I remember trying my first Strawberry Coffee Cake Recipe and instantly falling in love with the flavors. The cake was moist, slightly tangy from the strawberries, and sweet with a perfect crumb.
The buttery streusel topping added a delightful crunch. I had it for the first time at a cozy café during a summer brunch.
It was an unforgettable treat. I decided to make it at home when I saw how easy it was to prepare, and I wanted to enjoy that delicious taste anytime I wanted.
The balance of sweet and tart flavors is what makes it so delicious. The aroma of baking strawberries and vanilla filled the house, making it impossible to resist.
I’m sure you’ll love it too it’s perfect for breakfast, a snack, or a dessert! It’s a simple Strawberry Coffee Cake Recipe that brings a comforting, delightful taste.
Why Peoples Like Strawberry Coffee Cake Recipe?
People love Strawberry Coffee Cake Recipe for several reasons. First, the combination of fresh, juicy strawberries and the soft, buttery cake creates a perfect balance of sweetness and tartness.
The light, fluffy texture of the cake paired with the crumbly streusel topping adds a delightful contrast that keeps each bite interesting.
The aroma of baking strawberries and vanilla fills the house, creating a cozy, inviting atmosphere. It’s also a versatile treat that works well for breakfast, brunch, or dessert, making it perfect for any occasion.
Plus, it’s easy to make, so even beginner bakers can whip it up without much effort. Finally, the Strawberry Coffee Cake Recipe nostalgic and comforting nature reminds people of homemade treats and special moments, making it a favorite for sharing with family and friends.
It’s a feel-good dessert everyone enjoys!
How to Prepare Strawberry Coffee Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Course: Breakfast Dessert
Cuisine: American
Yield: 10 serving
Equipment Needed
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- 9×13 inch baking pan
- Parchment paper
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 ½ cups fresh strawberries, sliced
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup cold unsalted butter, cubed
- ¼ cup chopped walnuts (optional)
Cooking Instructions
1. Make the Cake Batter:
● Preheat your oven to 375°F (190°C) and line your baking pan with parchment paper. This ensures easy removal of the cake after baking.
● In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
● In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Creaming incorporates air into the batter, resulting in a light and airy cake.
● Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Then, stir in the vanilla extract.
● Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined – don’t over mix! Over mixing can lead to a tough cake.
2. Fold in the Strawberries:
● Gently fold in the sliced strawberries using a spatula. Be careful not to crush them.
3. Make the Crumb Topping:
● In a small bowl, combine the flour, brown sugar, and cubed butter using a pastry cutter or your fingertips until a crumbly mixture forms.
● You can also use a fork, but be careful not to overwork the mixture.
● If using, stir in the chopped walnuts.
4. Assemble and Bake the Cake:
● Pour the cake batter into your prepared baking pan.
● Sprinkle the crumb topping evenly over the cake batter.
● Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Special Note:
➤ Avoid Moisture: When storing the cake, make sure it’s fully cooled before covering it. Any leftover warmth can create condensation, making the cake soggy.
➤ Reheat for Freshness: If you’re refrigerating or freezing the cake, reheating it slightly in the microwave or oven will restore its fresh, just-baked taste and texture.
➤ Fresh Strawberries: If you’re using fresh strawberries, they should be eaten within a few days. If the cake has been stored for longer, it’s best to enjoy it sooner to prevent the strawberries from getting too soft or mushy.
Nutrition Facts Strawberry Coffee Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 50g |
| Sugar | 30g |
| Protein | 5g |
My Tips For Making
1. Fresh, ripe strawberries will give the cake the best flavor. If using frozen, make sure to thaw and drain them to avoid excess moisture.
2. Mix the batter until just combined to keep the cake light and fluffy. Overmixing can make it dense.
3. For an extra-crunchy topping, chill the streusel mixture for a few minutes before sprinkling it on top.
4. For a nice presentation, gently fold half the strawberries into the batter and arrange the rest on top before baking.
5. Check the cake with a toothpick or cake tester. If it comes out clean, it’s ready.
6. Let the cake cool for about 10-15 minutes before serving to ensure it slices beautifully.
Tasty Variations Strawberry Coffee Cake Recipe
1. Strawberry and Cream Cheese Coffee Cake:
Add a layer of cream cheese filling between the cake layers for a rich, tangy twist. It balances the sweetness of the strawberries beautifully.
2. Strawberry Almond Coffee Cake:
Incorporate almond extract into the batter and top the cake with sliced almonds along with the streusel. This gives the cake a nutty, fragrant flavor that complements the strawberries.
3. Strawberry Lemon Coffee Cake:
Add some lemon zest and a little lemon juice to the batter for a refreshing citrusy twist. The bright flavors of strawberry and lemon work wonderfully together!
4. Strawberry Coconut Coffee Cake:
Mix shredded coconut into the streusel or batter for an added texture and tropical flavor that pairs well with the strawberries.
5. Gluten-Free Strawberry Coffee Cake:
Swap in a gluten-free flour blend to make this recipe suitable for those with dietary restrictions, and enjoy the same great taste without the gluten.
Proper Storage
To properly store your Strawberry Coffee Cake Recipe, keep it covered at room temperature for up to 2 days if you plan to eat it soon. For longer freshness, store it in the fridge in an airtight container for up to 5 days.
If you want to store it for an even longer time, wrap individual slices in plastic wrap, then place them in a freezer-safe bag. This ensures the cake stays delicious and fresh when you’re ready to enjoy it again!
Conclusion
The Strawberry Coffee Cake Recipe is a perfect blend of sweetness, tartness, and texture that makes it a delightful treat for any occasion. Whether you’re enjoying it at a café or baking it at home, it brings comfort and joy with every bite.
Its easy preparation and irresistible flavors make it a recipe worth sharing, and it’s definitely something you’ll want to make again and again.
The balance of moist cake, fresh strawberries, and crunchy streusel topping is what makes it a memorable and delicious choice.
If you haven’t tried it yet, I highly recommend you give it a go—you won’t be disappointed!
Strawberry Coffee Cake Recipe
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- 9×13 inch baking pan
- Parchment paper
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup 1 ½ sticks unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 ½ cups fresh strawberries sliced
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup cold unsalted butter cubed
- ¼ cup chopped walnuts optional
Instructions
Make the Cake Batter:
- ● Preheat your oven to 375°F (190°C) and line your baking pan with parchment paper. This ensures easy removal of the cake after baking.
- ● In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
- ● In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Creaming incorporates air into the batter, resulting in a light and airy cake.
- ● Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Then, stir in the vanilla extract.
- ● Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix! Overmixing can lead to a tough cake.
Fold in the Strawberries:
- ● Gently fold in the sliced strawberries using a spatula. Be careful not to crush them.
Make the Crumb Topping:
- ● In a small bowl, combine the flour, brown sugar, and cubed butter using a pastry cutter or your fingertips until a crumbly mixture forms.
- ● You can also use a fork, but be careful not to overwork the mixture.
- ● If using, stir in the chopped walnuts.
Assemble and Bake the Cake:
- ● Pour the cake batter into your prepared baking pan.
- ● Sprinkle the crumb topping evenly over the cake batter.
- ● Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.