Powered by Mom’s Strawberry Coffee Cake Recipe
Enjoy this delicious strawberry coffee cake at your next family gathering, party or any occasion where you want to impress with this moist and flavorful strawberry coffee cake.
Make this strawberry coffee cake ahead of time so that you can just sit back and relax when it comes to share and see how much everyone enjoy this tasty treat. You’ll want to make it only with fresh strawberries in my opinion so that it doesn’t get mushy and nothing beats the taste when it is made with fresh strawberries. It’s served at room temperature and is the perfect accompaniment to any hot or cold beverage. I like it with iced tea or yes coffee too but truly this strawberry coffee cake really does go with anything and will soon become a favorite with family and friends. I love a good coffee cake but I wanted something that was a little more summer-y and what better way to make it so than to add some fresh season fruit like strawberries. This strawberry coffee cake did not disappoint and it certainly did not last with my family. I didn’t want a heavy icing or topping on it so we kept it light with a drizzled icing if you will. If you really want you can add lemon extract or some lemon juice to the icing to make it a strawberry coffee cake with lemon icing drizzle. It’s a yummy choice too!
Now are you ready to find out how to make this yummy strawberry coffee cake?Print
This strawberry coffee cake is a twist on a classic, and is extra moist thanks to the layer of fruit. Sweet, tart and perfect for your next brunch or family event!
- 32 oz fresh strawberries, hulled and chopped
- ¼ cup sugar
- 2 tablespoons fresh lemon juice
- 1 cup shortening
- 2 cups sugar
- 1 cup milk
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 3 cups flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
In a medium-sized pot over medium heat, combine the strawberries, sugar, and lemon juice. Cook until the berries break down, crushing them gently with a wooden spoon while they cook, around 10 minutes. Strain mixture through a sieve and discard pulp. Let cool.
Preheat oven to 350 degrees. Grease and sugar a 12.5 cup capacity bundt pan and set aside. In a large mixing bowl, beat together the shortening and sugar on medium speed until light and fluffy, around 5 minutes.
Add the milk and beat on low until incorporated.
Mixture will be lumpy. Add the eggs, one at a time, beating until completely incorporated before adding the next egg. Mix in the vanilla extract.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Add dry ingredients to the wet and beat at medium speed until just combined and smooth. Do not overmix.
Scoop a few cups of batter into the bundt pan, then drizzle with ½ cup of the strawberry sauce. Add another layer of batter, followed by another ½ cup of strawberry sauce. Add remaining batter and gently smooth out. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and let cool on a rack for 10-15 minutes before inverting and removing from pan. Allow to cool completely.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the top of the coffee cake and enjoy!
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Does that not have you drooling over this strawberry coffee cake, I know it does me and I can attest to how yummy it is but I might be biased too. I think you will agree though it’s delectable and always the hit of the party. Make sure to PIN this strawberry coffee cake recipe for when you’re ready to make it. If you can make a double batch your friends and family will thank you. Let us know if you try it.
Now I have to go and see if my family left me even a crumb of this strawberry coffee cake because I’m craving it again!