A Cozy Slice of Summer: Strawberry Coffee Cake with Glaze
There’s something magical about a slow morning, a fresh pot of coffee, and a homemade strawberry coffee cake still warm from the oven.
You know those mornings — when sunlight spills into the kitchen, the air smells like vanilla and sugar, and all you want is to pause time for a bit. This Strawberry Coffee Cake with Glaze is for those exact moments.
The first time I baked this cake, it was early June. I had just returned from the farmer’s market, arms full of juicy strawberries, not even sure what I planned to do with them.
But something about their sweetness whispered “coffee cake.” That night, I scribbled down a quick batter, folded in chopped berries, and finished it with a buttery crumble topping.
If you love fruit-forward cakes, definitely check out our Fresh Peach Cake that Tastes Like Summer — it’s another cozy favorite packed with seasonal vibes.
The next morning, I added a glossy vanilla glaze and took the first bite with a cup of hot coffee. That’s when I knew — this wasn’t just another breakfast cake. It was the breakfast cake.
Whether you’re planning a weekend brunch, need a sweet afternoon snack, or just want a little something special for your weekday breakfast, this strawberry coffee cake delivers every single time.
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Irresistible Strawberry Coffee Cake with Glaze You’ll Crave
This moist and tender strawberry coffee cake is packed with fresh berries, topped with a buttery crumble, and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a cozy afternoon treat.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
For the cake:
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter
Eggs
Sour cream or Greek yogurt
Vanilla extract
Fresh strawberries (chopped)
For the streusel topping:
Brown sugar
All-purpose flour
Ground cinnamon
Cold unsalted butter (cubed)
For the glaze:
Powdered sugar
Vanilla extract
Milk
Instructions
Preheat your oven and grease a square or round baking pan.
Prepare the streusel topping by cutting butter into the flour, brown sugar, and cinnamon. Set aside.
In a large bowl, cream together the butter and sugar until light. Beat in eggs one at a time, then add sour cream and vanilla.
Mix dry ingredients in a separate bowl, then gradually add to wet mixture.
Gently fold in the flour-coated strawberries.
Pour batter into the pan and sprinkle with the crumble topping.
Bake until golden and a toothpick comes out clean.
Let cool before drizzling the glaze on top. Slice and serve.
Notes
• Don’t overmix the batter — it keeps the cake light and fluffy.
• Toss strawberries in flour to prevent them from sinking.
• Let the cake cool completely before adding glaze for the best visual effect.
• You can store leftovers covered at room temp for 1–2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Why You’ll Love This Strawberry Coffee Cake with Glaze
It’s soft, buttery, and bursting with strawberries in every bite. The crumble topping gives you that bakery-style texture, while the simple glaze adds a touch of sweetness without overpowering the fresh fruit flavor. It’s the kind of cake that feels indulgent but still light enough to have with your morning coffee.
Plus, it’s easy. Like, mix-in-one-bowl easy. No complicated layers. No chilling dough. Just classic ingredients and simple steps that lead to something unforgettable.
The Secret to Great Strawberry Coffee Cake with Glaze
The magic is in the balance—moist, tender crumb, juicy strawberries, buttery streusel, and a thin vanilla glaze that ties everything together. But here’s the real secret: don’t overmix your batter. Seriously. A few gentle folds and you’re golden. That’s how you get that fluffy texture instead of something dense or dry.
Also, toss your chopped strawberries in a little flour before mixing them in. It keeps them from sinking and gives you those beautiful berry pockets throughout the cake. And for the glaze? Use real vanilla extract and just a splash of milk. Keep it thick but pourable—it should drizzle slowly, not run.
Pro Tips to Nail It Every Time
• Use room temperature ingredients – Especially the butter, eggs, and sour cream. It helps everything blend smoothly.
• Don’t skimp on the crumble – That streusel topping makes the cake extra cozy. Make it chunky and press it in gently.
• Bake in a metal pan – Glass pans tend to cook unevenly. A light-colored metal pan gives you even heat without over-browning.
• Cool completely before glazing – Otherwise, the glaze melts into the cake. Still delicious, but less pretty.
Fun Variations to Try
• Lemon-Strawberry Twist – Add a tablespoon of lemon zest to the batter and a splash of lemon juice to the glaze. Bright and tangy!
• Berry Blend Version – Swap in a mix of raspberries, blueberries, and strawberries for a wild berry coffee cake.
• Almond Crumble Top – Add sliced almonds to the streusel topping and use almond extract in the glaze for a nutty variation.
Final Thoughts
This Strawberry Coffee Cake with Glaze is more than just a recipe—it’s a mood. It’s Sunday mornings in your coziest robe. It’s a quiet moment before the world gets loud. It’s that first forkful when you realize you made something truly special.
So next time strawberries are in season—or even when they’re not and you’re working with frozen—make this cake. Share it with friends or keep it all for yourself. Inspired by this gorgeous Fresh Peach Cake – Buttery, Beautiful, and Bursting with Peach Flavor, it’s another great option when you’re craving something simple but stunning. Either way, it’s going to make your day a little sweeter.
And that’s really what baking is all about.
