Strawberry Coffee Cake
This Strawberry Coffee Cake is the ultimate cozy treat—soft, buttery cake loaded with juicy strawberries and topped with a sweet, crumbly finish. It’s perfect for brunch, an afternoon snack, or whenever you’re in the mood for something sweet. Trust me, it’ll disappear fast, so you might want to make a double batch!
Servings 12
Ingredients
- 2 Cups Flour sifted
- 2 Teaspoons 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
Instructions
- 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.
Notes
- 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.