Strawberry coffee cake is the kind of morning treat that makes slightly soft berries feel like a lucky find. Tender yogurt batter, juicy fruit, and a buttery crumb topping come together in one easy pan. It is sweet enough to feel special but simple enough for any weekday.
What Makes This Strawberry Coffee Cake Special
- Greek yogurt keeps the crumb soft and moist
- Fresh diced strawberries in every slice
- A buttery streusel topping bakes up golden
- One bowl batter and a simple 9×13 pan
If you have a container of berries that are just past their peak, this is exactly where they belong. Baking softens them into pockets of jammy sweetness.
Fold the strawberries in gently at the very end so the batter stays light and the berries stay whole.
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Why You’ll Love This Strawberry Coffee Cake
- The yogurt batter bakes up tender and never dry
- Sweet berries melt into soft, jammy bites throughout
- This strawberry coffee cake pairs perfectly with morning coffee or tea
Ingredient Notes
A quick look at the key ingredients is below, and the exact measurements in the recipe card will guide you as you bake. Nothing here is fussy or hard to find.
- Strawberries bring fresh, juicy sweetness to every slice
- Greek yogurt adds moisture and a gentle tang
- All purpose flour builds the soft cake and the crumb topping
- Butter cut into flour and sugar makes that golden streusel
- Vanilla rounds out the flavor of the batter
For equipment, you need two mixing bowls, a fork to cut in the butter, and a greased 9×13 baking dish. A rubber spatula helps fold the berries in without crushing them.
How to Make Strawberry Coffee Cake
This strawberry coffee cake comes together in a few simple stages: batter, berries, topping, then bake. Here is the friendly overview.
- Heat the oven to 350 degrees and grease a 9×13 baker
- Whisk the flour, sugar, baking powder, and salt, then stir in milk, yogurt, oil, eggs, and vanilla just until combined
- Gently fold in the diced strawberries and pour the batter into the pan
- Cut butter into the flour and sugar until it looks like little peas, then spoon it over the top
- Bake for 45 minutes, or until a toothpick comes out clean
This recipe fills one pan and yields about 12 servings. You can bake it up to 1 day ahead and keep it covered at room temperature for an easy breakfast.
Storage Options
This strawberry coffee cake stays fresh for days when stored right. Cover it well so the crumb topping does not dry out.
- Keep covered at room temperature for up to 2 days
- Refrigerate in a sealed container for up to 5 days
- Freeze wrapped slices for up to 3 months, then thaw at room temperature
Variations & Substitutions
This berry coffee cake welcomes a little creativity. Try one of these easy changes to suit what you have on hand.
- Swap in blueberries, raspberries, or a mix of berries
- Use sour cream in place of the Greek yogurt
- Add a teaspoon of lemon zest to brighten the batter
- Stir a pinch of cinnamon into the crumb topping
If you like fruit folded into cake, you may also enjoy these berry studded buckle bars.
What to Serve with Strawberry Coffee Cake
Strawberry coffee cake is lovely on its own, but a few sides turn it into a full breakfast spread. Keep things light and bright.
- A hot cup of coffee or your favorite morning tea
- Fresh fruit salad or extra sliced strawberries
- A fruity dessert spin like this citrus upside down cake
Before you preheat the oven, here are a few quick answers to common questions.
Frequently Asked Questions
Can I use frozen berries in strawberry coffee cake?
Yes, but do not thaw them first. Toss frozen diced strawberries in a little flour and fold them in straight from the freezer to limit streaking.
Why did my cake turn out dense?
That usually means the batter was overmixed. Stir just until the flour disappears so the crumb stays soft.
Can I bake this in a round pan instead?
You can. Use two round pans or a deep round dish and watch the bake time, since deeper batter may need a few extra minutes.
Slice it warm, pour a cup of coffee, and enjoy. This cake is proof that a few soft berries can become the best part of your morning.
Strawberry Coffee Cake
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Ingredients
- 4 cups all purpose flour
- 1¼ cup sugar
- 4 tsp baking powder
- 1½ tsp salt
- 1½ cup milk
- ¾ cup Greek yogurt I used non fat
- ½ cup vegetable oil
- 2 eggs
- 2 tsp vanilla
- 4 cups strawberries diced
- ½ cup sugar
- ⅓ cup flour
- 5 Tbsp butter softened
Instructions
- Preheat oven to 350º. Grease a 9×13 baker.
- In a large mixing bowl, combine flour, sugar, baking powder and salt. Stir well. Add milk, Greek yogurt, vegetable oil, eggs and vanilla. Stir just until combined. Gently fold in strawberries. Pour into greased 9×13 baker.
- Mix together the flour and sugar. Cut butter into the flour mixture with the tines of a fork. Once the mixture looks like little peas, evenly spoon this over the top of the batter.
- Bake in a 350º oven for 45 minutes or until a toothpick inserted comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Those strawberries look soooo good to me. I haven’t been able to find decent strawberries these days. Everywhere I go up here, they have been about a day away from being bad on the shelves. :/
Goodness, they are all over my stores right now. And big, red and juicy too. They’ve got to be headed your way soon!
Don’t know that I have ANY recipes for coffee cake that have strawberries and yet, it makes such good sense. Now I’ll need an occasion to try it–Mother’s Day?!? Have to say, I’m like your kids–I love fruit, but if it looks a little like it’s “going south,” I leave it for my husband who “eats it to save it.”
Ha! Leave no fruit behind. I’m with your husband on that one.
I wish I was breakfast person
I think I would have this cake for lunch and with ice cream of course 
I’m all for that too.
Beautiful pix and a wonderful recipe Melanie! My Dad used to grow strawberries and rhubarb (as well as cherries and apples) and my Mom made fantastic strawberry-rhubarb pie (and apple and cherry!). I always think of those two together and funny, but you mention both as potential ingredients in your recipe. I bet I will love it when I taste it!!
I love strawberry and rhubarb together which is pretty funny because I’m not even a strawberry lover to begin with. I much prefer strawberries when they are cooked or baked into something.
Melanie, that looks delicious and gorgeous! Pinned!
Thank you Jane!
Hi Melanie:
It looks fabulous! Question…your pictures use a round pan, all the 13×9’s I know of are rectangular & recipe says 13×9. What pan should I use?
Thanks
Hi Amy! Use the 9×13. I used the round baker for photos because it looks nicer. I actually had batter left over after using the round pan. The 9×13 will allow you to use all of the batter.
Thanks for asking that, Amy! I was wondering too and now I know!
hi! creative mom…. not at all strawberry is my thing. my best thing. I think those strawberries you have are great. if those strawberries were rejected by your kids. how about the strawberries I bought from the store a few weeks ago for my niece. It looked worse than this. can you imagine me pick out the bad from the worse? and they also tasted very sour.
Wow! Made this for breakfast this morning and it was amazing!!! Added some cinnamon and used half whole wheat white flour and Splenda/sugar blend and I then I was almost out of white sugar so I used 1/4 cup each of white and brown sugar for the topping. Turned out perfect! I loved the added flavor from the Greek yogurt. My hubby who normally doesn’t care for anything slightly tart devoured it. Perfect way to use up the remainder of our 4lb Costco size strawberries that weren’t exactly at their prime for eating plain. Will be making again soon! Thank you!