Strawberry Coffee Cake Recipe

A slice of strawberry crumb cake on a plate with a fresh strawberry and a cup of coffee beside it.

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Strawberry Coffee Cake Recipe

This Strawberry Coffee Cake is soft, tender and packed with fresh berries. Topped with a cinnamon streusel, you'll love this easy breakfast treat.

Prep Time15

Cook Time1

Course: Breakfast and Brunch

Cuisine: American

Keyword: breakfast cake, coffee cake

Servings: servings

Author: Aimee Shugarman

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.

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