Packed with plenty of vitamins, fiber, and antioxidants, these strawberry breakfast recipes are a great way to start your day.
Not only are strawberries sweet, juicy, and colorful, but they’re also super versatile.
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You can serve them fresh or cooked, and they pair well with everything from bananas and chocolate to coconut and cream cheese.
So, if you’re looking for a quick ingredient to brighten up your morning, try one of these sensational strawberry breakfast recipes.
And don’t worry, you’ll find more than just pancakes on this list. Breakfast tacos, anyone?
Looking at that picture, you might think you’re on the wrong list. These strawberry bars look sweet, decadent, and definitely not healthy!
But if you take a look at the ingredient list, you’ll see plenty of oats, whole wheat flour, and diced strawberries.
Just swap out the butter for vegan butter or coconut oil if you want to make them vegan.
You could even substitute the brown sugar for coconut sugar if you wish.
The glaze is totally optional, but I like that extra sweetness. Leave it out if you want this healthier.
I’m a firm believer that food should look as good as it tastes. That’s why I love these parfaits and always serve them in mason jars.
I want to see every single layer!
You’ll make your own simple granola mix for this, which is sweetened with dates, almond butter, honey, coconut oil, and vanilla extract.
It needs to bake for around 20 minutes to dry out; then, you can build these once it’s cooled.
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Strawberry and banana is such a classic flavor combination, but I also like these with strawberry and kiwi, or mango.
Who doesn’t want to devour a slice of light and sweet cake in the morning? I can’t be the only one to wake up with a sweet tooth, right?
Although this is a cake full of flour, sugar, and eggs, it’s also brimming with fresh strawberries. That makes it breakfast food in my book.
Thanks to the sour cream and fruit juices that escape as it bakes, this cake is unbelievably moist.
And because it’s so moist, you don’t need any cream or glaze on top, not that I’d say no, of course.
If I were to eat a bowl of strawberries for breakfast, I’d likely be starving within the hour.
Even with a dollop of yogurt, it’s not quite enough for me.
So, this dish takes a simple idea and makes it way more fun.
Anyone can eat a bowl of chopped fruit, but why not stuff it into a tortilla for a bit more substance?
You’ll start with a blend of cream cheese, honey, cinnamon, and Greek yogurt.
Of course, you could just use yogurt, but cream cheese will thicken it up and keep it from dripping.
To make these even more filling, try adding banana slices and chopped nuts. Oh, and a drizzle of Nutella wouldn’t hurt, either.
Not too long ago, frozen pastries were terrible. They were flat and tasteless, and the puff was anything but puffy.
But now, you almost can’t tell the difference, and making breakfast pastries at home has never been easier.
Let’s start with how these look, shall we? They’re stunning, with their neatly stacked strawberry slices and perfectly golden edges.
The trick is to score the edges, being careful not to go all the way through.
For the filling, you just need a quick mixture of cream cheese and strawberry jam and then as many strawberry slices as you can fit.
Baked oatmeal is all the rage these days, though I almost always see it loaded with peanut butter and Nutella.
If you want something lighter and fruitier, this strawberry and banana recipe is for you.
Admittedly, there are some chocolate chips in the mix, but you can easily leave them out, and the result will be just as tasty.
What I love about this recipe is that it’s more or less a one-bowl wonder.
You’ll mix all the dry and pour that into the baking dish before whisking the wet and pouring it over.
Bake and enjoy.
This recipe is perfect for anyone on a low-carb diet.
Instead of being full of grains, its base is a blend of coconut, chopped walnuts, and chia seeds.
This makes it lovely and chewy, not to mention wonderfully nutty.
Unfortunately, it’s not vegan, as you’ll need four eggs to bind this and give it a bit of lift. Without the flour, it will be pretty dense.
Although you could try and substitute the eggs for flax eggs or added banana and applesauce, the final bake will be pretty compact.
Do you steer clear of smoothies because they always taste bland when you make them at home? I feel your pain.
The trick to enhancing the natural taste of your fruit is usually to add simple syrup. It’s not a lot, but it will work wonders at boosting the flavor.
If you want something equally as tasty without adding sugar, try this recipe instead.
You’ll blend nonfat Greek yogurt for a creamier texture along with orange juice for a citrusy kick.
Muffins should be light and fluffy on the inside, which you usually achieve by adding eggs and rising agents.
Since these are vegan, you won’t see any eggs. Instead, there’s a bit of baking magic to achieve a nice, light crumb.
Apple cider vinegar and baking powder will react to create gas in the batter to help it lift.
And then, the chopped fruit will help to keep everything moist.
Do you see that lovely crackled top in the picture? It’s almost the same as you’d expect from a brownie or blondie.
This is the perfect recipe to make on a lazy Sunday morning when it’s just you and your boo.
It’s small enough to serve two generous portions, but you won’t have to worry about anything going to waste.
If you’ve been craving something dessert-like for breakfast, look no further.
With the hard sugar top on this simple strawberry parfait, you’ll think you’re indulging in a fancy restaurant.
Just close your eyes, and it’s almost like eating the real thing!
If you don’t have time to make the jam, grab some from the store and just add in some extras.
You can also water it down slightly to help mellow out all that sugar.
French toast is a thing of beauty, but French toast casserole is a godsend when you’re feeding more than one or two.
Instead of slaving over the stove for an hour, you can mix everything in a baking dish and have enough for a whole family in under 60 minutes.
The only thing with this kind of recipe is that it’s best made the day before.
That way, the bread has time to soak up that heavenly custard.
The method for these muffins is pretty much what you’d expect.
You’ll start by whisking the dry in a bowl to distribute the baking powder and salt evenly.
Then, you’ll beat together the butter and sugar until light and fluffy.
Add in the eggs, beating after each to ensure its fully incorporated. Finally, stir in the diced strawberries and portion the batter into muffin cups.
Be sure to toss the fruit in flour before mixing it into the cake batter. This will prevent them from sinking as they bake.
As much as I love banana pancakes, I can’t get enough of these gorgeous strawberry pancakes recently.
Where banana pancakes can sometimes be a little dense, these are beautifully light and fluffy, and the pops of color make them extra special.
Serve these with cream cheese glaze and a few slices of bananas for good measure.
We were gifted a Belgian waffle maker for Christmas a few years ago, and I thought, “When am I ever going to use that?”
Little did I know we’d soon become Sunday waffle eaters! I swear, we use that thing more than any other device in the kitchen.
So, if you’re on the fence about getting one yourself, take this as a sign!
Once you have it and you’re staring at a pile of golden, slightly crisp yet fluffy waffles, all that’s left is to make some chunky strawberry sauce and whipped cream.
Unlike the strawberry cake from above, this recipe is a little healthier.
It calls for whole ground flax-seed meal, which is high in fiber and omega-3 fatty acids. Plus, there’s a lot of fruit in the mix.
Between the mashed banana and strawberry, it’s perfectly sweet, fruity, and moist.
I used to have to beg for Pop-Tarts as a kid!
They were a weekend treat, and I always made the most, devouring as many as I could while I had the chance.
The beauty of being a grown-up is that I can have them whenever I want. But instead of the store-bought kind, I like to make my own.
I know they’re not expensive, but I like to control how much sugar goes in and how much flavor.
Making your own jam, be it strawberry or guava, is worth the extra time, I promise.
I had to throw in a wild card, and this recipe is pretty out there. Pizza dough, pizza sauce, mozzarella, bacon, egg, and strawberries?
Did I lose you?
I have to admit that I was unsure, too, though I do enjoy strawberry with balsamic and black pepper.
I think the key to this recipe is to dice the strawberries pretty small.
That way, you’ll get that hint of sweet flavor without it being too much against the savory.
Crêpes are a thin French pancake that you’ll usually find stuffed with fruit and cream or ham and cheese.
Of course, there are endless combinations of flavors, but strawberry is such a classic.
To make these right, remember that you don’t need a lot of batter per pancake. They’re supposed to be thin and crisp around the edges.
If you add too much, they’ll just turn rubbery and unpleasant.
I think a lot of people assume a smoothie bowl is just a smoothie poured into a dish.
The truth is, a lot of the same ingredients are there, but the big difference is that a smoothie bowl is significantly thicker.
This is so you can add toppings without them sinking to the bottom.
For the smoothie, you’ll blend oats with milk and chia seeds. Once that’s smooth, go ahead and add in the yogurt and frozen fruit.
Frozen fruit is essential to keeping this cold and thick.
I have to admit that I wouldn’t choose a salad for breakfast. Vinaigrette and lettuce aren’t how I like to start my day.
But if you enjoy that, this will be the perfect, light meal to get you going.
Strawberries and kiwi go well together, though I would probably add some mango, too, for a tropical flair.
Along with the walnuts, I’d probably add a bunch of seeds too, and maybe some salted pistachios.
Overnight oats are a terrific spring and summer breakfast that’s super filling and lightning fast to make.
In just 5-10 minutes, you can have a few days worth of breakfasts ready in the fridge, and the best part is, you won’t have to turn on the stove.
Chia seeds are a must if you like these with a pudding-like texture, and you can use any kind of milk you prefer.
There’s nothing like waking up to the smell of freshly baked biscuits.
If you don’t have time to make them from scratch, Bisquick is the next best thing.
I think these are best served hot, so as soon as they’re out of the oven, carefully cut them in half and dollop over the strawberry mixture.
Yes, the whipped cream will melt. But that’s part of the fun.