Strawberry Breakfast Cake
Tender breakfast, brunch, or dessert cake featuring a full pound of fresh strawberries. This cake is perfect for casual or elegant dining. Delicious out of hand, we like to top this with strawberry whipped cream, and strawberry sauce.
Equipment
- 1 (9-inch) springform pan
Ingredients
- 100 grams egg (2 large), room temperature
- 200 grams granulated sugar (1 cup)
- 120 grams sour cream (1/2 cup)
- 120 grams plain yogurt (1/2 cup)
- 70 grams vegetable oil (1/3 cup)
- 5 grams vanilla bean paste or pure vanilla extract (1 teaspoon)
- 290 grams all-purpose flour (2-1/4 cups)
- 10 grams baking powder (2 teaspoons)
- 1 gram sea salt (1/4 teaspoon)
- 16 ounces fresh strawberries, rinsed, hulled, thickly sliced
Instructions
- Butter the sides and bottom of a 9-inch springform pan. Line the bottom with parchment paper.
- Preheat oven to 375 degrees F.
- Add eggs and granulated sugar to stand mixer. Beat on medium high speed for 4 to 5 minutes.
- Add sour cream, plain yogurt, vegetable oil and vanilla bean paste to stand mixer. Beat on low until smooth and thoroughly combined.
- Remove bowl from stand mixer.
- Add all-purpose flour, baking powder, and sea salt to small mixing bowl. Whisk to combine.
- Add half the flour mixture to the stand mixer bowl and fold in with a large spatula. Add remaining flour mixture and fold in with large spatula. Avoid over mixing.
- Transfer half the cake batter to the springform pan. Top with half the sliced strawberries. Spread remaining cake batter over the top. Place remaining strawberries, cut side down over cake batter.
- Bake strawberry breakfast cake in preheated oven for 50 minutes, or until the cake is golden, firm to the touch, and a toothpick inserted into center comes out clean.
- Remove cake from oven and cool on wire rack. Remove side from springform pan. Slide cake onto serving plate.
- Serve slightly warm or room temperature, plain, or with whipped cream and/or strawberry sauce.