Strawberry Breakfast Cake

Photo by Lisa Thompson

California Strawberries are used two 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!

Grab the full recipe on californiastrawberries.com below.

Note: This recipe requires the use of a stand mixer.