Fresh Strawberry Coffee Cake: A Sweet Start to Your Day

There’s nothing quite like the aroma of a freshly baked coffee cake wafting through the kitchen, especially when it’s studded with juicy, ripe strawberries. This Fresh Strawberry Coffee Cake recipe is a delightful combination of buttery crumb topping, moist cake, and bursts of strawberry sweetness, making it the perfect treat for breakfast, brunch, or an afternoon pick-me-up. Whether you’re hosting a gathering or simply want to indulge in a homemade delight, this recipe is sure to impress.

Why This Strawberry Coffee Cake Recipe Works

This recipe stands out for several reasons:

• Fresh Strawberries: Using fresh strawberries provides an unparalleled burst of flavor and moisture, elevating the cake to a whole new level.
• Buttery Crumb Topping: The crumb topping adds a delightful textural contrast to the soft cake, creating a satisfying crunch with every bite.
• Moist and Tender Cake: The combination of butter, sour cream, and eggs ensures a moist and tender crumb that stays delicious for days.
• Versatile: This recipe can be easily adapted to include other berries or fruits, making it a great base for seasonal variations.
• Easy to Make: Despite its impressive appearance, this coffee cake is surprisingly easy to make, even for beginner bakers.

Ingredients You’ll Need

For the Crumb Topping:

• 1 cup all-purpose flour: Provides structure and bulk to the crumb topping.
• 1/2 cup granulated sugar: Adds sweetness and helps create a crispy texture.
• 1/4 cup packed light brown sugar: Adds a hint of molasses flavor and enhances the crumb’s moistness.
• 1/2 teaspoon ground cinnamon: Provides warmth and complements the strawberry flavor.
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes: Creates a tender and flavorful crumb.

For the Cake:

• 2 1/2 cups all-purpose flour: The foundation of the cake’s structure.
• 1 teaspoon baking powder: Leavens the cake and creates a light and airy texture.
• 1/2 teaspoon baking soda: Reacts with the sour cream to provide additional lift and tenderness.
• 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
• 1 cup (2 sticks) unsalted butter, softened: Adds richness, flavor, and tenderness to the cake.
• 1 3/4 cups granulated sugar: Sweetens the cake and helps create a moist crumb.
• 2 large eggs: Bind the ingredients together and add richness.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 1 cup sour cream: Adds moisture and tanginess, contributing to the cake’s tender crumb.
• 1/2 cup milk: Adds moisture and helps to create a smooth batter.
• 1 pound fresh strawberries, hulled and quartered: The star of the show, adding sweetness and juicy bursts of flavor.

Equipment Needed

• 9×13 inch baking pan: The ideal size for this coffee cake.
• Mixing bowls: For preparing the crumb topping and cake batter.
• Electric mixer (stand or hand-held): To cream the butter and sugar and mix the batter.
• Pastry blender or fork: For cutting the butter into the flour for the crumb topping.
• Measuring cups and spoons: For accurate ingredient measurements.
• Rubber spatula: For folding in the strawberries and scraping down the sides of the bowl.
• Parchment paper (optional): To line the baking pan for easy removal.

Step-by-Step Instructions

Step 1: Prepare the Crumb Topping

1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
2. Add the cold, cubed butter to the bowl.
3. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also pulse it a few times in a food processor.
4. Set the crumb topping aside in the refrigerator while you prepare the cake batter. This will help the butter stay cold and prevent the topping from melting during baking.

Step 2: Make the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a light and airy cake. Use an electric mixer (stand or hand-held) for best results, beating for about 3-5 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a small bowl, combine the sour cream and milk. This mixture will help to keep the batter moist and prevent it from becoming too thick.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix, as this can result in a tough cake. Add the dry ingredients in three additions, and the wet ingredients in two additions.
7. Gently fold in the quartered strawberries. Be careful not to overmix, as this can cause the strawberries to bleed and the batter to turn pink.

Step 3: Assemble and Bake the Coffee Cake

1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Sprinkle the crumb topping evenly over the batter. Make sure to cover the entire surface of the cake for a beautiful and delicious finish.
3. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 35 minutes.
4. Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving. If you lined the pan with parchment paper, you can lift the cake out using the overhang to cool it completely on a wire rack.

Tips for Success

• Use Fresh, Ripe Strawberries: The quality of the strawberries will directly impact the flavor of the cake. Choose strawberries that are bright red, firm, and fragrant.
• Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Use Cold Butter for the Crumb Topping: Cold butter is essential for creating a crumbly texture. If the butter is too soft, the topping will be greasy and clumpy.
• Adjust Baking Time as Needed: Every oven is different, so adjust the baking time accordingly. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
• Let the Cake Cool Before Slicing: Allowing the cake to cool slightly before slicing will prevent it from crumbling and make it easier to serve.

Variations and Substitutions

• Other Berries: Substitute blueberries, raspberries, or blackberries for the strawberries. A mixed berry coffee cake can be especially delicious.
• Other Fruits: Try using diced peaches, apples, or pears in place of the strawberries. Cinnamon pairs particularly well with apples and pears.
• Nuts: Add chopped pecans or walnuts to the crumb topping for extra crunch and flavor.
• Lemon Zest: Add 1-2 teaspoons of lemon zest to the cake batter for a bright, citrusy flavor. Lemon and strawberries are a classic combination.
• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour in both the cake and the crumb topping. Make sure the blend contains xanthan gum for proper binding.
• Dairy-Free: Use a dairy-free butter substitute and a dairy-free sour cream substitute. Almond milk or soy milk can be used in place of regular milk.

Serving Suggestions

This Fresh Strawberry Coffee Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

• With Coffee or Tea: The classic pairing! Enjoy a slice of coffee cake with your favorite hot beverage for a comforting and satisfying treat.
• With Vanilla Ice Cream: Top a warm slice of coffee cake with a scoop of vanilla ice cream for a decadent dessert.
• With Whipped Cream: A dollop of freshly whipped cream adds a touch of elegance and complements the strawberry flavor.
• With a Glaze: Drizzle a simple powdered sugar glaze over the cooled cake for extra sweetness and visual appeal. To make a glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth.
• Brunch Buffet: Include this coffee cake as part of a brunch buffet, along with other breakfast staples like eggs, bacon, and fruit salad.

Storage Instructions

• Room Temperature: Store the coffee cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, store the coffee cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: To freeze the coffee cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Fresh Strawberry Coffee Cake Recipe

Here is the complete recipe for Fresh Strawberry Coffee Cake:

Yields:

12-16 servings

Prep time:

20 minutes

Cook time:

35-40 minutes

Ingredients:

For the Crumb Topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ½ cup (1 stick) cold unsalted butter, cut into cubes

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ½ cup milk
• 1 pound fresh strawberries, hulled and quartered

Instructions:

1. Prepare the Crumb Topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate while you prepare the cake batter.
2. Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, combine the sour cream and milk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined.
7. Gently fold in the quartered strawberries.
8. Assemble and Bake: Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping evenly over the batter.
9. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
10. Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving.

Enjoy Your Delicious Fresh Strawberry Coffee Cake!

This Fresh Strawberry Coffee Cake is a delightful treat that is sure to impress. With its moist cake, buttery crumb topping, and bursts of strawberry sweetness, it’s the perfect way to start your day or enjoy a special occasion. So gather your ingredients, follow the simple steps, and bake up a batch of this irresistible coffee cake today!

Happy Baking!