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Strawberry Coffee Cake



For the Strawberry Filling:

1 ½ cups of fresh diced strawberries
¼ cup of sugar
2 Tbsp cornstarch
1 Tbsp cold water
1 tsp lemon juice

For the Crumb Topping:

1/3  cup flour
1 ½ Tbsp sugar
3 Tbsp cold butter, diced into cubes
1 ½ Tbsp brown sugar

For the Cake:

1 ¾ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1/3 cup sour cream
1/3 cup buttermilk


Preheat oven to 350 degrees. Grease an 8 x 8-inch pan and line with parchment paper, if desired.

Prepare strawberry filling – in a small saucepan whisk together ¼ sugar and cornstarch. Stir in cold water and lemon juice, add diced strawberries. Stir over medium heat, just until it reaches a light boil. Reduce heat to love and cook 1 minute more, stirring constantly.  Remove from heat and let cool.

Prepare crumb topping. Mix flour,  sugar, and butter in a bowl and blend with pastry blender or fingers. Add brown sugar, stir with a fork and set aside.

For the cake, stir together flour, baking powder, baking soda, and salt in a bowl.

With a mixer, beat butter and sugar for several minutes until pale and fluffy.  Mix in egg and vanilla and then stir in sour cream. Add the dry ingredients, alternating with buttermilk in 2 separate batches until just combined. Be careful not to overmix!

Evenly spread slightly more than half of the cake batter into a greased 8×8 baking dish. Spoon strawberry mixture over the batter layer and gently spread evenly. Dollop remaining cake batter by the spoonful over the strawberry mixture and gently spread into an even layer.  Using your fingers seems to work best for this step!  Sprinkle the crumb topping evenly over the top of the cake.

Bake at 350 for 50-55 minutes or until a toothpick inserted into the cake comes out clean.  Allow it to cool slightly before serving.

This tender coffee cake beautifully showcases our sweet, local strawberries with it’s ruby-red filling. While you’re at it, quadruple the filling recipe, store it in individual zip-lock bags in the freezer so that during the long winter you can still enjoy the taste of Fraser Valley strawberries. Trying to substitute imported strawberries in winter will only disappoint you with it’s lifeless color.

This recipe also doubles well to fit a 9 x 13 inch pan.

Recipe courtesy of Angela Boon.


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