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A slice of strawberry coffee cake on a small white plate with a strawberry sitting next to it. More coffee cake in the background.
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5 from 4 votes

Strawberry Coffee Cake

Strawberry Coffee Cake is a tender breakfast cake loaded with fresh strawberries and topped with a buttery cinnamon sugar streusel topping  -- the perfect pairing with a cup of coffee!
Prep Time15 mins
Cook Time40 mins
Cooling Time1 hr
Total Time1 hr 55 mins
Course: Breakfast
Cuisine: American
Servings: 9 people
Calories: 312kcal

Ingredients

Cake

Topping

Instructions

  • Preheat over to 350°F and line a 9x9-inch baking pan with parchment paper.
  • Cream together the butter and sugar in a mixing bowl.
  • Beat in the egg and vanilla. The mixture may be a bit lumpy, that’s okay.
  • Combine flour, baking powder, and salt in a separate bowl.
  • Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
  • Gently fold in the strawberries with a rubber spatula.
  • Pour the batter into the prepared baking pan.
  • In a mixing bowl, beat topping ingredients until fully combined.
  • Sprinkle the topping over the top of the batter and bake for 30 to 40 minutes until the top is golden brown and a toothpick comes clean from the center of the cake.
  • Allow the coffee cake to cool in the pan for about 1 hour before cutting. This gives the coffee cake time to finish setting up.

Notes

  • How To Make Buttermilk Substitute:
    1. Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
    2. Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have buttermilk!
  • Substitutions & Variations
    • Brown sugar: You can use this instead of granulated sugar in the crumb topping. It would be especially tasty for fall! 
    • Rhubarb: Make a Strawberry Rhubarb Coffee Cake by replacing ¼ cup of fresh strawberry with finely chopped rhubarb!
  • How To Freeze: Once cooled, simply wrap it in aluminum foil or plastic wrap, then place in a freezer bag to help prevent freezer burn. It’ll keep for 2 to 3 months. To thaw, let it sit at room temperature for at least an hour.
  • Using Frozen Berries: While I think fresh berries work best in this recipe, you can use frozen strawberries instead. Make sure to use unsweetened frozen berries and use slices, not whole berries. I recommend rinsing them off under cool water and patting dry before adding to the patter to start the thawing process and reduce the amount of color bleeding that will occur.
  • Shelf Life: Room temperature in an airtight container for 1 day. In the refrigerator for up to 3 days.
 

Nutrition

Calories: 312kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 186mg | Potassium: 169mg | Fiber: 1g | Sugar: 29g | Vitamin A: 331IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg