Strawberry Coffee Cake

Maybe it’s just the excitement of spring but I can’t help but see delish strawberry dishes all over my favorite food blogger’s sites, and I’m lovin’ it! In particular, this amazing Strawberry Coffee Cake recipe from Joy The Baker caught my eye, and the second I saw it I wanted to make it, then and there. And I would!

Except for one thing. I had no strawberries and no car (Mark drove mine to work today).
No car, be damned! I hoofed it a mile to the store, a mile back home, and whipped up this little beauty for this weekend’s breakfast. What can I say, I was a woman on a mission!

Oh! And, speaking of strawberries, I should also mention to you SoCal bloggers that Joy from Joy The Baker and her friends are having a FREE strawberry cooking demonstration at Surfas in Culver City on April 10th, and I’ll be there! I would love to meet any of my SoCal readers (Are you out there?), so please don’t be shy and let me know if you can make it!

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PrintPrint Recipe


1 heaping cup sliced strawberries

1/3 cup sugar

2 teaspoons water

2 tbsp. cornstarch

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

a few drops of almond extract (optional)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

8 ounces sour cream



3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar


Preheat oven to 350 degrees F. To make the topping: Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.

To make the strawberry mixture: Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool. Grease and flour a 10x10-inch baking dish, knocking out excess flour, and set aside. To make the coffee cake: Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you're using it. Sift dry ingredients together. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients. Beat just until combined.

Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with streusel topping and bake in the upper third of the oven. Bake for 50-60 minutes, until a knife inserted into the center of the cake comes out clean. Enjoy!


21 Responses to “Strawberry Coffee Cake”

  1. #
    Lazaro Cooks! — April 3, 2010 @ 2:33 am

    Well worth the walk to produce such a wonderful cake!

  2. #
    Georgia — April 4, 2010 @ 6:51 am

    I’d say so! Thanks, Lazaro.

  3. #
    whisk-kid — April 4, 2010 @ 10:20 pm

    This looks amazing!

    I’m jealous – I wish I could go to that class! I hope you have an awesome time!!

  4. #
    Georgia — April 5, 2010 @ 12:08 am

    Thank you, Kaitlin! I think an awesome baker like you would really enjoy the class!

  5. #
    The Cooking Photographer — April 5, 2010 @ 3:26 am

    What a great coffee cake!

  6. #
    Georgia — April 5, 2010 @ 4:38 am

    Thanks very much, Laura!

  7. #
    All Things Yummy — April 5, 2010 @ 4:25 pm

    Yum, I love coffee cake. I’m going to try out this recipe with some strawberries I just bought that aren’t quite sweet enough to eat on their own.

  8. #
    Georgia — April 5, 2010 @ 4:43 pm

    I hope you do try it! Thanks for visiting :)

  9. #
    Shauniece — April 10, 2010 @ 5:33 am

    Hi! I’m Shauniece! I really enjoy your blog, the recipes and the stories are great!
    I love your recipe for strawberry coffee cake, I mean this of one of the many great ways to enjoy strawberries. Check out what I did with them! –

  10. #
    Mary — April 15, 2010 @ 7:13 pm

    Wow! That looks delicious! I think I need to buy some strawberries asap!

  11. #
    Avril Miller — April 22, 2010 @ 8:53 pm

    Gorgeous. Yummy. Happy. This coffee cake makes me HAPPY!!! And I’m even more happy to have discovered your blog thru Joy The Baker’s blog now too! :-)

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  14. #
    Marina — January 10, 2011 @ 9:09 pm

    Thanks so much…. and to quote Joy of Baking… “When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening…. “

    That is exactly what I wanted to know!

    Appreciate it… have a great weekend and happy baking :-)

  15. #
    Candace — January 10, 2011 @ 9:10 pm

    This looks so great! I’m a new follower, just found you while searching for recipes and love your blog! Great photos!

  16. #
    Marina — January 10, 2011 @ 9:13 pm

    Hi There, I was reading Joy The Baker’s site and saw the link to yours… what a lovely site too. Thanks for posting this recipe again, as on your site I can see all the wonderful photos and I can’t on Joy’s for some reason… do you have any ideas how to rectify that… I’m presuming your more tech savvy than me being the proud owner of this blog/site (again can’t tell one from the other!!)

    Can I ask you a question, as I’m new to baking… why would someone use baking powder and baking soda in a recipe? …. Thanks in advance!

  17. #
    Georgia — January 10, 2011 @ 9:13 pm

    Hi Marina,

    I’m not sure why you can’t view Joy’s images. You’d have to ask her about that. As for your baking question, both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to ‘rise’.

    Thank you for visiting!

  18. #
    Marina — January 10, 2011 @ 9:13 pm

    Hey, thanks for replying… I just didn’t understand why baking powder and baking soda would be used in the same recipe together… I presumed you used one or the other. Does one give a different texture to the other? Sorry for all the questions…:-)

  19. #
    Georgia — January 10, 2011 @ 9:13 pm

    No, baking powder and baking soda do not provide texture of any kind. Here’s a good comparison article on them:

  20. #
    Dillon — May 29, 2011 @ 8:17 am

    Hi Georgia, it’s Dillon and Andrik from and we just want to say great photos and composition! We have been following your blog and today we baked this cake. We followed your instructions to a T and was just wondering if under Strawberry Mixture you meant to write 2 tbsp water and 2 tsp cornstarch instead of the other way around. We were curious because we found our mixture to be way too thick and the end result tasted of corn more than strawberries. Many thanks in advance :)

  21. #
    game — August 14, 2011 @ 12:47 pm

    great job!!!

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