Fresh Strawberry Coffee Cake With Streusel Topping

This fresh strawberry coffee cake is a gooey sweet breakfast cake filled with fresh strawberries and topped with a delicious cinnamon sugar streusel topping.

Coffee cake reminds me of after-church service on Sundays as a child. My father often took us to a little area bread store on the way home. That store sold those rectangles of Entenmanns’ coffee cake. I remember the sweet air that hit you when we entered the store.

Arriving home, that small square of cake would always be served with a glass of milk. It was the highlight of a Sunday morning for us kids. All these years later, it is only now that I can fully appreciate just how special these tiny traditions that happen in each of our families are, how those seemingly insignificant details are what stick with us. 

As an adult, I have gotten away from store-bought packaged cakes. But the nostalgia is still present when I make this strawberry streusel coffee cake or any good coffee cake. 

As far as coffee cake recipes go,  this one is the ultimate treat with the fresh strawberry flavor and a moist crumb. Half the batter is added to a prepared pan and juicy strawberries are spread evenly in the center of the cake. This way, strawberries are in every bite which makes this recipe especially tempting.

Fresh Strawberry Coffee Cake Is…

• Is very similar to a strawberry crumb cake.
• Is a pretty easy coffee cake recipe.
• ​The perfect recipe to make for strawberry season.
• Is filled with fresh sliced strawberries.
• ​Not just a delicious cake but a great breakfast treat.
• SO good with morning coffee.

Ingredients

Flour- all-purpose flour works great for coffee cakes. I like to use King Arthur’s organic unbleached all-purpose. 

Baking Powder- Baking powder will help our cake rise and create a nice fluffy cake. 

Strawberries- Use fresh over frozen if you can. The fresh strawberries bake up nicely and pop out on the top of the cake batter after baking. 

Coconut Oil- One of my favorite oils to bake with. This oil is great for coffee cake and has a mild hint of coconut that is not overpowering but instead gives an added depth of flavor. 

Sugar- We will be using a combination of white sugar and brown sugar. White for sweetening the cake and brown for adding the delicious streusel topping.

Cinnamon- Gives a little warmth to the cake. 

Butter- I use salted butter for this recipe but you can also use unsalted butter. If using unsalted butter it is a good idea to add a pinch of salt to the batter to help balance out the flavors. 

Vanilla Extract- Use a good quality pure vanilla extract. I like to use my homemade vanilla extract for most of my baking.

Sour Cream- Use full-fat sour cream, not low-fat. You can also use plain Greek yogurt as well. 

Eggs- use large eggs.

Tools

​Sifter

Stand Mixer 

 Directions

For the dry ingredients, sift the flour and baking powder together in a large bowl. Add the salt (if using unsalted butter), and set aside.

Slice strawberries into bite-sized slices. Sprinkle over the cinnamon, and sugar. Mix and set aside.

In a medium bowl, crack the eggs, add the yogurt, milk, coconut oil in liquid form, sugar, and vanilla. Mix well. Pour the batter into the flour mixture and stir with a wooden spoon or paddle attachment on a stand mixer.

To assemble the coffee cake, pour half the batter into an awaiting greased 9 x 13 baking dish (or cast-iron skillet, see baking notes). Evenly spread over the sliced strawberries over and top with the remaining cake batter. Top the cake with the streusel mixture.

Bake at 350℉ for approximately 45 minutes or until you can pull a clean toothpick out of the center.

Baking Notes

• If baking in a skillet I recommend heating the skillet a bit first on the stovetop or by popping it into the oven briefly while the oven preheats with about 1 tbsp. or so of butter making sure to butter the sides of the skillet as well. Once heated, then add the batter in the same stacking method as explained in the original steps above.
• For best results, fresh fruit not frozen.
• Pre-mixing the strawberry filling and streusel (crumble topping) is a great way to simplify the process.

Serving Suggestions

• Place a side of butter on the table when serving.
• Serve at a brunch alongside a frittata for a great sweet and salty pairing. If doing so, be sure to check out Simple Spinach Farmhouse Frittata.
• Best served with coffee or tea.
• For a simple breakfast, serve with a fruit salad.
• Serve warm.

How To Store

Store leftover fresh strawberry coffee cake in an airtight container or wrap the remaining cake in plastic wrap. The cake will last for up to 2- 3 days stored at room temperature. If you have a warm kitchen, the fruit may mold quickly. Refrigerate if necessary. 

FAQ

Can I use butter in place of the coconut oil?

Yes, the butter will work for this recipe and so would olive oil. If using butter, be sure to use real butter.

What type of pan is recommended?

I like using my 12 inch cast iron skillet for this recipe. But a glass 9 x 13 baking dish works great too.

Can I use frozen strawberries for this recipe?

Yes, you certainly can. When using frozen fruit when baking. Allow the fruit to defrost before being used so that you can get out the excess ice and prevent the batter from being too runny.

What type of flour can I use?

For this recipe, I have used unbleached organic all-purpose flour. Cake flour will also work for this recipe.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!