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Strawberry Coffeecake | Can't Stay Out of the Kitchen | this is one of our favorite #coffeecake recipes. It's wonderful for #holiday #breakfast menus like #FourthofJuly. It's also terrific served as a #dessert. #strawberries #cake

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
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
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
  

  • 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
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