Start your day on a sweet note with our fresh Strawberry Coffee Cake recipe. Filled with delicious, fresh strawberries and topped with a crisp crumb topping, a slice of cake along with a cup of coffee or tall glass of milk is a delicious way to start the day.
Table of contents
Why we love this recipe
- We love shopping at fruit stands and strawberries are one of our favorite items to buy. This recipe is a great way to enjoy the delicious summer berries.
- This recipe has great texture and flavor and it is a delicious for Mother's Day or a Sunday Breakfast treat.
- A berry coffee cake is an easy recipe that is perfect to get the kids baking with you during their summer break.
Strawberries, Flour, Cinnamon, Salt, Baking Powder, Sugar, Egg, Milk, Orange Juice, Butter, Vanilla, and Canola Oil.
Step-by-Step Recipe Directions
Start by mixing together the dry ingredients. In a large bowl mix together the flour, sugar, baking powder and salt.
Next, add the milk, orange juice, canola oil, egg and vanilla extract to the flour mixture. Stir until combined.
In a medium bowl, toss the strawberries with 1 tablespoon of flour and coat them well. Add the flour coated strawberries to the coffee cake batter and stir until the fresh berries are incorporated.
Spray a 9" springform pan with nonstick cooking spray. Pour the coffee cake batter into the prepared pan.
In a separate bowl, Mix together the crumb topping ingredients: sugar, flour, cinnamon, and cold butter. Use fingers, a fork, or a pastry cutter until crumbly.
Sprinkle the buttery crumb topping over the top of the cake batter.
Bake the berry cake in a 375 degrees F. oven for 45-55 minutes. The cake is done when a tooth pick poked into the center of the cake comes out clean. Cool slightly on a wire rack.
Remove the cake from the pan. It is now ready to serve!
We hope you enjoy this easy recipe for delicious fresh strawberry coffee cake.
Store the leftover cake in an airtight container at room temperature for up to two days or refrigerate it for up to one week.
Yes, you can substitute strawberries with other fruits like blueberries, raspberries, or peaches. Adjust the sugar content depending on the sweetness of the fruit.
This recipe was only tested using fresh fruit. If you try frozen, make sure to completely thaw and drain the juicy strawberries. I would even add a bit more flour to the strawberries before folding them into the cake batter.
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Remember to toss the sliced berries with flour. If you skip this step the strawberries will sink to the bottom of the coffee cake.
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FRESH STRAWBERRY COFFEE CAKE
- 2 cups All Purpose Flour
- ½ cup Sugar
- ½ teaspoon Salt
- 2 teaspoons Baking Powder
- ½ cup Milk
- ½ cup Orange Juice
- ⅓ cup Canola Oil
- 1 Egg
- ½ teaspoon Vanilla
- 2 cups Strawberries sliced
- 1 Tablespoon Flour for dusting berries
- ⅓ cup Sugar
- ¼ cup Flour
- Cinnamon a couple of dashes
- 2 Tablespoons Butter cold, cut into small pieces
For the coffee cake
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Next, add the milk, orange juice, canola oil, egg, and vanilla. Mix until combined.
- In a separate bowl, toss the strawberries with the 1 tablespoon of flour and stir until the strawberries are coated.
- Add the floured strawberries to the coffee cake batter and stir until combined.
- Pour the batter into a 9″ baking dish that has been sprayed with non-stick cooking spray.
For the crumb topping
- Mix together the sugar, flour, cinnamon, and butter. Using fingers mix thoroughly until nicely blended and crumbly. Sprinkle the topping over the coffee cake.
- Bake the coffee cake in a 375-degree oven for 45 – 55 minutes. Cool slightly. Remove from springform pan if that is what you are using.