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Strawberry Coffee Cake
Strawberry Coffee Cake is a dense cake that is light in flavor and not too sweet, perfect to have for breakfast with your morning coffee or as a dessert later in the day.
Course Dessert
Cuisine American
Keyword 1970's Recipe, Coffee Cake, Dessert, Strawberry, Strawberry Coffee Cake, Strawberry Dessert
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 12
Author Heidi Bruaw
2 Cups Flour sifted 2 Tablespoons Baking Powder 6 Tablespoons Sugar ¾ teaspoon Salt ⅓ Cup Butter 1 Egg well beaten ⅓ Cup Milk 1½ Cups Strawberries cleaned, hulled, and cut in half Topping: 3 Tablespoons Butter 3 Tablespoons Flour ¼ Cup Sugar
Preheat oven to 400°F.
Grease 8-inch square pan and set aside.
Stir and sift flour, baking powder, sugar, and salt.
Cut in butter.
Combine egg and milk, then pour into dry ingredients. Stir only with a fork to blend well.
Place dough in well-greased 8x8 inch pan.
Arrange strawberries evenly on top of dough.
Prepare topping by combining ingredients until crumbly.
Sprinkle topping on strawberries.
Bake at 400°F for 25 to 30 minutes, or until toothpick inserted in the middle comes out clean.
A whisk can be used in place of a flour sifter.
Try to get the chunks of butter as small as you can, but the batter will be quite dry and crumbly. This is normal for coffee cake.
Fresh strawberries are best, but frozen strawberries may also be used.