Strawberry Sour Cream Coffee Cake

Strawberry cake is a delicious dessert made with fresh strawberries and other typical cake ingredients like flour, sugar, eggs, butter, and baking powder. It's a popular choice during strawberry season or any time you crave the sweet, fruity flavors of strawberries. But, I didn't want an average, everyday kind of cake. I wanted some type of coffee cake!

I was looking for a decent coffee cake recipe that isn't so dry you choke on the crumbs. I wanted to incorporate some fresh strawberries I have, but couldn't find a recipe for strawberry coffee cake. And definitely not one that didn't have a crumb topping. So, what did I do? I decided to create my own!

I started with a simple and basic coffee cake recipe, changed a few things, omit some other items, and added a little of this, and a little of that. This is definitely less like a crumbly coffee cake and more like a densely textured single layer dessert cake. The frosting is what makes it a slightly sweeter treat than typical coffee cake. This is the moist and DELICIOUS result!

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Course: Breads, Rolls, Biscuits, Breakfast, Dessert, Snack

Cuisine: American

Keyword: cake, coffee cake, sour cream, strawberry

Prep Time: 15

Cook Time: 1 10

Cool: 1

Total Time: 2 25

Servings:

Calories: 526kcal

Author: Sue Bee

Equipment

1 springform pan (8-inch) OR 9-inch Bundt pan

Ingredients

Coffee Cake

1 cup shortening or butter, softened
2 cups white granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1⅔ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1½ cups fresh strawberries, sliced or cut up

Topping

1½ cup confectioners' sugar, sifted
4 – 5 TBSP milk
1 tsp vanilla extract OR strawberry extract
1 – 2 drops red food coloring (to make lightly pink), OPTIONAL
1 – 2 strawberries (large), chopped

Instructions

Coffee Cake

Preheat oven to 375°F. Grease and flour 8-inch springform pan or 9-inch Bundt pan.
In a large bowl, cream together the shortening (or butter) and sugar until light and fluffy. Beat in the eggs, one at a time. Stir sour cream and vanilla into mixture.
Combine flour, baking powder and salt; stir into the batter until just blended. Fold in strawberries.
Spoon batter into the prepared pan. Bake in preheated oven or until knife or skewer inserted comes out clean. Cool in the pan on a wire rack for about 20 minutes.
BUNDT PAN: Bake about 60 minutes
SPRINGFORM PAN: Bake about 75 minutes
BUNDT PAN: Invert onto a serving plate and tap to remove from pan.
SPRINGFORM PAN: Loosen around sides with a knife. Unclip ring from cake. Do not invert! Set pan base on a serving plate, OR gently slide off base onto serving plate.

Topping

Once coffee cake is COMPLETELY COOLED, make the glaze. (If the cake is too warm, the glaze will not set, and will stay runny.)
In a bowl, mix together the sifted confectioners' sugar, extract, 1 drop of food coloring, and enough milk to thin the glaze to desired consistency. If desired, add more food coloring, and whisk until smooth.
Add the chopped strawberries and stir in well. Spread the glaze over the top, letting the glaze dribble down the sides of the cake. Use as much or as little as you prefer, depending on how sweet you want this. Refrigerate for at least 2 hours to help glaze set.

Notes

First time making this, I didn’t anticipate how much it would rise. I should have used a 10-inch springform pan, because it just took forever for the bottom center area to bake. It was still quite wet after 1 hour in the oven. After 50 minutes, I put foil over the baking pan, to prevent it from browning further on the top. I think because the berries have some liquid (juice) it may be affecting the baking time more than I expected.

With the glaze, you can make as much or as little as you prefer, depending how sweet you want the coffee cake to be. I really made too much, and just put it on the top anyway. I probably could have done well with 1 cup or just under, of confectioner’s sugar.

Nutrition

Tags: breakfast, cake, coffee cake, dessert