Yes, cake for breakfast is a thing. A real thing that you need to be a part of. This cake is healthier too, so how can you resist?
Peak season for strawberries is April through July, and even as far as August in the midwest. Its hard to resist buying an extra bundle of them while they’re so cheap and delicious. This breakfast cake uses one whole pound of strawberries, and triples as a breakfast, snack cake, or dessert.
You can use fresh strawberries, but you’ll never regret roasting them. Roasting the strawberries adds a new level of strawberry flavor. They cook down a bit and make a sweeter and juicier berry with a concentrated flavor. The juice caramelizes and creates a thicker, syrup-like deliciousness. Roast those beauties. You’ll thank me later.
For real though, this breakfast cake is a great way to prep for the week or weekend. You can make it ahead of time and pre-slice for an easy to-go snack. Or if you have family visiting the weekend, make it the night before. Serve with coffee or tea, and you’ll have breakfast covered.
Speaking of the weekend, what are your plans?
This mother’s day weekend, we’re visiting some cousins out in Wisconsin. Everything is starting to bloom and look very green up here, so I’m excited for the scenic drive up. The guys are going to take my oldest (5 years old) camping in their big backyard. It will be his first time camping, and I’m really hoping he enjoys it. Above all, we love spending time together and have made it a point to get together more throughout the year. It’s important for the little cousins to play and grow together, and just as important for the adults to make memories too!
Back to the breakfast cake, this cake is lightly sweetened and just dense enough to be between a cake and a bread. But we’re calling it a cake because it’s just so pretty and who wouldn’t want to eat cake at any time of the day?
The details. This recipe is fairly simple, which I love. The first thing is to roast the strawberries to get them soft, juicy, and they actually get more vibrant too. I mix them in a bowl with some sea salt and vanilla before roasting to heighten the strawberry flavor. You don’t want to roast too much because we aren’t dehydrating them. But when they are bright and soft, and the juices on the pan have thickened a bit, then they’re ready.
Okay, so you have your strawberries, now let’s make the cake! I use white whole wheat flour because it is heartier than all purpose, and lighter than the darker whole wheat flour. I also use coconut sugar and honey as sweeteners to keep this cake less processed and more healthy. Breakfast should be filling and nutritious after all, right?
Mix all ingredients in a bowl until smooth, and then add the strawberries last. I save a spoonful of strawberries to toss on top right before baking. When it’s done baking, you can leave in the pan, add a drizzle of honey on top and serve it that way. Or, you can remove and serve it in slices. Add some honey on the side as an option. The honey drizzle is totally optional, but I love it on this breakfast cake.
If you make this Roasted Strawberry Breakfast Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and do my best to respond to each and every comment. And of course, don’t forget to also tag me on Instagram! I would love to see the photos of recipes you’ve made!Print
This cake is lightly sweetened and just dense enough to be between a cake and a bread. But we’re calling it a cake because it’s just so pretty and who wouldn’t want to eat cake at any time of the day?
- 1 lb. strawberries, stems removed and chopped
- 1/4 tsp sea salt
- 1 1/2 tsp vanilla extract
- 1 1/2 cups white whole wheat flour
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup honey
- 1 cup unsweetened almond milk (or other nondairy milk)
- 2 tbsp coconut oil, melted and cooled
- honey (for drizzling when serving)
- To roast the strawberries, preheat oven to 400 degrees F. Spray a baking sheet with olive oil.
- Mix chopped strawberries, sea salt, and vanilla in a bowl. Spread onto prepared baking sheet and bake for about 15 minutes. Strawberries will be done when soft and juices on the pan will be bubbly.
- Remove strawberries from the oven and cool.
- Reduce oven temperature to 350 degrees F. Spray an 8×8 inch pan with olive oil.
- Place all dry ingredients into a large mixing bowl and mix until combined. Then, add all wet ingredients (make sure your coconut oil is cooled) and mix until smooth.
- Fold in 3/4 of the strawberries. Pour batter into prepared pan and scatter the remaining strawberries on top.
- Bake for 35 minutes, or until center is set and a tester comes out clean.
- Serve with a drizzle of honey. Store in an airtight container in the refrigerator for up to 1 week.