77 Reviews of Strawberry Coffee Cake

From: Sackville

On Sep 9, 2003

What a moist and easy cake. I took it to work and it was gobbled up. I was a bit worried during baking though, because the juice from the strawberries nearly ran over the pan and it was difficult to tell if the cake was cooked underneath. I baked it for about 40 minutes and it was perfect. Thanks for a keeper!

From: Darling76

On Apr 13, 2006

This was great! Strawberries are on sale right now and I was asked to bring the treats to our ladies Bible study this week, this fit the bill! I made it twice, the first time as dessert for my family and to test it out on them, then for the ladies. A word of caution, where the recipe says to mix the dough just until moistened, be sure to follow those instructions or your cake will be rubbery in texture (like an over mixed muffin)! I doubled the recipe for a 9x13 pan and it worked fine. I ran out of granulated sugar and substituted powdered sugar in the topping ,it worked out, but I think the granulated sugar would have produced a crunchier topping. Dont skip the pecans, they add a wonderful crunch! Thanks for a great recipe!

From: Citruholic

On Apr 28, 2009

EXCELLENT! Strawberry season is here and this is but one great way to use them. I read all 66 reviews. So I decided to replace the granulated white sugar topping with brown sugar and I added just one more tablespoon of cold butter. I used chopped pecans. I included in the topping a teaspoon of cinnamon and a few grates of fresh nutmeg. I used the ol' pastry cutter to cut in the cold butter I'd cubed up and it came together perfectly. The batter I left as is, except for 1/4 tsp. of cardamom (a nice touch!). And I did add the optional vanilla. I used 2 cups of sliced strawberries, which was plenty. I used a glass Pyrex 8x8 dish, and it took about 42 minutes. I checked it after 40, and it looked and tested a little wet. Two minutes more and it was perfect. Served it with a big scoop of fresh vanilla bean ice cream. It was delicious! Thanks for posting!!!!! So easy to put together (which I did in advance, before dinner and baked it off later in the same evening).

From: Roosie

On Apr 27, 2005

I thought this was spectacular. The cake layer is very thin, with the topping layer being about equally thick. I loved the flavor and moisture the strawberries lent to the topping. This tastes like a coffee cake that is made with a couple sticks of butter, but in reality its fairly low in fat (at least for something that tastes so decadent. BF thought it was pretty good- he said he thought it was too thin (it didn't rise very much, really, and I think he was disoriented at the thinnes of the cake layer) and he would have liked more strawberry flavor. Next time I will slice my strawberries thicker- as it was, I sliced them about 1/4 to 1/8 inch thick, but I think you could go as thick as 1/2 inch without any problems. I had the same problem as Sackville Girl with the moisture from the strawberries- it was still bubbling for a long time in the center of the cake. I tested with a toothpick, though, once it looked a little more set and it came out clean. 40 minutes was about right for me as well, but I guess it partially depends on how juicy your strawberries are. Mmm! I did make a few substitutions- I used whole wheat pastry flour instead of all-purpose, Sucanat instead of sugar (in both the topping and the cake), walnuts instead of pecans and I actually used frozen strawberries instead of fresh, which worked just fine, to my delight. I loved this, Di. Wonderful flavor, wonderful texture, good presentation and not too artery-clogging. One of the best coffee cakes I've ever made.

From: momstar

On Jun 24, 2005

Delicious!!! I was looking for a way to use up a few strawberries and am I glad I picked this. We enjoyed it for an afternoon coffee. Will keep this one.

From: Elisa #4

On Feb 25, 2007

This got rave reviews from my weekend guests (3 teenage girls and my best friend), thank goodness I doubled the recipe! I made it last night late and at 9:00 am this morning, I was barely able to hide the last piece for my husband! I did add a tsp of vanilla to the batter and a big tsp of cinnamon to the topping. Great timing too, strawberry season is soon upon us. Thanks!

From: getoutofmygalley

On Sep 25, 2008

As always, a winner! I used two cups strawberries and substituted oats for the pecans. Thanks alot!

From: Bobettern

On Jun 12, 2008

Definately 5 stars!!! I was actually looking for a recipe for the last of my fresh-picked strawberries. Instead of the usual strawberry cake, I thought this coffee cake really sounded good. Although somewhat apprehensive about baked strawberries, I decided to try something different after reading the many reviews. Very easy to make, very moist with a crunchy topping, and very delicious!!! My co-workers said it was awesome. I substituted walnuts for the pecans, and doubled the recipe for a 9x13" pan which I baked for about 40 minutes. After cooling, I drizzled a powdered sugar glaze (1/3 cup powdered sugar, 1/4 tsp vanilla, and 1-2 tsps. milk) . I will make this recipe again!! Thanks!!

From: Liza at Recipezaar

On Oct 27, 2008

YES, YES, YES! I LOVED this coffee cake! I used to make a blueberry one, but I think I like this one BETTER! I think you could sub blueberries instead just to try too. Anyway this is absolutely divine...the melty strawberries and streusel topping and the moist cake...perfection!

From: SweetSueAl

On May 16, 2007

I had some strawberries that I needed to use, but probably wouldn't have lasted very long if I made regular strawberry shortcake. I, too, added a tsp of vanilla to the batter. And, in error, used 1/4 cup of butter in the batter. It still tasted fine, like a buttery shortbread. I also like that it makes a smaller size for my small family. Thanks for the good recipe, Andypandy. Sue