Strawberry Coffee Cake

READY IN: 55mins
Recipe by ratherbeswimmin

Good for a special occasion breakfast.

Top Review by Citruholic

EXCELLENT! Strawberry season is here and this is but one great way to use them. I read all 66 reviews. :-) So I decided to replace the granulated white sugar topping with brown sugar and I added just one more tablespoon of cold butter. I used chopped pecans. I included in the topping a teaspoon of cinnamon and a few grates of fresh nutmeg. I used the ol' pastry cutter to cut in the cold butter I'd cubed up and it came together perfectly. The batter I left as is, except for 1/4 tsp. of cardamom (a nice touch!). And I did add the optional vanilla. I used 2 cups of sliced strawberries, which was plenty. I used a glass Pyrex 8x8 dish, and it took about 42 minutes. I checked it after 40, and it looked and tested a little wet. Two minutes more and it was perfect. Served it with a big scoop of fresh vanilla bean ice cream. It was delicious! Thanks for posting!!!!! So easy to put together (which I did in advance, before dinner and baked it off later in the same evening).

Ingredients Nutrition


  1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
  2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
  3. Pour mixture into a greased 8-inch square baking dish.
  4. Place strawberries evenly over the top of batter.
  5. To make the topping: Combine the flour and sugar in a bowl.
  6. With a pastry blender, cut in the butter until consistency of coarse crumbs.
  7. Stir in pecans.
  8. Sprinkle mixture evenly over the strawberries.
  9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

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