If you’re searching for the perfect springtime treat, this Strawberry Coffee Cake is the answer! Imagine buttery layers swirled with sweet cinnamon streusel, juicy strawberries sprinkled throughout, and a glossy, tangy strawberry glaze on top. Every bite tastes like a hug from summer, making this coffee cake a favorite for breakfast, brunch, or whenever you crave a sweet pick-me-up. With the vibrant color and the sunshine-sweet flavor of fresh strawberries, this is a cake that brings happiness to the table and will have everyone asking for seconds!

Strawberry Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how the simplest ingredients combine to create such an irresistible Strawberry Coffee Cake. Each item has a special role, whether it’s the comforting richness of butter or the tart burst from fresh berries. Here’s what you’ll need, along with tips for the most delicious results:

All-purpose flour: Provides structure and softness, so your cake is fluffy instead of dense.
Brown sugar: Adds deep caramel hints to the streusel, pairing beautifully with strawberries.
Cinnamon: Infuses warmth and layers of aroma that make the streusel truly shine.
Unsalted butter (melted and softened): Gives incredible moisture and a rich, buttery flavor in both the cake and crumb.
Baking powder: Ensures your cake rises for that irresistible, soft crumb.
Salt: Balances every sweet note while pulling forward the natural flavor of the strawberries.
Granulated sugar: Sweetens the cake itself, making each bite perfectly balanced with tart berries.
Eggs: Bind everything together and help keep the cake tender.
Vanilla extract: Rounds out the flavor of both cake and glaze for that extra bakery touch.
Sour cream: Adds the little bit of tang and seriously fluffy texture.
Milk: Loosens the batter just enough, ensuring a moist cake.
Chopped fresh strawberries: The star of the show! Their juicy pop and sweet-tart flavor make every bite summery.
Large strawberry (diced): For the glaze, adding extra color and a big punch of strawberry flavor.
Powdered sugar: The base for that luscious, creamy drizzle on top.
Heavy cream: Makes the glaze silky smooth and decadent.
Lemon juice: A splash of brightness that balances the sweetness and makes the strawberries sing!

How to Make Strawberry Coffee Cake

Step 1: Make the Streusel Topping

In a large mixing bowl, stir together the flour, brown sugar, and cinnamon. Pour in the melted butter and gently mix until clumps form, resisting the urge to overmix — those buttery nuggets are what make the coffee cake’s crumb topping irresistible! Once you’ve got a chunky mixture, set it aside. This easy streusel delivers bakery-style flair and a delicious crunch.

Step 2: Prepare Your Pan and Oven

Before mixing the batter, go ahead and preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch round cake or springform pan and line it with parchment paper if you like easy cake removal (trust me, it’s worth the extra second for perfect slices later!).

Step 3: Whisk the Dry Ingredients

In a small bowl, whisk together your flour, baking powder, and salt. Doing this step separately ensures that the leavener is evenly distributed, so every bite of your Strawberry Coffee Cake is just the right texture — fluffy, never dense.

Step 4: Cream the Butter and Sugar

Back in a large mixing bowl, beat together the softened butter and granulated sugar using a hand mixer. Go for two minutes on medium-high: you’re aiming for light, creamy, and almost pale. This step adds air, so don’t skimp — it’s the secret to a tender, bakery-worthy crumb.

Step 5: Add the Eggs and Vanilla

Add each egg one at a time, along with the vanilla extract. Beat just until everything is happily combined. The eggs provide structure and richness, while vanilla adds a cozy undertone that complements strawberries beautifully.

Step 6: Combine the Wet and Dry Ingredients

Add half of your flour mixture and mix on low, just until you can’t see any dry streaks. Gently beat in the sour cream and milk, which keep the cake moist and slightly tangy. Finish by adding the rest of the flour mixture, mixing only until no streaks remain. Overmixing is the enemy here; gentle mixing keeps the crumb soft and perfect.

Step 7: Assemble the Cake Layers

Spread half of your batter evenly into the pan. Sprinkle on half of your prepared streusel, making sure you get some in every bite for a surprise cinnamon swirl. Smooth the remaining cake batter over the top, followed by all of those beautiful, chopped strawberries. Finally, crown your creation with the rest of the streusel — don’t hold back!

Step 8: Bake

Bake for 45-50 minutes, until a toothpick poked in the center comes out clean (a little strawberry jamminess is okay). The aroma will be simply irresistible — cinnamon, butter, and strawberries mingling together. Remove from the oven and let it cool in the pan, resisting the urge to dive in too early so all those layers can set just right.

Step 9: Make the Strawberry Glaze

In a small bowl, mash the diced strawberry with a fork until juicy. Add the powdered sugar, heavy cream, and a touch of lemon juice, whisking everything together until smooth and pourable. Drizzle liberally over your cooled Strawberry Coffee Cake, letting that pink glaze drip over the crumbly topping for the prettiest finish. Slice and serve!

How to Serve Strawberry Coffee Cake

Garnishes

A wedge of Strawberry Coffee Cake is beautiful on its own, but a few finishing touches really make it pop. Sprinkle with extra sliced strawberries, a dust of powdered sugar, or even a mint sprig for a burst of color. Dollop with a little whipped cream or add some lemon zest curls for a bakery-style flourish that wows every time.

Side Dishes

This cake is right at home with a cup of hot coffee or cold brew for a classic combo, but it also pairs wonderfully with a creamy Greek yogurt, a simple fruit salad, or a handful of toasted nuts. If you’re making it for brunch, add some scrambled eggs or a fresh frittata for a spread that’s sure to get rave reviews.

Creative Ways to Present

Strawberry Coffee Cake shines on a pretty cake stand, but you can get playful, too! Cut into generous squares for a picnic, or turn it into individual parfaits with layers of whipped cream and extra strawberries. For a festive gathering, arrange slices in a circular pattern and drizzle glaze right at the table for eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Coffee Cake fresh, cover any leftovers tightly in the pan or store slices in an airtight container at room temperature for up to two days. If you add whipped cream or extra berries, be sure to refrigerate. Either way, the cake stays soft, moist, and totally snackable.

Freezing

This coffee cake freezes like a dream! Wrap slices individually or store the whole (un-glazed) cake double-wrapped in plastic, then foil. Freeze for up to two months. Thaw overnight in the refrigerator, and wait to glaze until just before serving for the freshest taste and texture.

Reheating

Warm a slice in the microwave for about 10 seconds if you love your Strawberry Coffee Cake extra soft and aromatic. For a more oven-fresh experience, heat covered slices in a low oven (300°F) for about 8 minutes. Just enough to bring it back to that just-baked magic!

FAQs

Can I use frozen strawberries if fresh ones aren’t available?

Absolutely! Frozen strawberries work well, just be sure to thaw and drain them thoroughly before adding to the batter to avoid extra moisture. If they’re whole, chop as you would fresh strawberries.

What’s the best way to keep the streusel topping crumbly?

The secret is not overmixing the streusel once you add melted butter; leave some bigger clumps for that signature crumbly texture. Also, sprinkle it evenly over the batter so you get pockets of streusel in every slice!

Can I make this Strawberry Coffee Cake gluten-free?

Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour, which provides a similar texture and lift. Just check your other ingredients to make sure they’re gluten-free, too.

What if I don’t have a springform or round pan?

No problem at all — a standard 9×9 square baking pan works perfectly. Be sure to grease and line it with parchment for easy removal and neat slicing.

Can I skip the glaze?

You certainly can! The Strawberry Coffee Cake is still delicious without the glaze, though the extra burst of strawberry and citrus takes it up a notch in both flavor and presentation. Try a simple dusting of powdered sugar as an alternative.

Final Thoughts

This Strawberry Coffee Cake is pure joy in every bite — soft, buttery, fruity, and totally soul-satisfying. I hope you give it a try soon and share it with someone you love (or keep a few extra slices just for yourself!). It’s a recipe that turns simple moments into something sweet and memorable.

Strawberry Coffee Cake Recipe

★★★★★

4.7 from 5 reviews

Author: Sophie
Total Time: 1 hour 15 minutes
Yield: 1 9×9 inch cake (about 12 servings) 1x
Diet: Vegetarian

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Description

A delightful Strawberry Coffee Cake recipe that combines a moist cake base with juicy fresh strawberries and a sweet crumbly streusel topping, finished with a luscious strawberry glaze.

Instructions

For the streusel – In a large mixing bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and stir to combine. Set aside.
For the cake – Preheat oven to 350°F. Grease a 9×9 inch round cake pan. Mix dry ingredients. Beat butter and sugar, add eggs and vanilla. Alternate adding flour mixture, sour cream, and milk. Layer batter, streusel, strawberries, and remaining streusel. Bake 45-50 minutes.
For the glaze – Mash strawberries, add powdered sugar, cream, and lemon juice. Whisk until smooth. Drizzle over cooled cake before serving.

Prep Time: 25 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: Strawberry Coffee Cake, Strawberry Cake, Streusel Cake, Dessert Recipe