Mini Strawberry Breakfast Cake
A simple, single-serving strawberry breakfast cake. Creamed butter and sugar are combined with lemon zest, egg, and buttermilk, then folded with fresh strawberries and baked until tender.
50 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
Steps
- 1Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
- 2In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3In a medium bowl, combine butter and 1/2 cup of the sugar. Beat until light and fluffy, 1 to 2 minutes.
- 4Beat in lemon zest, egg, and vanilla until well-combined. Stir half of the flour mixture into your wet ingredients. Add all of the buttermilk and stir, followed by the remaining flour mixture, stirring until just combined.
- 5Fold in strawberries and transfer batter to your prepared baking dish, lightly smoothing out the top. Sprinkle remaining 1 teaspoon of sugar over the top.
- 6Bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out with just a few dry crumbs. Cool for 5 minutes before cutting, and enjoy!
Nutrition
- Calories
- 349kcal
- Protein
- 6g
- Carbs
- 53g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 27g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does mini strawberry breakfast cake take to make?
About 50 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.