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Strawberry Breakfast Cake

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California strawberries are used 2 ways in this beautiful springtime breakfast cake. Olive oil, wildflower honey, and chamomile tea are natural complements to sweet strawberries. Spelt flour and a touch of yogurt add wholesomeness, taking this cake squarely into breakfast territory. Recipe by The Feed Feed.

Strawberry Breakfast Cake

Strawberry Breakfast Cake

Course: Breakfast
Cuisine: American
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: 1 8" Cake
Calories: 345kcal

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Equipment

  • Stand mixer

Ingredients

FOR THE CAKE:

  • 1 pound strawberries quartered
  • 2 Tbsp wildflower honey
  • 1 cup all-purpose flour
  • 1/2 cup spelt flour
  • 1 1/2 Tbsp chamomile tea (from about 2-3 tea bags)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/ 4 cup granulated sugar
  • 2 eggs room temperature
  • 1/ 4 cup buttermilk
  • 1/ 4 cup extra-virgin olive oil
  • 1/ 4 cup buttermilk
  • 1 lemon zested
  • 1 teaspoon tsp vanilla extract
  • 1 lemon zested

FOR THE FROSTING:

  • 8 ounces whipped cream cheese
  • 1/4 cup plain whole-milk Greek yogurt
  • 1/ 2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Line an 8” cake pan with parchment paper and coat with nonstick cooking spray.
  • Toss half of the strawberries with honey in a medium bowl. Spread remaining strawberries on a parchment-lined baking sheet. Set aside.
  • In a medium bowl, whisk all-purpose flour, spelt flour, chamomile tea, baking powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat sugar and eggs for about 2 minutes until light in color. Add buttermilk, olive oil, lemon zest, and vanilla, beating until combined.
  • Add dry ingredients and mix until just combined, being careful not to overmix. Transfer to the prepared cake pan and smooth the batter evenly.
  • Bake strawberries and cake until a toothpick inserted in the center comes out clean and strawberries are syrupy, about 30-35 minutes. Allow the cake and strawberries to cool for 30 minutes.

FOR THE FROSTING:

  • Mix cream cheese, yogurt, vanilla extract, and roasted strawberries in a bowl until well combined.
  • Spread strawberry frosting on cake. Arrange remaining strawberries on top. Refrigerate until ready to serve.

Nutrition

Serving: 1  Slice of 8 | Calories: 345kcal | Carbohydrates: 47g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 320mg | Fiber: 2g | Sugar: 27g | Vitamin C: 28mg

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