With its tender crumb, buttery cinnamon streusel and sweet glaze, this is the kind of treat that feels equally at home on a leisurely weekend morning, at brunch with friends or served as an afternoon snack alongside a cup of coffee. This Strawberry Coffee Cake puts a fresh, summery twist on the classic by folding juicy strawberries into every bite.
Unlike many coffee cakes that simply scatter fruit on top, this recipe is packed with fresh strawberries throughout the batter, so every slice is filled with bursts of sweet berry flavor. A generous layer of cinnamon streusel bakes into a crisp, buttery topping while a simple vanilla glaze adds just the right finishing touch. The combination of sweet-tart berries, rich sour cream cake and crunchy streusel creates a bakery-style coffee cake that’s hard to resist.
Whether you’re looking for a special breakfast, an easy brunch recipe or a simple summer dessert, this strawberry breakfast cake is one you’ll want to bake again and again while strawberries are in season.
Why You’ll Love This Recipe
- It’s a wonderful way to use fresh summer strawberries.
- You’ll love this soft, moist sour cream coffee cake.
- It’s loaded with fresh strawberries.
- There is a buttery cinnamon streusel topping.
- It’s perfect for breakfast, brunch or dessert.
- It’s easy to make ahead.
Recipe Tips
- Use fresh strawberries: Fresh berries hold their shape much better than frozen strawberries, which tend to release excess moisture into the batter.
- Chill the streusel: Refrigerating the streusel before baking helps create larger, crispier crumbs.
- Don’t overmix the batter: Once the flour is added, mix just until combined to keep the cake tender.
- Tent with foil if needed: If the streusel begins browning before the cake is fully baked, loosely cover it with foil during the last part of baking.
- Let the cake cool: Cooling allows the cake to finish setting, making it much easier to slice cleanly.
Why Sour Cream Makes the Best Coffee Cake
The secret to an exceptionally tender coffee cake is sour cream. It adds richness and moisture while creating a soft crumb that stays fresh for days. Combined with butter and vanilla, it produces a cake that’s light, flavorful and sturdy enough to support plenty of juicy strawberries without becoming dense.
Variations
- Add lemon zest: Stir a teaspoon of fresh lemon zest into the batter for a bright citrus flavor that pairs beautifully with strawberries.
- Try mixed berries: Replace part of the strawberries with blueberries, raspberries or blackberries.
- Add almonds: Sprinkle sliced almonds over the streusel before baking for extra crunch.
- Make it extra indulgent: Serve warm with whipped cream or a scoop of vanilla ice cream for dessert.
What to Serve with Strawberry Coffee Cake
This coffee cake is delicious alongside:
- Fresh fruit salad
- Scrambled eggs
- Yogurt parfaits
- Bacon or breakfast sausage
- Hot coffee
- Tea
- Strawberry lemonade for brunch
It also makes a wonderful addition to Mother’s Day brunch, Easter breakfast or baby showers.
Make Ahead Instructions
Bake the coffee cake one day in advance and store it tightly covered at room temperature. Wait to add the glaze until shortly before serving for the freshest appearance.
Storage Tips
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Why is it called coffee cake if there’s no coffee in it?
Coffee cake gets its name because it’s traditionally served alongside coffee, not because coffee is an ingredient.
Can I use frozen strawberries?
Fresh strawberries are recommended because frozen berries release more moisture and can make the cake heavier.
Can I make this ahead of time?
Yes! Coffee cake is an excellent make-ahead recipe and often tastes even better the next day.
Can I freeze this fresh Strawberry Coffee Cake?
Absolutely. Freeze individual slices or the whole cake after it has cooled completely. Add the glaze after thawing if possible.
Can I use Greek yogurt instead of sour cream?
Yes. Full-fat plain Greek yogurt is a great substitute and produces a similarly moist cake.
Why did my strawberries sink?
Some sinking is perfectly normal. Gently folding the berries into a thick batter helps keep them suspended throughout the cake.
Why This Recipe Works
Every component of this coffee cake plays an important role. Sour cream creates a soft, moist crumb, while fresh strawberries bring natural sweetness and juicy bursts of flavor throughout the cake. The chilled cinnamon streusel bakes into crisp, buttery crumbles that contrast beautifully with the tender interior, and a light vanilla glaze ties everything together. The result is a bakery-worthy coffee cake that’s equally perfect for breakfast, brunch or dessert.
Strawberry Coffee Cake
Ingredients
STREUSEL:
- ½ cup all purpose flour
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
CAKE:
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup granulated white sugar
- 10 tablespoons unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1¼ cups sour cream
- 2½ cups chopped fresh strawberries, divided
GLAZE:
- ¼ cup powdered sugar
- 1 tablespoon whole milk
Instructions
PREPARE THE STREUSEL:
- In a medium bowl, stir together the flour, brown sugar, cinnamon and salt. Stir in the melted butter and place in the refrigerator until ready to use.
PREPARE THE CAKE:
- Preheat the oven to 350℉. Lightly coat a 9-inch square cake pan with nonstick spray. Then line the bottom and two sides with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a large bowl, use an electric mixer to combine the sugar and butter until creamy and fluffy. Beat in the eggs and vanilla. Then gradually add the flour mixture and sour cream alternately, beginning and ending with the flour mixture. Gently fold in 2 cups of fresh strawberries until evenly distributed.
- Spread the batter into the prepared pan. Sprinkle with the chilled streusel and the remaining ½ cup of strawberries.
- Bake until a toothpick inserted into the center of the cake comes out clean, 55 minutes to 1 hour. Tent with aluminum foil, if needed, if it's browning too quickly.
- Let the cake cool in the pan for one hour. Then remove the cake from the pan, using the parchment overhang, and transfer it to a cutting board.
PREPARE THE GLAZE:
- Whisk together the powdered sugar and milk in a small bowl until smooth; drizzle over the cooled cake.
Notes
- Use ripe but firm strawberries for the best texture.
- Refrigerating the streusel before baking creates crisp, bakery-style crumbs.
- If the top begins browning too quickly, tent loosely with aluminum foil.
- Allow the cake to cool before glazing so the glaze doesn’t melt into the cake.
- Store leftovers tightly covered to keep the cake moist.
- This coffee cake is delicious served slightly warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
