Mom’s Strawberry Crunch Coffee Cake Recipe

At the peak of strawberry season, there’s no better morning treat than this Strawberry Crunch Coffee Cake. It’s an old-fashioned shortcake-style coffee cake, with an irresistible strawberry crunch layer on top.

How old fashioned is it? Our mom has been making this since we were kids. And as you can see, we wrote out this recipe in our young kid handwriting and we still have the recipe card to prove it.

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Strawberry Crunch Coffee Cake

An old-fashioned coffee cake that has a shortbread layer topped with strawberries and crunchy streusel.

Course Breakfast or Snack, Dessert

Cuisine American

Keyword coffee cake, strawberries, streusel

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 12

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup sugar
• 3/4 tsp salt
• 4 tsp baking powder
• 1/3 cup shortening
• 1 egg, slightly beaten
• 2/3 cup milk (may substitute plant-based milk)
• 2 cups hulled and sliced fresh strawberries
• 3/4 cup sugar, divided
• 1/4 cup butter, softened
• 1/4 cup flour

Instructions

1. Sift together flour, sugar, salt, and baking powder into a mixing bowl. Using a pastry blender, cut in the shortening. Separately, combine the egg and milk, and then stir the egg and milk into the flour mixture. Spread the mixture evenly into a greased 11"x7" baking pan. Spoon strawberries over the batter and sprinkle with 1/2 cup of the sugar.

   

2. In a separate bowl, with the pastry blender, mix the remaining 1/4 cup of sugar with the softened butter and flour to create a crumbly streusel. Distribute the streusel mixture over the cake.

   

3. Bake at 425 degrees F. for 35 minutes. Serve warm.

   

Some tips:

When you blend in the shortening for the cake, and the butter for the streusel, you’re really going to want a pastry blender. We love this simple, no-fuss tool. Plus, it’s extremely satisfying for jobs like this one.

Next, when you sprinkle on the streusel, it’s going to seem like a lot. You’re going to worry that the strawberries will get drowned out. But never fear, when it cooks, the strawberries will bubble up and merge with the streusel to create a delightfully sweet and crunchy strawberry topping.

Last but not least, eating it is the best part. Of course it’s totally delicious at room temperature, but it’s earth-moving if you serve it warm. So serve it warm if you can. It’ll be gone before it has a chance to reach room temperature.

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If you try this Strawberry Crunch Coffee Cake, let us know!

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