderfully with a cozy cup of coffee or tea.
Fresh Fruit Salad: Add a side of fresh fruit salad for a colorful and nutritious complement.
Whipped Cream: Serve with a generous dollop of whipped cream to enhance the cake’s sweetness.
Yogurt: A spoonful of Greek yogurt on the side adds creaminess and a tangy contrast.
Brunch Occasions: Perfect for spring brunch gatherings, or even a festive breakfast on special occasions.

FAQ

Yes, you can use frozen strawberries in the Mini Strawberry Breakfast Cake. Just be sure to thaw and drain them before adding them to the batter. Frozen strawberries may release more moisture, so you might need to adjust the flour slightly to maintain the cake’s texture.

To make the Mini Strawberry Breakfast Cake healthier, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar amount or substitute it with natural sweeteners like honey or maple syrup. Adding nuts or seeds can also boost the nutrition value.

This cake is best served warm and can be enjoyed on its own or with toppings. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with the flavors. Fresh fruit on the side adds a nice touch of freshness.

To store leftover Mini Strawberry Breakfast Cake, keep it in an airtight container at room temperature for up to two days. If you need to keep it longer, wrap slices tightly in plastic wrap and freeze for up to three months. Just remember to thaw it at room temperature!

Conclusion

The Mini Strawberry Breakfast Cake is not only a delicious and delightful way to start your day but also a recipe that brings joy and warmth into your kitchen. With its fresh ingredients and easy preparation, it’s an ideal choice for brunch or dessert. Why not give it a try? You’ll love the vibrant flavors and the smiles it brings!