Decadent Strawberry Coffee Cake

This strawberry jam coffee cake transforms ordinary breakfast into a celebration with its delightful layers of tender cake, fresh strawberries, sweet jam, and buttery streusel. The combination creates a perfect balance between fresh fruit brightness and comforting bakery sweetness that makes any morning special.

I first made this coffee cake when hosting a spring brunch for friends. Everyone was silent for the first few minutes after taking a bite, then immediately asked for the recipe. Now it's my signature dish whenever someone needs cheering up or we have overnight guests.

Ingredients

• All purpose flour forms the foundation of both cake and streusel giving it structure while remaining tender
• Light brown sugar in the streusel adds rich caramel notes that complement the strawberries
• Fresh strawberries provide bursts of juicy texture and natural sweetness look for bright red berries with no white shoulders
• Strawberry jam creates pockets of intense flavor throughout the cake choose a good quality jam with visible fruit pieces
• Sour cream adds moisture and tanginess that balances the sweetness use full fat for best results
• Orange juice brightens all the flavors with subtle citrus notes freshly squeezed makes a noticeable difference
• Salted butter for serving creates the perfect sweet salty contrast that elevates each bite

Step-by-Step Instructions

Prepare the pan

Thoroughly grease your loaf pan with butter, making sure to get into all corners. The parchment paper overhang is crucial for easy removal later, so be generous with the paper length. This preparation prevents any sticking and makes serving much cleaner.

Make the streusel

Combine brown sugar and salt thoroughly before adding melted butter. The mixture should look like wet sand. When adding flour, mix just until combined. Overmixing will create a paste rather than crumbles. Refrigerating the streusel helps maintain those desirable chunky pieces during baking.

Create the batter base

Creaming the butter and sugar for the full 3 minutes incorporates air which creates a lighter texture. Room temperature ingredients are essential here as cold items will not incorporate properly. The paddle attachment works better than the whisk for this dense batter.

Incorporate wet ingredients

Add the egg slowly to prevent curdling the mixture. The sour cream adds moisture and tanginess while orange juice brightens the flavor profile. Scrape the sides of the bowl frequently to ensure even mixing for consistent texture throughout.

Add dry ingredients and strawberries

Mix the dry ingredients just until they disappear to avoid developing gluten which toughens the cake. When folding in strawberries use a gentle hand to keep the berries intact. This preserves those juicy pockets of fruit throughout the cake.

Layer the components

Create distinct layers for visual appeal and flavor variation in every bite. The swirling technique with jam creates beautiful marbling without fully incorporating it. Distributing the streusel evenly ensures textural contrast throughout the entire cake.

Bake with care

Starting uncovered allows the top to develop color before covering with foil to prevent burning. The two stage baking process ensures the cake cooks through without drying out. Test for doneness with a toothpick in the center it should come out with a few moist crumbs.

Rest before serving

The initial cooling period stabilizes the structure before removing from the pan. Using the parchment overhang prevents the cake from breaking when lifting. The second cooling period allows flavors to fully develop and texture to set properly.

Pin

I discovered this recipe combination when seeking a way to use up an abundance of strawberries from our garden. My daughter now requests this cake for her birthday breakfast instead of traditional cake, which speaks volumes about how beloved it has become in our family.

Storage and Make-Ahead Tips

This coffee cake keeps beautifully at room temperature for up to 3 days when wrapped tightly. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. The cake actually develops more flavor after sitting overnight, making it perfect for advance preparation before hosting a brunch. Just reheat slices briefly in a 300°F oven or microwave for 15-20 seconds before serving.

Seasonal Variations

While strawberries create the classic version, this coffee cake adapts beautifully to other seasonal fruits. In summer, try blueberries or peaches with corresponding jam. Fall welcomes apples with cinnamon or pears with caramel. Winter versions can incorporate cranberries and orange. Just keep the fruit to jam ratio similar to maintain the proper moisture balance in the cake.

Serving Suggestions

For an elegant brunch presentation, serve slices alongside whipped mascarpone with a hint of vanilla. A dollop of crème fraîche adds sophisticated tanginess. For casual weekend mornings, pair with strong coffee or a mimosa for special occasions. To make it dessert-worthy, warm slices can be topped with vanilla ice cream and a drizzle of warm strawberry sauce.

Pin

Pro Tips

Allow all refrigerated ingredients to come fully to room temperature for proper incorporation and even baking

The orange juice seems minor but adds brightness that balances the sweetness dont skip it

For the ultimate texture contrast reserve some streusel larger chunks by squeezing it together in your palm before sprinkling

Frequently Asked Questions About the Recipe

→ Can I use frozen strawberries instead of fresh?

Yes, you can substitute frozen strawberries, but thaw and drain them first to remove excess moisture. Pat them dry with paper towels before folding into the batter to prevent the cake from becoming too wet.

→ How should I store leftover coffee cake?

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can reheat individual slices in the microwave for 15-20 seconds before serving for that fresh-baked warmth.

→ Can I freeze this strawberry coffee cake?

Absolutely! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent 1:1 substitute for sour cream in this coffee cake. You could also use crème fraîche or full-fat plain yogurt to maintain the moisture and tender texture.

→ Can I make this cake in a different sized pan?

Yes, you can use a 9-inch square pan or an 8-inch round cake pan instead of the loaf pan. The baking time will likely be shorter, so begin checking for doneness after about 35-40 minutes.

→ What's the purpose of the orange juice in this recipe?

The orange juice adds a subtle brightness that enhances the strawberry flavor. It also provides acidity that works with the baking soda to help the cake rise and develop a tender crumb.