strawberry coffee cake recipe

Written ByJenny Smyth Posted on
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The Best strawberry coffee cake recipe

I’m so excited to share with you my favorite strawberry coffee cake recipe that’s been a staple in our household for years. This sweet and savory treat is perfect for any occasion, whether it’s a family gathering, a potluck, or just a quick breakfast on-the-go.

I love that it’s easy to make and requires minimal ingredients, making it a great option for busy parents like me. The best part?

It’s a great way to get kids involved in the kitchen, teaching them about measurements and mixing without feeling overwhelmed. My kids adore helping me mix the batter and sprinkling the toppings, making it a fun bonding experience for us all.

The aroma of fresh strawberries and cinnamon wafting from the oven is like a warm hug on a chilly morning – it’s pure comfort in a slice! And let’s not forget the health benefits of this recipe: packed with fiber-rich whole wheat flour, vitamin C-rich strawberries, and antioxidants from the cinnamon, it’s a guilt-free treat that we can all enjoy together.

I’ve tweaked this recipe over the years to make it even more delicious, so you’ll find my secret ingredient additions below. Trust me when I say this cake will be devoured in no time – it’s that good!

Strawberry Coffee Cake

4.8 from 549 votes

A moist and delicious strawberry coffee cake perfect for breakfast or brunch. Fresh strawberries add a burst of flavor to this classic cake.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh strawberries, hulled and sliced

For the Streusel Topping

1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease an 8×8-inch baking dish and set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Gently fold in the sliced strawberries.
10Pour the batter into the prepared baking dish and spread evenly.
11In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel topping.
12Add the cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
13Sprinkle the streusel topping evenly over the cake batter.
14Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
15Allow the cake to cool in the pan for 10-15 minutes before slicing and serving.
16Enjoy the cake warm or at room temperature.

🔧Equipment

Mixing bowl
Electric mixer
8×8-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 400mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a sweeter cake, add a light dusting of powdered sugar on top before serving.

This strawberry coffee cake recipe has become a staple in our household not only because of its delicious taste but also due to its convenience and versatility. Whether we’re hosting guests over or just need a quick breakfast option during the week, this cake always delivers.

One of my favorite things about this recipe is how well it stores – you can easily wrap individual slices in plastic wrap or aluminum foil and store them in an airtight container for up to three days without losing its flavor or texture. When reheating leftovers, simply pop them in the microwave for 20-30 seconds or until warmed through.

And if you’re looking for creative ways to serve this cake, consider topping it with whipped cream or ice cream for an extra-special treat!

❓ Frequently Asked Questions About Strawberry Coffee Cake

Q: What type of flour do I use for this recipe?

A: For this strawberry coffee cake recipe, I prefer using whole wheat flour for its nutty flavor and added nutrition. However, all-purpose flour works just as well if you prefer a lighter texture. Simply substitute one-for-one in the recipe.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, you can use frozen strawberries if fresh ones are out of season or too expensive. Just thaw them first by leaving them at room temperature or microwaving them for 10-15 seconds.

Q: How do I ensure my coffee cake doesn’t dry out?

A: To prevent drying out, make sure to keep an eye on your cake while it’s baking – it should take around 35-40 minutes to cook through. If you notice it starting to brown too quickly, cover the top with foil to prevent further browning.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily convert this recipe to gluten-free by substituting gluten-free flours like almond or coconut flour in place of the whole wheat flour. However, keep in mind that gluten-free flours may affect the texture slightly.

Q: What if I don’t have buttermilk? Can I substitute regular milk?

A: You can definitely use regular milk as a substitute for buttermilk – simply add 1 tablespoon white vinegar or lemon juice to 1 cup milk and let it sit for 5-10 minutes before using.

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