This Strawberry Coffee Cake recipe is incredibly moist and provides the perfect base for a fruity pop of fresh, natural strawberry flavor (nothing artificial here!). The crumb topping is sweet and has a delicate crunch; it bakes into the cake and doesn’t fall off when you eat it. It is easy to prepare and is even more fun to share with friends and family.
A while back I posted a Blueberry Coffee Cake recipe, which happens to be one of my most favorite things in the world. Growing up, when blueberry season came about my mom would make cake after cake…for us…for our closest & luckiest friends…a few popped in the freezer for later…I grew up with this cake and love holding onto that tradition.
This past weekend I needed a breakfast treat for an event I was going to (I participated in a Walk for MS! Click here to check out the foundation for more info! 🙂 ) and I stumbled back on this coffee cake while browsing through my recipes. The only problem?
I did however, have fresh strawberries which I just happened to pick up at the store a day earlier. I wasn’t planning on getting strawberries, but I couldn’t pass up a box of these freakishly large berries.
Like, DANG! (note the 1/2c it’s sitting in)
Any who, I realized I have never used fresh strawberries in my baking (other than on the side like on a strawberry shortcake), so I figured…
…why not swap the blueberries for strawberries?
I diced up the fruit and tossed them into the bowl. The little gems of red and pink got folded gently into the batter.
You know when you get a container of REALLY fresh, ripe strawberries and you don’t even have to be right next to them and you can smell that fragrant, fresh sweetness? That’s how this cake perfumed the house while baking in the oven (plus, cake smell of course).
Strawberry Coffee Cake was the perfect thing to refuel us after our walk!
This cake isn't the thick & tall coffee cake squares which you've probably seen at coffee shops and bakeries. It is much more understated but way more delicious. This recipe is incredibly moist and provides the perfect base for a fruity pop of flavor. The crumb topping is sweet and provides a delicate crunch; it bakes into the cake and doesn't fall off when you eat it. The best way to make it is in a round cake pan and cut into slices, which makes it super easy to serve and makes it just a lil' more fancy! It is easy to prepare and is even more fun to share with friends and family.
- 2/3 c brown sugar
- 1/2 c all purpose flour
- 6 tbsp unsalted butter softened
- 1/3 c unsalted butter softened
- 1 c granulated sugar
- 1 egg at room temp
- 1 c whole milk
- 2 c all purpose flour + 2tbsp reserved in a separate bowl.
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 - 2 c of fresh strawberries diced into small pieces
- 1 c powdered sugar
- 3-4 tbsp milk more if needed
Combine the butter and sugar in a small bowl.
Add the flour. Once the mixture is completely combined, pop it into the freezer while you prepare the cake batter.
Preheat the oven to 350°F.
In a separate bowl, mix the butter and sugar. Add the egg and combine.
In another bowl, whisk the flour, baking powder and salt.
Add the flour mixture into the butter-sugar mixture, in additions alternating with the milk. So, half the flour, mix, 1/2 milk, mix, remaining flour, ½ milk, always ending with milk.
Take the reserved 2tbsp of flour and carefully toss it with the diced strawberries, just enough to coat them (this helps so they don't sink to the bottom of the cake!)
Gently fold the diced strawberries into the batter.
Grease and flour two 9’’ round pans or 1 9x9 pan.
(Notes on using other pans: I find this recipe is too delicate for a loaf pan, but if you made it shallow it would probably work fine. A cupcake pan would work, but I recommend using the foil wrappers as this cake is so moist it would likely be too wet to uphold the paper ones. Mini cupcakes did NOT work; the batter just melted into a big mess!)
Pour the batter into the prepared pan(s).
Remove the streusel from the freezer and crumble on top of batter (if it's too frozen, pop it into the microwave for 5-7 seconds). Gently press it into the batter.
Bake for about 30-40 min or until a knife in the center comes out clean (there should not be any raw cake batter, and the edges will be a deep golden brown).
Allow to fully cool in the pan.
Mix the sugar with the milk, adding more milk until thin enough to drizzle or until desired consistency.
Pour icing into a disposable zipper sandwich bag and cut a corner off making a small opening. Drizzle icing all over the cooled cake.
Recipe Adapted from Betty Crocker's Cookbook, Golden Press