Strawberry Coffee Cake: 7 Delicious Layers of Brunch Bliss

Move Over Banana Bread — This Strawberry Coffee Cake Is the New Brunch Hero!

You’re going to love this: a moist coffee cake bursting with fresh strawberries, packed with crunchy cinnamon‑brown sugar streusel layered inside and on top, all finished with a dreamy vanilla glaze. Think of it as indulgent, brunch‑worthy goodness you bake from scratch. This is the homemade coffee cake you didn’t know you needed—fluffy cake texture, tender crumb, and enough strawberry sweetness to wow every guest.

Why You’ll Love This Strawberry Coffee Cake

Moist and fluffy cake texture that melts in your mouth
A sweet‑tart burst from fresh strawberries—not frozen
Double cinnamon‑streusel delight inside and on top
Sweet vanilla glaze that ties it all together
Perfect for brunch, breakfast, or dessert
An easy one‑bowl cake recipe that tastes like you spent hours working (even if you didn’t)

This is the kind of brunch cake that feels fancy but is totally approachable. If you want a strawberry crumb cake that delivers big flavor with minimal fuss, you’re in the right place.

Key Ingredients for This Layered Coffee Cake

Cake Base (from scratch cake magic)

All‑purpose flour (key for a tender crumb)
Granulated sugar
Unsalted butter
Eggs
Sour cream or plain yogurt (choose between strawberry sour cream cake or strawberry yogurt cake styles)
Vanilla extract
Baking powder + baking soda
Pinch of salt

Fruit

Fresh strawberries, hulled and sliced—big flavor and texture

Streusel Topping (& mid‑layer)

Brown sugar
Ground cinnamon
All‑purpose flour
Cold cubed butter, cut into crumbs

Glaze

Powdered sugar
Vanilla extract
Milk or cream (or use almond/coconut milk for a dairy‑free strawberry cake)

Step‑by‑Step Instructions (with Chef’s Tips)

1. Prepare the Streusel Crumble

Mix brown sugar, flour, and cinnamon in a bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Set aside. This is your streusel cake secret weapon for crunchy pockets inside and on top.

2. Make the Cake Batter

Cream butter and sugar until light and fluffy—key for a tender crumb.
Add eggs one at a time—don’t rush it.
Mix in sour cream (or yogurt) and vanilla extract.
In a separate bowl, whisk dry ingredients, then gently fold into wet mixture—avoid overmixing (most people mess this up).

3. Assemble the Cake Layers

Grease a 9×9 or 8×8 pan. Spread half the batter.
Sprinkle half the streusel evenly over cake batter.
Layer sliced strawberries over streusel.
Pour remaining batter on top, then finish with the rest of the streusel.

4. Bake

Bake at 350 °F (175 °C) for about 35–45 minutes, until golden and a toothpick comes out mostly clean.
You’re going for springy, not doughy—but don’t overbake or it gets dry.

5. Cool Completely, Then Glaze

Let the cake cool fully in pan. This is key—if you glaze too soon, the glaze will melt off and soak in.
Whisk powdered sugar, vanilla, and milk/cream into smooth glaze. Drizzle it over the cooled cake in a zig‑zag.

Tips & Tricks for Perfect Results

Use fresh strawberries—frozen berries add too much moisture and ruin that lovely fluffy cake texture.
Don’t overmix—you want a delicate crumb. Overdoing it leads to dense, rubbery cake.
Make it ahead! Store this homemade coffee cake covered at room temperature for 2–3 days, or refrigerate longer.
Reheat slices slightly before serving—it revives that just‑baked freshness.
For a bright twist, add lemon zest to the batter or glaze and call it strawberry lemon coffee cake.

Moist strawberry coffee cake slice with glaze and fresh berries

Variations You Can Try

Berry Coffee Cake: Swap in raspberries, blueberries, or a berry combo for different flavor.
Strawberry Almond Cake: Add sliced almonds or almond extract to streusel.
Gluten‑Free Coffee Cake: Use a 1:1 gluten‑free flour blend—just know baking times may vary.
Vegan Strawberry Cake: Use flax or chia egg, dairy‑free yogurt, and plant butter to make a vegan strawberry cake.
Low Sugar Coffee Cake: Reduce sugar in batter and glaze—balance with a touch of honey or maple syrup if needed.

Each tweak keeps the spirit of this tender, layered coffee cake intact.

Storage & Serving Suggestions

Storage Method	Duration	Notes
Room Temp (covered)	2–3 days	Keeps moist and fresh
Refrigerator	4–5 days	Let it come to room temp before serving
Freezer (wrapped well)	Up to 1 month	Freeze slices individually for easy use

Reheat slices briefly before serving—microwave 10–15 seconds or warm in a toaster oven.

Serve warm, with a cup of coffee or tea, or a dollop of whipped cream.
It shines at brunches, holiday mornings, or afternoon tea-times.

More Strawberry-Based Recipes You’ll Love

If you’re on a berry kick (and honestly, who isn’t?), here are a few more strawberry-packed favorites from the blog to keep your kitchen smelling amazing:

Try this refreshing strawberry watermelon salad for summer brunches—light, juicy, and perfect as a brunch side.
Cool off with an easy and creamy strawberry Dole Whip—a tropical frozen treat that’s a breeze to whip up.
Impress your guests with a layered strawberry shortcake dessert for parties—fluffy, fruity, and fun to serve.
Bake a batch of decadent strawberry cheesecake cookies—soft, chewy, and packed with creamy strawberry flavor.
Or wake up to sweet and gooey strawberry cinnamon rolls—the perfect cozy morning bake.

These are all simple, crowd-pleasing recipes that hit the sweet spot—pun fully intended.

Pair It With: Sweet Sips & Sides for the Perfect Brunch

Round out your brunch spread with these cozy, comforting pairings. They’re all easy, delicious, and made to complement your strawberry coffee cake:

Start with a stack of fluffy Hawaiian roll French toast—golden on the outside, pillowy on the inside.
Keep things classic with a slice of old-fashioned banana bread—moist, rich, and always a hit.
Sip on a glass of refreshing caramel iced coffee to pair with your cake—sweet, creamy, and perfectly chilled.

FAQ: Strawberry Coffee Cake

Can I use frozen strawberries?

Fresh is best. Frozen strawberries release excess moisture and compromise the fluffy cake texture and tender crumb.

How do I make this dairy‑free?

Use dairy‑free butter, yogurt (like almond or soy), and almond/coconut milk for the glaze. You’ll have a lovely dairy‑free strawberry cake.

Is this cake suitable for breakfast or dessert?

Absolutely—it’s the perfect hybrid. Sweet but not over the top, satisfying but still breakfast‑friendly.

Can I make it in advance?

Yes, in fact it develops more flavor the next day. Store in an airtight container and reheat briefly before serving.

Can I substitute almond flour instead of regular flour?

Not one‑to‑one. For a gluten‑free coffee cake, choose a gluten‑free flour blend designed for baking. Almond flour alone won’t give the same structure.

This homemade coffee cake is a moist coffee cake masterpiece—flavorful strawberries, cinnamon streusel, fluffy cake texture, tender crumb, and a down-to-earth glaze. It’s brunch cake done right, baked from scratch, and indulges without hiding behind complexity.

Give this easy coffee cake recipe a try over the weekend or for your next brunch—it’s one of those recipes folks will ask you for again and again. Just let it cool before you glaze, slice generously, and savor each bite.

This is the strawberry sour cream cake (or yogurt version) you’ll want on repeat.

Want more foolproof recipes and visuals to inspire your next bake? Follow me on Pinterest for step-by-step dishes, flavor combos, and your next brunch obsession.

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Strawberry Coffee Cake with Glaze