Strawberry Breakfast Cake

Published by thecollective on

Strawberry Breakfast Cake

Served warm or cool, a fruity breakfast alternative.
Course Breakfast, Morning Tea
Servings 6


  • Mixing bowl
  • Oven
  • Cake tin


  • 2 1/4 cups all-purpose flour divided (284g)
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup granulated sugar (170g)
  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 large eggs lightly beaten
  • 1 cup Aussie Frozen Fruit strawberries (6oz) plus extras for topping
  • 1 tbsp coarse sugar for topping
  • 1 tbsp powdered sugar for serving


  • Preheat oven to 180°C. Lightly grease and flour a 9-inch/22cm springform pan. Set aside.
  • In a large mixing bowl, whisk together 2 cups of the flour, salt, baking powder, baking soda and sugar. Make a well in the center and set aside.
  • In a small bowl combine 1 cup Aussie Frozen Fruit strawberries with the remaining ¼ cup of flour. Toss to coat and 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 diced 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 180°C 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 fridge.
  • Enjoy!


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