Fresh Strawberry Coffee Cake
This strawberry coffee cake is a cinch to put together, and is so easy to make! This is favorite in my family.
My family and I have an easy fresh strawberry coffee cake recipe that I have been baking for years. My twin teens love the recipe so much that they even requested it for their 18th birthday this year! I recently tweaked the recipe a little to make my fresh strawberry coffee cake even easier and more delicious!
This strawberry coffee cake include two cups of fresh strawberries and is topped with a buttery sugar streusel topping.
Once you make this strawberry coffee cake recipe, your friends and family will request it!
I mentioned earlier in this post that my teens requested this cake as their birthday cake this year. I shared this recipe with a good friend of mine, and her husband asked for this cake on his birthday this year, too. It’s that good!
Fresh Strawberry Coffee Cake
Recipe details
Ingredients
Cake
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- (if you don't have buttermilk, you can add about a tablespoon of fresh lemon juice - I squeezed some from a lemon - or add 1 tablespoon of white vinegar to milk - I used 2%. Stir and let sit for about 5 minutes before adding to your recipe.)
- 1 cup fresh strawberries, quartered
Topping
- 1/2 Cup Sugar
- 1/2 Cup Flour
- 3 Tablespoons salted butter, melted
- 1 Cup Fresh Strawberries, sliced
Instructions
Strawberry Coffee Cake with Topping
- Preheat oven to 350℉.
- Line a 9x9 baking dish with parchment paper.
- Using an electric mixer, cream the butter and sugar together.
- Add the egg and vanilla to the butter and sugar mixture and beat until well combined.
- Combine the flour, baking soda and salt together in a separate bowl. (I just use a spoon to mix it.)
- With your mixer on, slowly beat in the flour mixture and the buttermilk, adding in a little of the buttermilk, then the milk, and repeat, until everything is combined.
- Using a silicone spatula, gently fold in the quartered strawberries.
- Line your 9x9 baking dish with parchment paper. (I used a glass baking dish.)
- Pour the batter into the 9x9 baking dish.
- Evenly top the batter with the sliced strawberries.
- Melt 3 tablespoons of butter in a large bowl. (i heated the butter up for about 25 seconds in the microwave to melt it.)
- Add 1/2 cup sugar and 1/2 cup flour to the bowl and mix until combined. (I mix it by hand with a spoon.)
- Spoon the sugar/butter/flour mixture over the batter in the baking dish.
- Place the baking dish in the oven. Bake its contents about 35-40 minutes until the crumb topping is lightly browned and until an inserted toothpick comes out clean.
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