Strawberry Coffee Cake

Recipes by Chef Steph

Chef Steph

A light and simple strawberry coffee cake!


  • 1/2 cup - softened unsalted butter
  • 1 cup - Plus 1 Tbsp. Granulated sugar, divided
  • 2 - Large egg yolks
  • 1 - Large egg
  • 1 1/2 cups - All-purpose flour
  • 1 1/2 teaspoons - Baking powder
  • 1/8 teaspoon - Salt
  • 1/2 cup - Whole milk
  • 1 cup - Sliced fresh strawberries
  • 1/4 cup - Sliced almonds
  • 1/4 teaspoon - Ground cinnamon
Prep time
15 minutes
Cook Time
40  minutes
6 to 8


  1. For the batter: Preheat oven to 350°F. Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Alternately add flour mixture and milk to butter mixture in 5 additions, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Transfer batter to a greased (with butter) and floured 9-inch round cake pan.
  3. Arrange sliced strawberries in an even layer over top of batter, and sprinkle evenly with sliced almonds. Sprinkle ground cinnamon and remaining 1 tablespoon sugar evenly over strawberries.
  4. Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack until room temperature, about 20 minutes, or serve warm.

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