introduction
I like simple baked treats for morning. These Strawberry Breakfast Cakes are small, soft, and quick to make. If you enjoy small cakes, see a related bundt idea at Christmas bundt cakes recipe for more ideas.
why make this recipe
Make these cakes for a fast sweet breakfast or a light dessert. They use pantry items and dried strawberries, and the strawberry sauce adds fresh fruit flavor.
how to make Strawberry Breakfast Cakes
This recipe mixes butter, sugar, egg, and sour cream with dry ingredients, then stirs in dried strawberries. You bake the batter in ramekins and make a quick fresh strawberry sauce to serve with the cakes.
Ingredients :
- 1/4 cup butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup light sour cream
- 2/3 cup flour
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup dried strawberries, sliced into small pieces
- 1/4 cup sugar (for sauce)
- 1 cup fresh or frozen strawberries (for sauce)
- 1 tablespoon cream, milk, etc. (for sauce)
Directions :
- Preheat oven to 350°F.
- Cream butter and sugar together until light and fluffy.
- Add egg and mix until well combined.
- Add in vanilla and sour cream and stir.
- Mix dry ingredients together and add to batter, only mixing until just combined.
- Stir in strawberries.
- Spray 2-3 ramekins with non-stick spray and pour batter into them equally.
- Bake for 30-35 minutes.
- For the strawberry sauce, puree strawberries and sugar in a food processor (thaw if using frozen strawberries).
- Add cream and give it another whirl.
- Voila!
how to serve Strawberry Breakfast Cakes
Serve warm with a spoon of the fresh strawberry sauce on top. Add a little cream or yogurt if you like. They pair well with coffee or tea.
how to store Strawberry Breakfast Cakes
Cool the cakes to room temperature. Store in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate jar in the fridge for up to 4 days.
tips to make Strawberry Breakfast Cakes
– Measure flour by spooning it into the cup and leveling it.
– Do not overmix after you add dry ingredients.
– Use room temperature butter and egg for a smooth batter.
– If using frozen strawberries for sauce, thaw them first.
variation (if any)
You can swap dried strawberries for fresh chopped strawberries, or add a tablespoon of lemon zest to the batter for bright flavor. Replace flaxseed meal with chia or extra flour if needed.
FAQs
Q: Can I use fresh strawberries in the batter?
Yes. Chop them small and pat dry so they do not add too much moisture.
Q: Can I make these ahead?
You can bake them a day before and warm briefly in the oven before serving.
Q: Can I freeze the cakes?
Yes. Wrap each cooled cake well and freeze up to 2 months. Thaw in the fridge and warm before serving.
Conclusion
For another simple take on strawberry breakfast cakes, see this recipe at Simple Strawberry Breakfast Cake • Cheapskate Cook.