Embrace summer berry season with this Fresh Strawberry Coffee Cake! This cake is packed with juicy strawberries and topped with a cinnamon-brown sugar crumble. Happy baking!
I recently stumbled across a surprising statistic – 1″ of rainfall over an area of one square mile equals 17.4 million gallons of water. That’s enough to fill about 26 Olympic-sized swimming pools. That’s a lot of water – you could call that a real frog-wash of a rainstorm! To be fair, it’s not every day that a storm produces a full inch of rain. But still…17.4 million gallons of water!? Crazy.
The rainfall statistic might seem random, but we had a huge storm come through our area on the day I baked this Fresh Strawberry Coffee Cake. Nothing dangerous. Just a deluge of rain like you often find in the spring and summer. Our dogs (and Robbie) spent part of the day staring out longingly at the yard. No playing in the yard on this day!
That’s ok – I distracted Robbie by getting him to help me in the kitchen. And the dogs? They each got a chew bone, and they seemed to be quite pleased with that option!
Fresh Strawberry Coffee Cake
When I asked Robbie if he would help me make a coffee cake, his response was, “Uh, Dad, coffee is for grown-ups.” I had to laugh a bit to myself. As my buddy Ben noted years ago, coffee cake is a bit of a misnomer. It is indeed a cake, but it doesn’t include coffee. That’s confusing!
I believe coffee cake gets its name as it’s often served with a hot mug of coffee. With that said, I did decide to bake a coffee cake one time that actually included coffee and espresso powder as ingredients. It was tasty, and if you like coffee-flavored desserts, then I highly recommend checking that one out!
Now I love my coffee cakes around here! A good coffee cake is hard to beat, and there have been times I specifically requested a coffee cake for my birthday instead of a traditional cake. Coffee cakes are one of those baked goods that can adapted quite easily to include seasonal flavors.
In the spring, a carrot cake coffee cake fits in well for Easter brunch. In the fall? Change it up and add some maple syrup and pecans. However, since we are heading into summer berry season here in upstate New York, I decided to chop up some fresh strawberries for this Fresh Strawberry Coffee Cake. This cake didn’t last long around here!
I’m not gonna lie – one of my favorite parts about coffee cake is the streusel topping. I’ve been using the same topping for years, and there are times when I debate just eating the streusel topping off of all the slices of coffee cake. (I’ve never actually done this – but the thought has crossed my mind!) The combination of brown sugar, cinnamon and cardamom is the perfect mix of warming baking spices. Put that over a good coffee cake? That’s pretty much my idea of the perfect breakfast, lunch and dinner! (I kid. I don’t actually eat coffee cake for dinner. Well, not since my bachelor days.)
I hope you get a chance to make this Fresh Strawberry Coffee Cake! It’s packed with berry flavor, and it makes for a delicious treat. Happy baking!
Did you bake this Fresh Strawberry Coffee Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Fresh Strawberry Coffee Cake
For the streusel
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 1 tsp ground cardamom
- ¼ tsp salt
- ½ cup unsalted butter melted
- 1¾ cups all-purpose flour
For the Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1¼ cups sour cream
- 2 cups chopped strawberries
For the Streusel
- Using a medium bowl, add sugars, cinnamon, cardamom and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set mixture aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a 9”x3” round cake pan. Set pan aside. (See note below.)
- In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs; mix on low speed until well combined.
- Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
- Add dry ingredients to the bowl and mix on low until just combined.
- Pour ~½ of the batter into greased cake pan. Spread chopped strawberries evenly on top and then pour remaining batter on top of strawberries.
- Crumble streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)
- Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 45-55 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes before slicing.
Looking for more dessert recipes with fresh strawberries? Check out these other favorites, too: