Simple yet delightful, this Strawberry Oatmeal Breakfast Cake combines sweet fresh strawberries, chewy rolled oats, and bright citrus notes for flavorful bites any morning. It’s easy to make, keeps well, and is perfect for enjoying throughout the week.
The words “breakfast” and “cake” don’t usually belong together, but this recipe proves they absolutely can. Ripe strawberries add natural sweetness, while oats give a pleasant, chewy texture. A hint of orange zest lifts the overall flavor and balances the sweetness.
Because strawberries are at their best in season, this cake is a wonderful way to showcase them. The recipe is straightforward, makes a 9×9 pan, and is easy to prepare ahead — slice and refrigerate or keep at room temperature to enjoy during busy mornings.
Ingredients notes
Below are key ingredient notes. Scroll for the full recipe card and step-by-step instructions.
- Butter — Unsalted butter is recommended and should be softened for easy creaming.
- Eggs — Use large eggs at room temperature for better mixing and texture.
- Flour — All-purpose flour works well in this cake.
- Orange zest — Optional but recommended; it adds bright, complementary flavor.
- Strawberries — Use fresh, sliced strawberries for the sweetest result.
- Oats — Rolled (large-flake) oats provide the best texture; avoid quick oats.
- White sugar — Use granulated sugar so the cake has proper sweetness and structure.
Step-by-step instructions
Preheat oven to 350°F (176°C). Line a 9×9 inch pan with parchment paper, leaving two opposite sides long enough to lift the baked cake out later; lightly grease the remaining sides. Zest the orange (if using) and slice the strawberries.
1. 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 for tossing the berries), 2 tsp cornstarch, 3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp salt, and 1/4 tsp cinnamon. Stir to combine and set aside.
2. 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 (optional) on medium speed for 2–3 minutes, until pale and fluffy. Scrape the bowl as needed.
3. Add wet ingredients. Add 2 large eggs, 1 tbsp vanilla, and 1 cup room-temperature yogurt (or kefir/buttermilk) to the butter mixture and mix on medium speed until combined.
4. Combine with dry ingredients. Fold the dry ingredients into the wet mixture gently with a spatula until nearly combined. Avoid over-mixing to keep the cake tender.
5. Prepare the strawberries. Toss the sliced strawberries (about 1 1/2 cups) with the reserved 1 tbsp flour so they don’t sink and distribute evenly throughout the batter. Gently fold the berries into the batter just until incorporated.
6. Transfer and top. Spread the batter into the prepared pan. Arrange a few extra strawberry slices on top and, if you like, sprinkle a little extra granulated sugar for a subtle crunch and sheen.
7. Bake. Bake 30–40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Cool in the pan briefly, then lift out using the parchment overhang, cool completely on a rack, slice, and serve.
Tips & FAQ
How to store: The cake is best within the first 3 days. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to one week.
Can I omit the oats? Oats are a defining texture in this breakfast cake, so they’re recommended. For an oat-free strawberry cake, use a different recipe that’s formulated without oats.
Why orange zest? A touch of orange zest adds a bright, tangy layer that complements the strawberries and enriches the overall flavor. It’s optional but recommended if available.
Recipe card (summary)
- Yield: 9 squares
- Prep time: 15 mins
- Cook time: about 28–40 mins
- Calories (approx.): 284 kcal per square
Ingredients
- 1 1/4 cups rolled oats
- 1 1/4 cups all-purpose flour, plus 1 tbsp for tossing strawberries
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 tsp orange zest (optional)
- 1 cup yogurt (or kefir or buttermilk), room temperature
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups fresh strawberries, sliced
Notes
Quick buttermilk: To make a simple buttermilk substitute, stir 2 tbsp vinegar or lemon juice into 1 cup room-temperature milk and let sit 10 minutes before using.
If you try this cake, slice and enjoy it warm or at room temperature with coffee or yogurt for a satisfying breakfast or snack.