This single layer Fresh Strawberry Coffee Cake is ideal any time of day. It features slices of sweet plump strawberries baked in a creamy scratch made batter. It's drizzled with a vanilla cream glaze for the finish then, it's ready to slice into wedges and devour.
Enjoy Fresh Strawberries in this Homemade Coffee Cake
While we're typically able to get our hands on fresh strawberries year-round, there's something about the sweetness of summer berries. After all, strawberry shortcake is the quintessential summer dessert, isn't it? It's a classic that simply never grows old, and I dare say, never will. This cake is a bit of a spinoff for me and a tasty cake for breakfast, brunch or dessert.
Helpful Tips for Making Strawberry Coffee Cake
- Choose strawberries that are ripe, but firm when gently squeezed. If they're soft or overripe they could break down a bit too much and change the texture of the batter.
- I find layering the strawberries rather than mixing them into the batter works best for this cake.
- Almond extract adds a fresh flavor to complement the homemade batter. It's a small amount but should you prefer, it can be replaced with strawberry extract, lemon extract or additional vanilla.
- This cake should be stored chilled in an airtight container for up to 5 days. It's fine to bring to room temperature for serving, if desired.
Other Strawberry Desserts to Try
Make the bumper crop of fresh strawberries count with these stellar dessert options found in the recipe index.
- Strawberries and Cream Pie
- Easy single serving Strawberry Shortcake Brownie Cupcakes
- Easy Strawberry Parfaits
- Strawberries and Cream Poke Cake
- Strawberry Pancakes from Know Your Produce
Thanks for visiting come back soon!
DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!
Helpful Kitchen Items:
Fresh Strawberry Coffee Cake
- 2 Tbsp sliced almonds toasted
- 1 quart fresh strawberries hulled and sliced
- 2 cups all purpose flour plus 1 tsp
- 1 cup granulated sugar plus 1 Tbsp for the top
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp allspice or nutmeg
- 1 8 oz sour cream
- ½ cup salted butter melted
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- ½ cup powdered sugar
- 2 Tbsp heavy cream additional as needed to thin
- ¼ tsp almond extract (or vanilla)
- Preheat the oven to 350°F. Spray a 9 inch springform pan, deep 9 inch cake pan or a square 8 x 8 inch pan with baking spray or butter and flour. Set aside.
- Spread almonds on a baking sheet. Toast for 4-6 minutes, then set aside to cool.
- To make the batter: In a medium size mixing bowl, use a whisk to sift together flour, 1 cup sugar, baking powder, salt and allspice.
- In a separate bowl, whisk together sour cream, butter, eggs, vanilla and almond extract.
- Add wet to the dry and mix by hand until fully moistened. Toss sliced strawberries with 1 tsp flour.
- Spread ½ batter in pan, arrange ½ strawberries over batter. Spread strawberries with batter and arrange remaining strawberry slices on top. Sprinkle with reserved 1 Tbsp sugar.
- Bake for 1 hour OR until a toothpick inserted into the center comes back clean. Check it at 45 minutes and lay foil on top to prevent over browning. Cool in the pan on a baking rack.
- To glaze: In a small bowl, whisk together powdered sugar, cream and almond flavoring until smooth. Add additional cream, as needed to thin, if desired. Drizzle over cooled cake and sprinkle with toasted almonds.
- Cut into wedges and enjoy. Store leftovers in an airtight container chilled.