Strawberry Coffee Cake - Kid-friendly Easter Brunch Recipe

Inspired by Better Homes & Gardens New Cookbook
Course Brunch
Cuisine Holiday/Easter
Servings 6 -8
Author Kelli Miller


For the Fruit Filling:

  • 2 cups sliced strawberries
  • 1/4 cup water
  • 1/4 cup white sugar
  • 2 tbsp corn starch

For the cake:

  • 1 1/2 cups flour
  • 3/4 cup white sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup butter 4 tbsps
  • 1 egg
  • 1/2 cup buttermilk to make buttermilk, use a scant 1/2 cup of milk and pour in a drop of white vinegar. Let sit for 2 minutes.
  • 1/2 tsp vanilla extract

For the Crumb Topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tbsp butter



  1. In a small saucepan, add the water and strawberries. Bring to a boil, then simmer, covered, 5 minutes.
  2. Add in the cornstarch and sugar. Stir 2 minutes over medium heat until thickened. Remove from heat.


  1. In a medium or large bowl, combine flour, sugar, baking powder, and baking soda.
  2. Cut in the 1/4 cup butter with a fork until you have loose crumbs. Make a well in the middle and set aside.
  3. In a small bowl, mix together the egg, buttermilk, and vanilla.
  4. Pour the egg mixture into the flour mixture.
  5. Mix until just combined. Do NOT overmix.
  6. Spread 3/4 of this batter in an 8x8 glass or foil baking pan. Cover with all the fruit mixture. Add the other 1/4 batter in dollops on the top.

Crumb Topping:

  1. In a small bowl, add 1/4 cup flour to 1/4 cup brown sugar.
  2. Cut in the 2 tbsp butter until you have large crumbs, then pour over the whole cake.
  3. Bake at 350 for 40-45 minutes.