Strawberry Coffee Cake

This Strawberry Coffee Cake is a total crowd-pleaser: soft, buttery cake swirled with a cinnamon-brown sugar streusel, loaded up with sweet strawberries, and finished with a fresh strawberry glaze/icing that drips down every slice.

Course Dessert

Cuisine American

Keyword strawberry coffee cake, strawberry streusel cake

Prep Time 25

Cook Time 45

Total Time 1 10

Servings slices

Calories 713kcal

Author Julia

Ingredients

Streusel

1 ½ cups all-purpose flour
1 cup packed brown sugar
1 tablespoon cinnamon
½ cup unsalted butter melted

Cake

1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk
3 cups chopped fresh strawberries

Strawberry glaze

1 large strawberry diced
1 cup powdered sugar
1 tablespoon heavy cream
1 tablespoon lemon juice

US Customary - Metric

Instructions

For the streusel

In a large mixing bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and stir to combine. Don't overmix to keep the larger chunks. Set aside.

For the cake

Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch round cake pan or springform pan. Line with parchment paper for easy removal.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 1–2 minutes until fluffy and pale.
Add the eggs and vanilla, mix until combined.
Add half of the flour mixture and mix on low just until combined. Add in the sour cream and milk, mixing for 30 seconds. Finish by adding the remaining flour mixture and mix just until no streaks remain. Scrape down the sides of the bowl as needed.
Spread half the batter evenly into the prepared baking dish. Sprinkle ½ of your streusel evenly over the batter. If you love cinnamon, a light dusting here will amplify the flavor in the center swirl. Gently spread the remaining cake batter over the crumb layer.
Add the chopped strawberries in an even layer over top of the batter, followed by the remaining streusel.
Bake for 45-50 minutes or until a toothpick can be inserted into the center and come out clean.
Remove from the oven and allow the cake to cool.

For the glaze

In a small bowl, use a fork to mash the chopped strawberries until juicy. Add the powdered sugar, heavy cream, and lemon juice, then whisk until the mixture is smooth and pourable. Drizzle the glaze over the cooled cake, slice, and serve!

Notes

Strawberries: I use fresh, but you can use frozen berries—just thaw and drain first so the cake doesn’t get soggy. If your berries are super juicy, toss them with a teaspoon of flour before adding—they won’t sink as much.
Strawberry Glaze: You can sub cream with milk and use a spoonful of strawberry jam instead of a fresh strawberry.
Let the Cake Cool: The glaze sticks best and the slices hold together if you let the cake cool completely.
Add Nuts: Mix in chopped nuts (pecans or walnuts) into the streusel for crunch.

Storage, Reheating, Freezing, Make-Ahead

Storage: I keep the cake covered at room temp for 1-2 days, or up to 4 days in the fridge.
Reheating: A quick 10-15 seconds in the microwave brings back that “fresh-baked” taste.
Freezing: This cake freezes well (unglazed)! Slice and wrap pieces individually for grab-and-go treats. Glaze after thawing.
Make Ahead: Bake the strawberry coffee cake the day before, let it cool, and glaze the next morning. The flavor actually improves overnight!

What Baking Pans to Use?

9-inch Round Cake Pan or Springform Pan: That's what I used - it works perfectly for a more “cake-like” presentation, and the springform makes it easy to lift out.
8x8-inch or 9x9-inch Square Baking Pans: You might have to adjust baking times slightly.
Deep Pie Pan/Dish: If you want to serve it pie-style, this works, though the cake may be a bit softer in the middle.
Muffin Tin: For strawberry coffee cake “muffins” or mini cakes, just divide the batter among the cups, and bake for a shorter time (typically 20 or 30 minutes). You can even use cupcake liners for cleaner presentation.

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