Hey there! Imagine waking up to soft, moist strawberry breakfast cakes that melt in your mouth. These little cakes are sweet, fruity, and perfect for breakfast or a quick snack.
And guess what? They’re super easy to make. No fancy techniques—just mix, bake, and enjoy. You don’t need to be a pro baker to get this right. Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Muffin tin or mini cake molds
- Oven
- Wire rack for cooling
Important Info
- Servings: 12 small cakes
- Estimated Cost to make this recipe: About $8-$10
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Additional Time: None
- Calories per serving: About 180 calories
- Cook Method: Baking
- Season: Best in spring and summer when strawberries are fresh
- Course: Breakfast, Snack, Dessert
- Cuisine: International
- Diets: Vegetarian
How to Make Strawberry Breakfast Cakes
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup Greek yogurt or plain yogurt
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, chopped
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour |
| Granulated sugar | Honey or maple syrup (reduce milk slightly) |
| Greek yogurt | Sour cream or buttermilk |
| Vegetable oil | Melted butter or coconut oil |
| Fresh strawberries | Frozen strawberries (thawed and drained) |
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the egg, yogurt, oil, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Add the chopped strawberries and fold them into the batter.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Helpful Tips
- Use ripe strawberries for the best natural sweetness.
- If using frozen strawberries, pat them dry to avoid excess moisture in the batter.
- Do not overmix the batter—it can make the cakes dense instead of light and fluffy.
- Store extra cakes in an airtight container to keep them fresh.
- Want extra crunch? Sprinkle some sugar on top before baking.
What to Serve with Strawberry Breakfast Cakes
These little cakes go great with:
- A hot cup of coffee or tea
- A glass of milk for a simple breakfast
- Greek yogurt and honey for extra creaminess
- Scrambled eggs or omelet for a balanced meal
How Do You Serve the Recipe?
I love serving these cakes slightly warm. You can dust them with powdered sugar or spread some butter or jam on top. If you like a bit of crunch, toast them lightly before serving.
Where Do You Serve This Recipe the Most?
These cakes are great for busy mornings, brunch with friends, or packing in lunchboxes. They’re also a hit at picnics because they don’t need refrigeration and are easy to carry. If you’re looking for a holiday treat, they make a great addition to Easter or Valentine’s Day breakfast.
Storage
Short-Term Storage (Room Temperature)
- Place the cakes in an airtight container at room temperature.
- They stay fresh for up to 3 days.
Refrigeration
- Store them in a sealed container in the fridge for up to 7 days.
- Warm them in the microwave for 10-15 seconds before eating.
Freezing
- Wrap the cakes individually in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or microwave for 20-30 seconds before serving.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, but make sure to thaw and drain them first. Too much moisture can make the cakes soggy.
Can I make these without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute.
Can I use almond flour instead of all-purpose flour?
You can, but the texture will be different. Almond flour makes the cakes denser, so you may need to add an extra egg for structure.
Can I make these in a loaf pan instead of a muffin tin?
Yes! Bake at the same temperature but for 35-40 minutes. Check with a toothpick to see if it’s done.
Are these cakes sweet enough for dessert?
Yes, but if you want them sweeter, add an extra tablespoon of sugar or drizzle them with honey.
Meta Description
Strawberry breakfast cakes recipe—soft, moist, and easy to make. Perfect for a quick breakfast or snack. Ready in 30 minutes with simple ingredients.