Strawberry Coffee Cake » Kay's Clean Eats

Strawberry Coffee Cake

Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist. 

So a few days ago I did my grocery shopping at my regular spot, Trader Joes. There were selling 3 pound strawberry boxes for less than what you would find for 1 pound here! I couldn’t resist the sweet smell, however, after I brought them home to wash and put away I realized I would have to freeze half or risk them going moldy and bad. So what better way to use them then in strawberry coffee cake or Strawberry Fields Salad!

This recipe happens to be my son’s favorite, he likes anything but chocolate, haha. We don’t do a whole lot of baking in the summertime as the oven just heats the house, but this is well worth it. And you will have it for the week if you can resist the temptation to not eat it in a few days! If you don’t have strawberries you can use blueberries and make this amazing Blueberry Coffee Cake. 

How to make Strawberry Coffee Cake

Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 

Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 

Pour in your milk, and add your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you’re doing right. 

Gently stir in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands. 

Pour your batter into your prepared pan, use your hands to flatten it out. 

For the topping, combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.

Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!

 

Yield: 8 servings

Strawberry Coffee Cake

Strawberry Coffee Cake

Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist. 

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 1 cup diced strawberries

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup cane sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
    2. Add the flour, cane sugar, baking soda, and salt to a medium bowl, stir and combine.
    3. Pour in your milk, and add in your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you're doing right.
    4. Gently fold in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands.
    5. Pour your batter into your prepared pan, use your hands to flatten it out.
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!

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