Enjoy a slice of summer with this strawberry coffee cake, featuring juicy strawberries, an irresistible crumb topping, and a simple vanilla glaze.
If you’re looking for a delightful treat that’s perfect for breakfast, brunch, or even dessert, this strawberry coffee cake is sure to hit the spot. Bursting with fresh strawberries and topped with a buttery crumb topping and a sweet glaze, this cake is a true celebration of summer’s favorite berry. It’s easy to make and even easier to enjoy, making it a wonderful addition to any gathering or a special treat to savor with your morning coffee.
Why You’ll Love This Strawberry Coffee Cake Recipe
- Fresh and fruity. Every bite is bursting with fresh strawberries for a burst of juicy goodness.
- Perfectly sweet. Serve this cake plain or add the simple glaze for a sweeter treat.
- Versatile. It’s ideal for breakfast, an afternoon snack, or a simple dessert.
What You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Granulated sugar
- Unsalted butter – You’ll need cold butter for the crumb topping and softened butter for the cake.
- Cinnamon
- Baking powder
- Salt
- Eggs – Let these come to room temperature for easier mixing and a smoother batter.
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Milk – I recommend using whole milk, but 2% will work well, too. I’ve not tested with any other milks.
- Confectioners’ sugar – Also labeled as powdered sugar, icing sugar, or 10X sugar. If your sugar is lumpy, sift it for a smooth glaze.
- Strawberries – Chop these into bite-sized pieces.
Can I Use Frozen Strawberries?
I suggest using fresh strawberries if possible, but you can use frozen if that’s what you have. Make sure to rinse and dry them well to avoid adding excess moisture to the batter. Learn more: Fresh vs Frozen Fruits in Baking
How to Make Strawberry Coffee Cake
Make the crumb topping
- Mix the dry ingredients. Combine the flour, sugar, and cinnamon.
- Add the butter. Cut the cold butter into the flour mixture until crumbs form. Refrigerate.
Make the cake
- Prepare for baking. Heat your oven to 350°F, and grease a 9-inch square baking pan.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
- Mix the wet ingredients. Beat the butter and sugar until light and fluffy. Mix in the eggs one at a time, and then mix in the vanilla.
- Finish mixing. Add the dry ingredients to the wet ingredients, alternating with the milk. Fold in the strawberries.
- Bake. Spread the batter evenly in the prepared pan and sprinkle the crumb topping on top. Bake for 45 minutes, or until a pick inserted into the center comes out clean.
- Cool. Place the pan on a wire rack, and allow the cake to cool completely.
Make the glaze
- Combine the ingredients. Whisk the confectioners’ sugar, milk, and vanilla.
- Serve. Drizzle the glaze over the cake when it’s time to serve.
Tips for Success
- Chill the topping. Keep the crumb topping mixture chilled while preparing the cake batter. This helps maintain the crumbly texture during baking.
- Cutting strawberries. Chop the strawberries into small, even pieces to distribute them evenly throughout the cake and prevent sinking to the bottom.
- Don’t over-mix. When combining the wet and dry ingredients, mix just until combined. Over-mixing can result in a dense, tough cake.
- Cool before glazing. Allow the cake to cool completely before adding the glaze. A warm cake can cause the glaze to melt and become too runny.
Variations and Serving Suggestions
- Try mixed berries. Swap about half of the strawberries for an equal amount of blueberries or raspberries.
- Add a lemon twist. Add a teaspoon of lemon zest to the batter for a refreshing citrus twist.
- Give it a nutty crunch. Mix about 1/2 cup chopped nuts (like pecans or almonds) into the crumb topping for added texture and flavor.
- Skip the glaze. Keep things simple and a little less sweet by serving the cake without the glaze.
- Dust with confectioners’ sugar. A simple dusting of confectioners’ sugar is a simple, sweet way to serve this strawberry coffee cake.
How to Store
Store the cooled cake in an airtight container at room temperature for up to 2 days. If you need to store it for longer, place the cake in an airtight container and refrigerate it for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Can This Coffee Cake Be Frozen?
Yes! I recommend freezing the cake without the glaze, as it can become runny or develop an unappealing texture after thawing from frozen. To freeze the cake, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
More Strawberry Desserts
Strawberry Coffee Cake
This strawberry coffee cake is bursting with fresh strawberries, topped with a buttery crumb, and finished with a sweet glaze—perfect for any time of day!
Ingredients
For the crumb topping:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, cold and cubed
For the cake:
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (59ml) milk
- 2 cups (about 300g) fresh strawberries, hulled and chopped
For the glaze:
- 1 cup (110g) confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
To make the crumb topping:
- Combine the flour, sugar, and cinnamon in a small bowl.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms coarse crumbs. Refrigerate while you make the cake.
To make the cake:
- Preheat the oven to 350°F. Grease a 9-inch square baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, use an electric mixer on medium speed to beat the sugar and butter until light and fluffy. Mix in the eggs one at a time, and then mix in the vanilla.
- Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined or a few small streaks of flour remain.
- Gently fold in the strawberries.
- Transfer the batter to the prepared pan, and spread evenly. Sprinkle the crumb topping over the top of the batter.
- Bake for 45 minutes, or until a pick inserted into the center comes out clean.
- Place the pan on a wire rack, and allow it to cool completely.
To make the glaze:
- Whisk the confectioners' sugar, milk, and vanilla until smooth. If necessary, add more milk in small increments until the glaze is the desired consistency.
- Drizzle the glaze over the cake for serving.
Notes
Store in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.
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