Confession: I used to think coffee cake was just a vehicle for caffeine. Then I made this strawberries and cream coffee cake, and my life split into “before” and “after.” Imagine pillowy cake layers hugging juicy strawberries, crowned with a cloud of whipped cream—this isn’t dessert, it’s a breakfast revolution. The secret?
Using fresh berries when they’re in season (or frozen when you’re desperate). Pro tip: Hide half for yourself before serving, because this disappears faster than your motivation to meal prep.
Ever bite into something that tastes like childhood summers but looks like it belongs on a bakery shelf? That’s this cake.
The strawberries caramelize slightly while baking, creating pockets of jammy goodness. And the cream? It’s not just frosting—it’s a fluffy, barely-sweetened whip that balances the tart berries.
Plus, it’s stupidly easy to make. No fancy piping, no tempering chocolate. Just pure, uncomplicated joy with every forkful.
Ingredients
Gather these like you’re prepping for a very small, very delicious apocalypse.
The star here is obviously the strawberries, but don’t sleep on the sour cream—it’s the backstage hero keeping everything moist. FYI, if your butter isn’t properly softened, we’re gonna have words.
- 2 cups fresh strawberries, diced (frozen works in a pinch)
- 1½ cups all-purpose flour (or gluten-free 1:1 substitute)
- ½ cup sour cream (Greek yogurt works too)
- ¾ cup granulated sugar (plus extra for sprinkling)
- 2 eggs, room temperature
- 1 tsp vanilla extract (the real stuff, not that impostor syrup)
- ½ cup unsalted butter, softened (not melted—I’m watching you)
Step-by-Step Instructions
- Prep your berries. Toss diced strawberries with 1 tbsp sugar and let them sit for 10 minutes.
This draws out their juices, which we’ll later exploit for maximum flavor.
- Cream butter and sugar like they owe you money. Whip them together for 3–4 minutes until pale and fluffy. Add eggs one at a time, then vanilla.
If it looks curdled, you’re fine—the flour will fix it.
- Fold in dry ingredients gently. Alternate adding flour and sour cream, mixing just until combined. Overmixing = tough cake = sadness.
- Layer like a pro.
Spread half the batter in your greased pan, sprinkle with strawberries, then repeat. Top with remaining berries and a sugar sprinkle for crunch.
- Bake at 350°F for 40–45 minutes. The cake is done when a toothpick comes out clean (unless you hit a strawberry—then try again).
Storage Instructions
This cake is best eaten within 2 days, but let’s be real—it won’t last that long.
Store covered at room temp if devouring soon, or refrigerate for up to 4 days. To freeze, wrap slices tightly in plastic and foil; they’ll keep for 3 months. Thaw overnight and reheat gently (or eat cold straight from the freezer—no judgment).
Why You’ll Love This Strawberries and Cream Coffee Cake
- Brunch MVP: Impress guests without the stress of layered cakes or finicky pastries.
- Strawberry flexibility: Works with fresh, frozen, or even those sad berries languishing in your fridge.
- Texture heaven: Moist crumb, juicy fruit, and that crackly sugar top? Chef’s kiss.
Common Mistakes to Avoid
- Using cold butter.
Your arm will hate you, and your batter will look like scrambled eggs.
- Overbaking. Set a timer—dry cake is a crime against humanity.
- Skipping the sugar sprinkle. That crispy top is non-negotiable.
Alternatives and Variations
Vegan?
Swap butter for coconut oil, eggs for flax eggs, and sour cream for coconut yogurt. Keto? Use almond flour and monk fruit sweetener (though texture changes slightly).
Feeling fancy? Add lemon zest to the batter or a drizzle of easy glaze post-bake. Raspberries or peaches also work beautifully here.
FAQs
Can I freeze this strawberries and cream coffee cake?
Absolutely!
Freeze whole or in slices for up to 3 months. Thaw overnight in the fridge or at room temp for 2 hours.
What’s the best substitute for sour cream?
Plain Greek yogurt is nearly identical in texture and tang. In a pinch, buttermilk works too (reduce other liquids slightly).
How long does it stay fresh?
2 days at room temp, 4 days refrigerated.
But let’s be honest—it’ll be gone by noon.
Is this kid-friendly?
Unless your kids hate joy, yes. It’s less sugary than most cakes, and you can sneak in whole wheat flour if you’re feeling ~nutritious~.
Can I prep it ahead of time?
Mix dry and wet ingredients separately the night before, then combine and bake in the morning. Or bake fully and rewarm slices for 10 seconds in the microwave.
Final Thoughts
This strawberries and cream coffee cake is the lovechild of lazy baking and culinary brilliance.
It’s forgiving, adaptable, and guaranteed to make you look like a pastry pro. Make it for Mother’s Day, potlucks, or just because Tuesday exists. Tag me when you bake it—or don’t, if you’re hoarding it all for yourself (I get it).