Imagine waking up to the sweet aroma of freshly baked cake wafting through your kitchen, with juicy strawberries nestled in every bite. The Mini Strawberry Breakfast Cake is not just a delightful treat; it’s the perfect way to start your day or impress guests at brunch! With a simple mix of pantry staples and luscious strawberries, this recipe is sure to become a staple in your home. Ready to elevate your breakfast game? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or non-stick cooking spray, and optionally line the bottom with parchment paper for easier removal.
- In a medium-sized mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined and set aside.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and the remaining 1/2 cup of sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add 2 large eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Then, mix in 1 teaspoon of vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of sliced strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is or dust the top with powdered sugar for an elegant finish. Enjoy your Mini Strawberry Breakfast Cake!
Tips
- Use Fresh Strawberries: For the best flavor, opt for ripe, fresh strawberries. If they're in season, their natural sweetness will shine through in the cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so a few lumps are perfectly fine!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This will help create a smoother batter and a fluffier cake.
- Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help prevent it from breaking apart.
- Serving Suggestions: For an extra touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar on top can also add a beautiful finishing touch!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
