Strawberry Coffee Cake (Easy Recipe)

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This Strawberry Coffee Cake is moist and tender and finished with a sweet oat crumble topping. Featuring fresh strawberries, it’s decadent, refreshing, and perfect for Sunday brunch, Easter, Mother’s Day, and every occasion in between. 

Up close photo of a piece of strawberry coffee cake on a fork.

What is Coffee Cake? 

Coffee cake is a dense, crumbly cake made with traditional cake ingredients such as flour, sugar, eggs, and butter. However, the difference between a coffee cake and a regular cake is the topping. Instead of frosting or icing, coffee cake recipes feature a crumble or streusel topping. 

Ingredients and Substitutions

Be sure to scroll down to the recipe card for the complete details and instructions. 

Up close side shot of the 3 layers of strawberry coffee cake with a glaze.

Cake Batter

  • All-Purpose Flour – Feel free to substitute a 1:1 gluten-free flour if you need this recipe to be gluten-free. 
  • Sugar – Feel free to substitute monk fruit sweetener to keep this strawberry coffee cake lower in sugar. 
  • Aluminum Free Baking Powder – Make sure it’s fresh, or your cake won’t rise! 
  • Salt – Just a pinch helps enhance the flavor of the rest of the ingredients. 
  • Large Eggs – We haven’t tested this recipe with egg substitutes but would love to know how it goes if you do! 
  • Milk – Feel free to use any dairy or non-dairy milk you like best. The higher the fat content, the richer and moister your coffee cake with strawberries will be. 
  • Melted Unsalted Butter – Light olive oil or plant-based butter will also work. 
  • Fresh Strawberries – The star of the show! Slice these into pieces to infuse the cake with a bright color and a sweet strawberry flavor. 

Crumble Topping

  • Flour – Again, 1:1 all-purpose gluten-free flour can be substituted if needed. 
  • Sugar – We do not recommend using a sugar substitute for the topping as it tends to make the crumble too…well, crumbly! 
  • Oatmeal – This adds a satisfying texture. Look for certified gluten-free oats if needed. 
  • Butter – This creates a rich flavor and crisp, crumbly consistency. 

Optional Glaze

A slice of strawberry coffee cake on a white plate with a fork.

How to Pick the Best Strawberries

To pick the ripest, sweetest strawberries, there are a few key characteristics to look for: 

  • Look for berries that are bright red in color and free from any bruises or discoloration. 
  • The caps should be dark green. 
  • Choose strawberries with the stems intact. 

Can I Use Frozen Strawberries? 

You can try to defrost and drain them. However, if possible, we recommend using fresh strawberries. The extra moisture in frozen varieties is likely to cause your cake to become soggy. 

Overhead photo of a square slice of strawberry coffee cake with a powdered sugar glaze.

How to Make the Best Strawberry Coffee Cake Recipe

Before you begin, preheat your oven, and grease an 8×8 pan with non-stick cooking spray.

  1. Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a medium-sized bowl.
  2. Whisk the wet ingredients. In a separate small bowl, whisk the milk and melted butter. Then, add the eggs, and whisk until smooth.
  3. Combine the wet and dry ingredients. Pour the wet ingredients into the bowl of dry ingredients. Mix just until combined.
  4. Top. Pour the cake batter into the prepared baking dish. Then, layer the sliced strawberries on top.
Sliced strawberries on top of coffee cake batter in an 8x8 glass pan.
  1. Prepare the crumble topping. In a third mixing bowl, combine the crumble ingredients. Use a pastry cutter, a fork, or your hands to cut the butter into the mixture. A crumbly, sand-like texture should form.
The crumble topping on top of sliced strawberries in a clear glass pan.
  1. Layer. Pour the crumb topping over the cake batter, smoothing it out in an even layer.
Up close side view of a clear glass pan of unbaked strawberry coffee cake.
  1. Bake. Transfer the cake to the preheated oven. Bake until the batter is fluffy and bake for up to 50 minutes or until a toothpick inserted into the center comes out clean.
Side view of a clear glass pan of baked strawberry coffee cake.
  1. Cool. Allow the cake to cool completely, and prepare the glaze if using. Drizzle it over the cake, and enjoy!

Tips for Success

  • Grease your pan. Make sure to butter or grease your pan really well, getting the edges. This prevents your cake from sticking! 
  • Use room temperature ingredients. Allow your ingredients to set out and come to room temperature before you begin. It makes them easier to mix. 
  • Don’t overmix. Be careful to combine the cake batter just until smooth and no streaks remain. Continuing to mix will result in a dense, dry strawberry coffee cake. 
  • Cool completely. Allow your cake to cool in the pan slightly. Then, transfer them to a wire rack to cool completely. Only add your glaze once it is completely cool, or it will slide right off! 
  • Add brown sugar. Substitute the granulated sugar with 1/4 cup or 1/2 cup brown sugar in the crumble topping. This adds extra moisture and creates a sweeter flavor.
Up close overhead photo of a piece of strawberry coffee on a fork.

How to Store and Freeze

  • Store leftover coffee cake with strawberries in an airtight container at room temperature for up to three days or in the fridge for up to one week. 
  • Freeze your cake for up to three months. To do so, double-wrap the cake with plastic wrap and aluminum foil, and transfer it to a sealable bag. 
  • Thaw in the fridge overnight before serving. 

Strawberry Coffee Cake (Easy Recipe)

Strawberry coffee cake features a moist, strawberry-infused base, a sweet crumble topping, and optional powdered sugar glaze!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: All American
Keyword: Coffee cake strawberry, coffee cake with strawberries, strawberry coffee cake
Servings: 9 slices
Calories: 240kcal
Cost: $5.00



  • 1 cup flour
  • 1/2 cup sugar or sugar substitute
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 2 Tablespoons melted butter or light olive oil
  • 2 cups sliced strawberries (9 to 10 strawberries)

Crumble Topping

  • 1/2 cup flour
  • 1/2 cup sugar (See notes as to why I prefer regular sugar in the topping)
  • 1/2 cup rolled oats
  • 1/4 cup cold butter, cut into large chunks


  • Preheat the oven to 375 F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
  • In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
    1 cup flour, 1/2 cup sugar or sugar substitute, 2 teaspoons baking powder, 1/4 teaspoon salt
  • In a small mixing bowl, whisk together the eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined.
    2 eggs, 1/2 cup milk, 2 Tablespoons melted butter or light olive oil
  • Pour the cake batter into the greased pan. Top with the strawberries. Set aside.
    2 cups sliced strawberries
  • In another small bowl, add all the topping ingredients: flour, sugar, oatmeal and cold butter. Using a pastry cutter, fork, or your hands "cut" the butter into the dry mixture until a crumbly texture forms. Pour the crumb topping over the strawberries and smooth until level.
    1/2 cup flour, 1/2 cup sugar, 1/2 cup rolled oats, 1/4 cup cold butter, cut into large chunks
  • Bake for 45 to 50 minutes, uncovered, or until the cake is fluffy and a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for 30 minutes before slicing. Store leftovers in an airtight container at room temp for up to 3 days.



Substitutes – Monk fruit sweetener may be substituted for the sugar in this recipe. However, using all monk fruit sweetener in the crumble topping results in a harder crust-like topping rather than a loose crumble topping. I prefer to use monk fruit sweetener in the cake and use regular white sugar in the topping. Plant based butter, non-dairy milk and gluten free 1:1 baking flour may be substituted, if needed.
Optional Glaze – Mix ¼ cup powdered sugar with 1 teaspoon milk until a thin glaze forms (add more powdered sugar or milk, if needed) and drizzle over cake when ready to serve.


Serving: 1g | Calories: 240kcal

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