This Strawberry Coffee Cake is soft, tender and packed with fresh berries. Topped with a cinnamon streusel, you’ll love this easy breakfast treat.
Aimee’s Recipe Notes
Baked goodies that use fresh strawberries can be tricky. There is a fine balance between adding enough berries for flavor, but not overloading the cake with excess moisture.
This thick coffee cake batter is based of my delicious Blueberry Buckle. It holds up wonderfully to strawberries.
I served this tasty breakfast cake with coffee at a recent women’s book club and it was such a hit. I couldn’t wait to share it here, with all of you!
XO,
Strawberry Coffee Cake Ingredients
This is just a quick glimpse at a few of the ingredients. Scroll down to the recipe card below for the complete list with measurements.
- Fresh Strawberries- Chop small into even pieces so they distribute evenly without sinking. If using frozen berries, thaw first, then press out the extra liquid in a cheesecloth or tea towel.
- Butter- You’ll need to soften the butter to room temperature for best results. If you forgot to take it out, use my guide on how to soften butter quickly!
- Lemon Zest- this is optional, but I think you’ll love how it brightens the strawberry flavor without adding too much lemon flavor.
- Pure Vanilla Extract- Adds flavor to the soft crumb! Use my recipe for homemade vanilla extract.
How to Make Strawberry Breakfast Cake
Make the cake batter.
- Combine the batter ingredients as directed in the recipe card. Cut the berries small and fold them into the batter.
- Spread batter into a parchment paper lined 9-inch square baking dish.
Make the Streusel Topping.
- Using your hands, or a fork, combine softened butter to create a crumble topping.
- Sprinkle over the batter then bake until lightly browned.
Recipe FAQ’s
You can, but they must be thawed and pressed before using. You’re going to get better results with fresh strawberries.
The thick batter is intentional, as it provides structure to keep the berries from sinking.
Test the cake by using a toothpick inserted into the center of the cake. It should come out clean or with a few moist crumbs (not wet batter).
This cake should be served cooled. The flavor and texture are so much better. Don’t forget the powdered sugar on top.
Yes. Once the cake is cooled, either slide the entire cake into a freezer safe container, or freeze cake after slicing. This cake freezes well for up to 3 months.
Easy Breakfast Recipes
The Coffee Cake I Bake When I Want Something Cozy and Bright
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Strawberry Coffee Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon lemon zest, about 1/2 lemon
- 2 cups chopped strawberries
For the Streusel
- ¼ cup unsalted butter, softened to room temperature
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1 Tablespoon powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray, or line with parchment paper. Set it aside.
- For the cake, in a large mixing bobwl, combine flour, sugar, salt, baking powder, and cinnamon. Add in softened butter and mix with the paddle attachment of an electric mixer until blended.
- Add in eggs, milk, vanilla extract, and lemon zest. Blend unti combined (batter will be very thick). Fold in the diced strawberries. Spread into prepared baking dish.
- For the streusel, combine butter, flour, sugars, and cinnamon. Mix until crumbly, using your hands if needed.
- Sprinkle over the top of the batter. Bake for one hour, until lightly browned.
- Remove from oven and cool completely. Once cooled, sprinkle with powdered sugar.
Notes
- Use fresh strawberries for best results. Frozen berries will add too much moisture, unless you thaw and press them really well.
- Using your hands to mix the streusel will work best and breaks up the butter into crumbs. A pastry cutter will also work well.
- Adding the lemon zest is optional, but I love the way it highlights the berry flavor. Use my tips and tricks on how to zest a lemon for best results.
- Storage- Keep cake covered at room temperature for up to 1 week. Or freeze for up to 3 months.
- This cake is best once cooled. While many cakes taste delicious warm, trust me when I say you want to let this cool completely.
