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Strawberry Breakfast Cake Recipe

A simple recipe for Strawberry Breakfast Cake, a perfect beginning or ending for a special brunch. Can be made gluten-free.

4.8 from 141 votes
75 mins
Total Time
8
slices
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Strawberry Breakfast Cake

How to Make the Best Strawberry Breakfast Cake

This strawberry breakfast cake is the perfect way to start a special morning. Baked in a cast-iron skillet with juicy fresh strawberries nestled into the top, it’s a show-stopping centerpiece for brunch that’s surprisingly simple to make. The tender, buttery crumb gets a lovely sweetness from strawberry preserves mixed right into the batter.

What makes this recipe so versatile is that it can easily be adapted to be gluten-free by swapping in your favorite gluten-free flour blend. The combination of regular flour and almond flour gives the cake a delicate texture with just a hint of nuttiness. Fresh strawberries on top caramelize slightly in the oven, becoming jammy and irresistible.

Serve this breakfast cake warm from the oven with a drizzle of maple syrup and a dusting of powdered sugar. It’s equally delicious as a morning treat alongside your coffee or as an elegant dessert after dinner.

Strawberry Breakfast Cake

Strawberry Breakfast Cake

A simple recipe for Strawberry Breakfast Cake, a perfect beginning or ending for a special brunch. Can be made gluten-free.

4.8 from 141 votes
CourseBreakfast
CuisineAmerican
Keywordbreakfast cake, strawberry cake, skillet cake, strawberry skillet cake, gluten-free adaptable
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings8 slices
Calories394kcal
AuthorAlex Raeburn
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Ingredients

Cake Batter

Topping

Instructions

Prepare the Batter

  1. Heat oven to 325°F.
  2. In a stand mixer or large bowl, cream butter and sugar together until fluffy. Add the eggs, one at a time, scraping down the bowl, and mix until combined.
  3. Add vanilla and strawberry preserves and whip well.
  4. Whisk flours, baking powder, and salt in a medium bowl, then add them to the batter until just combined.

Assemble and Bake

  1. Spoon half of the batter into a lightly greased 10-inch cast-iron skillet. Optionally, spoon little dots of strawberry preserves (another ¼ cup), then top with the remaining batter.
  2. Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
  3. Bake until cake is golden and puffed, and a toothpick inserted into the center comes out free of batter, about 50-60 minutes.
  4. Drizzle with maple syrup and sprinkle with powdered sugar before serving.

Notes

  • For a gluten-free version, use your favorite gluten-free flour blend.
  • You can substitute other fresh berries for the strawberries.
  • The optional strawberry preserves layer in the middle adds extra fruity sweetness.
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