I absolutely adore coffeecakes and Strawberry Coffeecake is one of my favorites. It is so mouthwatering and delectable you will enjoy each and every bite. This sour cream coffeecake is filled with a strawberry filling and glazed with powdered sugar icing and has a mixture of superb flavors. While it is a little more involved than some coffeecakes it is well worth the effort.

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Years ago, in the late 1970s or early 1980s I found a Blueberry Coffeecake recipe in a magazine or off the box of something I purchased. We loved that recipe and I have used the same basic recipe with lots of different fruit over the years, including peaches, cherries and raspberries. No matter what fruit I’ve used they all come out with spectacular taste. Strawberry Coffeecake is no exception.

Because you bake this coffeecake in a bundt pan, I highly recommend you check out my Tips for Baking Cakes post from 2012. But let me say this: strawberries ooze a lot while baking so you have to cook this cake a lot longer than you normally would bake most bundt cakes or coffeecakes.

Most (not all) bundt cakes take about 1 hour and 15 minutes to 1 hour 30 minutes to bake all the way through. This cake needs about 1 hour 45 minutes for it to cook all the way through. Otherwise, you will have difficulty getting it out of the pan. But once it’s cooked all the way through, inverted onto a plate and saturated with powdered sugar icing, well, it’s nothing short of amazing. If you enjoy strawberries you will love this great tasting coffeecake.

This is one of those recipes that arose out of necessity. I had about 10 pounds of fresh super high-quality strawberries given to me a few weeks ago from friends who came for lunch. He is a grocer so he gets really high end  produce and these came in containers with bubble wrap on the bottom and the strawberries sitting upright with stems attached!

Each strawberry was mammoth – like about tennis ball size! I love strawberries but I couldn’t eat all of those up that fast. It took me a few days to think of what I was going to do with all of them, but finally I remembered that we had a Ladies’ Conference coming up at our church and I could take the berries and make coffee cakes out of them. So, I made two fantastic Strawberry Coffeecakes with part of the berries. Yum, is all I can say!

If you’re looking for a way to use up fresh strawberries, or you just love a good coffeecake with tea or coffee, or you have a special brunch you need to make something for, then consider making up a Strawberry Coffeecake. Just remember to cook it long enough.

If you insert a table knife all the way to the bottom and it still comes out a little goopy, the cake is not done! The batter part needs to be cooked through even though you may have a little bit of juice from the strawberries. Don’t be tempted to take the cake out early or you’ll have a flop. Cook more by doneness than time. If you have a slow oven it may take two full hours before this one is ready. Err on the side of making sure it’s cooked all the way through. Most other fruits don’t juice up the way strawberries do, so take notice–then drool!

Strawberry Coffeecake is luscious and worth all the effort.

Strawberry Coffeecake is a great coffeecake to make for company or holiday breakfasts like the Fourth of July or even Valentine’s Day. The ruby red colors present so well.

Doesn’t this slab of coffeecake look marvelous?

This recipe is a great way to use up an abundance of fresh strawberries!

Strawberry Coffeecake is so scrumptious. The flavors, texture and appearance are all delightful.

Here’s what I did.

Wash and hull strawberries. Cut in half lengthwise and then in strips. Add sugar and stir to combine. Set aside.

Place softened butter, sugar, eggs and vanilla in a large mixing bowl.

Mix with an electric mixer to combine. Add sour cream, baking soda, baking powder and salt and mix again.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

Now stir in flour with a wooden spoon.

Grease and flour a bundt pan really well. Spoon about a third of the batter into prepared pan.

Add half of the sliced strawberries.

Dollop another third of the cake batter on top of the strawberry layer.

Add remaining strawberries.

Top with remaining cake batter and smooth top as much as possible. 

Bake at 350 about 1 hour 45 minutes or until a knife inserted in center comes out clean with no gooey batter residue. It may take your oven 2 hours to bake the cake sufficiently. Cool completely. Invert cake onto serving plate.

Mix powdered sugar with water or milk.

Whisk to combine. Add only enough liquid to make the icing of spreading consistency. It needs to be thick, NOT runny.

Drizzle icing over cake. 

Serve with more fresh strawberries if desired. Strawberry Coffeecake is spectacular.

Wouldn’t you like to be eating a big chunk of this coffeecake right now?

If you like to make a big breakfast for the holidays, this coffeecake is terrific.

Here’s the recipe.

STRAWBERRY COFFEECAKE

(Recipe adapted from a magazine or the back of a package, circa late 1970s, early 1980s)

Strawberry Coffeecake

Teresa Ambra

Strawberry Coffeecake is outrageously good! This scrumptious sour cream coffeecake has layers of fresh strawberries and it's iced with a powdered sugar icing. Beautiful and elegant in appearance, delectable to the taste buds. Great for holiday breakfasts and special occasion brunches--or for dessert!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Breakfast

Cuisine American

Servings 16

Calories 336 kcal

Equipment

• 1 10-inch bundt pan
• 1 large mixing bowl
• 1 electric mixer
• 1 medium mixing bowl
• 1 small mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 sharp knife to hull strawberries

Ingredients

  

1x2x3x

• 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/4 tsp. salt
• 3/4 cup unsalted butter softened
• 2 tsp. vanilla extract
• 1 cup sour cream
• 3/4 tsp. baking soda
• 1/2 cup granulated sugar
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 1/2 tsp. baking powder
• 1 16 pkg. fresh strawberries washed, hulled, sliced and halved
• 1 cup powdered sugar
• 1 to 2 tbsp. 2% milk or water

Instructions

 

• Lightly grease and flour a 10-inch bundt pan.
• Preheat oven to 350°.
• Wash and hull strawberries.
• Slice in half and then slice down each half into strips.
• Mix strawberries with ½ cup granulated sugar and set aside.
• In a large bowl, combine butter with 1 ½ cups granulated sugar, eggs and vanilla with an electric mixer until fluffy.
• Add sour cream, salt, baking powder and baking soda and mix again until combined.
• Stir in flour with a wooden spoon.
• Turn one-third of batter into prepared bundt pan, spreading evenly.
• Spread half of the strawberries over top of cake batter.
• Repeat layering of remaining batter, strawberries, finally ending with cake batter on top.
• Bake about 1 hour and 30 to 1 hour and 45 minutes, or until knife or a bamboo skewer inserted in center comes out clean.
• Cool in pan on wire rack 20 minutes.
• Gently remove from pan.
• Mix powdered sugar and milk until smooth; drizzle over cooled cake.

Notes

NOTE: Make sure you cook this cake sufficiently long enough. Because the strawberries ooze more than other fruits, this one takes longer to bake than most bundt cakes. Avoid the temptation to take this cake out early thinking it will dry out too much. It will fall out of the pan in clumps if the cake is underdone. Your cake may take 2 hours to bake if your oven is slow.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 336kcalCarbohydrates: 51gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 167mgPotassium: 67mgFiber: 1gSugar: 33gVitamin A: 425IUVitamin C: 1mgCalcium: 56mgIron: 1mg

Keyword breakfast, brunch, cake, dessert, strawberries

Tried this recipe?Let us know how it was!

Whether you serve Strawberry Coffeecake for breakfast or dessert, it is one phenomenal recipe!

Strawberry Coffeecake is a great coffeecake for special occasion brunches.

You will be hard-pressed to stop at just one slice!

You may also enjoy these delicious recipes!

Strawberry Pie Crust Cinnamon Rolls

Gluten Free Strawberry Dump Cake Cobbler

Fresh Strawberry Breakfast Cobbler  

Strawberry Coffeecake

Teresa Ambra

Strawberry Coffeecake is outrageously good! This scrumptious sour cream coffeecake has layers of fresh strawberries and it's iced with a powdered sugar icing. Beautiful and elegant in appearance, delectable to the taste buds. Great for holiday breakfasts and special occasion brunches–or for dessert!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Breakfast

Cuisine American

Servings 16

Calories 336 kcal

Equipment

• 1 10-inch bundt pan
• 1 large mixing bowl
• 1 electric mixer
• 1 medium mixing bowl
• 1 small mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 sharp knife to hull strawberries

Ingredients

  

1x2x3x

• 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/4 tsp. salt
• 3/4 cup unsalted butter softened
• 2 tsp. vanilla extract
• 1 cup sour cream
• 3/4 tsp. baking soda
• 1/2 cup granulated sugar
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 1/2 tsp. baking powder
• 1 16 pkg. fresh strawberries washed, hulled, sliced and halved
• 1 cup powdered sugar
• 1 to 2 tbsp. 2% milk or water

Instructions

 

• Lightly grease and flour a 10-inch bundt pan.
• Preheat oven to 350°.
• Wash and hull strawberries.
• Slice in half and then slice down each half into strips.
• Mix strawberries with ½ cup granulated sugar and set aside.
• In a large bowl, combine butter with 1 ½ cups granulated sugar, eggs and vanilla with an electric mixer until fluffy.
• Add sour cream, salt, baking powder and baking soda and mix again until combined.
• Stir in flour with a wooden spoon.
• Turn one-third of batter into prepared bundt pan, spreading evenly.
• Spread half of the strawberries over top of cake batter.
• Repeat layering of remaining batter, strawberries, finally ending with cake batter on top.
• Bake about 1 hour and 30 to 1 hour and 45 minutes, or until knife or a bamboo skewer inserted in center comes out clean.
• Cool in pan on wire rack 20 minutes.
• Gently remove from pan.
• Mix powdered sugar and milk until smooth; drizzle over cooled cake.

Notes

NOTE: Make sure you cook this cake sufficiently long enough. Because the strawberries ooze more than other fruits, this one takes longer to bake than most bundt cakes. Avoid the temptation to take this cake out early thinking it will dry out too much. It will fall out of the pan in clumps if the cake is underdone. Your cake may take 2 hours to bake if your oven is slow.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 336kcalCarbohydrates: 51gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 167mgPotassium: 67mgFiber: 1gSugar: 33gVitamin A: 425IUVitamin C: 1mgCalcium: 56mgIron: 1mg

Keyword breakfast, brunch, cake, dessert, strawberries

Tried this recipe?Let us know how it was!