Maple Strawberry Coffee Cake Recipe

This Maple Strawberry Coffee Cake is a soft, buttery maple brown sugar cake layered with fresh sliced strawberries, finished with a cinnamon brown sugar streusel, and drizzled with a fresh strawberry glaze. It is a beautiful coffee cake for spring and summer baking, especially when strawberries are at their best. The maple syrup brings warm, deep sweetness to the tender cake, while the strawberries add juicy brightness in the center. The crumbly streusel on top gives every slice a delicious contrast of textures, making this cake feel special without being complicated.

This recipe is ideal for brunch, afternoon coffee, family gatherings, or a simple seasonal dessert. It has the comfort of a classic coffee cake, but the fresh strawberry layer and pink glaze make it feel fresh and eye-catching. If you enjoy moist coffee cake recipes with fruit, maple flavor, and buttery crumble topping, this maple strawberry coffee cake is a wonderful one to bake.

WHY THIS RECIPE WORKS

• Tender maple cake – Maple syrup and brown sugar give the cake a warm, rich sweetness and help create a soft, moist crumb.
• Buttery flavor – Softened butter blends into the brown sugar for a cake that tastes rich without feeling heavy.
• Fresh strawberry layer – Thinly sliced fresh strawberries are layered inside the batter, adding juicy fruit flavor to every slice.
• Brown sugar streusel – A simple cinnamon streusel bakes into a golden, crumbly topping that makes this coffee cake extra satisfying.
• Fresh strawberry glaze – Strawberry juice gives the glaze its natural pink color and bright berry flavor.

INGREDIENTS FOR MAPLE STRAWBERRY COFFEE CAKE

This maple strawberry coffee cake uses simple baking ingredients, but each one plays an important role in the final texture and flavor. For the best result, measure carefully and use fresh strawberries rather than frozen ones.

• All-purpose flour – Accurate measuring is important because too much flour can make the cake dry. A kitchen scale is the best option. If using measuring cups, fluff the flour, spoon it into the cup, and level it with a knife.
• Brown sugar – Light or dark brown sugar will work, but dark brown sugar gives a deeper flavor because it contains more molasses.
• Pure vanilla extract – Vanilla rounds out the maple and strawberry flavors and adds warmth to the cake batter.
• Unsalted butter – Butter gives the cake and streusel a rich flavor. Make sure the butter for the cake batter is very soft so it blends smoothly with the brown sugar.
• Eggs – Two large eggs help give the cake structure and a tender crumb.
• Sour cream – Full-fat sour cream adds richness, slight tang, and moisture. It also helps create a plush texture.
• Milk – Whole milk or 2% milk works best. Avoid skim milk, which does not provide enough richness for this batter.
• Fresh strawberries – Fresh strawberries are essential for this recipe. Frozen strawberries release too much liquid and can make the cake soggy. Slice them thinly, preferably into rounds.
• Powdered sugar – This forms the base of the strawberry glaze.
• Cream – A small amount of light or heavy cream helps make the glaze smooth.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the streusel topping. Combine the flour, brown sugar, cinnamon, and salt in a small bowl. Stir well and break up any lumps of sugar. Add the softened butter pieces and work them in with a fork or your fingertips until the mixture looks like coarse crumbs. Cover and set aside.
• STEP 2). Prepare the cake batter. Add the very soft butter and brown sugar to a large mixing bowl. Beat with an electric hand mixer on medium speed, or cream by hand with a wide spatula, until smooth and slightly fluffy. Because this recipe uses more sugar than butter, the mixture will look like a smooth paste rather than a pale whipped mixture.
• STEP 3). Add the maple syrup, vanilla, eggs, and sour cream. Beat in the maple syrup and vanilla until evenly combined. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream until the batter looks smooth and creamy.
• STEP 4). Combine the dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to distribute the leavening evenly.
• STEP 5). Finish the batter. Add the dry ingredients to the wet ingredients and fold gently with a spatula until mostly combined. Add the milk and continue folding just until the batter is smooth and uniform. The batter will be fairly thick.
• STEP 6). Assemble the cake. Spread a little more than half of the batter into the prepared pan. Arrange the sliced strawberries evenly over the batter, leaving about ½ inch around the edge so the top and bottom cake layers can join as they bake. Spoon the remaining batter over the strawberries and gently spread it into an even layer. Sprinkle the streusel evenly over the top.
• STEP 7). Bake. Bake until the streusel is golden, the cake is set, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 30 minutes before removing the sides of the springform pan.
• STEP 8). Glaze and serve. Whisk the powdered sugar, cream, and fresh strawberry juice until smooth. Drizzle the strawberry glaze over the cooled cake before slicing.

EXPERT BAKING TIPS

• Use very soft butter. The butter should be soft enough to blend easily with the brown sugar, but it should not be fully melted. Take it out of the refrigerator at least two hours before baking. If your kitchen is cool, warm it briefly in the microwave at low power.
• Bring the eggs to room temperature. Room temperature eggs mix more evenly into the batter. Set them out about two hours before baking, or place them in a bowl of warm water for 15 minutes.
• Do not over-mix the batter. Fold the dry ingredients in gently, then add the milk and mix only until the batter is combined. Over-mixing can make the cake dense.
• Use fresh strawberries only. Frozen strawberries release excess liquid and can affect the structure of the cake.
• Do not over-bake. The coffee cake is done when the top is evenly browned, the edges are set, and a skewer inserted into the center comes out clean.
• Let the cake cool before slicing. The strawberry layer needs time to settle. Cutting too early may make the slices less neat.

RECIPE FAQ

STORING AND FREEZING

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Maple Strawberry Coffee Cake

Christina Marsigliese

Tender maple brown sugar coffee cake layered with fresh strawberries, topped with buttery cinnamon streusel, and finished with a fresh strawberry glaze.

Prep Time
15 mins

Cook Time
40 mins

Ingredients

Streusel topping:

• ½ cup 71g all-purpose flour
• ¼ cup 55g packed light brown sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 3 tablespoons 42g unsalted butter, softened and cut into small pieces

Cake batter:

• 6 tablespoons 84g unsalted butter, very soft
• ⅔ cup 145g packed dark brown sugar
• ¼ cup 60ml pure maple syrup
• 1 teaspoon 5ml pure vanilla extract
• 2 large eggs, at room temperature
• ½ cup 120ml full-fat sour cream
• 1 ½ cups 215g all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup 60ml whole milk
• 250 g thinly sliced fresh strawberries, from about 12 to 14 large strawberries

Strawberry glaze:

• ½ cup 60g powdered sugar
• 1 teaspoon 5ml light or heavy cream
• 1 tablespoon 15ml juice from mashed ripe strawberries

Instructions

• Preheat the oven to 350°F. Line the base of a 9-inch round springform pan with parchment paper and lightly butter the sides.
• Make the streusel topping. Combine the flour, brown sugar, cinnamon, and salt in a small bowl. Mix well, then add the softened butter. Blend with a fork or your fingertips until crumbly. Cover and set aside.
• Make the cake batter. In a large bowl, beat the softened butter and brown sugar until smooth and slightly fluffy. Mix in the maple syrup and vanilla. Add the eggs one at a time, beating well after each addition, then mix in the sour cream until smooth.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold gently until mostly combined. Add the milk and fold until the batter is even.
• Assemble the cake. Spread just over half of the batter into the prepared pan. Arrange the sliced strawberries over the batter, leaving about ½ inch around the edge. Spoon the remaining batter over the strawberries and gently spread it evenly. Sprinkle the streusel over the top.
• Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 30 minutes before removing the sides of the springform pan.
• Whisk the powdered sugar, cream, and strawberry juice until smooth. Drizzle over the cooled cake before serving.