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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 thisย Blueberry Breakfast Cake. It’s aย 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 youโre 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 โ 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 ยผ cups all-purpose flour divided (284g)
- ยฝ teaspoon salt
- 2 ยฝ teaspoons baking powder
- ยผ teaspoon baking soda
- ยพ cup granulated sugar (170g)
- ยฝ 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 350ยฐF. 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 ยผ 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 350ยฐF 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.ย
- 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.ย
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 Strawberryย Dutch Baby Pancake, or piled on thisย Strawberry Mascarpone Cake.
Homemade small batchย 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 deliciousย 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 2021ย
Gaia
Love, Love, Love it! Also tried your Blackberry Breakfast Cake….yummy! Next is the Lemon Crumb…think I’m on to something good here! ๐ Thank You for Sharing…bake on!!
Tricia Buice
Thank you so much Gaia! We appreciate the feedback and for trying our recipes ๐ Happy baking to you!
Steve Lazeroff
Tricia, I’m going to make this, however I see photos of round and 8×8 square if there any issue round or square? If i use a square would you use square should i use parchment?
Tricia Buice
Hi Steve. If you plan to remove the cake from the pan before slicing, I would use parchment. If you plan to slice it in the pan, no need. This can be baked in a 9-inch springform or 9×9-inch square pan. If baking in an 8-inch pan, I would reduce the temperature to 325F and bake it a little longer. This will give the middle a chance to bake well before the sides get over done. I have many breakfast cakes on the blog and have baked them all in different pans from time to time. I hope you’re going to love it!
Sara Miller
The picture shows a square pan not the 9 in.springform pan.I don’t have a springform pan.What other size can I use ? Thank you.
Tricia Buice
Hi Sara. You can use an 8 or 9-inch square pan, too. Enjoy!
Sara Miller
Thank you….it’s now in the oven and smells wonderful ! Can’t wait to try it !
P westendorf
I want to make this but can’t find what temp to bake it at and for how long.
Tricia Buice
Hello P. At the bottom of the post there is a printable recipe shaded in beige. There are step by step directions and everything you need to make this luscious cake. Enjoy!
Kathy Dowling
This looks wonderful, I’m dreaming of fresh local strawberries about 3 months from now! Have you tried doubling the recipe and using a 9×13 pan? I know I’m going to want more than an 9×9 cake.
Tricia Buice
Hi Kathy! No I haven’t tried that but I am sure it will be great. Enjoy!
Olivia
I made this and it was so good! Not too sweet and went perfectly with coffee. Will be making again! I think next time I might throw in some different berries with the strawberries. Delicious as is though!
Tricia Buice
Thanks Olivia! So glad you enjoyed this simple cake. I LOVE all that strawberry flavor ๐
Jennifer
This recipe had me doubting! The batter is very thick and I thought maybe I had measured too much floor accidentally or something. But it is a beautifully moist and textured cake. Iโm going to be very popular in the morning! I will be exploring your other recipes for sure! Thanks!
Tricia Buice
Outstanding! Thanks so much for letting us know how this turned out for you Jennifer. Hope you made some new friends ๐
Laura
Great recipe but you might want to adjust the note at the top about prep and cook time – it says cook time 30 mins but deeper in the recipe it says to let it rest for 15 mins and then cook 35-45 minutes. With prep that all adds up to more than 50 mins ?
Tricia Buice
Thanks Laura! I corrected my typo ๐ Glad you enjoyed the recipe and thanks for taking the time to let me know!
Deb
Sounds great
Tricia Buice
Thanks Deb!
Gerlinde
I eat this cake any time of the day, it looks super delicious.
Nicole
This is taking waaaay longer to bake than stated. Iโm already past 60 min and the toothpick still isnโt pulling out clean.
Tricia Buice
Keep baking – it will be fine!
Liz
Oh, my gosh, this puts today’s breakfast to shame! What an amazing coffee cake—perfect for summer!!
Tricia Buice
Thanks Liz! Something about those strawberries that makes me want to bake ๐
Karen (Back Road Journal)
I can think of reasons to have a piece for breakfast, an afternoon snack and a dessert after dinner. It wouldn’t last long. ๐
Tricia Buice
Haha – me too Karen – thanks so much
Susan
I want some…now! The crumb looks so moist and inviting, Tricia. What a wonderful way to use those gorgeous, fresh strawberries!
Tricia Buice
Honestly Susan I could eat a big slice right now too – so delicious!
Abbe@This is How I Cook
I am so glad you went strawberry picking! This way we get to see all your wonderful recipes! I think this could very well be Sunday’s breakfast!
Tricia Buice
Aww thanks Abbe – it has been fun!
sue @theviewfromgreatisland
Do you deliver, because I really want to wake up to this tomorrow! I love your idea for using this as the base for a strawberry shortcake, that’s genius ๐
Tricia Buice
I wish I could deliver some to you Sue – we could be taste-testers for each others recipes. Hope you get the chance to make this sometime!
monique
Love strawberry cakes..cannot have too many recipes.Beautiful!
Tricia Buice
Thanks Monique – I agree completely ๐
Gerlinde
Can I please have a piece of this great looking cake, it looks delicious.Pinned!
Tricia Buice
Absolutely Gerlinde – wish I could share it with you today ๐
Jennifer @ Seasons and Suppers
I can’t think of a better way to start the day! Looks delicious ๐
Tricia Buice
Thanks Jennifer, we adore strawberries around here ๐
Chris Scheuer
I loved your blueberry breakfast cake and love this rendition! How pretty and how perfect for a summer breakfast/brunch!
Tricia Buice
Thanks Chris – this is a keeper!
Angie@Angie's Recipes
Cake for breakfast? wow…why not?! Those strawberries look so fresh and juicy!
Tricia Buice
Thanks Angie – breakfast or brunch, get your carbs early! I can’t help myself when it comes to these fresh picked strawberries – have a lovely weekend and thanks again ๐