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
Course: Breakfast
Cuisine: American
Prep Time: 1 hour hour
Cook Time: 35 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Yield: 1 8" Cake
Calories: 345kcal
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- 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 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
4 Comments on “Strawberry Breakfast Cake”
Michelle
May 8, 2021 at 9:51 pmButtermilk is listed twice in the recipe???
CA Strawberries
May 12, 2021 at 9:35 amThank you! The recipe’s been updated. :)
Jessica
May 11, 2021 at 10:45 pmThe recipe calls for 1/4 cup of buttermilk two separate times. That seems odd, is that a typo?
CA Strawberries
May 12, 2021 at 9:35 amThank you for catching that. We removed the duplicate buttermilk in the ingredient list. Enjoy!