Monica's favorite gear for
Strawberry Breakfast Cake
I use this healthy, whole grain flour in place of all or part of white flour in many recipes like this breakfast cake. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran - yet it has a lighter texture than regular whole wheat flour.
These healthy oats give this breakfast cake a hearty flavor. They are loaded with fiber and nutrition.
Also available: gluten-free rolled oats
This ground flaxseed is preferred over whole flaxseed for better nutrient absorption.
I bake the breakfast cake in this dish. Love the handy lid for storing leftovers.
This has the health benefits of olive oil with a milder, lighter taste. I use it for baking, salad dressings, and sauteing, when I prefer a flavorless oil. It's also recommended for use as a skin moisturizer.
This multi-tasking tool is one of my kitchen favorites. I used it to zest the lemon in this recipe, and it also works well for grating Parmesan and mincing ginger & garlic.
This is my go-to mixing bowl. Love the handle and lid for fridge storage, when needed.
This is another tool that gets lots of use in my kitchen. In this recipe, I used it to blend the dry ingredients and then the wet ingredients, before combining the two.
I have several of these and use them for most of my baking. They cook very evenly. Click below for the same baking sheet with a lid for convenient storage.
Also available: baking sheet with lid
These are the best cooling racks and are rated #1 by Cooks Illustrated. They have the added convenience of fitting inside the 13x18 baking sheet (above), for broiling and baking when a rack is needed--perfect when I roasted strawberries for this recipe; also great for baking bacon so the fat can drip into the baking sheet).

Strawberry Oat Yogurt Breakfast Cake

With a crunchy streusel topping & hearty whole grain goodness


Strawberry Yogurt Breakfast Cake

By Monica              6-9 servings
This delicious, multi-grain cake is perfect for breakfast, brunch, or afternoon tea time. It freezes well, so you can eat it now or save it for later. It's loaded with strawberries & lower in fat and calories than most cakes, too.

This delicious, multi-grain cake is perfect for breakfast, brunch, or afternoon tea time. It freezes well, so you can eat it now or save it for later. It's loaded with strawberries & lower in fat and calories than most cakes, too.

Ingredients
  • 1 lb. fresh strawberries, hulled & chopped in 1/2-3/4" pieces
  • STREUSEL TOPPING:
  • 1/4 cup whole wheat pastry flour*
  • 1/4 cup old fashioned rolled oats*
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, softened
  • CAKE BATTER:
  • 2/3 cups all-purpose flour*
  • 2/3 cups whole wheat pastry flour*
  • 3/4 cup old fashioned rolled oats, uncooked*
  • 2 tablespoons ground flax seed
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup sugar (increase to 1 cup for a sweeter cake)
  • 1 egg
  • 1 cup lowfat yogurt
  • 1/4 cup grapeseed, coconut or vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest (may substitute orange zest); optional

Directions
Preheat oven to 375 degrees.

ROAST THE STRAWBERRIES: Place a cooling rack (coated with oil or cooking spray), inside a large baking sheet. Scatter chopped strawberries on top, spread apart in single layer. Bake for 45 minutes.

While the strawberries roast, prepare the cake streusel and batter. Coat an 8x8 baking pan with butter or cooking spray; set aside.

STREUSEL: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.

BATTER: In large bowl, add  all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside. In separate medium bowl, combine egg, yogurt, oil, almond extract, and lemon zest; whisk until mixed and pour into well of dry ingredients. Stir wet and dry mixtures together, just until combined and uniformly moist to form thick batter; don't over mix. Gently fold in roasted strawberries until distributed throughout. Pour batter into prepared baking pan. Sprinkle evenly with struesel topping.

BAKE 35-45 minutes, until toothpick inserted in center comes out with just a few moist crumbs clinging. Let cool at least 15 minutes before cutting and serving.

*GLUTEN  FREE OPTION: Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours. Use gluten-free rolled oats.

Nutritional Data per serving (cut into 9 pieces): 347 calories, 13.3g fat, 50g carbs, 3g fiber, 25,5g sugars, 6.5g protein; Weight Watcher PtsPlus: 9


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Strawberries are nutritious & delicious. I simply love them. So, strawberries take center stage in today's recipe. Cake for breakfast? I'm all over it! This is similar to my Blueberry Oat Buttermilk Breakfast Cake. It can be served for breakfast, brunch, afternoon tea time, or snacking any ol' time.

Healthified. Although this isn't a low-cal or -carb recipe, it has healthier ingredients than most coffee cakes and is relatively high in vitamin C, iron, fiber, and protein. It gets a nutrition boost from oats, flax seed, yogurt, and strawberries. I use grapeseed oil because it has a neutral flavor yet similar health benefits of olive oil. This recipe isn't as sweet as a dessert cake--more like a muffin. The buttery streusel topping adds a flavorful crunch. You can substitute coconut oil for the butter if you like; but I personally prefer a little butter flavor in mine.

To achieve a light texture in this breakfast cake I used a combination of white and whole wheat pastry flour. If you prefer to use all whole wheat pastry flour, it turns out well; however the texture won't be quite as light.

Gluten free option. Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours called for in the recipe. Use gluten-free rolled oats. The texture won't be quite as light, but the flavor is great.

Nutritional data per serving (cut into 9 pieces): 347 calories, 13.3g fat, 50g carbs, 3g fiber, 25,5g sugars, 6.5g protein; Weight Watcher PtsPlus: 9

Roasting the strawberries. Baking with strawberries can be tricky, because they have such a large water content. They tend to make baked goods soggy and their flavor can virtually disappear into the batter. The remedy for that is to roast the strawberries first to remove much of their liquid and concentrate their flavor.

 

Step-by-step photos for making
Strawberry Oat Yogurt Breakfast Cake

Step 1. Assemble the ingredients:

  • whole wheat pastry flour (may sub gluten-free brown rice flour)
  • all-purpose white flour (may sub gluten-free oat flour)
  • brown & white sugar
  • old fashioned rolled oats (may use gluten-free oats)
  • ground flax seed
  • egg
  • butter
  • lowfat yogurt
  • grapeseed oil (or vegetable oil)
  • fresh strawberries
  • lemon zest (or orange)
  • baking powder
  • kosher salt
  • cinnamon
  • vanilla extract

View on Amazon:
whole wheat pastry flourGF oat flourGF brown rice flour,
organic rolled oatsGF rolled oatsground flax seed, grapeseed oil

strawberry_breakfast_cake_

Step 2. Roast the strawberries. Hull & chop the strawberries into 1/2" to 3/4" pieces. Place a cooling rack (coated with oil or cooking spray), inside a large baking sheet. Scatter chopped strawberries on top, spread apart in single layer. Bake for 45 minutes. Remove and cool to room temperature. The strawberries will wither some as they bake and loose moisture. Roasting concentrates their flavor.

view on Amazon:  
13x18 baking sheet,  cooling rack (fits inside baking sheet)

strawberry_breakfast_cake

Step 3. Make the streusel topping. In a medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.

streusel topping

Step 4. Zest a lemon. I use a handy Microplane to make this task a snap. You can use orange zest instead, if you prefer, or omit the zest altogether. I like the citrus strawberry flavor combo.

view on Amazon: Microplane zester/grater

lemon zest

Step 5. Combine dry ingredients. In a large bowl, add all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside.

view on Amazon:  8-cup Mix, Measure, & Store Bowl with lid

strawberry_breakfast_cake

Step 6. Combine wet ingredients. In separate medium bowl, combine egg, yogurt, oil, almond extract, and lemon zest; whisk until mixed.

view on Amazon:  wire whisk

strawberry_breakfast_cake4

Step 7. Finish mixing the batter. Pour wet ingredients into dry ingredients and stir together just until combined and uniformly moist to form thick batter; don't over mix. Gently fold in roasted strawberries until distributed throughout.

strawberry_breakfast_cake

Step 8. Bake it. Coat an 8" dish with butter, oil, or cooking spray. Add the batter and spread it evenly. Sprinkle on the streusel topping. Bake for 35-45 minutes.

view on Amazon: 8-inch baking dish with storage lid

strawberry_breakfast_cake

Done! Let it cool a bit before cutting and serving. The streusel cooks into a delicious, crunchy topping.

strawberry breakfast cake

You can cut the cake into 6 or 9 pieces. I usually cut 9 pieces--better portion control that way.

squareIMG_9052.jpg

PREP THE NIGHT BEFORE FOR A FRESHLY BAKED CAKE IN THE MORNING. I like to do as much as possible in advance so that I can get this into the oven right off the bat in the morning. The day before, I prep the different components in separate containers and have them ready to throw together quickly the next morning. (1) prepare the streusel and refrigerate; (2) whisk together the dry ingredients in a large bowl and cover; (3) whisk together the wet ingredients and refrigerate; (4) chop and roast the strawberries and refrigerate. To assemble the cake in the morning, proceed with the mixing and assembly instructions, and it's ready to bake!

strawberry breakfast cake

The crunchy streusel topping makes all the difference in this recipe. Yum.

strawberry breakfast cake

FREEZE & REHEAT THE LEFTOVERS. This is surprisingly good after being frozen. The streusel topping doesn't get soggy, like you might expect. I flash freeze the leftover cake pieces on a baking sheet, transfer them to an airtight freezer bag, and return them to the freezer. You can put a frozen piece in the fridge the night before, so it is thawed and ready for a quick zap in the microwave for breakfast the next day; or, microwave a frozen piece at a lower power setting. If you prefer not to use a microwave, wrap the cake in foil and heat it in the oven at 350 degrees for 10-15 minutes. Both ways are good and taste freshly baked.  

strawberry breakfast cake

We like to have special breakfast treats for a weekend splurge. This recipe definitely qualifies. It's a yummy combo of flavors and textures.

strawberry breakfast cake

Make it a Yummy day!
Monica 

You might also like this recipe:
Blueberry Oat Buttermilk Breakfast Cake 
blueberry breakfast cake
 

Link directly to this recipe Print this recipe
Strawberry Yogurt Breakfast Cake
By Monica              Servings: 6-9 servings
Ingredients
  • 1 lb. fresh strawberries, hulled & chopped in 1/2-3/4" pieces
  • STREUSEL TOPPING:
  • 1/4 cup whole wheat pastry flour*
  • 1/4 cup old fashioned rolled oats*
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, softened
  • CAKE BATTER:
  • 2/3 cups all-purpose flour*
  • 2/3 cups whole wheat pastry flour*
  • 3/4 cup old fashioned rolled oats, uncooked*
  • 2 tablespoons ground flax seed
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup sugar (increase to 1 cup for a sweeter cake)
  • 1 egg
  • 1 cup lowfat yogurt
  • 1/4 cup grapeseed, coconut or vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest (may substitute orange zest); optional
Directions
Preheat oven to 375 degrees.

ROAST THE STRAWBERRIES: Place a cooling rack (coated with oil or cooking spray), inside a large baking sheet. Scatter chopped strawberries on top, spread apart in single layer. Bake for 45 minutes.

While the strawberries roast, prepare the cake streusel and batter. Coat an 8x8 baking pan with butter or cooking spray; set aside.

STREUSEL: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.

BATTER: In large bowl, add  all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside. In separate medium bowl, combine egg, yogurt, oil, almond extract, and lemon zest; whisk until mixed and pour into well of dry ingredients. Stir wet and dry mixtures together, just until combined and uniformly moist to form thick batter; don't over mix. Gently fold in roasted strawberries until distributed throughout. Pour batter into prepared baking pan. Sprinkle evenly with struesel topping.

BAKE 35-45 minutes, until toothpick inserted in center comes out with just a few moist crumbs clinging. Let cool at least 15 minutes before cutting and serving.

*GLUTEN  FREE OPTION: Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours. Use gluten-free rolled oats.

Nutritional Data per serving (cut into 9 pieces): 347 calories, 13.3g fat, 50g carbs, 3g fiber, 25,5g sugars, 6.5g protein; Weight Watcher PtsPlus: 9
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Posted on Saturday, May 4th, 2013








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