Strawberry Coffee Cake Recipe
Enjoy the wonderful blend of fresh strawberries and robust coffee in this Strawberry Coffee Cake recipe. Moist and tender, this cake is filled with juicy strawberries and topped with a buttery crumble. Ideal for breakfast or dessert, it's a treat that everyone in the family will enjoy!
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.
Notes
➤ 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.