Strawberry Coffee Cake
This strawberry coffee cake looks so impressive and is perfect for serving at the holidays, for brunch, or even as dessert. Made with a simple homemade strawberry filling using either fresh or frozen berries.
I love baked goods that look impressive, but aren’t too difficult to put together. I recently made this strawberry coffee cake for book club, to rave reviews from everyone. And as with many of my brunch recipes, this one is easily made vegan, using dairy-free yogurt, milk, and butter.
Similar in texture to my vegan coffee cake, this strawberry version is made with a simple strawberry jam filling and topped with a strawberry glaze. A yummy, seasonal coffee cake that’s perfect this time of year.
Why I love this recipe
I love brunch; it’s one of my favorite things to host because it’s usually less complicated than a dinner party, yet just as fun.
Especially with kids, hosting friends for brunch means that the kids can play outside while the adults gather, hang out, and eat. While I have a few favorite recipes that I always make for brunch (either my French toast casserole, egg casserole, or baked oatmeal make the cut), along with at least one sweet treat.
I’ve served this strawberry coffee cake a few times for brunch, and it’s been a hit each time. It’s a little more unique than regular coffee cake, but just as moist and delicious!
Ingredient Notes
- Strawberries: Both fresh or frozen strawberries work. If using frozen, there’s no need to thaw them first. The filling will also take a little longer to cook as there is more water, but I’ve made this filling with both fresh and frozen, and they both work well.
- Non-dairy milk + apple cider vinegar: These two combine to make a quick DIY vegan buttermilk. They will need to sit for a few minutes before using, so they curdle slightly, which is also what makes the coffee cake incredibly tender and moist.
- Yogurt: This is the secret to the moisture in this cake. Regular or dairy-free both work, just make sure it’s plain, not flavored.
- Almond extract: A small amount goes a long way here and really makes the cake. If you need to omit, then I’d recommend subbing in vanilla instead.
- Dehydrated strawberries: Optional but worth it for the pink color and additional strawberry flavor. Crush them into a powder using a mini food processor or place them in a bag and then crush with a rolling pin. They give the glaze a natural pink color and a boost of strawberry flavor without adding liquid.
How to Make this Strawberry Coffee Cake (step-by-step photos)
Step 1: Make the Batter
Start by making the vegan buttermilk by mixing the milk and vinegar, then set it aside to curdle for about 5 minutes.
While that is setting, mix all the ingredients for the batter, then add the DIY buttermilk and mix again. The batter will be thick!
Step 2: Make the Strawberry Filling
Add the frozen or fresh strawberries to a medium saucepan along with the sugar and cook, stirring occasionally to prevent browning or sticking, until the jam is thick. The strawberries will start to release liquid as they cook, so the filling shouldn’t burn, but if it starts to scorch, reduce the heat to low.
Step 3: Spread the Batter
Line a 9-inch square baker (or a 9 x 13 baker) with parchment paper for easy removal. Add about 1/2 of the batter to the bottom of the pan. I use wet fingers to help spread the batter because I find it easier than using a spatula.
Spread 4: Add the Jam
Add the lightly cooled strawberry jam to the batter and spread to the edges. I keep a slight border around the edge because I don’t want the strawberry jam to burn if it leaches out between the two crust layers. See the photo below as how I spread it mostly to the end but still leave a little of the batter showing.
Step 5: Add the remaining batter
Add the rest of the batter and gently press the crust all the way over the jam and to the edge. Mix together the ingredients for the struesel topping; it should be the same texture as wet, clumpy sand. If it’s too wet, add a little more flour.
Spread the streusel topping all over the crust and bake for 50-60 minutes, or until a toothpick comes out clean. If you are using a 9×13″ pan, check around 45 minutes.
Step 6: Glaze
While the coffee cake is baking, make the strawberry glaze. Whisk together the powdered sugar, milk, and vanilla, and the powdered strawberries if using. For ease, I add the freeze-dried strawberries to a mini food processor and mix until a powder forms, then add to the frosting. If the glaze is too thick, add a little more milk to thin.
Chef Tips for Success
- Don’t overmix the batter: Once the flour goes in, mix until just combined. Overmixing develops gluten and will make your cake dense instead of tender.
- Layer carefully: When spreading the batter, it’s thick. Use an offset spatula or wet hands to gently push the batter, especially the second time, over the strawberry filling so you don’t drag the filling.
- Cook the strawberry filling until it thickens: The strawberry filling should be jammy and hold its shape when you drag a spoon through it. If it’s too loose going into the cake, it will sink and make the layers soggy.
- Check around 50 minutes: As ovens can vary (my old oven was about 15 degrees hotter than it said it was!), I like to check after about 45 or 50 minutes by inserting a toothpick into the center; it should come out with just a few moist crumbs.
Frequently Asked Questions
Can I use a different fruit?
Yes. Blueberries, peaches, or raspberries all work well using the same filling method.
Can I make this ahead of time?
Yes. Bake the cake a day in advance and store it covered at room temperature. Add the glaze just before serving.
My cake is browning too fast on top. What do I do?
Loosely tent a piece of foil over the top and continue baking until a toothpick comes out clean.
If you make this strawberry coffee cake, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Strawberry Coffee Cake
Equipment
Ingredients
Strawberry Filling
- 2 cups fresh or frozen strawberries
- 1/4 cup brown sugar
Coffee Cake
- 2/3 cup non dairy milk
- 2 tsp apple cider vinegar
- 1/2 cup melted butter, regular or dairy-free
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup yogurt, regular or dairy-free
- 1 tablespoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
Streusel Topping
- 1/2 cup brown sugar
- 1/2 teaspoon almond extract
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla
- 2 ounces room temp butter, regular or dairy-free
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon unsweetened non dairy milk
- 1 teaspoon vanilla
- 2 Tablespoons dehydrated strawberries, crushed into a powder (optional for color)
- Fresh strawberries, sliced (optional for topping)
Instructions
Make the Strawberry Jam
- Add strawberries and sugar to a small saucepan. Cook on moderately low heat until all water is evaporated and you have a thick jammy paste. It takes about 30 minutes and note that frozen fruit will have more water than fresh.
Make the Cake
- Heat oven to 350 degrees. Spray and line 9×9 inch with parchment for easier clean up! Mix together the milk and vinegar in a small container and set aside. This is your "buttermilk" so it needs a few minutes for the vinegar to curdle in the milk.
- In a large bowl, whisk together the melted butter, sugars, dairy-free yogurt, vanilla, almond extract, salt, baking powder, baking soda and flour. Add in the buttermilk and mix together, the batter will be very thick!
- Spoon half the batter in the prepared pan, I find that using wet hands is easiest to push the batter in. Add the strawberry puree on top, trying to swirl in if you can. Add the remaining batter on top.
Make the Streusel and Bake
- Mix together all ingredients for the streusel, using extra flour as needed if the mixture is too wet. Crumble on top of the batter. Place in the oven for 50-60 minutes, or until a toothpick comes out clean.
Make the Glaze
- While the cake is cooking, make the glaze by whisking together the powdered sugar, milk and vanilla. If using the freeze-dried strawberries, you’ll have better success if they are finely crushed using a mini food processor and then folding into the glaze. You don’t have to do this, but it does give extra color!
Remove and Glaze
- Remove the coffee cake from the oven. and let cool, then drizzle with the glaze. Top with sliced strawberries if desired.