Enjoy a tender, fruity Strawberry Coffee Cake with a crumble topping and a delicious glaze. Not too sweet but sweet enough to be the perfect breakfast or dessert treat!
Sometimes you just need a little breakfast pick me up. This delicious crumble Strawberry Coffee Cake has an amazing sugar glaze drizzled all over the moist cinnamon sugar cake that meets those needs on every level.
In under an hour you can be munching on this fantastic breakfast, brunch or dessert. We’ve been making this recipe for years and it’s always a hit. You and your family will love it as much as mine does, I promise.
This Strawberry Coffee Cake tastes like a fluffy yellow cake with a homemade light spongy crumb. Each bite of cake will give you the fluffy cake, a sweet bite of soft strawberries and a crunchy coffee cake crumb topping and sweet glaze.
Perfect for a morning treat to go along with coffee or an after dinner enjoyment. This is a light dessert, not too overly sweet, but has just enough that you will be asking for seconds.
I love baking with strawberries and the added crunch from the topping and then the glaze really puts this Coffee Cake over the top! One recipe that you will want to keep on your menu rotation.
Some of our other favorite breakfast treat recipes we have on our site include: Baked Donut Holes, Chocolate Chip Scones and French Toast.
WHY THIS RECIPE WORKS:
- With easily available pantry ingredients, this comes together in a breeze.
- A light and fluffy coffee cake that doubles as a breakfast recipe or a tasty dessert.
- This can easily be doubled to make in a 9×13-inch pan.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Granulated sugar
Egg
All-purpose flour
Baking powder
Baking soda
Salt
Plain greek yogurt
Vanilla
Light brown sugar
Cinnamon
Powdered sugar
Milk
HOW TO MAKE STRAWBERRY COFFEE CAKE, STEP BY STEP:
- Preheat oven to 350F. Spray your non-stick spray in your 8×8″ baking dish and set aside.
- Use a hand or stand mixer, and beat the butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg and mix just until combined. Set the bowl aside.
- Whisk the flour, baking powder, baking soda, and salt in another bowl.
- Add the flour dry ingredient mixture, the Greek yogurt, and vanilla extract into the butter mixture and mix just until combined. Be sure not to overmix.
- Scoop the batter into the prepared baking dish and spread to the edges. It is normal for the batter to be thick.
- Lay the strawberries all over the top and set the dish aside again.
- In a third bowl, add all the topping ingredients and cut the butter into the mixture with a fork until a crumble has been formed.
- Pour the crumble mixture on top of the strawberries on the batter.
- Bake the cake for 35-40 minutes or until a toothpick can be inserted into the middle and comes out clean.
- Let the cake cool for 20 minutes before cutting. As it’s cooling make the glaze by mixing 1/4 cup powdered sugar and slowly add in milk until the glaze reaches your desired consistency. It’s best enjoyed warm.
WHY IS MY STRAWBERRY COFFEE CAKE DRY?
If you used too much flour your coffee can turn out too dry and not moist enough. This usually happens because you measured incorrectly. Make sure you use the flour spooning method. Rather than scooping the flour with the measuring scoop, carefully spoon flour into the measuring cup.
Scooping the flour with the cup will add too much flour and cause the cake to be too dry.
CAN I USE FROZEN STRAWBERRIES?
I don’t recommend using frozen strawberries for this cake recipe. Frozen berries will hold too much extra liquid and cause you to end up with a soggy messy cake.
You can use them in a pinch if that is what you have on hand and want to make this Strawberry Coffee Cake. To do this completely thaw and pat the berries dry before adding to the cake to reduce the moisture.
WHAT IS THE TASTE AND TEXTURE OF THIS RECIPE?
As this recipe is written, this cake isn’t super sweet, it’s a good middle of the road sweetness making it the perfect cake for a breakfast treat. It works and tastes best with granulated sugar rather than using brown sugar as the main recipe.
It is light and fluffy with a tender crumb, with an added crunch to the top from the streusel. The glaze adds a nice sweet aspect to this as well, but is optional and can be served without.
CAN I USE OTHER FRUITS AND ADD-INS?
This recipe is a great base recipe to play with other fruit options. Try replacing the strawberries with sliced peaches or even fresh blueberries.
For the amounts, they will just need enough to fully cover the top of the batter. If using peaches and they are from a can, make sure the juice is drained and pat the peaches. The juice could cause the cake to become soggy.
Other things you can add in is shredded coconut and chopped nuts for another nice crunchy aspect to this recipe!
HOW TO STORE:
To store, place in an airtight container on the counter on the countertop. It should keep for up to 2 days.
Storing it in the refrigerator in a container or wrapped up is a possibility to maybe get another day out of it but you risk the chance of it drying out faster in the refrigerator..
To reheat, place your piece of Strawberry Coffee Cake in the microwave until heated through.
TIPS AND TRICKS:
- You may swap the greek yogurt out for sour cream or any full fat yogurt in this recipe.
- Try using peaches or blueberries instead of strawberries one time. All you need to do is make sure you have enough to cover the batter. If using canned fruit, make sure to drain the juices and extra liquid first.
- I like to use an 8×8″ baking dish for this recipe, you can also use a 9×9″ dish. It may change the height a bit of your cake though.
- This can be doubled and made in a 9×13″ baking dish.
- Fresh strawberries are best used in this recipes, you can use frozen in a pinch.
- The glaze is optional but highly recommended.
- We do not recommend freezing this recipe.
If you’ve been searching for the perfect dessert that’s not too crazy sweet but just enough with a crumble topping and glaze, this Strawberry Coffee Cake is the answer to your search!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Strawberry Coffee Cake
Ingredients
Cake Ingredients
- 6 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup plain greek yogurt
- 1 teaspoons vanilla
- 2 cups thinly sliced strawberries
Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter softened
Glaze:
- ¼ cup powdered sugar
- Milk enough to get the consistency you desire
Instructions
- Preheat oven to 350F. Spray your non-stick spray in your 8x8" baking dish and set aside.
- Use a hand or stand mixer, and beat the butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg and mix just until combined. Set the bowl aside.
- Whisk the flour, baking powder, baking soda, and salt in another bowl.
- Add the flour dry ingredient mixture, the Greek yogurt, and vanilla extract into the butter mixture and mix just until combined. Be sure not to overmix.
- Scoop the batter into the prepared baking dish and spread to the edges. It is normal for the batter to be thick.
- Lay the strawberries all over the top and set the dish aside again.
- In a third bowl, add all the topping ingredients and cut the butter into the mixture with a fork until a crumble has been formed.
- Pour the crumble mixture on top of the strawberries on the batter.
- Bake the cake for 35-40 minutes or until a toothpick can be inserted into the middle and comes out clean.
- Let the cake cool for 20 minutes before cutting. As it's cooling make the glaze by mixing 1/4 cup powdered sugar and slowly add in milk until the glaze reaches your desired consistency. It's best enjoyed warm.
Notes
- You may swap the greek yogurt out for sour cream or any full fat yogurt in this recipe.
- Try using peaches or blueberries instead of strawberries one time. All you need to do is make sure you have enough to cover the batter. If using canned fruit, make sure to drain the juices and extra liquid first.
- I like to use an 8x8" baking dish for this recipe, you can also use a 9x9" dish. It may change the height a bit of your cake though.
- This can be doubled and made in a 9x13" baking dish.
- Fresh strawberries are best used in this recipes, you can use frozen in a pinch.
- The glaze is optional but highly recommended.
- We do not recommend freezing this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Lilia
The most delicious coffee cake ever I just put half of the amount of salt and a bit less sugar in the mix 1/2+1/8 of a cup..