Name: Strawberry Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 0.5 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup milk; 1 cup fresh strawberries (hulled and sliced); 0.5 cup all-purpose flour; 0.5 cup packed brown sugar; 0.25 cup unsalted butter (cold and cubed); 1 teaspoon ground cinnamon

There are some recipes that just feel like a warm hug, and this strawberry coffee cake is definitely one of them for me. It’s the kind of cake that transports me back to my grandmother’s kitchen, the air thick with the sweet scent of baking and ripe berries. My mom used to make a similar version when I was a kid, and it was always the highlight of our weekend mornings. This particular strawberry coffee Cake Recipe is my own spin on it, perfected over years of trying, tasting, and tweaking. It’s got that perfect crumb, pockets of juicy strawberries, and a delightful streusel topping that just melts in your mouth. Honestly, it’s miles better than anything you’d find at a bakery, and it’s surprisingly straightforward to whip up. If you’re a fan of classic coffee cake or just adore fresh strawberries, you’re going to fall head over heels for this one. It’s become my go-to for everything from lazy Sunday brunches to last-minute dessert needs.

What is a strawberry coffee cake?

So, what exactly is this delightful creation? Think of a classic coffee cake – that wonderfully tender, moist cake with a sugary, cinnamon-spiced streusel topping that’s usually swirled throughout. Now, imagine infusing that perfection with the bright, slightly tart sweetness of fresh strawberries. That’s strawberry coffee cake for you! It’s not a dense, heavy cake, nor is it a light, airy sponge. It sits somewhere perfectly in the middle, with a melt-in-your-mouth texture that’s just heavenly. The strawberries, when baked, become incredibly tender and release their juices, creating these little bursts of fruity goodness throughout the cake. We also add a simple, sweet glaze on top once it’s cooled, which just seals the deal. It’s called “coffee cake” not because it’s usually flavored with coffee (though you could!), but because it’s traditionally enjoyed with a cup of coffee, often at breakfast or brunch. This strawberry version, however, is wonderful any time of day!

Why you’ll love this recipe?

There are so many reasons why this strawberry coffee cake has become a staple in my kitchen, and I have a feeling it will become one in yours too! Firstly, the flavorIs it out of this world? The buttery cake batter is perfectly complemented by the tartness of the fresh strawberries. What is that crumbly streusel topping? Is there a symphony of flavors that just works?simplicityHonestly, this cake looks way more complicated than it is. I don’t need any fancy equipment or techniques. Most of the steps involve just mixing ingredients, and it comes together surprisingly fast. Is it really a lifesaver when you want something delicious but don’t have hours to spend in the kitchen? It’s also incredibly amazing.cost-effectiveAll the ingredients are pantry staples or readily available fruits, meaning you can whip this up quickly and easily. How do you make money without breaking the bank? What I love the most is the fact that it’s a good place to live.versatilityIs there any way to adapt this book? If you don’t have strawberries, blueberries or raspberries work well too. What’s a perfect breakfast or brunch? What’s the best dessert after dinner I’ve even made mini versions for bake sales, and they were a huge hit! What are some of the most delicious recipes that always bring smiles?

How to Make Strawberry Coffee Cake

Quick Overview

How do you make a simple strawberry coffee cake? streusel topping, preparing a sweet and cinnamon-spiced icing, and layering them together with the whipped cream. Then serving the batter, the Fresh strawberries before baking. What is the best way to make a deliciously swirled cake? Is this recipe perfect for a beginner or seasoned baker? What is the best thing about goodness with minimal fuss?

Ingredients

For the Main Batter: What are some examples?
2 12 cups all-purpose flour.
1 12 teaspoons of baking powder. 1 teaspoon baking soda
½ teaspoon baking soda
12 teaspoon salt.
1 cup (2 sticks) unsalted butter, softened.
1 34 cups granulated sugar. 1 cup
2 large eggs, at room temperature.
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature (or 1 cups milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes).

For the Filling:
1 12 cups fresh strawberries, hulled and sliced or chopped (about 1 pint)
2 tablespoons granulated sugar. 2 teaspoon
1 tablespoon all-purpose flour

For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons milk or cream.
12 teaspoon vanilla extract.

What are the steps in

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 350°F (175°C). You’ll want to grab a 9×13 inch baking pan. Grease it really well with butter or cooking spray, and then dust it lightly with flour. I like to tap out any excess flour; you just want a thin coating to ensure the cake doesn’t stick. This step is crucial, trust me. No one wants their beautiful coffee cake stuck to the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk until everything is nicely combined. This ensures that your leavening agents and salt are evenly distributed, which leads to a more consistent rise and flavor in your cake. It’s a simple step, but it makes a difference.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. You can use an electric mixer for this, which makes it super easy. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract. This is where the richness and moisture start to build.

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. You’re going to alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. So, add about a third of the dry ingredients and mix until just combined. Then, add half of the buttermilk and mix. Repeat this pattern: dry, wet, dry. Mix until *just* combined. Be careful not to overmix here! Overmixing can make your cake tough, and we want that tender crumb we talked about. A few little streaks of flour are okay; they’ll disappear as the cake bakes.

Step 5: Prepare Filling

While your oven is preheating, it’s time to get those strawberries ready for their starring role. In a small bowl, gently toss the sliced or chopped fresh strawberries with the 2 tablespoons of granulated sugar and 1 tablespoon of flour. The sugar will help draw out some of the moisture from the berries, and the flour acts as a little binder, helping to thicken the juices as they bake so you don’t end up with a watery cake. This simple mix ensures the strawberries stay nice and plump and distribute their delicious flavor.

Step 6: Layer & Swirl

Do not overbake the cake batter. Pour about two-thirds of the batter into your prepared baking pan and spread it evenly. Now, scatter half of the prepared strawberries over the batter. Dollop the remaining one-third of the batter over the strawberries and serve. It might look a little messy, and that’s perfectly fine. What’s the best way to spread the remaining strawberries on top of this second layer of batter? If you want that swirled look, you can gently run a knife or skewer through the batter. How do you make a few marblings? Is it possible to create your own beautiful patterns as you bake?

Step 7: Bake

How do you pop a pan into the oven? Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. What is the best way to come out The top should be golden brown, and the cake should feel slightly springy when you gently touch it. If you’re a finicky cook, start checking around the 35-minute mark. Do you want to overbake it?

Step 8: Cool & Glaze

Once baked, carefully remove the cake from the oven. Let it cool in the pan for about 15-20 minutes. If you have a wire rack, invert it onto ice rack to cool completely. While the cake is cooling, whisk together the powdered sugar, 2 tablespoons of milk (or cream), and salt. Vanilla extract in a small bowl. Add more milk if desired. Add a teaspoon at .25 per cup, until you reach desired drizzling consistency. Once the cake is completely cool, drizzle this glaze all over the top. Is it the perfect finishing touch?

Step 9: Slice & Serve

Once the glaze has set a little, your delicious strawberry coffee cake is ready to be sliced and served. I like to use a sharp knife to get clean slices. What are some of the best ways to enjoy a steak at room temperature? What are some of the best combinations of sweet and sour strawberries in one cake?

What should I serve it with?

This strawberry coffee cake is so versatile, it pairs wonderfully with so many things!breakfastWhat are some good ways to enjoy a hot cup of coffee or fresh orange juice? What is the best way to start the day without feeling overly decadent?brunch, elevate it by serving it with a dollop of freshly whipped cream or a side of Greek yogurt. A scattering of fresh mint leaves on top can make it look extra elegant. For a more formal dessert setting, serve a slice with a scoop of vanilla bean ice cream or a drizzle of crème anglaise. The warm cake with cold ice cream is a match made in heaven! And for those cozy snack times, there’s nothing better than a warm slice with a steaming mug of tea or Hot Chocolate. My kids especially love it with a glass of cold milk after school. It’s just a universally loved treat that brings people together.

Top Tips for Perfecting Your Strawberry Coffee Cake

Over the years, I’ve picked up a few tricks that really make this strawberry coffee cake sing. First, when it comes to the strawberries, make sure they’re ripe but still firm. Overly soft or mushy berries can make the cake too wet. Chopping them into about ½-inch pieces is usually perfect, but if they’re really small, you can leave some whole or halved. For the batter, don’t overmix! I can’t stress this enough. Once you combine the wet and dry ingredients, mix only until you no longer see dry flour. A few lumps are okay; they’ll smooth out during baking. Overmixing develops the gluten too much, resulting in a tougher cake. When you’re swirling the strawberries, don’t go crazy trying to make perfect patterns. The natural distribution as you layer and bake creates a beautiful, rustic look. If you want to get creative with ingredient swaps, feel free! You can easily substitute blueberries or raspberries for strawberries, and they’ll be just as delicious. For a richer flavor, you can even use half brown sugar in the batter. When it comes to baking, always use the center rack of your oven for even heat distribution. If your oven tends to run hot, you might need to reduce the temperature slightly or shorten the baking time. Always rely on the toothpick test to check for doneness, rather than just the time. For the glaze, the key is consistency. If it’s too thick, add milk a tiny bit at a time until it drizzles nicely. If it’s too thin, whisk in a little more powdered sugar. You can also add a pinch of cinnamon or a drop of lemon extract to the glaze for a little extra zing!

Storing and Reheating Tips

Knowing how to store this delicious strawberry coffee cake properly will help keep it tasting fresh for days. If you’re planning to enjoy it within a day or two, you can simply cover the pan tightly with plastic wrap or foil and leave it at room temperature. It stays wonderfully moist this way. If you think it will be longer than two days, it’s best to store it in the refrigerator. Place the cake in an airtight container or wrap it very well in plastic wrap. It should stay good in the fridge for up to 4-5 days. When you’re ready to enjoy a slice from the fridge, you can eat it cold, or for the best texture, let it come to room temperature for about 30 minutes before serving. For longer storage, you can definitely freeze it! Once the cake is completely cool, you can wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It will keep well in the freezer for up to 2-3 months. To thaw, transfer the frozen cake to the refrigerator overnight. Regarding the glaze, it’s always best to apply it after the cake has cooled completely and just before serving. If you’re freezing the cake, I recommend glazing it *after* it has been thawed, as the glaze can sometimes become sticky or wet when frozen and thawed.

Frequently Asked Questions

Can I make this gluten-free?

Yes, absolutely! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly; sometimes a gluten-free blend can absorb more moisture, so a tiny splash more buttermilk might be needed if the batter seems too thick. The texture is usually very close to the original, and it’s a fantastic option for those with gluten sensitivities!

Do I need to peel the zucchini?

Actually, this recipe doesn’t call for zucchini! It’s a strawberry coffee cake. If you were thinking of a zucchini bread or cake, then yes, sometimes peeling is recommended for a smoother texture and to avoid green flecks, but it’s often optional depending on your preference. For this strawberry cake, we use fresh strawberries.

Can I make this as muffins instead?

Oh, that’s a brilliant idea! Yes, you can definitely adapt this recipe into muffins. I’d recommend filling muffin liners about two-thirds full. Bake them at the same temperature (350°F or 175°C), but they’ll likely take less time, around 20-25 minutes. Keep an eye on them and use a toothpick to check for doneness. They’ll make adorable single-serving treats!

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the batter by ¼ cup. The strawberries themselves add natural sweetness, and the glaze can be made with less powdered sugar if you find it too sweet. Some people also like to add a touch of cinnamon or nutmeg to the batter for flavor without added sugar. Taste your batter (before adding eggs!) if you’re unsure, though always be cautious with raw eggs.

What can I use instead of the glaze?

The glaze is lovely, but you have other options! For a simpler finish, you can just dust the cooled cake with a little powdered sugar using a fine-mesh sieve. Alternatively, a sprinkle of coarse turbinado sugar over the batter before baking adds a lovely crunch. You could also make a simple cream cheese frosting if you’re feeling a bit more indulgent.

Final Thoughts

I really hope you give this strawberry coffee cake a try. It’s more than just a recipe to me; it’s a connection to my family, a guarantee of happy taste buds, and proof that sometimes, the most delightful treats are also the easiest to make. The scent of it baking truly fills the house with warmth, and that first bite – with the tender cake, sweet bursts of strawberry, and that irresistible crumb topping – is pure bliss. If you love this cake, you might also enjoy my other berry-baking creations, like my Easy Blueberry Muffins or my Raspberry Almond Scones. They’re all made with that same love and focus on simple, delicious flavors. I can’t wait to hear what you think of this strawberry coffee cake! Please leave a comment below and let me know how yours turned out, or share any of your own fun variations. Happy baking, everyone!