Strawberry Coffee Cake: A Delicious & Easy Recipe

Strawberry Coffee Cake: just the name conjures up images of lazy Sunday mornings, doesn’t it? Imagine sinking your teeth into a moist, tender crumb, bursting with the sweet-tart flavor of fresh strawberries, all topped with a delightful, buttery streusel. This isn’t just any cake; it’s an experience, a comforting ritual that elevates your coffee break to something truly special.

While the exact origins of coffee cake are debated, its roots can be traced back to German and Scandinavian baking traditions. These early versions, often leavened with yeast, were designed to be enjoyed alongside a cup of coffee, hence the name. Over time, the recipe evolved, incorporating baking powder and soda for a lighter, more tender crumb, and adapting to include a variety of fruits and toppings. The addition of strawberries brings a vibrant, seasonal twist to this classic treat.

What makes Strawberry Coffee Cake so universally loved? It’s the perfect balance of flavors and textures. The sweetness of the cake is beautifully complemented by the tartness of the strawberries, while the crumbly streusel adds a delightful crunch. It’s also incredibly versatile. Enjoy it warm from the oven, or at room temperature. Serve it for breakfast, brunch, or dessert. And let’s be honest, who can resist a slice of this delightful cake with their morning coffee? Get ready to bake a cake that will become a family favorite!

this Recipe

Ingredients:

• For the Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• For the Coffee Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup strong brewed coffee, cooled
• 1 pint fresh strawberries, hulled and quartered
• Optional Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Preparing the Crumb Topping

Okay, let’s start with the crumb topping. This is what gives the coffee cake that irresistible texture and sweet, cinnamony flavor. Trust me, it’s worth the extra step!

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Make sure everything is evenly distributed. This ensures a consistent flavor throughout the topping.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (my preferred method!), cut the butter into the flour mixture until it resembles coarse crumbs. The key here is to work quickly so the butter doesn’t melt. You want small pieces of butter evenly distributed throughout the flour.
3. Chill (Optional but Recommended): If you have time, cover the bowl and chill the crumb topping in the refrigerator for at least 30 minutes. This will help the butter stay cold and prevent the topping from spreading too much during baking. I usually do this while I’m preparing the coffee cake batter.

Making the Coffee Cake Batter

Now for the star of the show – the coffee cake itself! This batter is simple to make, but a few key steps will ensure a moist and tender cake.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. You can also use a round cake pan if you prefer. I like to use baking spray with flour already in it for easy release.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, which is crucial for a light and fluffy cake.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy. This step is important for incorporating air into the batter, which contributes to the cake’s texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and cooled coffee, beginning and ending with the dry ingredients. So, it’s dry, wet, dry, wet, dry. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a denser texture.
6. Fold in Strawberries: Gently fold in the quartered strawberries. Be careful not to crush them. You want them to remain intact so they release their juices during baking, creating pockets of delicious strawberry flavor.

Assembling and Baking the Coffee Cake

Almost there! Now it’s time to put everything together and get this coffee cake in the oven.

1. Pour Batter into Pan: Pour the batter into the prepared baking pan and spread it evenly.
2. Sprinkle with Crumb Topping: Sprinkle the crumb topping evenly over the batter. Don’t be shy! The more crumb topping, the better, in my opinion.
3. Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it. The top should be golden brown and the edges should be slightly pulling away from the sides of the pan.
4. Cool: Let the coffee cake cool in the pan for at least 15 minutes before cutting and serving. This allows the cake to set and makes it easier to slice.

Making the Optional Glaze (But Highly Recommended!)

While the coffee cake is delicious on its own, a simple glaze takes it to the next level. This glaze is quick and easy to make, and it adds a touch of sweetness and elegance.

1. Combine Ingredients: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Add more milk or cream, one teaspoon at a time, until you reach your desired consistency. The glaze should be pourable but not too thin.
2. Drizzle: Once the coffee cake has cooled slightly, drizzle the glaze evenly over the top.

Serving and Storage

Now for the best part – enjoying your homemade Strawberry Coffee Cake! This cake is perfect for breakfast, brunch, or dessert. It’s also a great treat to bring to potlucks or gatherings.

• Serving: Serve the coffee cake warm or at room temperature. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Thaw overnight in the refrigerator before serving.

Tips for Success

Here are a few extra tips to ensure your Strawberry Coffee Cake turns out perfectly every time:

• Use Cold Butter for the Crumb Topping: Cold butter is essential for creating a crumbly texture. If the butter is too soft, the topping will spread too much and won’t have that desirable crumbly consistency.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture. If you’re using frozen strawberries, thaw them completely and drain off any excess liquid before adding them to the batter.
• Adjust Sugar to Taste: If you prefer a less sweet coffee cake, you can reduce the amount of sugar in the batter or the crumb topping.
• Experiment with Flavors: Feel free to experiment with different flavors. You can add lemon zest to the batter, use different types of berries, or add nuts to the crumb topping.

Variations

Want to mix things up a bit? Here are a few variations you can try:

• Blueberry Coffee Cake: Substitute blueberries for the strawberries.
• Raspberry Coffee Cake: Substitute raspberries for the strawberries.
• Chocolate Chip Coffee Cake: Add 1/2 cup of chocolate chips to the batter.
• Lemon Coffee Cake: Add 1 tablespoon of lemon zest to the batter and 1 tablespoon of lemon juice to the glaze.
• Nutty Coffee Cake: Add 1/2 cup of chopped nuts (such as pecans or walnuts) to the crumb topping.

I hope you enjoy this Strawberry Coffee Cake recipe as much as I do! It’s a family favorite that’s perfect for any occasion. Happy baking!

Conclusion:

This Strawberry Coffee Cake isn’t just another recipe; it’s a guaranteed crowd-pleaser, a burst of sunshine on a plate, and a testament to the magic that happens when sweet strawberries meet a buttery, crumbly topping. I truly believe this is a must-try recipe for anyone who loves a comforting, flavorful treat. The combination of the moist cake, the juicy strawberries, and that irresistible streusel is simply divine. It’s the kind of cake that disappears quickly, leaving everyone wanting more.

But what makes this recipe truly special? It’s the ease of preparation combined with the impressive results. You don’t need to be a seasoned baker to whip up this masterpiece. The steps are straightforward, the ingredients are readily available, and the satisfaction of pulling a perfectly baked, golden-brown coffee cake from the oven is unmatched. Plus, the vibrant color and fresh aroma of the strawberries make it a feast for the senses.

Beyond its deliciousness, this Strawberry Coffee Cake is incredibly versatile. Serve it warm with a scoop of vanilla ice cream for an extra decadent dessert. Or, enjoy it with a dollop of whipped cream and a sprinkle of powdered sugar for a classic touch. It’s also fantastic on its own, alongside a cup of coffee or tea, making it the perfect addition to any brunch spread or afternoon snack.

Looking for variations? Feel free to experiment with different types of berries. Blueberries, raspberries, or even a mixed berry medley would work beautifully. You could also add a hint of lemon zest to the batter for a brighter, more citrusy flavor. For a richer, more indulgent experience, try using brown butter in the streusel topping. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s been passed down through my family, and I’m thrilled to share it with you. I encourage you to gather your ingredients, preheat your oven, and embark on this baking adventure.

Don’t be afraid to get creative and put your own spin on it. Baking should be fun and enjoyable, so relax, experiment, and most importantly, savor the process. And remember, the best part about baking is sharing your creations with loved ones.

I’m so excited for you to try this Strawberry Coffee Cake recipe! Once you’ve baked it, please come back and share your experience in the comments below. I’d love to hear about your variations, your successes, and any tips you might have for other bakers. Did you add a secret ingredient? Did you serve it with a special topping? Let me know! Your feedback is invaluable and helps me continue to improve and refine my recipes.

So, what are you waiting for? Go ahead and bake this delightful Strawberry Coffee Cake. I promise you won’t regret it. Happy baking! I hope this becomes a staple in your home, just as it is in mine. Enjoy!