Mini Strawberry Breakfast Cake
This Mini Strawberry Breakfast Cake is one of my favorite breakfasts for two. It's simple, easy to throw together, and absolutely delicious!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a medium bowl, combine butter and 1/2 cup of the sugar. Beat until light and fluffy, 1 to 2 minutes.
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Continue Reading at Bakingmischief →Chef's Notes
Don't be alarmed if your cake takes a little longer than 45 minutes to bake. There are a ton of factors (oven calibration, cooking dish, ingredients) that can impact bake time, so let your cake tell you when it's ready to come out and don't sweat it. 🙂
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Reviews from the Original Source
dee-licious! all i had was raspberries and the cake tasted great. i baked it in a 6" round cake pan. it took about 15 minutes longer to bake. thanks for the recipe.
Love, love, love this sweet, little, delicious breakfast cake!!! Perfect size, it’s just enough - sometimes I don’t have strawberries, so I go with blueberries - just as yummy - good thing it’s a mini cake because we’d be eating on it all day! Just love all your recipes and look forward to your blog every week, Thanks!!!
I made this delightful cake for breakfast. It was very well received. Thank you for the wonderful recipe.
Made this today, it was very good. Didn't have lemon zest, but it worked anyway. It's worth noting a 9x5 oval dish is the same size (1% difference) as 7x5 rectangle. I'll be making this again, treat and indulgent, but small enough that I don't spend all day indulging when no one is looking.
Made this cake and it turned out really well. Can we substitute wheat flour for all-purpose flour?
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