Strawberry Coffee Cake


I tell you no lie when I say this Strawberry Coffee Cake is the best coffee cake I’ve ever eaten! I love it! It makes sense that I like it so much because I adapted the recipe slightly from my favorite ever blueberry muffins recipe. I had some fresh strawberries in the fridge I needed to use up and I’ve been wanting to make a coffee cake recipe for some time so I decided why not strawberry? The combination of flavors in this cake is¬†irresistible! You get a melt in your mouth, deliciously flavorful, buttery cake that sandwiches a layer of fresh,¬†sweetened, juicy strawberries then to finish it off it’s crowned with a generous amount of an incredible crumb topping (I’ve said it before, please don’t substitute the Turbinado sugar, I think it’s a must). Everyone was coming back for more of this heavenly cake. Make it for dessert or a breakfast treat (I mean really what better way to start the day =), either way I have the feeling you’re going to love this recipe. Enjoy and share!


Strawberry Coffee Cake

Yield: 12 servings


Strawberry Filling

  • 8 oz . fresh strawberries , diced (about 1 1/3 cups)
  • 1/4 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp cold water
  • 1 tsp lemon juice

Crumb topping

  • 1/3 cup all-purpose flour
  • 1 1/2 Tbsp granulated sugar
  • 2 1/2 Tbsp butter , chilled and diced into cubes
  • 1 1/2 Tbsp Raw Turbinado Sugar


  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 7 Tbsp butter , softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 1/3 cup buttermilk


  1. Preheat oven to 350 degrees.

To prepare strawberry filling

  1. In a medium saucepan whisk together 1/4 cup granulated sugar and cornstarch. Stir in cold water and lemon juice. Add in strawberries. Bring mixture just to a boil over medium heat, stirring constantly. Once mixture reaches a boil, reduce heat to low and simmer about 1 minute, stirring constantly, until thickened. Remove from heat and set aside to cool.

To prepare crumb topping

  1. Add 1/3 cup all-purpose flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter to a small food processor. Pulse mixture just a few seconds until combine (it should still be fluffy, if you pulse to long it will become too dense). Pour crumb mixture into a small bowl and whisk in Turbinado Sugar, set aside.

To prepare cake

  1. In a mixing bowl: whisk together 1 3/4 cup flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together 7 Tbsp softened butter and 1 cup granulated sugar until pale and fluffy, about 4 minutes. Stir in egg and vanilla. Mix in sour cream. Add dry ingredients alternating with buttermilk in two separate batches and mix just until combine.

To assemble cake

  1. Pour and evenly spread 1/2 of the cake batter into a greased 8x8 baking dish. Spread strawberry mixture evenly over batter layer. Dollop remaining batter by the spoonfuls over strawberry mixture and gently spread batter into an even layer. Sprinkle top evenly with crumb topping. Bake in preheated oven 50-55 minutes until golden and toothpick inserted into center comes out clean. Allow to cool slightly before cutting (if you can =).
  2. Recipe Source: Cooking Classy (adapted slightly from my Blueberry Muffins)


  • Anne: I just made this coffee cake to take to a July 4th brunch event. I’m hoping I can stay strong and not devour the whole cake. Thanks, Jaclyn for your never ending creative and delicious recipes.
    Anne in California July 3, 2012 at 9:08am Reply

  • The Daily Smash: This looks so good I found you on love your blog.
    Check out mine if you get time

    Have a great day. July 3, 2012 at 9:37am Reply

  • Jaclyn: Anne – you are very welcome =)! Thanks so much for your comment and compliments. I hope everyone loves this at the brunch! Happy 4th of July!
    The Daily Smash – thanks! You’re blog is great! I love the design and those Mexican cheesy potatoes sound truly amazing! July 3, 2012 at 10:40am Reply

  • Chung-Ah | Damn Delicious: This might be the best coffee cake ever! I absolutely love that strawberry filling – I’m just worried that after I make this, I won’t be able to eat traditional coffee cake anymore! July 3, 2012 at 12:37pm Reply

  • nerualnib: Looks great! I’ll definitely have to try this. July 3, 2012 at 10:21pm Reply

  • ally: i am not surprised everyone was coming back for more… this looks perfect!
    xo July 4, 2012 at 8:57am Reply

  • Anonymous: what is raw turbinado sugar and where do you find it? Can you substitute something else for it? July 11, 2012 at 10:43am Reply

  • Jaclyn: Anonymous – Raw Turbinado sugar is made from the initial pressing of sugar cane, it is pulled out before the processing is complete and is therefor larger size grains than granulated sugar. You could substitute granulated sugar but I wouldn’t recommend it because the Turbinado sugar is one of my favorite parts. You can find it in the baking isle of the grocery store near the brown and granulated sugars. Enjoy! July 11, 2012 at 5:33pm Reply

  • Anonymous: I am having difficulty printing this recipe. I click on print friendly, but the recipe doesn’t come up. July 15, 2012 at 3:51pm Reply

  • Jaclyn: Anonymous – sorry a lot of people seem to be having the same problem, the print friendly button is just a widget I downloaded from another site so I don’t really know how to fix the problem. Hopefully in the near future I will have a blog makeover and update a few things such as that, in the meantime I would just recommend highlighting the recipe, right click then print or copy and paste it to word from there. Sorry for the hassle! July 19, 2012 at 7:50pm Reply

  • panprinandproprin: Made these last night and they were AMAZING! Thanks for the great recipe :) Can’t wait to try your Sprinkles red velvet recipe!! July 23, 2012 at 9:41am Reply

  • Anonymous: Made this last night and as of right now there is less than half remaining. Thanks for an amazing recipe! August 6, 2012 at 8:26pm Reply

  • Sarah @ The Condemned Ate A Hearty Dinner: Oooh, that looks so delicious! I must try it! August 6, 2012 at 9:55pm Reply

  • Bonnie: Wow! Thank you for sharing this recipe. This is going to repeat recipe in our household. The cake is very moist, the strawberries are not tart they have the right amount of sweetness and the crumble topping just adds the right amount of crunch to this delish coffee cake. This is the best coffee cake! April 17, 2013 at 1:47pm Reply

    • Jaclyn: I’m so glad you think so Bonnie :) thanks so much for your comment! Glad you enjoyed! April 18, 2013 at 6:04pm Reply

  • Carolyn: This looks wonderful, but I don’t have a food processor. Is there a way to make the crumb topping without one? April 25, 2013 at 4:40am Reply

    • Jaclyn: The next best thing would probably be just to cut the butter into the mixture with a fork. Hope that helps! April 25, 2013 at 7:47pm Reply

      • Carolyn: This coffee cake was a huge hit at my work, I can’t believe how fast it all disappeared. I had several people say this was the best thing I’ve baked yet. I have a feeling I will be making this again soon, thanks so much! April 29, 2013 at 7:22am Reply

        • Jaclyn: Awesome! I’m so glad it was enjoyed, thanks for your comment Carolyn! May 7, 2013 at 9:25am Reply

  • Melissa Holloway: This awesomeness is going on in my kitchen right now!! Thank you! July 1, 2013 at 9:19am Reply

  • Jocelyn: I made this for Sunday brunch, and it is fabulous! Thank you so much. July 21, 2013 at 12:22pm Reply

    • Jaclyn: I’m so glad you liked this strawberry coffee cake! Thanks for your comment Jocelyn! July 22, 2013 at 11:35am Reply

  • Meredith: Hi Jaclyn! I baked this yesterday for dessert. It was wonderful. My husband and I shared it with our neighbors, and there were hardly any pieces left over! It also left my kitchen smelling better than most Yankee Candles!!! Thanks again! July 31, 2013 at 10:40am Reply

    • Jaclyn: You’re very welcome Meredith! I’m happy to hear everyone liked it! I love the smells of baking :). Thanks for returning to leave a comment! July 31, 2013 at 2:03pm Reply

  • Strawberry Coffee Cake | Cookie Loves…: […] Recipe based on this one from Cooking Classy! […] August 6, 2013 at 7:13am Reply

  • Cookie: I used your recipe with some changes and made this awesome coffee cake! Thanks for sharing. Loved it and so did my coworkers! August 6, 2013 at 7:13am Reply

    • Jaclyn: Yours looks delicious! I’m so glad everyone loved it! Thanks for the comment and link! August 6, 2013 at 9:49am Reply

  • Strawberry Coffee Cake » Kitchen – Kim Anh Le: […] Cooking Classy Yield: 1 8″x8″ […] April 7, 2014 at 4:04am Reply

  • Sandi B: Should the cake be refrigerated if I have to use it the next day? July 5, 2014 at 3:26pm Reply

    • Jaclyn: I don’t think refrigerating is a must but it wouldn’t hurt either. Hope you love it! July 5, 2014 at 3:53pm Reply

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