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Fresh strawberries folded in a lightly sweet sour cream batter.
Strawberry Breakfast Cake is not overly sweet and is terrific served for breakfast, brunch or as a light dessert.
Breakfast cakes have grown in popularity, and for good reason. Treats like this Strawberry Breakfast Cake are a great way to showcase seasonally fresh fruits in a simple and delicious, easy to make all-purpose cake.
We’ve shared many breakfast cakes over the past few years, and all have been a big hit with our family and yours. This strawberry breakfast cake is one of our favorites.
Our Raspberry Ricotta Breakfast Cake is made with frozen berries, making it a good choice all year round. The ricotta cheese gives it a wonderful texture and moist crumb and the tart raspberries really pop.
One of our most popular recipes is this Blueberry Breakfast Cake. It’s a luscious cake bursting with juicy ripe blueberries and just a hint of bright, tangy lemon.
Another popular reader favorite is our Lemon Crumble Breakfast Cake. It’s loaded with lemon flavor and a sweet crumble top.
For the holidays we love to share this Cranberry Almond Breakfast Cake made with almond paste and almond extract; perfectly delightful!
Ingredients needed to make Strawberry Breakfast Cake:
- all-purpose flour
- baking powder
- baking soda
- salt
- granulated sugar
- sour cream – use full fat for this cake
- vanilla
- unsalted butter
- eggs
- strawberries
- coarse sugar for topping
- powdered sugar for dusting on top, if desired
How to make strawberry breakfast cake
Our Strawberry Breakfast Cake is easily made by hand with no mixer required.
First, combine the dry ingredients in a large mixing bowl.
Next, in a separate bowl, combine the sour cream, vanilla, melted butter and eggs.
Toss the chopped strawberries in a portion of the flour to help prevent them from sinking into the batter.
Fold the two batters together, then gently add the floured strawberries.
Top the cake with additional sliced strawberries and a hefty helping of coarse sugar. Bake and serve!
The cake batter is nice and thick to hold up all the juicy fruit. Even though the batter is thick the cake is not dense or dry once baked.
As with most fruit-centric recipes, the better the fruit, the better the end result.
Use firm, ripe strawberries in this breakfast cake for best results. I picked these from our favorite local farm on a nice rainy day. I’m going to miss strawberry season!
Tips for selecting the best strawberries:
- Look for strawberries with light colored seeds. If the seeds on the outside are dark brown and dried up, the strawberry probably is too.
- Buy local strawberries if at all possible. Less time traveling to your kitchen will yield fresher strawberries, thus better flavor. If you’re buying strawberries from another country they may have been picked before they were fully ripe so they’ll survive the long distance commute.
- Look for strawberries that are red all the way to the top. If the top is white, the middle of the strawberry will be too. White strawberry tops yield less flavor.
- Visit your local farmers market during peak season for the best strawberries.
- Finally, if you can pick your own strawberries at a local farm – go for it!
Bake this cake in an extra-deep round cake pan, a 9×9-inch square or springform pan.
Watch the baking time if using a dark colored or glass baker. If you want to dress it up a bit, add a dollop of sweet whipped cream and sliced berries on top. That would be a nice play on strawberry shortcake!
We add a hefty helping of coarse sugar on top for a nice sweet crust. This cake can handle it as the batter is not overly sweet.
Refrigerate leftovers if you have any and enjoy!
Can you freeze Strawberry Breakfast Cake?
Absolutely, yes! Seal in an airtight container and thaw overnight in the refrigerator. However, you won’t get the little crispy top that comes with a fresh baked cake, but it’s still terrific. This breakfast cake also travels well making it great for gifting.
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Strawberry Breakfast Cake
Ingredients
- 2 ¼ cups all-purpose flour divided (284g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar (170g)
- ½ cup unsalted butter melted and cooled (113g or 4oz)
- 1 cup sour cream (8-ounces)
- 2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- 1 cup quartered or diced strawberries (6oz) plus 7 or 8 halved strawberries for topping
- 1 tablespoon coarse sugar for topping
- powdered sugar for serving
Instructions
- Preheat oven to 350°F. Lightly grease and flour a 9-inch springform pan. Set aside.
- In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a small bowl combine 1 cup diced strawberries with the remaining ¼ cup of flour. Toss to coat. Set aside.
- In a separate small mixing bowl combine the melted cooled butter, sour cream, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar. Fold together until the dry ingredients are moistened. The batter will be thick. Gently fold in the 1-cup of chopped strawberries and any extra flour. Spoon the batter into the prepared pan and spread evenly. Allow the cake batter to rest at room temperature for 15 minutes.
- Scatter the remaining sliced strawberries on top of the batter, then generously sprinkle with coarse or granulated sugar. Bake at 350°F for 60-70 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.
- Cool slightly before serving either warm or at room temperature. Dust the top with powdered sugar and serve. Store leftovers in the refrigerator.
Recipe Notes
- This recipe has not been tested with frozen strawberries.
- Top with lightly sweetened whipped cream, if desired.
- Store leftovers in the refrigerator.
- This cake freezes well for up to 3 months.
- Bake this cake in a 9x9-inch square pan if desired. Reduce the baking time to 35 to 45 minutes.
Nutrition
Strawberries are one of our favorite fruits. We love them plain, baked into cakes, layered in a Mixed Berry Trifle, scooped into a fantastic Strawberry Dutch Baby Pancake, or piled on this Strawberry Mascarpone Cake.
Homemade small batch Strawberry Jam is one of the greatest things on earth. Even if you’ve never made jam before, you can make this easy recipe.
If you want a “knock it out of the park” park dessert try this easy and delicious Strawberry Rhubarb Crunch recipe.
Finally, here’s another must-try cooking method for Roasted Strawberry Sauce. Perfect on everything from waffles to cake, or a bowl of yogurt.
Originally published May 2018, updated May 2021
Meggie
Delicious! Sprinkling the cake with raw sugar before baking gave a wonderful crunch to the cake. I placed the halved strawberries upside down on the batter. When baked, they looked like red hearts.
Tricia Buice
Thanks Meggie! I love that you placed them strawberries upside down to form little hearts. So sweet 😉 Thanks for making the cake and for commenting!
Amanda
I’m giving this rating on Preparation alone I have never ever baked a cake where you had to melt then chill the butter then let it sit at room temperature for 15 minutes just to turn around and cook it for 60 to 70 nobody is going to want to cook this for breakfast you want something fast so I give it two stars even if it does taste good.
Tricia Buice
We appreciate constructive feedback Amanda. However, there are a million recipes that call for melted butter to be cooled slightly before adding to raw eggs so you don’t accidentally make scrambled eggs. The recipe calls for the butter to be cooled, not chilled. Even though you’ve never made a cake with these directions doesn’t make the preparation bad. Sorry the recipe didn’t meet your expectations even though you never tasted it.