Strawberry Coffee Cake

This delicious, buttery, and flavorful Strawberry Coffee Cake is one of the desserts/ treats you want to save the recipe for!

This recipe is an inspiration from Nagi's Strawberry Cake.

About This Strawberry Coffee Cake

• This cake comes together quickly; you can make it with only a hand whisk and no stand mixer.
• I call this Strawberry Coffee Cake a coffee cake because it pairs perfectly with a cup of coffee or tea! Yay to that dessert time after a family dinner.
• This recipe uses essential but flavourful ingredients, such as butter, lemon juice, zest, and fresh strawberries.
• This cake uses both butter and oil. Butter adds a lot of flavour and oil keeps it moist longer.

• We also need sour cream, a crucial ingredient whose acidity produces a tender and fluffy crumb.
• As Strawberry Coffee Cake suggests, this cake contains many fresh strawberries for the batter and the top.
• I recommend making this cake in a spring-form pan to preserve that gorgeous strawberry effect look. However, you can use a regular 8-inch cake pan.
• You should ensure you use lemon juice and zest in this cake. It is unbelievable how fragrant fresh lemons are, so we use both zest and juice if they are fresh.

How To Make This Cake

• Start by washing and preparing the strawberries. We need about ten medium-sized fresh strawberries to dice for the cake inside. We also need three to four sliced strawberries for the top.
• Zest and juice the lemon. Massage the sugar with the lemon zest in a large bowl to release its oil and aroma.
• Add the eggs, melted butter, oil, sour cream, vanilla extract, and lemon juice in the same bowl and mix well.
• Whisk the all-purpose flour, baking powder, and salt in a separate bowl, add this mixture to the first bowl, and gently mix until no dry ingredients remain. Do Not Overmix.

• Grease the bottom of an 8-inch pan with butter or oil and line it with parchment paper.
• Spoon half the batter into the pan and smooth it out with a spatula.
• Sprinkle the diced strawberries over the batter and gently press them. Avoid the strawberries to touch the sides of the pan.
• Spoon the remaining batter over the strawberries and smooth out the top. Arrange the sliced strawberries on top and bake in a 350F oven for 40 to 45 minutes.
• Let the cake cool for 15 minutes, then run a knife around its edges to release it from the pan. Sprinkle the top with powdered sugar.

See more related recipes here:

Rhubarb Strawberry Coffee Cake,

Blueberry Orange Coffee Cake,

Cinnamon Coffee Loaf

📖 Recipe