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This strawberry breakfast cake and is light and fresh-tasting with a tender crumb and plenty of fresh strawberries. Life is short; have cake for breakfast!
Table of Contents
What's a strawberry breakfast cake?
A breakfast cake is a sweet treat that takes very little time to make (one bowl, one pan, right in the oven) and is still satisfying and beautiful on your table. Most “regular” cakes have more sugar added, and don't contain fruit in the batter, whereas a breakfast cake usually does.
I think of breakfast cake as an alternative to gluten free pancakes or gluten free French toast—not as an alternative to gluten free strawberry cake. All that fresh fruit baked right into it releases tons of moisture in the oven, so the rest of the batter is very thick—but the result is super moist and tender, even without that much sugar.
This strawberry breakfast cake is relatively low in sugar, with just 1/2 cup in the whole cake. It also has only 4 tablespoons butter total. A “regular” cake would have twice as much of each ingredient.
It's loaded with fresh strawberries. They sweeten and moisten the cake batter as the cake bakes, so the texture is just right for a breakfast. It's even a relatively healthy breakfast cake, since strawberries contain lots of antioxidants and vitamin C, and are low carb but sweet.
This cake is so moist, tender, and lightly sweet, and the batter is so easy to throw together that the 15-minute prep time in the instructions is really only true if you get distracted by something while you’re baking. Mom and kid approved!
The cake freezes so well in single-serving portions, which makes it perfect for busy mornings. But without any additional effort, it's the star of your Mother's Day table with all the fresh strawberries as we enter that season of the year.
Gluten free strawberry breakfast cake ingredients
- Flour blend – As usual, you must be careful when choosing your gluten free flour blend. I really like my Better Than Cup4Cup blend here, but Better Batter also works well, as does Cup4Cup itself.
- Baking powder and baking soda – Make sure these ingredients are fresh, since they're the chemical leaveners that cause your breakfast cake to rise in the oven.
- Salt – Balancing the sweetness and bringing out the beautiful strawberry flavors of this cake is salt's job.
- Sugar – Granulated sugar adds sweetness and is also a tenderizer in this cake. There's already a reduced amount of sugar compared to other cakes, so don't cut it down further if you want a tender cake!
- Butter – Butter provides most of the fat and some of the moisture that makes this cake moist, and is a flavor delivery system.
- Milk – Milk provides the only liquid moisture in this cake, and you want something with richness, so don't use nonfat milk. Plain yogurt also works in the same amount, and I've even made this cake with buttermilk or plain milk kefir, and it turns out beautiful every time.
- Eggs – Adding rise, richness, and helping to bind this cake together are the 2 eggs, at room temperature.
- Strawberries – The star of the show are ripe, fresh strawberries, chopped into rough pieces. We want the strawberries to be nice and juicy, so they have tons of flavor, but not overripe or chopped fine or they'll disappear into the batter.
Tips for baking strawberry breakfast cake
Working with fresh strawberries
Strawberries can be difficult to bake into a cake, as they're so packed with moisture, and they release it during baking. This cake handles the extra moisture with ease since it's properly balanced with less moisture in the batter.
You can replace baking pieces like chocolate chips and chopped nuts with one another without altering the recipe at all. But if you're baking with fresh berries, they have more moisture than nuts and chips, so you need a recipe formulated for them.
I've also made this strawberry dessert with an equal number of fresh blueberries and fresh raspberries, without changing anything else. Just wash the berries quickly, pat them dry, and use them in the same manner as the strawberries.
Don't overmix your cake batter
As we've discussed, this is a relatively thick cake batter so that it has the structure to support all the moisture from the berries. You add the chopped berries at the end, but mix carefully to fold in the berries or you'll crush them.
Preparing your baking dish
Even if you're using a nonstick baking dish, I recommend that you line it with parchment paper so that it's easy to remove the cake after it's baked. To get the paper to stay in place as you spread out the thick batter, though, try clipping it to the sides of the pan with plain metal clips.
GF strawberry breakfast cake serving suggestions
Just because this cake is beautiful and delicious on its own doesn't mean you can't dress it up a bit when you serve it. Here are some suggestions:
- For a special occasion, try drizzling on some of our homemade strawberry syrup, like you see in the first photo above.
- Try sprinkling the cake with sifted powdered sugar after it cools. A little goes a long way.
- Treat it like a pancake, and drizzle a slice with pure maple syrup
- A light cream cheese frosting like we use on our banana cake would be a welcome surprise
- Fresh, lightly sweetened whipped cream is a perfect simple topping, with some more fresh strawberries like we do in our gf strawberry shortcake.
- Make it more decadent with a scoop of vanilla ice cream and serve it as a light warm weather dessert
How to store a strawberry breakfast cake
The cake freezes really well. Just wrap the pieces tightly in freezer-safe wrap and freeze. Defrost at room temperature and then refresh in a 250°F toaster oven for a minute or two before serving.
It's moist enough, though, to stay fresh for a day or even 2 on the countertop at room temperature. Just be sure to wrap the whole cake tightly if it's uncut, or each slice separately if you've already made it into squares.
Strawberry breakfast cake: substitutions
Dairy free breakfast cake
In place of the butter in this recipe, you can try using Melt or Miyoko's Kitchen brand vegan butter. Earth Balance buttery sticks might work, too.
If you'd like to use milk, unsweetened nondairy milk like almond milk would work great. In place of plain yogurt, you can use plain nondairy yogurt. My favorite brand for this ingredient is So Delicious.
Egg free breakfast cake
There are two eggs in this recipe, which is generally my upper limit for optimism about an egg replacer's working. Try one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) for each egg in the recipe.
Substituting fresh berries
When fresh strawberries aren't in season, you can still make this cake if you can find frozen strawberries that are chopped already. Don't defrost the strawberries; instead, keep them frozen until it's time to mix them into the otherwise prepared batter.
If you try to chop frozen strawberries or even strawberry halves, they'll melt and wilt as they defrost, and your strawberry gluten free dessert will have dry spots and some soggy parts.
Trying a different fruit
Instead of chopped strawberries, you can try this recipe with lots of other fruits, as long as they're similar in size and juiciness to our strawberries. Here are some ideas:
- Blueberries
- Raspberries
- Halved, pitted cherries
- Pineapple chunks
FAQs
How is breakfast cake different from regular cake?
Breakfast cake usually has fresh fruit baked right into the cake, and much less sugar and butter than a “regular” cake. Think of it like you might gf blueberry muffins as distinct from cake.
Are breakfast cakes and coffee cakes the same thing?
I don't think of them the same way, but many people do! I might serve our coffee cake for brunch, but I wouldn't make it for my daughter to eat in the morning before school, as it's really just, well, cake.
Can I make this strawberry breakfast cake with almond flour?
No, this cake must be made with an all purpose gluten free flour blend, which is a combination of individual flours, starting with superfine rice flour. Almond flour is not a proper substitute, and to use it would require a separate recipe that's been developed to be made with almond flour, like our almond flour sponge cake.
Can I make this breakfast cake without fruit?
No, this recipe is developed to be made with the additional moisture that fruit provides when it is mixed into the batter. If you replace the fruit with something dry, like chocolate chips or nuts, the cake is likely to turn out dense.
Can I double the batter and make the cake in a 9-inch x 13-inch pan?
No, I don't recommend doubling this recipe to make a larger cake, as it may burn on the bottom toward the center before it's baked cleanly all the way through. You can make 2 cakes by doubling the ingredients and dividing the batter between 2 8-inch square (or round!) pans.
Can I make this recipe as muffins?
No, I recommend using our recipe for strawberry muffins instead. This cake wouldn't bake properly if made as muffins, and you might end up with gummy centers.
Strawberry Breakfast Cake
Ingredients
- 1 ¾ cups (245 g) all purpose gluten free flour blend, (I used my Better Than Cup4Cup flour; click thru for appropriate blends)
- ¾ teaspoon xanthan gum, omit if your blend already contains it
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 9 tablespoons (130 g) plain whole milk or lowfat yogurt, at room temperature
- 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
- 1 ¼ cups fresh roughly chopped strawberries, from 8 to 10 strawberries that are washed, hulled, dried and chopped
Instructions
- Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line it with crisscrossed sheets of unbleached parchment paper, overhanging both sides of the pan. Set the pan aside.
Make the batter.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the butter, yogurt and eggs, mixing to combine after each addition. The batter will be thick.
- Add 1 cup of the chopped strawberries and mix gently until the strawberries are evenly distributed throughout the dough, taking care not to crush the strawberries.
- Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. Scatter the remaining 1/4 cup chopped strawberries over the top of the batter, pressing them gently into the batter.
Bake the cake.
- Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is very lightly golden brown (about 25 minutes).
- Remove from the oven and allow to cool in the pan for 10 minutes before lifting out by the overhung parchment paper and placing on a wire rack to cool (peeling off the parchment from the bottom of the cake if possible).
- Allow the cake to cool completely before slicing into 16 squares and serving.
Storage.
- The cake freezes really well. Just wrap the pieces tightly in freezer-safe wrap and freeze. Defrost at room temperature and then refresh in a 250°F toaster oven for a minute or two before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe and it came out doughy. The edges were done and the top was browned. It had a great flavor. I used a glass baking pan. I even put it back into the oven for an additional 10 minutes and it was still doughy. What did I do wrong?
When a recipe bakes on the outside but not on the inside, the oven temperature is usually off. I’d recommend using a separate oven thermometer.
Overall a simple, dependable recipe that’s helps use up some almost-turned fresh fruit and leaves you with a satisfying, slightly sweet treat to either start or end your day with. You have to keep in mind that any recipe substitutions you make, like vegan butter instead of regular or different gf flour blends, can greatly impact your results. I used melt vegan butter, chobani oat milk, and king Arthur’s all purpose gluten free flour and it turned out great but required 15 minutes additional cooking because my oven runs cold. Learning how your oven heats up and becoming familiar with your preferred ingredients and will help tremendously when backing.
Is it ok to use greek yogurt?
No, Denise, I’m afraid you can’t use Greek yogurt as a substitute for plain, unstrained yogurt. Greek yogurt has significantly less moisture, but it’s not a standard amount that I can suggest you add back in to make the recipe work properly.
Is it possible to use shortening in place of the butter?
Shortening is more like oil, in that it has very little water, unlike butter, so I don’t recommend it as a butter replacement generally, no. For my suggestions, please see the text of the post under the title “Gluten free dairy free breakfast cake”
Can I use substitute sugar for keto? Thank you linda
Hi Linda, my favorite sugar alternative is Lankato brand monkfruit, but it does tend to be quite drying so you would likely need to add extra liquid. There is no keto alternative for the all purpose gluten free flour blend, though. I’m afraid you’d need an entirely different recipe.
Thank u Nicole.. I will use lanko sugar and put in a bit extra almond milk. I want to make it for Mother’s day . Again. Thank you Linda kraner
I made this cake yesterday. We love that it’s not too sweet. One thing I noticed is that the video shows adding all wet ingredients to the dry in the bowl and mixing whereas the written instructions says ad the wet mixing after each addition. My batter was thicker than in the video. I used Cup4Cup flour, no added xanthan gum. Everything else was as required. I think I could have added a few more strawberries.
Do you know any nutritional ratings for this?
I just added approximate nutritional info, Esther. I don’t recommend relying on it, but it’s there for your information.
Why “stay away from Bob’s Red Mill” flour? Literally my favorite GF flour.
It’s not properly balanced, and has gritty rice flour, Jessica. If you are already having success with it in others’ recipes, please stick to those! It won’t work consistently in my recipes.
Made this tonight as a dessert using King Arthur Gluten Free All Purpose Flour, which does not have xanthan gum. I weighed the flour because I remember reading that different flours have different density. 245 grams of King Arthur flour measured 1.5 cups, not 1.75, so I am really glad I weighed it. Also, I used plain cashew yogurt and added about a teaspoon of meyer lemon juice and 1/2 teaspoon of vanilla. When the cake had cooled I mixed up about 1/2 cup of powdered sugar with about 2 teaspoons of meyer lemon juice and then drizzled it over the top of the cake. This cake was absolutely delicious! Thank you!
Hi, Alberta, the volume measurements in my recipes are given as a courtesy, but they are not particularly useful. It’s not just different flours that have different densities, but there is user error inherent in measuring by weight, plus a total lack of standardization of dry volume measurements. I’m glad you enjoyed the cake! I do have to caution you (and others) that King Arthur Flour’s gluten free blends are not ones I recommend generally, as they are not well-balanced. I particularly caution you against using them for yeast bread.
Hi Nicole
I made this cake but the center stayed runny:( do you know what I could have done wrong? Thank you.
You haven’t given me any details on whether you used one of my recommended flour blends, measured by weight, made any ingredient substitutions, etc., Myrna, so I’m afraid I really can’t know if there is a larger underlying issue. It could just be as simple as your having underbaked it. If your oven runs hot, which most do, the outside will brown or even burn long before the center has baked fully baked.