This strawberry coffee cake is one of those recipes that looks a little layered but is actually pretty simple to put together. It has a soft cake base, a layer of sweet strawberry filling in the middle, and a crumb topping on top. I like making this when strawberries are in season because the flavor really comes through.

Why You Will Love This Strawberry Coffee Cake Recipe

This strawberry coffee cake is great because you get that mix of soft cake and a juicy fruit layer in every slice. The strawberry filling adds a nice sweetness with a bit of freshness, and the topping gives a little crunch on top. Another reason I like this recipe is that it feels like something different from a regular coffee cake, but it still uses simple ingredients you probably already have.

What You Will Need for this Strawberry Coffee Cake

You will need fresh strawberries, which are cooked down into a thick filling that sits in the middle of the cake. Sugar is used to sweeten both the filling and the cake.

Cornstarch helps thicken the strawberry layer so it holds its shape when baked.

Butter is used in the cake to give it a soft texture, while eggs help bind everything together.

All-purpose flour gives the cake structure, and baking powder and baking soda help it rise.

Sour cream keeps the cake moist and soft, and almond extract adds a little extra flavor.

For the topping you will use brown sugar, cinnamon, and pecans, which add a bit of crunch and a warm flavor on top.

Ingredients

Filling

• 16 ounces fresh strawberries, washed, stems removed, and quartered
• 1 tablespoon fresh lemon juice
• ½ cup sugar
• 2 tablespoons cornstarch

Cake

• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 8 ounces sour cream
• 1 teaspoon almond extract

Topping

• ¾ cup light brown sugar
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans

How to Make Strawberry Coffee Cake

• Start by making the filling. In a saucepan combine the strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat for about 3–4 minutes, stirring until the mixture thickens. Remove from heat and let it cool to room temperature.
• In a small bowl mix together the brown sugar, cinnamon, and pecans for the topping and set it aside.
• Preheat your oven to 350°F and grease a 10-inch pan or line it with parchment paper.
• In a large bowl beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
• In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
• Add half of the dry ingredients to the wet mixture and mix until combined. Add the sour cream and almond extract, mix again, then add the remaining dry ingredients and mix just until everything comes together.
• Spread half of the batter into the prepared pan. Pour the cooled strawberry filling over the batter and spread it evenly.
• Drop the remaining batter over the filling in spoonfuls, then gently spread it to cover most of the strawberry layer.
• Sprinkle the topping evenly over the cake.
• Bake for about 50 minutes, until the cake is set and cooked through. Let it cool completely before slicing so the layers hold together.

Storage

Store the cake covered at room temperature for a couple of days, or refrigerate for longer freshness.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake