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Strawberry Coffee Cake

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A moist and tender coffee cake filled with fresh strawberries, topped with a buttery crumb streusel and a light glaze, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh strawberries, diced
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup unsalted butter, melted (for streusel)
  • 1/2 tsp cinnamon
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and sour cream until smooth.
  4. Gradually add dry ingredients to wet mixture, mixing until just combined.
  5. Fold in diced strawberries gently.
  6. Pour batter into prepared pan and spread evenly.
  7. In a small bowl, combine brown sugar, flour, cinnamon, and melted butter to make streusel. Sprinkle over the batter.
  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cake slightly before preparing glaze. Whisk powdered sugar with milk until smooth, then drizzle over the cooled cake.
  10. Slice and serve warm or at room temperature.

Notes

  • Frozen strawberries can be used, but thaw and drain them first to avoid excess moisture.
  • For extra flavor, add a pinch of nutmeg to the streusel topping.
  • This cake keeps well in an airtight container for up to 3 days.

Nutrition

Keywords: strawberry coffee cake, crumb cake, breakfast cake, streusel cake, strawberry dessert

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