Strawberry Coffee Cake Recipe [FULL GUIDE]

Oh, the magic of a strawberry coffee cake! Imagine waking up on a sunny weekend morning, the smell of freshly brewed coffee mingling with the sweet aroma of ripe strawberries and warm vanilla spice wafting through your kitchen. There’s something so cozy and inviting about this classic treat – it’s the perfect marriage of fruitiness and cakeiness, balanced by a tender crumb and a crumbly streusel topping that just melts in your mouth.

Strawberry coffee cake is that delightful dessert-cum-breakfast wonder that feels special but isn’t complicated. It’s an ideal centerpiece for brunch with friends, a comforting snack to enjoy with your afternoon tea, or just a lovely way to brighten any ordinary day. Plus, its vibrant pinkish hue from the strawberries makes it an absolute showstopper visually!

So, if you’re ready to turn your kitchen into a sweet little bakery and impress yourself (and maybe a few lucky guests), let’s explore how to make this luscious strawberry coffee cake from scratch. Ready? Let’s go!

Strawberry Coffee Cake Recipe

Here’s the star of the show: a moist, tender coffee cake studded with juicy fresh strawberries and topped with a crunchy, buttery streusel that adds a perfect textural contrast. The cake itself is lightly sweetened and flavored with vanilla and a hint of lemon zest to brighten up the berries. This recipe is designed to be straightforward yet indulgent enough to satisfy any sweet tooth.

Ingredients Needed

To make a strawberry coffee cake that truly sings, you’ll need:

For The Cake

• All-purpose flour – The backbone of your cake’s structure.
• Granulated sugar – Adds sweetness and helps create that tender crumb.
• Baking powder – Your rising agent for that light, fluffy texture.
• Salt – Enhances the flavors and balances sweetness.
• Unsalted butter (softened) – For richness and moistness.
• Eggs – Binds everything together and adds moisture.
• Whole milk or buttermilk – Keeps the cake tender and adds a slight tang (buttermilk is preferred if you want a slight tanginess).
• Vanilla extract – The soul of many baked goods, adds warm aromatic notes.
• Fresh strawberries (hulled and chopped) – The juicy, star ingredient.

For The Streusel Topping

• All-purpose flour
• Brown sugar (light or dark, your choice) – Gives a deeper, caramelized sweetness.
• Cold unsalted butter – Cut into tiny cubes for that crumbly texture.
• Ground cinnamon – Adds a warm, cozy spice note.
• A pinch of salt – Balances the sweetness.

Optional:

• Lemon zest – For an extra zing in the cake batter.
• Powdered sugar glaze – To drizzle on top for added sweetness and presentation.

How To Make Strawberry Coffee Cake

Alright, here’s where the fun begins! Follow these steps, and you’ll have a masterpiece on your hands.

Step 1: Prep Your Ingredients

• Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan or square baking dish.
• Hull and chop your fresh strawberries into bite-sized pieces. Set aside.

Step 2: Make The Streusel Topping

• In a small bowl, combine flour, brown sugar, cinnamon, and salt.
• Cut in the cold butter using a pastry cutter, two forks, or your fingers, until the mixture resembles coarse crumbs.
• Set the streusel aside in the fridge while you prepare the cake batter – keeping it cold helps maintain that crumbly texture during baking.

Step 3: Prepare The Cake Batter

• In a large bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream the softened butter with the granulated sugar until light and fluffy – about 3-5 minutes with an electric mixer.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract and, if using, lemon zest.
• Alternate adding the dry ingredients and milk/buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined – overmixing can make the cake tough!
• Gently fold in the chopped strawberries, careful not to break them up too much to avoid turning the batter pink.

Step 4: Assemble And Bake

• Pour half the batter into the prepared pan and spread evenly.
• Sprinkle half the streusel topping over the batter.
• Pour the remaining batter on top, then finish with the rest of the streusel.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean (some moist crumbs from strawberries are okay).
• Cool in the pan for 15 minutes before transferring to a wire rack.

Step 5: Optional Finishing Touch

• If you want to glam it up, whisk powdered sugar with a splash of milk or lemon juice to make a simple glaze and drizzle over the cooled cake.

Ingredient Science Spotlight

Now, let’s nerd out a little and talk about why these ingredients do what they do:

• Flour: The proteins in flour (gluten) form a network when mixed with liquid, providing structure. Too much mixing makes gluten develop excessively, making the cake chewy rather than tender.
• Butter: It coats flour particles with fat, limiting gluten formation and resulting in a tender crumb. Cold butter in the streusel creates little pockets of fat that melt during baking, making that crumbly texture.
• Baking Powder: This is a chemical leavener that releases carbon dioxide gas when wet and heated, making your cake rise and become fluffy.
• Eggs: They add moisture and also help with leavening. The proteins in eggs provide structure and help trap air.
• Milk or Buttermilk: Adds moisture and tenderizes the crumb. Buttermilk’s acidity reacts with baking powder for a fluffier texture and subtle tang.
• Strawberries: They add moisture, natural sweetness, and acidity which brightens the flavor. Their juices slightly dye the cake pink and keep it moist.
• Brown Sugar in Streusel: Contains molasses which lends moisture and depth of flavor, unlike granulated sugar which is just sweetness.

Expert Tips

Ready to make this cake like a pro? Here are some insider nuggets:

• Don’t overmix the batter! Stop mixing as soon as the ingredients are combined to avoid a tough cake.
• Keep your streusel cold until baking. Warm butter will make it blend into the batter rather than staying crumbly.
• Use ripe, but firm strawberries. Mushy berries can turn your batter too wet.
• Room temperature ingredients mix more evenly for a smoother batter.
• Check your oven temperature with an oven thermometer – baking times and results depend on accurate temps.
• Let the cake cool slightly before removing from the pan to avoid breakage.

Recipe Variations

Feeling adventurous? Here’s how you can tweak this recipe:

• Mixed berry coffee cake: Substitute strawberries with a mix of blueberries, raspberries, and blackberries.
• Lemon-strawberry: Add extra lemon zest to the batter and a lemon glaze on top.
• Nutty crunch: Add chopped pecans or walnuts to the streusel topping.
• Gluten-free: Use a 1:1 gluten-free flour blend instead of regular flour.
• Vegan: Replace eggs with flax eggs, use plant-based milk, and vegan butter substitutes.

Final Words

Making strawberry coffee cake is such a rewarding baking experience – the process is straightforward, the ingredients are simple, and the outcome is pure joy on a plate. It’s the kind of recipe you’ll want to keep coming back to because it hits that perfect balance of sweet, fruity, tender, and crunchy. Whether for a special occasion or a cozy weekend treat, this cake will never disappoint.

So next time you have fresh strawberries in season or even frozen ones on hand, whip this recipe up and let it bring a little sunshine into your day. Your taste buds (and anyone lucky enough to share) will thank you!

FAQs

What Ingredients Do I Need To Make A Strawberry Coffee Cake?

To make a strawberry coffee cake, you’ll need the following ingredients: fresh strawberries, all-purpose flour, sugar, baking powder, salt, eggs, milk, butter, vanilla extract, and cinnamon. For the crumb topping, you will also need brown sugar, flour, butter, and cinnamon.

Can I Use Frozen Strawberries In A Strawberry Coffee Cake?

Yes, you can use frozen strawberries in a strawberry coffee cake. However, make sure to thaw and drain the strawberries well before adding them to the batter to prevent excess moisture from affecting the cake’s texture.

How Do I Prevent The Strawberries From Sinking To The Bottom Of The Coffee Cake?

To prevent the strawberries from sinking, toss them in a little flour before adding them to the batter. This helps them stay suspended in the batter while baking.

Can I Make The Strawberry Coffee Cake In Advance?

Yes, you can make the strawberry coffee cake in advance. It can be baked a day ahead and stored in an airtight container at room temperature. For longer storage, you can freeze the cake and thaw it the day you plan to serve it.

What Can I Substitute For Butter In A Strawberry Coffee Cake?

If you prefer a dairy-free or lighter alternative, you can substitute butter with vegetable oil, coconut oil, or applesauce. For a non-dairy option, use a dairy-free butter substitute or oil.

How Do I Make The Crumb Topping For The Strawberry Coffee Cake?

To make the crumb topping, mix together flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to blend the ingredients until the mixture forms small crumbs. Sprinkle the crumbs evenly over the cake batter before baking.

Can I Add Other Fruits To The Strawberry Coffee Cake?

Yes, you can add other fruits such as blueberries, raspberries, or even peaches. Just be mindful of the moisture content, as some fruits may release more juice than others and could affect the texture of the cake.

How Do I Know When The Strawberry Coffee Cake Is Done?

The strawberry coffee cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The cake should also be lightly golden brown on top and spring back when touched.

Can I Make This Recipe Gluten-free?

Yes, you can make this strawberry coffee cake gluten-free by using a gluten-free all-purpose flour blend. Be sure the blend includes xanthan gum to help with the texture and structure of the cake.

How Do I Store Leftover Strawberry Coffee Cake?

To store leftover strawberry coffee cake, place it in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months.