Go Back
Strawberry Crunch Coffee Cake

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


  • 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


  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.