Go Back
–+ servings
Square image of slice of coffee cake on parchment paper with glaze.
Print Recipe
5 from 1 vote

Strawberry Coffee Cake

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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 servings
Calories: 323kcal
Author: Tornadough Alli

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

  1. You may swap the greek yogurt out for sour cream or any full fat yogurt in this recipe. 
  2. 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. 
  3. 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.
  4. This can be doubled and made in a 9x13" baking dish.
  5. Fresh strawberries are best used in this recipes, you can use frozen in a pinch.
  6. The glaze is optional but highly recommended.
  7. We do not recommend freezing this recipe.

Nutrition

Calories: 323kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 205mg | Potassium: 126mg | Fiber: 1g | Sugar: 30g | Vitamin A: 422IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg