There’s nothing quite like the combination of fresh strawberries and a tender, crumbly coffee cake. This Fresh Strawberry Coffee Cake is a delightful treat that’s perfect for breakfast, brunch, or dessert. With a simple white cake base, a layer of juicy strawberries, and a buttery crumb topping, this recipe is sure to become a family favorite.
Table of Contents
The Best Fresh Strawberry Coffee Cake Recipe
Notes on Ingredients
This recipe uses fresh strawberries to add a burst of flavor and natural sweetness to the cake. The crumb topping, made with flour, sugar, butter, and flaked coconut, adds a delightful texture and richness. The basic white cake batter serves as a perfect base, creating a light and fluffy texture.
How to Make Fresh Strawberry Coffee Cake
- Preheat and Prep: Start by preheating your oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan to prevent sticking.
- Cream Butter and Sugar: In a bowl, beat ¼ cup of butter until creamy. Add ¾ cup of sugar and 1 egg, beating until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, mix 1 ½ cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- Combine and Alternate: Gradually add the flour mixture to the butter mixture, alternating with ½ cup of milk. Stir until combined. Pour the batter into the prepared baking pan and arrange 1 ½ cups of thinly sliced strawberries on top.
- Prepare Crumb Topping: In another bowl, mix ½ cup of flour, ½ cup of sugar, ¼ cup of softened butter, and ¼ cup of flaked coconut. Sprinkle this topping over the strawberries.
- Bake: Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
How to Serve Fresh Strawberry Coffee Cake
This cake is best served warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a wonderful breakfast treat, paired with a cup of coffee or tea, and is equally delightful as a dessert.
How to Store Fresh Strawberry Coffee Cake
To keep your coffee cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Nutrition Information
Nutrition Information for Fresh Strawberry Coffee Cake
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Fresh Strawberry Coffee Cake
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the cake.
Can I substitute the flaked coconut in the crumb topping?
Q: A: Absolutely! You can use chopped nuts or omit it altogether if you prefer.
What other fruits can I use in this coffee cake?
Blueberries, raspberries, or peaches would also work wonderfully in this recipe.
How can I make the cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
The Best Fresh Strawberry Coffee Cake Recipe
Ingredients
- ¾ cup white sugar
- 1 egg
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 ½ cups thinly sliced strawberries
- ½ cup all-purpose flour
- ½ cup white sugar
- ¼ cup butter softened
- ¼ cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
- Mix 1 ½ cups flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries on top of batter.
- Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Enjoy making and savoring this delightful fresh strawberry coffee cake!