Strawberry Crumble Coffee Cake

Name: Strawberry Crumble Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup unsalted butter, melted; 1/2 teaspoon cinnamon; 1/4 teaspoon salt

Highlighted under: Sweet Baking Recipes

I absolutely love the combination of sweet strawberries and a buttery crumble topping in this coffee cake. Every bite is a delightful experience, balancing the fruity freshness with crunchy texture. This Strawberry Crumble Coffee Cake has become a favorite in my house, perfect for breakfast or as an afternoon treat. The best part? It's quick to prepare, allowing me to whip it up whenever the craving hits. Trust me, once you try it, you'll want to make it again and again!

Created by

Anna

Last updated on 2026-02-21T19:58:18.288Z

When I first experimented with this recipe, I wanted to create something that could highlight the sweet and tart flavors of strawberries. After several attempts, I discovered that the key was using fresh strawberries and a light touch with the crumble mix to strike that perfect balance. The result was a luscious coffee cake that just melts in your mouth!

One useful tip I learned is to freeze the strawberries for about 30 minutes before mixing them into the batter. This helps them maintain their shape while baking and prevents the cake from becoming too soggy. The crumble topping adds a wonderful contrast, making this cake the ultimate indulgence!

Why You'll Love This Recipe
Bursting with juicy strawberries and a crunchy crumble topping
Light, fluffy texture that's perfect with a cup of coffee
Quick and easy to make, great for any occasion

Mastering the Crumble Topping

The crumble topping is what elevates this coffee cake, offering a satisfying crunch against the soft cake base. Ensure the melted butter is slightly cooled before mixing with the flour and brown sugar; this helps create a texture that is crumbly rather than gummy. Using a fork or pastry cutter, work the butter into the dry ingredients until you achieve a mixture that resembles coarse crumbs. If it seems too dry, you can add a little more melted butter to reach the right consistency.

For added flavor, consider incorporating nuts such as chopped pecans or walnuts into the crumble. They provide a delightful crunch that pairs beautifully with the strawberries. You can also experiment with spices beyond cinnamon, like nutmeg or allspice, to customize the topping to your palate. Just be mindful to adjust the quantities so that the spices don’t overpower the strawberry flavor.

Storage and Make-Ahead Tips

This Strawberry Crumble Coffee Cake can be prepared ahead of time, making it a fantastic choice for brunch gatherings or busy mornings. You can mix the batter and prepare the crumble topping the night before. Just store the cake batter in the fridge and keep the crumble topping in an airtight container at room temperature. When you're ready to bake, simply combine them and pop the cake in the oven for fresh, warm slices.

If you have leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, this cake can be wrapped tightly and frozen for up to three months. To reheat, simply thaw the cake in the fridge overnight and warm individual slices in the microwave or oven until just warmed through. This will help preserve the moist texture that makes each bite delightful.

Serving Suggestions and Variations

This coffee cake pairs beautifully with a cup of coffee or tea, but you can also elevate the experience with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Adding a sprinkle of powdered sugar on top right before serving can enhance both the presentation and flavor. If you're feeling adventurous, try drizzling a simple glaze made from powdered sugar and milk over the top for an extra sweet touch.

To switch things up seasonally, consider swapping strawberries for another fruit like blueberries or peaches. Just ensure that the fruit is fresh and ripe to maintain that burst of flavor. Additionally, you could infuse the cake batter with lemon zest or almond extract for a brighter, citrusy note that complements whatever fruit you choose.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups fresh strawberries, hulled and sliced

For the Crumble Topping

1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

Prepare the Batter

In a large bowl, cream together the softened butter and granulated sugar. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until just combined.

Fold in Strawberries

Gently fold in the sliced strawberries until evenly distributed in the batter.

Prepare the Crumble

In a separate bowl, combine the flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly.

Assemble and Bake

Pour the batter into the prepared cake pan and sprinkle the crumble topping evenly over the cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before slicing.

Pro Tips

For added flavor, consider adding a tablespoon of lemon zest to the batter. Additionally, serve with a dollop of whipped cream for a delicious dessert twist!

Common Troubleshooting

If your cake sinks in the middle, it could be due to overmixing the batter or adding too much liquid. To prevent this, mix until just incorporated and avoid overbeating the eggs. Also, ensure your baking powder is fresh; expired leavening agents can lead to poor rise. Test leavening by mixing a teaspoon in warm water - it should bubble vigorously if it's still good.

Another common issue is uneven baking, which can happen if your oven temperature is inaccurate. Using an oven thermometer can provide peace of mind as you bake. If your cake is browning too quickly on the top, lightly cover it with aluminum foil halfway through the baking process to allow the middle to cook without burning the top.

Ingredient Substitution Ideas

If you're looking to make this cake a bit healthier, consider substituting whole wheat flour for half of the all-purpose flour. This switch adds fiber and nutrients while still maintaining a delicious texture. For a dairy-free version, you can replace the milk with almond milk or oat milk, and use a dairy-free butter alternative in the cake and crumble.

When it comes to the sugar, you can experiment with coconut sugar or natural sweeteners like honey or maple syrup. Just be mindful of the conversions; typically, you’ll use about ¾ cup of honey for every cup of granulated sugar, but you may need to reduce the liquid slightly as honey adds moisture. Adjusting sugar can also affect the baking time, so keep an eye on your cake as it bakes.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! Just make sure to thaw and drain them first to avoid excess moisture.

→ How can I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I substitute whole wheat flour in this recipe?

Yes, you can use whole wheat flour, but it may change the texture slightly. Consider mixing half all-purpose and half whole wheat for the best balance.

→ Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the baking powder is also gluten-free.