Strawberry Shortcake Baked Oatmeal
This baked oatmeal brings the flavors of strawberry shortcake to your breakfast table. Creamy rolled oats bake with sweetened condensed milk and vanilla, then top with fresh strawberries and a dollop of whipped cream. It's a dessert-inspired oatmeal that feels indulgent but comes together in minutes.
- Prep
- 10 min
- Cook
- 30 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- One 9×13-inch (23×33 cm) pan (6 servings)
Steps
Before you start
- Preheat your oven to 350°F (175°C)
- Grease a 9×13-inch (23×33 cm) baking pan with butter or nonstick spray
- Have fresh strawberries hulled and halved before you mix the batter
Mix the wet base
- In a large mixing bowl, whisk together the lightly beaten eggs, melted butter, whole milk, sweetened condensed milk, and vanilla extract until smooth and well combined.
- Make sure there are no streaks of condensed milk remaining.
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Ready when: mixture is smooth and homogeneous
Tip: Whisk thoroughly to break up the condensed milk, which tends to clump; don't skip this step.
Combine dry ingredients
- Add the rolled oats, baking powder, and kosher salt to the wet mixture.
- Stir with a fork or whisk until all the oats are evenly moistened and no dry pockets remain.
- The batter should be thick but pourable.
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Ready when: oats are evenly moistened with no dry patches
Tip: Don't overmix once you add the oats; a few lumps are fine and will help the baked oatmeal stay tender rather than dense.
Pour into prepared pan
- Pour the batter into your greased 9×13-inch (23×33 cm) baking pan, spreading it evenly with the back of a spoon or spatula.
- The mixture should reach about ¾ inch (2 cm) up the sides of the pan.
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Ready when: batter is level and fills the pan evenly
Distribute strawberries
- Scatter the halved strawberries evenly across the top of the batter, gently pressing them down slightly so they nestle into the surface.
- Use about three-quarters of them here, reserving some for serving.
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Ready when: strawberries are distributed and partially submerged
Tip: Don't press the strawberries too hard, or they'll sink to the bottom and be hidden. A light touch keeps them visible on top.
Bake until goldenOven 350°F / 175°C
- Place the pan in your preheated 350°F (175°C) oven.
- Bake for 28–32 minutes, until the top is lightly golden brown and a toothpick inserted into the oatmeal (not a strawberry) comes out clean or with just a few moist crumbs clinging to it.
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Ready when: top is golden brown and toothpick test shows moist crumbs, not wet batter
Tip: Start checking at 28 minutes; every oven runs slightly different. The oatmeal will continue to set as it cools, so don't overbake or it will be dry.
Rest before serving
- Remove the pan from the oven and let it rest on the counter for 5 minutes.
- This allows the oatmeal to firm up slightly and makes it easier to scoop into bowls.
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Tip: Don't skip this step; warm oatmeal is fragile and will break apart if you try to serve it immediately.
Whip the cream (optional)
- If making whipped cream, pour the chilled heavy cream into a bowl and whip with a whisk or electric mixer for 1–2 minutes until soft peaks form.
- Sift in the powdered sugar and whip for another 30 seconds until just combined.
- Be careful not to overbeat or the cream will turn to butter.
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Ready when: cream holds soft peaks and is light and fluffy
Tip: Keep the bowl and beaters cold if possible; cold equipment makes whipping faster and easier.
Serve warm
- Scoop the warm baked oatmeal into bowls using an ice cream scoop or large spoon.
- Top each portion with the reserved fresh strawberries and a generous dollop of whipped cream if desired.
- Serve immediately while still warm.
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Tip: The contrast of warm oatmeal, cool whipped cream, and fresh strawberries is what makes this feel like dessert for breakfast.
Good to know
Tips
- For extra shortcake flavor, add ½ teaspoon of lemon zest to the wet mixture in step 1—it brightens the strawberry and creates a more sophisticated finish.
- If your strawberries are very large, quarter them instead of halving; this ensures they cook through and distribute evenly.
- Make a strawberry compote by simmering the reserved strawberries with a tablespoon of sugar over medium heat for 3–4 minutes; spoon it over the finished oatmeal and cream for even richer flavor.
- This oatmeal is delicious at room temperature too, making it ideal for breakfast meal prep or packed lunches.
Make ahead
You can prepare the batter through step 2 and refrigerate it, covered, for up to 8 hours. Scatter the strawberries on top just before baking (they'll release water if they sit too long in the batter).
Storage & reheating
Store cooled oatmeal covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave (30–40 seconds for one bowl) or warm the whole pan gently in a 300°F (150°C) oven for 8–10 minutes. Do not freeze; the texture becomes grainy upon thawing.
Substitutions
- sweetened condensed milk → ¾ cup (180 ml) heavy cream mixed with 3 tablespoons (45 ml) honey. This gives a similar sweetness and richness, though the flavor will be slightly less caramel-forward. Whisk together before adding to the wet mixture.
- fresh strawberries → 1 pound (450 g) frozen strawberries, thawed and drained. Frozen berries work well; just drain any excess liquid to keep the oatmeal from getting soggy. The color will bleed slightly into the oatmeal.
- vanilla extract → ½ teaspoon almond extract plus 1½ teaspoons vanilla extract. A hint of almond complements strawberry beautifully and adds subtle depth.
- whole milk → 1.5 cups (360 ml) almond milk or oat milk. Plant-based milks work fine here; use unsweetened so you can control the sugar level. The texture will be slightly less creamy.
