Seems late for strawberries, but this year the weather went from hot to cool and rainy then back again. It may leave me with not being able to pack my long pants away but at least I have more time to visit the strawberry field. Usually the year’s weather will determining the look (and taste) of the strawberries for the season, however this year they were all over the map. I suppose you could say, kind of like that weather.
The cooler sunny days seemed to make them smaller, sweet and abundant. Of course you won’t hear any complaints from me.
After picking several pounds of them, I naturally feasted, making full meals while hulling sinkside. I revisited my recipes of past years, I even shared a few baskets. With my last two pints in the fridge, I wanted some for snacking but I was also left craving something a little less sweet and perfect for a Sunday morning, or anytime. This is strawberry season of course.
STRAWBERRY BREAKFAST CAKE
1 Cup Self Rising Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Quick Oats
1/3 Cup Semolina
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
3 Tablespoons Sugar
1 ½ Cups Soy Milk
1 Banana, well mashed
3 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 Tablespoon Orange Zest, about 1/2 an orange
1 Pint Strawberries, divided
Preheat the oven to 350ºF.
Prepare a 9” round cake pan with oil and a dusting of flour.
Hull the strawberries and roughly dice half of the pint, equally 1 Cup.
Slice the remaining strawberries and reserve for serving. Macerate strawberries in orange juice, sugar and Contreau, if desired and it’s brunch, not breakfast:).
In a large bowl combine the flours, oats, semolina, baking powder, soda, salt and sugar.
In a pourable measuring cup, mix the soy milk, mashed banana, oil and vanilla.
Add the milk mixture to the dry stirring just to moisten and combine.
Fold in the orange zest and chopped strawberries then pour the batter into the prepared pan.
Bake for 20-25 minutes, until a cake tester can be removed cleanly from the centre of the cake.
Cool to remove from the pan and serve with reserved strawberries.
VEGAN VISITOR 
Looks good!
This sounds really great, and yes healthy enough for breakfast! Yum!
Wow, breakfast cake sounds great!
I’m loving the idea of cake for breakfast! I’ll definitely have to make this immediately, if not sooner.
That looks and sounds fabulous! Just virtuous enough for the morning :)
That looks sensational!!
This sounds like a lovely breakfast. I love fresh strawberries, I have eaten to many of them since summer started!
Certainly a great way to start the day with some delicious cake! I love strawberries and this recipe is a gentle way to wake up your tummy, as well as putting you in a great mood to start the day with.
Nothing at all in the whole world is better than cake for breakfast. I recently posted my own version: http://meghantelpnerblog.com/2009/07/10/let-them-eat-cake/
Cake for breakfast? Does it get any better than that? We are just coming into strawberry season here so will have to give this a whirl!
Hope you are doing okay–I miss your posts!
Courtney
Thanks for your concern. I’ve been hoping to get back at it soon. There’s so much great stuff out there and I haven’t stopped taking pictures. I just have to remember to share!
This looks so good! :) Thank you for posting! I’m so excited to try it! – Great pic too!