There’s nothing more comforting than a classic coffee cake—but this strawberry version takes it to a whole new level. Bursting with juicy, sweet strawberries and layered with a soft, buttery crumb, this cake feels like the perfect blend of cozy and fresh. Each bite has that tender, melt-in-your-mouth texture you expect from a coffee cake, paired with bright pops of fruit that make it feel just a little more special. Whether you’re enjoying it with your morning coffee or serving it as an afternoon treat, it’s one of those recipes that instantly feels like home.
What really makes this strawberry coffee cake shine is the balance of flavors and textures. The rich, golden cake pairs beautifully with the natural sweetness of the strawberries, while a crumbly topping adds just the right amount of crunch. It’s simple enough to make on a casual weekend, but impressive enough to share with friends and family. If you’re looking for a recipe that feels both comforting and fresh, this one is sure to become a favorite in your kitchen.
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Ingredients
- Flour– 2 cups
- Cornstarch— 1 tablespoon
- 2 Eggs
- Sour Cream— 3/4 cup
- White Sugar— 3/4 cup
- Brown Sugar— 1/4 cup (packed)
- Vanilla Extract— 1 teaspoon
- Strawberry Extract— 1 tablespoon
- Salt— 1 tablespoon
- Baking Powder— 2 tablespoons
- Vegetable Oil— 1/4 cup
- Strawberries— 1 cup (diced)
Streusel
- Flour— 1 cup
- White Sugar— 1/2 cup
- Cold Butter— 6 tablespoons
- Pinch Of Salt— (1/4 teaspoon)
What You’ll Need
How to Make Strawberry Coffee Cake
- Preheat oven to 350F.
- First prepare the streusel. In a large mixing bowl combine flour, sugar, and salt then use your fingers or a pastry cutter to work in cold butter until streusel becomes crumbly in texture. Be careful not to overwork the streusel or it will turn into a paste.
- Set the streusel aside in the fridge while you prepare the cake batter.
- In a large mixing bowl, whisk together eggs, sour cream, vegetable oil, white sugar, brown sugar, vanilla extract, and strawberry extract.
- Now fold in the the flour, cornstarch, baking powder, and salt then fold in until well combined (dough will be thick).
- Evenly spread dough into a well greased 9 inch springform pan then top with an even layer of diced strawberries.
- Top with streusel, completely covering the cake being sure to cover the edges. Ensure the streusel is spread out evenly.
- Bake for 65-70 minutes or until toothpick comes out clean.
- Allow cake to cool in the pan for 15 minutes before removing the pans outer shell then continue to allow the strawberry coffee cake to cool for an additional hour.
- Slice and enjoy.
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