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Lemon and Strawberry Coffee Cake

June 11, 2020 By Dawn 11 Comments

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Lemon and Strawberry Coffee Cake a moist tender coffee cake that is perfect for breakfast, brunch, or any time of the day. The fresh strawberries, lemon zest, and freshly squeezed lemon juice combine to give this coffee cake a lovely fresh taste.

Side angle view of a slice of coffee cake with forks on the side.

It is strawberry season and what better way to add fresh berries than to bake them into something that your family will love.

Side view of a slice of strawberry coffee cake.

This makes the perfect breakfast treat or delicious brunch dessert, but in our house, you can find us eating a piece as a dessert with dinner. So if you are like me you will be enjoying this coffee cake throughout the day.

Helpful Tips:

  • Make the crumble before making the coffee cake. The coffee cake should be baked as quickly as you can after mixing the batter together. The leavening agent starts working after it is added to the mixture.
  • For best results use fresh strawberries instead of frozen ones.
  • Have the buttermilk, lemon juice, zest, butter, and eggs at room temperature.
  • A springform pan works well and makes removing the cake easily.
  • If you are lucky enough to have leftovers it is best to store the leftovers in the refrigerator. Use aluminum foil to keep the coffee cake fresh.
  • This can be stored in the refrigerator for up to a week.

Side angle view of a slice of coffee cake with forks and strawberries on the side.

Steps for making Lemon and Strawberry Coffee Cake

Step one

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with shortening.

Stawberries in a bowl with a lemon in front.
Sugar, flour, butter, and lemon zest in a glass bowl.

Step two

Make the crumble. In a medium bowl add the 1/3 cup sugar, 1/2 cup butter, lemon zest, and 3 tablespoons of butter and mix together. Set aside. Slice the strawberries and set aside.

Step three

Sift together the flour, baking powder, baking soda, and salt and set aside.

Sugar and butter in a bowl.
Eggs and lemon zest added to batter.

Step four

In a large bowl add 1/3 cup butter, and 1 cup of sugar. With an electric mixer beat together until the mixture is light.

Step five

Mix in 1/3 of the flour mixture to the butter and sugar mixture, followed by the lemon juice.

Flour is added to the batter.
Lemon juice is added to the batter.
Flour is added to the batter.
Buttermilk is added to the batter.

Step six

Mix in another 1/3 of the flour mixture followed by the buttermilk. Mix in the remaining flour, mixing just until the dry ingredients are mixed in.

Step seven

Pour and spread the batter in the prepared baking pan. Spread the strawberries over top of the batter. Sprinkle the crumble over the top of the strawberries.

Batter is spread in the pan and topped with strawberries.
Crumble is sprinkled over top of strawberries.
Baked strawberries coffee cake.

Step eight.

Place in the preheated oven for 45 to 50 minutes or until a wooden pick comes out clean. Remove from the oven and place it on the cooling rack. Make the icing and drizzle over top of the cooled cake.

Lemon icing in a glass bowl with a spoon in the bowl.
Icing is drizzled over top of coffee cake.

Here are some more delicious coffee cake recipes that I am sure you will love:

  • Apple Oatmeal Coffee Cake
  • Cranberry Orange Coffee Cake
  • Quick Sour Cream Coffee Cake

Coffee cake on a white plate with forks on the side of the plate.

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Side angle view of a slice of coffee cake with forks on the side.

Lemon and Strawberry Coffee Cake

Lemon and Strawberry Coffee Cake a moist tender coffee cake that is perfect for breakfast, brunch, or any time of the day. The fresh strawberries, lemon zest, and freshly squeezed lemon juice combine to give this coffee cake a lovely fresh taste.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon and Strawberry Coffee Cake, Lemon strawberry coffee cake
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Servings: 8 slices
Calories: 444kcal
Author: Dawn

Ingredients

Crumble

  • 1/3 cup sugar
  • 1/2 cup flour
  • 1 lemon zest
  • 3 tablespoons butter room temperature
  • 2 cups sliced strawberries

Coffee Cake

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/3 cup butter room temperature
  • 1 lemon zest
  • 1 large egg room temperature
  • 1/2 cup lemon juice room temperature
  • 1/2 cup buttermilk room temperature

Icing

  • 1/2 cup powdered sugar
  • 1 to 1 1/2 tablespoon lemon juice

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9-inch springform pan.

Crumble

  • In a medium bowl add the 1/3 cup sugar, lemon zest from 1 lemon, and butter mix together until crumb form. Set aside.

Coffee Cake

  • In a medium bowl mix together the flour, baking powder, baking soda, and salt and set aside
  • In a large bowl use an electric mixer to beat the 1/3 cup butter and 1 cup sugar until light and fluffy.
  • Beat in the zest from 1 lemon and the egg
  • Mix in 1/3 cup of the flour mixture to the butter and sugar mixture, followed by the lemon juice.
  • Mix in another 1/3 of the flour mixture, followed by the buttermilk. Mix in the remaining flour mixture just until the dry ingredients are mixed in.
  • Pour the batter into the prepared springform pan. Place the sliced strawberries over top of the batter.
  • Sprinkle the crumble topping over the strawberries. Place in the preheated oven and bake for 45 to 50 minutes or until a wooden pick comes out clean.
  • Remove from the oven and place on a cooling rack to cool.
  • In a small bowl add the 1/2 cup powdered sugar and enough lemon juice to make an icing. Drizzle over a slightly cooled coffee cake.

Notes

  1. Use fresh strawberries for best results
  2. Make the crumble before make the coffee cake.
  3. The ingredients should be at room temperature.
  4. Store the coffee cake in the refrigerator for up to a week.
 
 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 444kcal | Carbohydrates: 75.5g | Protein: 5.9g | Fat: 14.9g | Saturated Fat: 8.7g | Cholesterol: 58mg | Sodium: 350mg | Potassium: 346mg | Fiber: 2g | Sugar: 43.7g | Calcium: 120mg | Iron: 2mg

This recipe was originally published on May 27, 2014. It has been updated with new content and pictures on June 11, 2020.

 

Filed Under: Breakfast

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Reader Interactions

Comments

  1. Sue/the view from great island

    May 27, 2014 at 3:05 am

    This is right up my alley, I wonder if I could alter it to use blueberries, which I have in the fridge!

    Reply
  2. Dawn Yucuis

    May 27, 2014 at 3:10 am

    Hi Sue, I think that blueberries would be great in this recipe. Lemon and blueberries are another combination that I love. Thanks for stopping by!

    Reply
  3. Robyn

    May 27, 2014 at 12:01 pm

    Lemon and strawberries – perfect ingredients to start off the day! This looks delicious, Dawn – I’m all in! Hope your week is off to a great start 🙂

    Reply
  4. Joanne

    May 27, 2014 at 12:33 pm

    This is definitely a winning coffee cake combo! How fortuitous that all these ingredients just happened to join forces in your fridge!

    Reply
  5. Pam

    May 27, 2014 at 4:16 pm

    It looks tasty – wish I had a slice right now.

    Reply
  6. Karen @BakingInATornado

    May 27, 2014 at 6:12 pm

    Yum. I would definitely serve this warm. I doubt it would have a chance to cool off around my house.

    Reply
  7. Kitchen Riffs

    May 28, 2014 at 3:56 pm

    I’m a lemon freak so we always have more than two lemons in our refrigerator. 😉 Which is good, because when I make this I’ll still have some left! This is wonderful — thanks.

    Reply
  8. Stephanie Faris

    May 28, 2014 at 6:47 pm

    That looks delicious!!! I’m going to have to try it.

    Reply
  9. angiesrecipes

    June 11, 2020 at 11:17 pm

    Just perfect for the strawberry season! Wish I could have a slice now :-))

    Reply
  10. Alex

    June 12, 2020 at 4:03 am

    5 stars
    Lemon and strawberry work so well together, and wow – I wish I had a slice of this cake right now. It looks incredibly delicious, Dawn!

    Reply
  11. David @ Spiced

    June 16, 2020 at 7:12 am

    5 stars
    I put coffee cakes in my top 3 all time favorite desserts! In fact, there have been years when I’ve gotten a coffee cake as my birthday cake. It’s true! It’s been a while since I’ve made one, though, and this strawberry lemon version sounds fantastic!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on November 9, 2021