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Strawberry Coffee Cake with Swirled Fresh Strawberry Filling and Vanilla Glaze Recipe

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★★★★★

4.8 from 108 reviews

This Strawberry Coffee Cake is a delightful layered treat featuring a moist vanilla batter swirled with a luscious homemade strawberry filling. Topped with a buttery brown sugar crumble and finished with a sweet powdered sugar glaze, it’s perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Strawberry Filling

  • 1 pound strawberries, stems removed and chopped
  • 1/3 cup sugar
  • ½ tablespoon lemon juice
  • 2 tablespoons cornstarch

Cake Batter

  • 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

Topping

  • 1 ⅓ cups all-purpose flour
  • ¾ cup light brown sugar
  • 8 tablespoons salted butter, melted

Glaze

  • ½ cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking pan well with cooking spray to prevent sticking.
  2. Make Strawberry Filling: In a small saucepan over medium heat, combine the chopped strawberries, lemon juice, sugar, and cornstarch. Cook for 6-7 minutes, stirring occasionally, until the strawberries release their juice and the mixture thickens. Remove from heat and set aside to cool slightly.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  4. Cream Butter and Sugar: In a separate large bowl, use a hand mixer to cream together the softened butter and granulated sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Then, mix in sour cream, buttermilk, and vanilla extract until just combined.
  5. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix only until just combined to maintain a tender crumb.
  6. Layer Batter and Filling: Pour about three-quarters of the batter evenly into the prepared pan and smooth the surface. Spoon the strawberry filling over the batter and use a toothpick or skewer to gently swirl the filling into the batter for a marbled effect. Spoon the remaining batter carefully over the top to cover the filling as evenly as possible.
  7. Prepare Topping: In a small bowl, combine the flour, brown sugar, and melted butter. Use a fork to mix until the mixture resembles coarse sand. Sprinkle this topping evenly over the batter in the pan.
  8. Bake: Bake in the preheated oven for 47-52 minutes or until a toothpick inserted into the center comes out clean. The topping should be golden and slightly crisp.
  9. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes to set before slicing.
  10. Make Glaze: While the cake cools, whisk together the powdered sugar and milk in a small bowl until smooth and pourable.
  11. Serve: Drizzle the glaze over the warm strawberry coffee cake slices and serve immediately for a delightful treat.

Notes

  • For the best texture, ensure the butter used for creaming is softened at room temperature, while the butter for the topping should be melted.
  • You can use fresh or frozen strawberries; if frozen, thaw and drain excess liquid before cooking.
  • This cake is great served warm but can also be enjoyed at room temperature.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • To make the cake dairy-free, substitute butter with a plant-based alternative and use coconut yogurt in place of sour cream and dairy-free milk.

Keywords: Strawberry Coffee Cake, coffee cake, strawberry dessert, breakfast cake, crumb topping, glazed cake

Find it online: https://miarosetti.com/strawberry-coffee-cake-with-swirled-fresh-strawberry-filling-and-vanilla-glaze-recipe/