Name: Strawberry Lemon Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: PT-492268H40M27S
Cuisine: British
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup sour cream; 2 large eggs; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; Zest of 1 lemon; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 1 1/2 cups diced strawberries; Crumb Topping:; 1/2 cup flour; 1/2 cup brown sugar; 1/4 cup cold butter, cubed; 1 tsp cinnamon

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One of my all-time favorite ways to start a weekend morning is with a warm slice of Strawberry Lemon Coffee Cake. The first time I baked this recipe, I remember my kitchen smelling like spring itself sweet strawberries mingled with bright, zesty lemon. Every bite was soft, tender, and bursting with flavor. Today, I’ll share my personal method for making this delightful cake, a recipe that has quickly become a staple in my home. Whether you’re serving it for brunch, a cozy afternoon tea, or a casual get-together, this Strawberry Lemon Coffee Cake never fails to impress.

I’ve perfected this recipe over the years, balancing the tartness of fresh lemon with the natural sweetness of strawberries. I always aim for simplicity the kind of recipe that feels approachable yet special. And honestly, baking this cake brings me back to lazy Sunday mornings with my family, sharing stories over warm slices straight from the oven.

Why I Love Making This Recipe

I love making this Strawberry Lemon Coffee Cake because it’s versatile and incredibly comforting. It’s the perfect treat to serve alongside a hot cup of tea or coffee, and it’s always a hit with family and friends. There’s something about the combination of strawberries and lemon that feels fresh yet indulgent. Baking this cake also gives me a moment to slow down, to enjoy the little pleasures the smell of sugar caramelizing, the sight of strawberries peeking through the golden batter, and the joy on my loved ones’ faces when they take their first bite.

This cake is also forgiving. You don’t need to be a professional baker to get it right. The batter comes together quickly, and the crumb topping adds that extra layer of texture that makes it irresistible. Every time I make it, I feel a little bit of magic happening in my kitchen and that’s what makes me keep coming back to it.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need:

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup sour cream or Greek yogurt

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Zest of 1 large lemon

2 tbsp fresh lemon juice

1 tsp vanilla extract

1 1/2 cups fresh strawberries, diced

Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 cup unsalted butter, cold and cubed

1 tsp ground cinnamon

Little Kitchen Secrets:

Use room-temperature butter and eggs — this helps create a smooth, airy batter.

Toss strawberries in a teaspoon of flour before folding them into the batter to prevent them from sinking.

For extra lemony flavor, brush the top of the warm cake with a mixture of lemon juice and a little sugar right after baking.

How I Make It, Step by Step

Preheat the oven to 180°C (350°F). Grease a 9-inch square baking pan and line it with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract.

Fold in the dry ingredients, alternating with the sour cream, until just combined.

Gently fold in the floured strawberries.

Pour the batter into the prepared pan.

For the crumb topping, combine flour, brown sugar, cinnamon, and cold butter. Use your fingers or a pastry cutter to create coarse crumbs. Sprinkle evenly over the cake batter.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly before slicing.

How I Serve It at Home

I love serving this Strawberry Lemon Coffee Cake slightly warm with a dusting of powdered sugar on top. It pairs beautifully with a steaming cup of coffee or herbal tea. Sometimes, I like to add a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. It’s perfect for weekend breakfasts, brunches with friends, or even a cozy afternoon snack.

Storage, Reheating & Make-Ahead Tips

This cake stays fresh at room temperature for up to 2 days if stored in an airtight container. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for 15–20 seconds or in the oven at 160°C (325°F) for 5–7 minutes. I often make this cake ahead of time for gatherings it tastes just as amazing the next day, and sometimes the flavors even deepen overnight.

100-Word Short Version

This Strawberry Lemon Coffee Cake is soft, tender, and bursting with fresh strawberries and bright lemon flavor. The sweet, crumbly topping adds texture, making it perfect for breakfast, brunch, or tea. Made with simple ingredients like butter, sugar, eggs, and sour cream, this cake comes together easily. Toss strawberries in a bit of flour to prevent sinking, fold gently, and bake until golden. Serve warm with coffee or tea, or add a dollop of whipped cream for extra indulgence. Quick, comforting, and delicious this cake brings joy and sweet memories to any table.

Recipe Card Section (Before Conclusion)

⏱️ Time

Prep: 20 mins

Cook: 45 mins

Total: 1 hr 5 mins

🛒 Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup sour cream

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Zest of 1 lemon

2 tbsp fresh lemon juice

1 tsp vanilla extract

1 1/2 cups diced strawberries

Crumb Topping:

1/2 cup flour

1/2 cup brown sugar

1/4 cup cold butter, cubed

1 tsp cinnamon

👩‍🍳 Instructions

Preheat oven to 180°C (350°F), grease and line pan.

Whisk flour, baking powder, baking soda, and salt.

Cream butter and sugar, add eggs.

Mix in lemon zest, juice, and vanilla.

Fold in dry ingredients alternated with sour cream.

Gently fold in floured strawberries.

Pour batter into pan.

Sprinkle crumb topping.

Bake 40–45 mins.

Cool slightly before slicing.

📝 Notes

Toss strawberries in flour to avoid sinking.

Brush top with lemon-sugar syrup for extra zing.

Store airtight up to 2 days; freeze up to 3 months.

🍽️ Nutrition

Calories: 320 kcal

Sugar: 22 g

Fat: 15 g

Saturated fat: 9 g

Carbs: 40 g

Fiber: 2 g

Protein: 4 g

Cholesterol: 70 mg

Sodium: 120 mg

Conclusion

Baking this Strawberry Lemon Coffee Cake always fills my home with warmth, joy, and the comforting smells of fresh strawberries and citrus. It’s a simple yet special recipe that brings people together, whether it’s a lazy weekend breakfast or a cozy gathering with friends. I hope you’ll try it, and I promise every slice will feel like a hug from the kitchen. Enjoy baking, sharing, and making memories!

Description

Ingredients

Instructions

Notes

Nutrition

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