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Strawberry Coffee Cake Recipe
Strawberry Coffee Cake Recipe photo by Taste of Home

Strawberry Coffee Cake Recipe

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Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 2 cups chopped fresh strawberries
  • 3/4 cup chopped walnuts
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 piece) equals 342 calories, 18 g fat (9 g saturated fat), 81 mg cholesterol, 241 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan.
  2. Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Strawberry Coffee Cake in Country Woman May/June 2002, p40

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Reviewed Apr. 1, 2016

"I prepared it according to the recipe with no changes. It was delicious! I loved the nice texture that came from the use of sour cream. It would be a lovely cake for a brunch or breakfast gathering."

Reviewed Jun. 6, 2012

"I followed nelly68's lead and substituted lemon extract for the vanilla. It really brightened up flavor and complimented the strawberries. This is a moist cake; be gentle when you flip it out of the pan to cool, and mindful that some of the end topping will fall off and get messy under your cooling rack (notice filling next to bottom of slices on plate in picture.) Lastly, big, meaty strawberries tend to lose their punch and get mushy when baked. Opt for small, ripe compact berries if available for maximum flavor."

Reviewed Jul. 9, 2011

"Yes I modified with just adding 1 tablespoon honey 1 tablespoon lemon juice 1 jello 3.4oz lemon pie filling the the original ingredients and it makes a little moist and delicious my family really like it and enjoy it."

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