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Strawberry Breakfast Cakes

A quick and easy single-serve breakfast cake featuring fresh and dried strawberries, perfect for busy mornings or casual brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup butter Room temperature
  • 1/4 cup sugar For the batter
  • 1 large egg Room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup light sour cream
  • 2/3 cup flour Spoon and leveled
  • 2 tablespoons flaxseed meal Optional
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup dried strawberries, sliced into small pieces Rehydrate if too dry
Strawberry Sauce
  • 1/4 cup sugar
  • 1 cup fresh or frozen strawberries Thaw if frozen
  • 1 tablespoon cream, milk, etc. For sauce

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Cream butter and sugar together until light and fluffy.
  3. Add egg and mix until well combined.
  4. Stir in vanilla and sour cream.
  5. Mix dry ingredients together and slowly incorporate into the batter, mixing until just combined.
  6. Fold in dried strawberries.
  7. Spoon batter into 2-3 greased ramekins.
  8. Bake for 30-35 minutes or until golden and springy.
Strawberry Sauce
  1. Blend strawberries and sugar in a food processor until pureed.
  2. Stir in cream and blend again until smooth.
Serving
  1. Serve the warm cakes topped with strawberry sauce.
  2. Pair with coffee or tea, and consider garnishing with fresh berries.

Notes

Keep leftover cakes in an airtight container in the fridge for up to 3 days. Freeze wrapped cakes for up to 1 month. Reheat before serving.