Get the Recipe:
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 (60 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, cold and cubed
For the cake:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60 ml) milk
- 2 cups (about 300 g) fresh strawberries, hulled and chopped
For the glaze:
- 1 cup (110 g) confectioners' sugar
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
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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 (175°C). 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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