"Wonderful white coffee cake is topped with fresh strawberry and crumb topping." — sue walker
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1 1/2 cups
1 1/2 cups
thinly sliced strawberries
This a simple and delicious coffee cake. I love the fresh strawberry and sugar crumb topping. I think this would make even better individual muffins than a cake. I will definitely make this recipe again.
the recipe was okay as written but nothing special. the topping was salty, i think unsalted butter wouldve been better, with maybe a tiny pinch of salt. i used more 1 1/2 cups of strawberries and i still felt like i wasnt tasting eough strawberry. if i make this again i will definitley add vanilla extract and maybe strawberry extract and some lemon zest. slithered almonds and some sort of cheese on top of the strawberries wouldve made this to die for. I'm a huge baker, but all 4 of the guests i had over last night barely finished their slice. i shouldve tried it first.
this recipe would definitely work with any berry.
This was good and very easy to make. I felt it could have used more strawberries. Following recommendations of other reviewers, I reduced the salt to 1/2 tsp and added 1/2 teaspoon vanilla. I will probably try this again.
Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again.
Very simple and easy coffee cake to make. Produces a nice moist and dense cake. I preferred the cake cold but it is good warm as well. I omitted the coconut due to food allergy.
Made this for Recipe Group...Very good! I chopped my strawberries, so that it would be easier to cut through and for better distribution. I didn't measure them, so I may have used more than called for. I also followed other reviewers and used 1/2 teaspoon salt and 1 teaspoon vanilla extract. Very moist and nice strawberry flavor...I will be making this again~YUM! Thanks for sharing. :)
Made this for recipe group. I served this as a dessert after some grilled chicken. Topped it with some strawberry ice cream. OMGosh it was delish! I did leave out the coconut(sorry) but didn't matter. I'm going to try this with other seasonal fruits. It's a keeper!
VERY GOOD! It wasn't until I was ready to make the topping that I found I didn't have coconut. I decided that I would skip the coconut and sprinkle with cinnamon after baking for added flavor. (I've found that adding it prior to baking, the cinnamon tends to burn). When I sliced the strawberries they weren't the best so I bled them with a touch of sugar for sweetness. As I was putting the strawberries on the batter there wasn't enough to cover it completely so I added a couple more. I knew from making apple crisp that it is cold butter that you need to use for crumb topping. For the topping, everything goes into the mixer at once and you use a whisk, mixing it until just prior to it becoming cookie dough. Pea size crumbs. Because of adding more strawberries, I baked it an additional 10 minutes. It was in a glass 8 inch dish so I was able to watch closely that it didn't burn. While it was cooling, I read some reviews of others adding vanilla. I really thought I was going to have a problem but not so. The strawberry flavor was very present and the cinnamon was a nice touch. We both LOVED IT! Thank you Sue Walker for sharing your recipe! I'm sorry for not following it exactly but it was very easy to adjust with what I had. The sign of a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Strawberry Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 81
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