California Strawberry Breakfast Cake
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Photo by Lisa Thompson
California Strawberries are used 2 ways in this springtime breakfast cake. When roasted, their flavor is concentrated, making them the perfect addition to the whipped yogurt “frosting”. The cake gets topped with even more fresh strawberries for a festive touch.
What grows together, goes together! Olive oil, wildflower honey, and chamomile tea are natural compliments to sweet strawberries. Spelt flour and a touch of yogurt add wholesomeness, taking this cake squarely into breakfast territory. Baking the strawberries and cake at the same time is more efficient for both you and your oven!
Note: This recipe requires the use of a stand mixer.
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For the cake:
ingredients
- Nonstick spray
- 1 pound California Strawberries
- 2 tablespoons wildflower honey
- 1 cup all-purpose flour
- 1/2 cup spelt flour
- 1 1/2 tablespoons chamomile tea, (from about 2-3 tea bags)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup extra-virgin olive oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 lemon, zested
For the Frosting:
ingredients
- 1 (8 ounce) container whipped cream cheese
- 1/4 cup plain whole-milk Greek yogurt
- 1/2 teaspoon vanilla extract
Method
Step 1
Preheat oven to 350F. Line a an 8” cake pan with parchment paper and coat with nonstick cooking spray.
Step 2
Toss strawberries with honey in a medium bowl. Reserve half the strawberries for topping. Spread remaining strawberries on a parchment-lined baking sheet. Set aside.
Step 3
In a medium bowl, whisk all-purpose flour, spelt flour, chamomile tea, baking powder, baking soda and salt. Set aside.
Step 4
In the bowl of a stand mixer fitted with a whisk attachment, beat sugar and eggs for about 2 minutes until light in color. Add buttermilk, olive oil, lemon zest, and vanilla, beating until combined. Add dry ingredients and mix until just combined, being careful not to overmix. Transfer to prepared cake pan and smooth the batter evenly. Bake strawberries and cake until a toothpick inserted in the center comes out clean and strawberries are syrupy, about 30-35 minutes. Cool both cake and strawberries completely.
Step 5
Mix cream cheese, yogurt, vanilla extract, and cooled roasted strawberries in a bowl until combined.
Step 6
Spread strawberry frosting on cooled cake. Arrange remaining strawberries on top and decorate with fresh mint, if using. Refrigerate cake until ready to serve.