Fresh Strawberry Coffee Cake with Crumble Topping
Whether you’re heading out to the strawberry fields or picking a carton fresh off the shelves at your local grocery store, this strawberry coffee cake needs to be on your baking line-up this season.
I recently went strawberry picking with my mom and nephew, and man… I really appreciate farmers. That bend and pluck really hurts the back, I tell ya (which my 10-yr-old nephew claimed was why he couldn’t help, only hold the basket…).
This recipe is a riff on my favorite cherry coffee cake recipe, after someone commented asking for a strawberry version. Here ya go!
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STRAWBERRY COFFEE CAKE
This coffee cake has a soft vanilla-y cake base, topped with layers of homemade strawberry filling and a sweet crumble. The strawberry filling can be made with fresh or frozen berries, so do with that information what you will when you have a winter craving.
The crumble topping is what I like to refer to as soft and sweet, as opposed to a common coffee cake streusel, which can be a little thicker. This crumble creates a thin, almost powdery layer that balances deliciously with the strawberries and tender cake.
Why do you layer the crumble topping below and above the strawberry? This helps set the strawberry filling while it bakes, so it doesn’t sink into the coffee cake but forms a delicious jammy layer on top.
INGREDIENTS
- Strawberries: provide the fresh, juicy base for the homemade strawberry filling layer
- Sugar: sweetens and helps create a tender cake
- Lemon: enhances the strawberry flavor and balances sweetness
- Cornstarch: lightly thickens the strawberry layer
- Water: helps dissolve the cornstarch to prevent clumps
- All-purpose flour: forms the structure of both the soft cake base and crumb topping
- Salted butter: adds flavor and moisture to the cake and creates a soft crumble
- Salt: enhances overall flavor and balances sweetness
- Baking powder and baking soda: help the cake rise and create a light, fluffy texture
- Milk: adds moisture and richness to the cake batter
- Egg: binds the batter and contributes to structure and softness
- Vanilla extract: for added flavor that complements the strawberries
Can I use frozen strawberries? Yes! If strawberries aren’t in season near you, or you have frozen ones on hand, feel free to swap them in for the fresh berries.
HOW TO MAKE STRAWBERRY COFFEE CAKE
Make the strawberry filling
Add the strawberries, sugar, and lemon zest to a pot over medium heat, breaking the berries down with a spoon as they cook to release their juices. Once softened, stir in the lemon juice and bring the mixture to a boil.
In a small bowl, whisk together the cornstarch and water to create a slurry, then stir it into the strawberries. Cook for about 8 minutes, stirring constantly, until the filling is reduced and lightly thickened.
Remove the strawberry filling from the heat and transfer it to a heat-safe bowl to cool completely at room temperature, about 35 minutes. This can be made ahead and stored covered in the refrigerator until ready to use.
Prepare the crumb topping
In a bowl, stir together the flour and sugar until combined. Add the cold, cubed butter and rub it into the mixture until it forms coarse crumbs.
Place the crumb topping in the refrigerator to keep it cold while you prepare the cake batter.
Prepare the coffee cake batter
Preheat your oven to 325°F and grease and line a 9-inch pan with parchment paper for easy removal once baked.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter.
Sift the dry ingredients into the wet ingredients and mix until just combined and no longer lumpy. Pour the batter into your pan and spread it into an even layer.
Assemble the coffee cake
Sprinkle half of the crumb topping evenly over the cake batter. Spoon the cooled strawberry filling over the crumbs, spreading it into an even layer while leaving a ½-inch border around the edges.
Top with the remaining crumb mixture, ensuring the strawberry layer is fully covered. This layering creates a soft, jammy center with a buttery crumble topping.
Bake and cool…
Bake the strawberry coffee cake for 60 minutes, or until the edges are golden brown and set. The crumb topping will remain light in color, while any exposed cake should be a deep golden brown.
Allow the cake to cool in the pan for at least 1 hour before removing. Then slice and serve!
3 reasons you’ll love this strawberry coffee cake
TIPS & VARIATIONS
- If you don’t have fresh strawberries available, simply swap them for frozen. Since there is a little more liquid in a frozen strawberry, you might need to cook them down slightly more in the pot.
- Your strawberry filling will thicken more as it cools, so don’t overthicken in the pot, or it will become tacky once baked. You also want to make sure to cook it down enough that it’s not watery, or it will bleed into your cake and potentially not bake evenly.
- This crumble is on the powdery side. It’ll bake up sweet and soft!
- Leave a little bit of a border when spreading out your strawberry filling layer. If it’s too close to the edge, it’ll stick to the pan when baking and make it hard to remove once cooled.
MAKING AHEAD & STORING
You can make your crumble and strawberry filling a day in advance, storing them separately in the fridge until you’re ready to assemble and bake the next day.
Since there is a fresh fruit layer, your baked strawberry coffee cake should be stored in the fridge, where it will keep for up to 3 days. You can also slice and freeze it for later!
It’ll last for about 2-3 months in the freezer. Reheat in the microwave when you want to enjoy.
MORE SWEET BREAKFAST RECIPES
- Lemon Poppy Seed Coffee Cake (Small Batch)
- Sweet Potato Blueberry Scones
- Easy Cinnamon-Sugar Bubble Bread
- Double Chocolate Zucchini Bread
- Blueberry Chai Muffins
EQUIPMENT YOU’LL NEED
Equipment
- Medium Pot
- Microplane
- Mixing Bowls
- 9×9 Square Pan
- Whisk
- Spatula
- Parchment Paper
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 ½ cups strawberries fresh or frozen
- ⅓ cup sugar
- 1 lemon zested
- 2 tbsp lemon juice
- 1 ½ tbsp cornstarch
- 2 tbsp water
- ½ cup flour
- ½ cup sugar
- 4 tbsp salted butter cold and cubed
- 1 ½ cups flour
- ½ cup sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
- 8 tbsp salted butter melted
Instructions
- For the strawberries, add your berries, ⅓ cup of sugar, and lemon zest to a pot, and place over medium heat. Breaking up the berries with a spoon as they cook down, to help release moisture
- Once the strawberries have softened and broken down a bit, add in the lemon juice and bring to a boil
- In a small bowl, stir together the cornstarch and 2 tbsp of water to make a slurry. Then stir it into your strawberry mixture. Cook for 8 minutes until reduced and lightly thickened, stirring constantly
- Immediately remove your strawberry mixture from the heat and pour it into a heat-safe bowl to cool to room temperature (about 35 minutes). You can make this in advance and store it covered in the fridge until you’re ready to use it
- Make your crumb topping by stirring together the ½ cup of flour and ½ cup of sugar in a bowl. Add in the cold cubed butter, rubbing it in until it resembles coarse crumbles. Place in the fridge while you make your batter
- Preheat oven to 325°F. Grease and line a 9-inch pan with parchment paper
- For your cake, in a new bowl, combine 1 ½ cups of flour, ½ cup of sugar, baking powder, baking soda, and salt
- In a separate bowl, whisk together your milk, egg, vanilla, and melted butter
- Sift your dry ingredients into your wet and mix until just combined but no longer lumpy. Pour into your prepped baking pan
- To assemble, sprinkle half of the crumb mixture evenly over the top of the batter in the pan. Then, spoon your cooked strawberries in a layer over the crumbs, leaving a half-inch rim along the edge of the pan. This will help prevent your strawberries from sticking to the pan, so it’s easy to remove the coffee cake once cooled. Cover the strawberry layer with the remaining crumb topping
- Bake for 60 minutes. The crumble will stay fairly white throughout the bake, but any crust that peeks through will be a deep golden brown
- Cool in the pan for one hour before removing. Slice and enjoy!
