Introduction

This Strawberry Coffee Cake is a delightful blend of tender cake, swirled with fresh strawberry filling and topped with a sweet crumb topping. Perfect for breakfast, brunch, or an afternoon treat, it combines fruity brightness with comforting flavors.

The image shows two square pieces of crumbly strawberry dessert on white textured plates, each with three layers: a golden crumbly top layer drizzled with white icing, a middle red strawberry jam layer, and a light brown bottom crust. One piece is accented with a halved bright red strawberry on top, while fresh whole and halved strawberries along with small white strawberry flowers with green leaves decorate the plates and surrounding area. The scene is set on a beige woven placemat, with two gold forks nearby, and a white baking dish with more dessert in the background. The overall setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound strawberries (stems removed and chopped)
1/3 cup sugar
½ tablespoon lemon juice
2 tablespoons cornstarch
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons salted butter (softened)
1 cup granulated sugar
2 large eggs
½ cup sour cream
½ cup buttermilk
2 teaspoons vanilla extract
1 ⅓ cups flour (for topping)
¾ cup light brown sugar (for topping)
8 tablespoons salted butter (melted for topping)
½ cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)

Instructions

Step 1: Preheat the oven to 350°F and spray a 9×13 inch pan with cooking spray.
Step 2: In a small saucepan over medium heat, stir together the strawberries, lemon juice, sugar, and cornstarch. Cook for 6-7 minutes until the strawberries release their juice and the mixture thickens. Remove from heat and set aside.
Step 3: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: In a separate large mixing bowl, cream together the softened butter and granulated sugar for 2-3 minutes using a hand mixer. Add the eggs and mix until combined. Stir in the sour cream, buttermilk, and vanilla extract until just combined. Gradually add the dry ingredients and mix until just combined.
Step 5: Pour ¾ of the batter into the prepared pan and spread evenly. Spoon the strawberry filling over the batter and use a toothpick or skewer to swirl it slightly into the batter. Spoon the remaining batter evenly on top.
Step 6: In a small bowl, use a fork to combine the flour, brown sugar, and melted butter until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the batter in the pan.
Step 7: Bake for 47-52 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan on a wire rack for 15 minutes before cutting.
Step 9: While the cake is cooling, whisk together the powdered sugar and milk in a small bowl to make the glaze.
Step 10: Drizzle the glaze over the warm strawberry coffee cake and serve.

Tips & Variations

For extra flavor, use homemade buttermilk or add a teaspoon of almond extract along with vanilla.
You can substitute fresh strawberries with frozen (thawed and drained) if fresh are not in season.
Make sure the butter is softened for the batter to cream properly, creating a light texture.
To make the topping crunchier, add chopped nuts such as pecans or walnuts.

Storage

Store the strawberry coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to enjoy warm flavors and soften the glaze.

How to Serve

A white rectangular baking dish holds a crumbly, golden-brown strawberry crumble bar cut into nine squares, with one square being lifted by a wooden spatula showing a moist, red berry layer underneath the crumbly top. The crumble layer is golden and crumbly with white icing drizzled unevenly across the top. Two halved strawberries with green leaves and a white flower rest on the upper right corner of the bars. Surrounding the dish are fresh whole and halved strawberries in white bowls and scattered on a white marbled surface. A white plate with a single crumble bar slice is visible in the lower right, and a bottle of milk sits at the top right. A hand holding the wooden spatula has visible strawberry crumbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries if fresh are unavailable. Make sure to thaw and drain excess liquid before cooking to prevent a watery filling.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean with no wet batter attached. The crumb topping should be golden and the cake should spring back slightly when pressed.