Strawberry Coffee Cake With Crumb Topping

Strawberry Coffee Cake
Diana Rattray
Ratings (11)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 9 Servings
Nutritional Guidelines (per serving)
370 Calories
19g Fat
44g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This strawberry cake is baked with a simple buttery crumb topping. This is an easy and delicious way to enjoy fresh spring strawberries. 

The crumb topping can be made with or without chopped nuts, or add some toasted coconut to the topping mixture. 


  • 1 cup/4 1/2 ounces sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons butter (melted)
  • 1 1/2 cups fresh strawberries (sliced)
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup or 1/2 stick butter
  • Optional: 1/2 cup chopped pecans (or walnuts)

Steps to Make It

Heat the oven to 350 degrees F. 

Grease and flour an 8-inch square baking pan.

In a bowl, combine the 1 cup flour, 1/2 cup sugar, baking powder, and salt. Stir to blend thoroughly

In a mixing bowl, whisk the milk with the egg and melted butter. Add the dry mixture and beat for 2 minutes.

Spoon the batter into the prepared baking pan and spread evenly. Top the batter with the sliced strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add chopped pecans or walnuts, if using.

Sprinkle the crumb topping mixture over the strawberries.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

If you want more of a dessert cake, this frosted strawberry cake is excellent. Or bake this strawberry rhubarb crumb cake or this strawberry shortcut cake.