Strawberry Oatmeal Breakfast Cake Recipe

Simple yet satisfying, this Strawberry Oatmeal Breakfast Cake combines sweet strawberries, chewy rolled oats, and bright citrus notes for a slice that feels like a treat and a wholesome breakfast all at once. It’s easy to make, keeps well for a few days, and is perfect for busy mornings or leisurely weekend brunches.

Although “breakfast” and “cake” might sound indulgent together, this recipe is centered on simple pantry ingredients and fresh berries, so it’s an everyday-style cake you can enjoy in the morning or any time you want a fruity, oat-forward bite. It comes together quickly and can be made ahead for grab-and-go breakfasts throughout the week.

Ingredients Notes

Key ingredients and tips to get the best texture and flavour from this Strawberry Oatmeal Breakfast Cake.

• Unsalted butter — use softened butter for easier creaming with the sugar.
• Eggs — room temperature eggs blend better with the batter.
• All-purpose flour — the base of the cake; reserve a tablespoon for tossing with the strawberries so they don’t sink.
• Orange zest — optional but recommended; it brightens the cake and complements the strawberries.
• Fresh strawberries — hulled and sliced; use ripe berries for the best flavour.
• Rolled oats — use large flake rolled oats for texture; quick oats will break down too much.
• Granulated white sugar — provides sweetness and structure when creamed with butter.

Step by step instructions

Follow these straightforward steps to bake the cake. Prepare a 9×9-inch baking pan lined with parchment paper, a few mixing bowls, a spatula, and an electric hand mixer (or a whisk and some elbow grease).

1. Preheat and prepare: Heat the oven to 350°F (176°C). Line a 9×9 pan with parchment paper, leaving two sides with overhang for easy removal. Lightly grease the exposed sides. Zest the orange (if using) and slice the strawberries.
2. Mix dry ingredients: In a medium bowl combine 1 1/4 cups rolled oats, 1 1/4 cups all-purpose flour (plus 1 tbsp reserved), 3/4 tsp baking powder, 3/4 tsp baking soda, 2 tsp cornstarch, 1/4 tsp salt and 1/4 tsp cinnamon. Stir until evenly blended and set aside.
3. Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 tsp orange zest on medium speed for 2–3 minutes, until the mixture is paler and fluffy. Scrape the bowl as needed.
4. Add wet ingredients: Mix in 2 large room-temperature eggs, 1 tbsp vanilla, and 1 cup yogurt (or kefir/buttermilk) until smooth and combined.
5. Combine with dry ingredients: Fold the dry mixture into the wet mixture gently with a spatula. Stir just until nearly combined — avoid over-mixing to keep the cake tender.
6. Prepare the strawberries: Toss the sliced strawberries with the reserved 1 tbsp flour to coat them lightly; this helps keep the fruit evenly distributed in the batter. Fold the strawberries into the batter until no dry streaks remain.
7. Transfer to pan: Spread the batter evenly in the prepared pan. Top with a few extra strawberry slices and, if you like, a light sprinkle of white sugar for a delicate crust.
8. Bake and cool: Bake 30–40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a rack, then lift from the pan using the parchment overhang and slice into squares.

FAQ

How should I store this cake?

Store the cake loosely covered at room temperature for up to three days, or refrigerated in an airtight container for up to a week. For best texture, bring slices to room temperature before serving.

Can I omit the oats?

The oats are a defining component of this breakfast cake’s texture and flavour. If you prefer a more classic sponge, look for a dedicated strawberry cake recipe without oats.

Why add orange zest?

A little citrus zest adds a bright, tangy note that balances the sweetness of the strawberries and enriches the overall aroma of the cake. It’s optional but recommended if you have an orange on hand.