I have another delightful dessert for you today. Strawberry Crumb Coffee Cake. Yum. For that matter, it’s terrific for breakfast too. It’s loaded with fresh strawberries, then it’s topped with a delicious streusel topping. Finally, it’s sprinkled with fresh strawberries on top before baking. After the cake cools, I glaze it with a powdered sugar glaze. Mouthwatering. Scrumptious. Drool-worthy. Yes, yes, yes!

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I started with another one of my favorite coffee cake recipes. But instead of layering the strawberries and batter, I chose to mix most of the strawberries into the batter. I added a few on top before baking to make it pretty. This coffee cake is rich, sweet, decadent and absolutely divine!

My next door neighbor had neck surgery a few weeks ago. I took them a meal made of Amish Chicken and Noodles (which they really enjoyed). I included Fried Green Beans, Baked Pineapple, a loaf of my favorite Rapid Rise Italian Herb Bread, and this coffee cake for dessert. They loved the meal. Randy always raves over my homemade bread and Carla was wowed by this coffee cake.

When they brought back my cast-iron skillet and cookie sheet I quizzed them about everything. I always like hearing other people’s opinions about what kinds of foods they find pleasurable. They loved the whole meal including the Baked Pineapple (which is a southern comfort food). But they especially loved the Amish Chicken and Noodles, the bread and this cake.

You know some times when you begin making a recipe you don’t know what you’re going to end up with. John had brought home 2 quarts of strawberries for another recipe. I was really only going to use them for pictures, nothing else. But then I found out the day Randy was getting out of the hospital I had to think fast so I could come up with a meal for them. I had all these strawberries in the refrigerator so I figured I could use them in a dessert somehow. That’s when I decided to base the coffee cake on my Blueberry Crumb Coffee Cake recipe. Instead of making the cake in a bundt pan, I decided to use a large cast iron skillet.

I loved how it turned out and so did our neighbors. If you have an abundance of strawberries on your hands, this is a terrific way to use them up. Strawberry Crumb Coffee Cake is perfect for company and holiday breakfasts. It also makes one extraordinary dessert. Just ask my neighbors. 🙂

Strawberry Crumb Coffee Cake is awesome.

This coffee cake is perfect for a company or holiday breakfast.

Strawberry Crumb Coffee Cake is also terrific for dessert.

Seriously, you’ll be drooling over every bite.

Here’s what I did.

I used these ingredients for the cake portion. I used heavy whipping cream because I didn’t have any milk on hand. But milk will also work. The cream or using half-and-half will make the cake richer.

Soften butter. Add sugar, egg, baking powder, salt and vanilla.

Mix ingredients with an electric mixer until smooth.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add 1 1/2 cups of the strawberries.

Stir ingredients with a wooden spoon to combine. Mixture is thick.

Generously grease and flour a 12-inch large cast iron skillet. Add strawberry cake mixture to skillet and smooth top.

I used these ingredients to make the streusel crumb topping.

Place flour, brown sugar and cinnamon in a mixing bowl. Stir well to combine.

Cut in cold butter until coarse crumbs form.

Sprinkle crumb topping over top of batter in cast iron skillet.

Spread remaining one cup of strawberries over top.

Bake at 350 for 45-60 minutes or until done. This is a dense cake. It may take longer to cook it completely. Make sure a toothpick inserted in center comes out totally clean. My cake actually took 1 hour 15 minutes before I felt like it was cooked through all the way.

I used these ingredients for the glaze.

Whisk ingredients to combine.

Drizzle powdered sugar icing over top of cooled cake.

Cut cake into 12 pieces to serve.

Strawberry Crumb Coffee Cake is the BEST! Whether you serve it for breakfast or dinner, your guests will rave over it.

If you enjoy strawberries, you’ll love this rich, decadent cake.

Strawberry Crumb Coffee Cake will surely cure any sweet tooth craving you have.

This cake is heavenly. Prepare to be wowed!!! 🙂

This cake is so irresistible you won’t be able to stay out of it!

Here’s the recipe.

STRAWBERRY CRUMB COFFEE CAKE

(My own concoction)

Strawberry Crumb Coffee Cake

Teresa Ambra

Strawberry Crumb Coffee Cake is fabulous coffee cake filled with strawberries. It has a delicious streusel topping and is glazed with a powdered sugar icing. It's rich, decadent & absolutely heavenly. This cake is terrific for a holiday or company breakfast or serve as a dessert. Your family and your company will be wowed by this spectacular cake. And you won't even be able to put it down it's so drool-worthy.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Cakes and Cheesecakes, Dessert

Cuisine American

Servings 12

Calories 446 kcal

Equipment

• 1 cast iron skillet or other oven-proof skillet
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 electric mixer
• 2 wooden spoons
• 1 whisk
• 1 spatula
• measuring cups
• measuring spoons
• 1 pastry blender
• 1 small bowl

Ingredients

  

1x2x3x

COFFEECAKE:

• 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup unsalted butter softened (1 stick)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 cup 2% milk (I didn’t have milk so I used heavy whipping cream)
• 2 1/2 cups fresh strawberries diced, divided use

STREUSEL CRUMB TOPPING:

• 1 cup brown sugar packed
• 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. ground cinnamon
• 1/2 cup unsalted butter cold (1 stick)

GLAZE:

• 1 1/3 cups powdered sugar
• 2 tbsp. water or milk

Instructions

 

COFFEECAKE:

• Heat oven to 350°.
• Grease and flour a large 12” cast iron skillet very well.
• Beat softened butter, granulated sugar, egg, vanilla, baking powder, salt and cream with an electric mixer until smooth and creamy in texture.
• Add flour and 1 ½ cups strawberries and stir to combine.
• Spread mixture into prepared cast-iron skillet.
• Spread streusel topping over top of batter in skillet.
• Sprinkle remaining 1 cup of strawberries over the top.
• Bake at 350° for 45-60 minutes, until deep golden brown.
• If knife inserted in center comes out clean, cake is done.
• Remove skillet to wire rack to cool.
• Glaze with icing when cool.
• Allow glaze to harden and dry about 15 minutes before serving.

STREUSEL CRUMB TOPPING:

• Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
• Cut in ½ cup cold butter with a pastry blender; topping mixture will be crumbly.
• Set aside.

GLAZE:

• Combine ingredients and drizzle over top of cooled cake.

Notes

NOTE: This is a dense cake. Be careful NOT to take it out of the oven too soon or it will fall apart when cutting. My oven took one hour fifteen minutes to cook this cake all the way through.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 446kcalCarbohydrates: 73gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 186mgPotassium: 127mgFiber: 2gSugar: 50gVitamin A: 511IUVitamin C: 18mgCalcium: 96mgIron: 2mg

Keyword breakfast, brunch, cake, coffee cake, dessert, strawberries

Tried this recipe?Let us know how it was!

Are you drooling yet?

Strawberries are amazing in this delicious coffee cake.

This is a great treat for breakfast – especially if the weather is nice enough that you can sit outside on your porch and enjoy it.

I’ve saved the last piece for you! 🙂

I loved how this cake turned out, and so did our neighbors!

You may also enjoy these delicious recipes!

Strawberry Coffeecake

Fresh Strawberry Breakfast Cobbler

Strawberry Pecan Streusel Muffins

Strawberry Crumb Coffee Cake

Teresa Ambra

Strawberry Crumb Coffee Cake is fabulous coffee cake filled with strawberries. It has a delicious streusel topping and is glazed with a powdered sugar icing. It’s rich, decadent & absolutely heavenly. This cake is terrific for a holiday or company breakfast or serve as a dessert. Your family and your company will be wowed by this spectacular cake. And you won’t even be able to put it down it’s so drool-worthy.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Cakes and Cheesecakes, Dessert

Cuisine American

Servings 12

Calories 446 kcal

Equipment

• 1 cast iron skillet or other oven-proof skillet
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 electric mixer
• 2 wooden spoons
• 1 whisk
• 1 spatula
• measuring cups
• measuring spoons
• 1 pastry blender
• 1 small bowl

Ingredients

  

1x2x3x

COFFEECAKE:

• 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup unsalted butter softened (1 stick)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 cup 2% milk (I didn’t have milk so I used heavy whipping cream)
• 2 1/2 cups fresh strawberries diced, divided use

STREUSEL CRUMB TOPPING:

• 1 cup brown sugar packed
• 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. ground cinnamon
• 1/2 cup unsalted butter cold (1 stick)

GLAZE:

• 1 1/3 cups powdered sugar
• 2 tbsp. water or milk

Instructions

 

COFFEECAKE:

• Heat oven to 350°.
• Grease and flour a large 12” cast iron skillet very well.
• Beat softened butter, granulated sugar, egg, vanilla, baking powder, salt and cream with an electric mixer until smooth and creamy in texture.
• Add flour and 1 ½ cups strawberries and stir to combine.
• Spread mixture into prepared cast-iron skillet.
• Spread streusel topping over top of batter in skillet.
• Sprinkle remaining 1 cup of strawberries over the top.
• Bake at 350° for 45-60 minutes, until deep golden brown.
• If knife inserted in center comes out clean, cake is done.
• Remove skillet to wire rack to cool.
• Glaze with icing when cool.
• Allow glaze to harden and dry about 15 minutes before serving.

STREUSEL CRUMB TOPPING:

• Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
• Cut in ½ cup cold butter with a pastry blender; topping mixture will be crumbly.
• Set aside.

GLAZE:

• Combine ingredients and drizzle over top of cooled cake.

Notes

NOTE: This is a dense cake. Be careful NOT to take it out of the oven too soon or it will fall apart when cutting. My oven took one hour fifteen minutes to cook this cake all the way through.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 446kcalCarbohydrates: 73gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 186mgPotassium: 127mgFiber: 2gSugar: 50gVitamin A: 511IUVitamin C: 18mgCalcium: 96mgIron: 2mg

Keyword breakfast, brunch, cake, coffee cake, dessert, strawberries

Tried this recipe?Let us know how it was!