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Strawberry Breakfast Cakes

Delicious mini cakes filled with bright strawberry pockets, perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/4 cup butter Softened
  • 1/4 cup sugar Granulated
  • 1 large egg Beaten
  • 1 teaspoon vanilla extract Pure vanilla extract
  • 1/3 cup light sour cream For moisture
  • 2/3 cup flour All-purpose flour
  • 2 tablespoons flaxseed meal
  • 1 teaspoon baking powder For leavening
  • 1/4 teaspoon salt To enhance flavor
  • 1/4 teaspoon cinnamon Ground for flavor
Strawberry Components
  • 1/2 cup dried strawberries Sliced into small pieces
  • 1/4 cup sugar For sauce
  • 1 cup fresh or frozen strawberries For the sauce
  • 1 tablespoon cream, milk, or cream cheese For sauce consistency

Method
 

Preparation
  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar together until light and fluffy.
  3. Add egg and mix well.
  4. Stir in vanilla and sour cream.
  5. In a separate bowl, mix dry ingredients and add to the batter, mixing until just combined.
  6. Fold in dried strawberries.
Baking
  1. Spray 2-3 ramekins with non-stick spray and pour the batter into them evenly.
  2. Bake for 30-35 minutes.
Strawberry Sauce Preparation
  1. Puree strawberries and sugar in a food processor (thaw if frozen).
  2. Add cream and blend again until smooth.

Notes

Store leftovers in sealed containers to preserve texture. Can be prepared ahead; complete assembly close to serving. Adjust one ingredient for profiling variations.