Strawberry Breakfast Cakes

Name: Kue Sarapan Stroberi
Total time: 45 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 1/4 cup butter; 1/4 cup sugar; 1 egg; 1 teaspoon vanilla extract; 1/3 cup light sour cream; 2/3 cup flour; 2 tbs. flaxseed meal; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1/2 cup dried strawberries, sliced into small pieces; 1/4 cup sugar; 1 cup fresh or frozen strawberries; 1 tablespoon cream, milk, etc. (I happened to have strawberry cream cheese – perfect!)

These strawberry breakfast cakes are simple, individual cakes that are baked in ramekins. Studded with strawberries and topped with a strawberry sauce!

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

3 servings

1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/3 cup light sour cream
2/3 cup flour
2 tbs. flaxseed meal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup dried strawberries, sliced into small pieces
1/4 cup sugar
1 cup fresh or frozen strawberries
1 tablespoon cream, milk, etc. (I happened to have strawberry cream cheese – perfect!)

Steps

Preheat oven to 350.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and sour cream and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Stir in strawberries.
Spray 2-3 ramekins with non-stick spray and pour batter into them equally. Bake for 30-35 minutes.
Puree strawberries and sugar in a food processor (thaw if using frozen strawberries). Add cream and give it another whirl. Voila!