Strawberry Coffee Cake (Easy Recipe)

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

5 from 1 vote

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

Cook Time45

Total Time1

Course: Breakfast

Cuisine: All American

Diet: Low Salt, Vegetarian

Servings: slices

Calories: 223kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

Ingredients

Batter

1 cup flour
1/2 cup monk fruit sweetener or granulated sugar
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 granulated sugar (See notes as to why we prefer regular sugar in the topping)
1/2 cup rolled oats
1/4 cup cold butter, cut into large chunks

Instructions

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 monk fruit sweetener, 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 granulated 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.

Video

Notes

Substitute Tips - Monk fruit sweetener may be substituted for the sugar in the cake batter. However, using monk fruit sweetener in the crumble topping results in a harder crust-like topping rather than a loose crumble topping. We prefer to use monk fruit sweetener in the cake and use regular white sugar in the crumble 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.

Nutrition is calculated for 1/2 cup of monk fruit sweetener in the cake batter rand 1/2 granulated sugar in the crumble topping.

Nutrition