Cooking and Serving: 40 minutes | 16 squares cake
Ingredients
Tips for baking strawberry breakfast cake | GF strawberry breakfast cake serving suggestions | How to store a strawberry breakfast cake
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 16 squares cake
Ingredients
Tips for baking strawberry breakfast cake
GF strawberry breakfast cake serving suggestions
How to store a strawberry breakfast cake
Strawberry breakfast cake: substitutions
Instructions
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.
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.
Gluten Free Strawberry Breakfast Cake, Step [‘.
Free Strawberry Breakfast Cake, Step.
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.
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.
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.
Strawberry breakfast cake pieces served on two plates.
breakfast cake pieces served on two plates.
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.
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.
Raw strawberry breakfast cake batter in square baking pan.
strawberry breakfast cake batter in square baking pan.
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.
you see in the first photo above.
Try sprinkling the cake with sifted powdered sugar after it cools. A little.
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.
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.
it as a light warm weather dessert.
Square piece of strawberry gluten free dessert on small white plate with.
strawberries in background.
piece of strawberry gluten free dessert on small white plate with strawberries.
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.
Halved, pitted cherries.
Strawberry breakfast cake baked in pan.
breakfast cake baked in pan.
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 gluten free.
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.
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.
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.
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 2 8-inch square (or round!) pans.
CAN I MAKE THIS RECIPE AS MUFFINS?
No, I recommend using our recipe for strawberry muffins.
This cake wouldn’t bake properly if made as muffins, and you might end up with.
Square of strawberry gluten free dessert on small white plate with cut.
strawberry in background.
of strawberry gluten free dessert on small white plate with cut strawberry in.
STRAWBERRY BREAKFAST CAKE
Prep Time: 15 minutes mins.
Cook Time: 25 minutes mins.
Yield: 16 squares cake.
This strawberry breakfast cake has a light, tender, & moist crumb. Packed with.
fresh chopped strawberries but not too sweet.
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.
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.
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.
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 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.
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.
Notes
Originally published on the blog in 2019. In 2022, recipe unchanged, some photos
added, more text resources added.
Nutritional information is approximate, provided for informational purposes
only, and should not be relied upon.
Cholesterol: 29mg | Sodium: 117mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g |
Vitamin A: 132IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an
strawberry breakfast cake in the pan and on a plate
breakfast cake in the pan and on a plate