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Strawberry Streusel Sour Cream Coffee Cake Front View with Fresh Strawberries

Strawberry Coffee Cake Recipe

This Strawberry Coffee Cake Recipe features rich and buttery crumb cake with a hint of vanilla aroma and strawberry flavor. And the best part is that it's an easy-to-make one-bowl recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12 servings
Calories 415kcal





  • Preheat the oven to 350F. Line the bottom of a 9-inch round cake pan with a piece of parchment paper that’s been trimmed to fit inside. Spray coconut oil on the inside of the pan.
  • Cream together the butter and sugar, and then cream in the eggs, beating until light and fluffy. Beat in the vanilla and sour cream.
  • Sift the flour, baking powder, salt, and baking soda into the wet ingredients, and stir just until combined, being careful not to overmix.
  • Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Dollop the preserves on top of the batter and spread them around (leaving a ¼-inch rim along the outside).
  • For the topping, add all ingredients to a medium bowl and use your fingers to crumble it together until it forms large crumbs. Sprinkle the crumbs on top of the cake.
  • Bake until the cake is golden on top and along the outside, and a toothpick inserted in the center comes out clean, about 40 to 50 minutes.
  • Cool before cutting and serving.


  • Recipe adapted from the recipe for Cherry Streusel Sour Cream Cake in The Cooking Doctor’s Bake it Sweet Cookbook by Dr. Jehanne Ali.


Calories: 415kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 158mg | Potassium: 117mg | Fiber: 1g | Sugar: 33g | Vitamin A: 571IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg