With a burst of sweet strawberry flavor in the center, this Strawberry Coffee Cake is the perfect mid-morning summer snack. And unlike many morning pastries, this recipe isn’t too sweet either.
We went strawberry picking recently and I’ve been making all sorts of delicious strawberry goodies.
After making delicious Strawberry Cheesecake Cupcakes last week, I decided to try a lighter recipe from an old cookbook this week. After a few tweaks, this Strawberry Coffee Cake recipe is definitely going into my make-again recipe binder.
Strawberry Coffee Cake:
2.5 cups sliced and chopped strawberries
2 tablespoons cornstarch
¼ teaspoon cinnamon
½ teaspoon almond extract
3 cups flour
1 cup sugar
1 cup cold butter
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk *or sour milk (add 1 tb lemon juice to glass measuring cup, add milk to make 1 cup and let sit for 5 minutes)
2 eggs, lightly beaten
Slice and chop your strawberries until you have about 2.5 cups worth.
Preheat the oven to 350°, then pull out a medium-sized saucepan. Add the strawberries and cornstarch and heat on medium until the strawberries start to get juicy, stirring occasionally.
Continue heating and stirring until the mixture is thickened.
Remove from the heat and stir in the cinnamon and almond extract. Set aside.
In your mixer bowl, combine the flour and sugar. Add the cold butter.
…and mix or cut-in by hand until the mixture is crumbly.
Set aside 1/2 cup for the topping.
Add the baking powder, baking soda, and salt to the remaining mixture. Then stir in the buttermilk and eggs.
Spread 1 1/2 cups of the batter into a greased 8″ baking dish.
Spread the strawberry mixture on top.
Carefully drop the remaining batter over the strawberries. It may not completely cover the top and that’s ok.
Sprinkle with the reserved crumb mixture.
Bake at 350 degrees or until golden brown on the top. Cool for a few minutes on a wire rack.
Cool for a few minutes on a wire rack.
Then serve your tasty Strawberry Coffee Cake.
It’s delicious warm or cold, so you can enjoy a slice now and save the rest for later. Or you can reheat in the microwave whenever you want. is delicious warm or cold, so you can enjoy either way.
If you have extra strawberries, I highly recommend you give this strawberry cake recipe a try. It’s absolutely delicious.
Strawberry Coffee Cake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8-10 servings 1x
- 2.5 cups sliced and chopped strawberries
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- ½ teaspoon almond extract
- 3 cups flour
- 1 cup sugar
- 1 cup cold butter
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk *or sour milk (add 1 tbs lemon juice to glass measuring cup, add milk to make 1 cup and let sit for 5 minutes)
- 2 eggs, lightly beaten
- In a medium saucepan, mix the strawberries and cornstarch. Heat on medium heat until strawberries start to get juicy, stirring occasionally. Heat until thickened. Remove from the heat and stir in cinnamon and almond extract.
- In a large bowl, combine the flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for the topping. Add baking powder, baking soda, and salt to the remaining mixture. Stir in the buttermilk and eggs until moistened.
- Spread 1 ½ cups of the batter into a greased
8 inchsquare pan. Spread the strawberry mixture over this. Drop the remaining batter over the strawberry mixture. It may not cover it completely but that’s fine. Sprinkle with the reserved crumb mixture.
- Bake at 350 degrees for 25-35 minutes or until golden brown on the top. Cool on a wire rack.