Fresh Strawberry Coffee Cake

This fresh strawberry coffee cake is soft, buttery, and packed with juicy strawberries in every bite. Perfect for brunch, coffee breaks, or dessert, it’s simple to make and bakes up beautifully in a 9×13 pan. Delicious on its own or topped with powdered sugar or whipped cream.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brunch cake, easy coffee cake, fresh strawberry cake, homemade cake, strawberry coffee cake

Prep Time 15

Cook Time 40

Total Time 55

Calories 3295kcal

Author angela@mealstreetkitchen

Equipment

mixing bowl
Whisk or spoon
Sifter or fine mesh strainer
9×13 baking pan
Measuring cups and spoons
Spatula

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs beaten
2½ sticks butter melted
2½ cups fresh strawberries chopped

Instructions

Preheat oven to 350°F. Grease a 9×13 baking pan and set aside.
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cinnamon.
Add the beaten eggs and melted butter to the dry ingredients and mix until fully combined.
Gently fold in the chopped strawberries. The batter will be thick.
Spread the batter evenly into the prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before serving.

Notes

• Let the cake cool fully for cleaner slices.
• Serve as is, dusted with powdered sugar, or with freshly whipped cream.
• Store covered at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition