Enjoy the taste of summer with my favorite strawberry coffee cake recipe, a moist and fluffy cake infused with the sweetness of fresh sliced strawberries like my French strawberry tart and perfect for a cozy breakfast morning.
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I love this delicious strawberry coffee cake for its irresistible flavors and incredibly soft texture, just like my French apple cake, which is one of my favorite coffee cake recipes.
Coffee cakes are just one more way to treat yourself all year round when you don't have any special occasions to share, to complement your favorite coffee or my favorite Iced mocha latte.
And this coffee cake with strawberry recipe is just perfect in every way, it's ultra-easy to make at home and allows you to take full advantage of the strawberry season and, for a change, taste the flavor of cooked strawberries.
Why you'll love this recipe
Craving for more Strawberry recipes? Give these a try, Strawberry fraisier, Strawberry macarons, Fresh strawberry buttercream, Strawberry whipped cream cake, strawberry charlotte cake and Strawberry filled cupcakes.
Ingredients you need
You need these ingredients to make this Fresh strawberry cake:
- Vegetable oil: Use a neutral oil like sunflower oil or grapeseed oil or if you like light olive oil to flavor this cake.(but you can always replace it with the same amount of unsalted butter)
- Sugar: white granulated sugar, not a flavored sugar like brown sugar to keep the strawberry flavor.
- Eggs: use room-temperature eggs.
- Buttermilk: you can replace it with plain yogurt, mascarpone, sour cream, or just semi-skimmed milk.
- Flour: All-purpose flour for this type of cake, but cake flour also works.
- Baking powder: Baking powder is preferable, but baking soda can also be used, but be careful with the quantity as it is more powerful.
- Salt and vanilla extract: essential to bring out all the flavors.
- Strawberries - Use fresh strawberries instead of frozen ones, which will make the cake too wet and lose its softness.
How to make Fresh Strawberry Coffee Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Sep 1: Place oil and granulated sugar in a large mixing bowl and mix with an electric mixer on medium speed for 2-3 minutes.
Step 2: Add the eggs and vanilla extract and beat again for a good 1 minute to incorporate them and pour in the buttermilk and mix again for a few moments until you have a homogeneous mixture.
Step 3: Add the dry ingredients, all-purpose flour, salt, and baking powder and fold in with a flexible spatula.
Step 4: Finish by adding the sliced strawberries and mix gently just enough to obtain a homogeneous preparation.
Bake coffee cake
- Preheat oven to 350°F / 180°C and prepare an 8 inches / 20 cm cake pan by lining it with parchment paper at the bottom or greasing it with butter for easier removal from the pan.
- Pour the coffee cake batter into the prepared pan and place the sliced strawberries on top.
- Bake the coffee cake in the preheated oven for about 40-50 minutes until puffed and golden brown.
- Let the cake cool completely in the pan before removing from the baking pan and placing on a large plate.
- Place in the refrigerator until ready to serve.
Serving Suggestions
- Whipped Cream: A dollop of freshly whipped cream adds a delightful creaminess and balances the sweetness of the cake.
- Fresh Strawberries: Garnish with additional sliced strawberries for an extra burst of fruitiness.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside a warm slice of coffee cake for a delicious dessert twist.
- Dust with Powdered Sugar: A light dusting of powdered sugar over the top of the cake enhances its presentation and adds a touch of sweetness.
- Mixed Berry Compote: Create a simple mixed berry compote to drizzle over each slice for an extra layer of fruity goodness.
- Sliced Almonds: Toasted sliced almonds sprinkled on top provide a delightful crunch and nutty flavor.
Tips for this recipe
Storage instructions
In the fridge: Since it is made of fresh fruit and has a very moist texture, it is best kept in the refrigerator. You can keep it for 3-5 days in the refrigerator covered with cling film.
How to freeze? it is not recommended to freeze your strawberry soft cake it because of the fruits which can give back water after defrosting and give a too-wet texture.
Variations & Substitutions
More Coffee Cake Recipes
I hope you love this Coffee cake with fresh strawberries. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Fresh Strawberry Coffee Cake
- Total Time: 50 minutes
- Yield: 10 slices
Description
Delicious soft and moist strawberry coffee cake recipe made with fresh strawberries (for a 8 inch / 20 cm pan)
Ingredients
- 125 ml (½ cup) Vegetable oil - sunflower oil or grapeseed oil
- 200 g (¾ cup) Sugar - granulated
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 125 ml (½ cup) Buttermilk - or plain yogurt
- 180 g (1 ¼ cups) Flour - all-purpose
- 1 ½ tsp Baking powder
- 1 pinch Salt
- 200 g (1 cup) Fresh strawberries
Instructions
- Preheat your oven to 350°F / 180°C and line a 8 inch / 20 cm diameter round cake pan with parchment paper in the bottom or grease it with butter for easy removal from the pan.
- In a large container, place the vegetable oil with the powdered sugar and mix with an electric mixer for 2 to 3 minutes.
- Add the eggs and vanilla extract and mix again for one minute to incorporate.
- Add the buttermilk and mix until smooth.
- Then add the dry ingredients, flour, pinch of salt and baking powder and gently fold in with a flexible spatula.
- Pour the batter into the prepared cake pan and carefully place the halved strawberries on top.
- Bake in the preheated oven on medium for about 40 - 50 minutes until golden on top. Check for doneness by dipping a knife blade into the cake and it should come out clean.
- Allow the cake to cool completely in the pan, then remove from the pan and place on a large plate and refrigerate.
- Sprinkle with powdered sugar and serve the cake with a little vanilla ice cream.
Notes
Conservation: In the fridge covered with plastic wrap for 3 to 5 days.
Replace the buttermilk: With yogurt, mascarpone cream, semi-skimmed milk or sour cream.
Substitute oil: You can use the same amount of unsalted butter softened at room-temperature instead of vegetable oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Cake, coffee cake, dessert
- Cuisine: Française
Nutrition
- Serving Size: 1 slice
- Calories: 276
- Sugar: 21.7 g
- Sodium: 262.5 mg
- Fat: 13.5 g
- Carbohydrates: 36.7 g
- Protein: 3.7 g
- Cholesterol: 38.6 mg
A crazy moist, I put a little more almond meal and cooked strawberries are super good, to repeat! Thanks for the recipe