Simple yet incredible Strawberry Oatmeal Breakfast Cake has sweet strawberries, chewy oats, and incredible flavour in every bite. Mornings are better with a slice of this cake!
The words 'breakfast' and 'cake' don't typically go together, but in this recipe they absolutely do! This strawberry oatmeal breakfast cake is perfectly sweet from the fresh strawberries. It is loaded with so much good flavour!
Since it's strawberry season, I thought I would share this super easy cake. It comes together in a few easy steps, and is great to make ahead of time and enjoy throughout the week.
Ingredients Notes
Here are a few key ingredients needed in this Strawberry Oatmeal Breakfast Cake. For a full recipe card with measurements, continue scrolling.
- Butter - I always use unsalted. This must be softened.
- Eggs - Make sure they're at room temperature
- Flour - I used all-purpose flour in this recipe.
- Orange - Orange zest adds so much flavour in this cake. It's optional, but recommended.
- Strawberries - Fresh strawberries are used and sliced into smaller pieces.
- Oats - Rolled oats, also known as large flake oats, work great. Quick oats are to small.
- White sugar - Make sure it's granulated and not powdered.
Step by step instructions
Here is how to bake this strawberry oatmeal breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside. Slice the strawberries and zest the orange.
Step 2 – Mix dry ingredients. In a medium sized bowl, mix the dry ingredients and set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter, orange zest, and white sugar. Mix with an electric mixer on medium speed for 2-3 minutes or until lighter in colour and fluffy. Make sure to scrap the sides of the bowl.
Step 4 – Add in wet ingredients. Add the eggs, vanilla, and yogurt. Continue mixing on medium speed, scraping the bowl when necessary.
Step 5 – Add in dry ingredients. With a spatula, gently mix until a batter forms. Do not over-mix!
Step 6 - Add strawberries. Into a bowl with the sliced strawberries, add 1 tbsp of flour and mix around to evenly coat the berries. Then add into the bowl and mix.
Step 7 - Transfer. Spread the cake batter into the prepared pan and add extra sliced strawberries and sprinkle a bit of white sugar on top (optional).
Step 8 - Bake. The cake bakes for 30-40 minutes or until a toothpick inserted in the middle comes out dry with no cake batter. Allow to cool, slice, and enjoy.
FAQ
How do I store this cake?
This cake is best served fresh within the first 3 days. It stays good like this on your counter, or in the refrigerator in an airtight container for up to 1 week.
Do I have to add oats?
Yes, it is a key ingredient in this cake. For an oat-less strawberry cake, check out Easy Strawberry Cake.
Why do you add orange zest?
The orange zest adds a bit of tangy flavour which pairs so well with the sweet strawberries. It brings this cake to the next level so I recommend adding it if you can!
Strawberry Oatmeal Breakfast Cake
Ingredients
- 1 1/4 cups rolled oats
- 1 1/4 cups all-purpose flour plus 1 tbsp for dusting
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cups white sugar
- 1/2 tsp orange zest or lemon zest, optional
- 1 cup yogurt or kefir or buttermilk*, room temperature
- 1 tbsp vanilla
- 2 large eggs room temperature
- 1 1/2 cups fresh strawberries sliced
Instructions
- Preheat the oven to 350℉/176℃. Line a 9x9 baking pan with parchment paper and set aside. Zest the orange and set aside, then slice the strawberries and set aside.1/2 tsp orange zest, 1 1/2 cups fresh strawberries
- Into a bowl add flour, baking soda, baking powder, cinnamon, cornstarch, salt, and oats. Mix together and set aside.3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp salt, 1 1/4 cups all-purpose flour, 2 tsp cornstarch, 1/4 tsp cinnamon, 1 1/4 cups rolled oats
- In a large bowl, add the butter, orange zest (optional), and white sugar. Mix on medium speed for 2-3 minutes. Scrap the bowl as needed. The mixture will be lighter in colour and fluffy.1/2 cup unsalted butter, 3/4 cups white sugar, 1/2 tsp orange zest
- Add the eggs, vanilla, and yogurt. Continue to mix for another 2-3 minutes on medium-high speed.1 cup yogurt, 1 tbsp vanilla, 2 large eggs
- Add the dry ingredients in. With a spatula, gently combine until almost completely combined.
- In the bowl with the strawberries, add 1 tbsp of flour and evenly coat the berries. Then add them into the bowl and mix in until well distributed. As soon as no more flour streaks appear, stop mixing.
- Transfer into the prepared pan and spread evenly. Add extra sliced strawberries and sprinkle some white sugar on top (optional).
- Bake the cake for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool, slice, and enjoy!
Anonymous says
Thank you for sharing this recipe. It was amazing!