This gluten-free Strawberry Coffee Cake is a fluffy cake loaded with strawberries and topped with a cinnamon sugar crumble. It’s the perfect Spring or Summer breakfast treat, brunch or tea party addition, or dessert to enjoy on the patio during sweet summertime.
Strawberries and summertime are two peas in a pod.
I grow strawberries in my garden and I love to enjoy them fresh, make jam with them, and add them to several different baked goods too.
One of my kids favorite breakfast treats I make is Coffee Cake. It’s not the healthiest breakfast, so I don’t make it often. But, I’ve got several different flavors and versions for every season, like:
And now, this gluten-free Strawberry Coffee Cake. This is THE summer coffee cake of your dreams. It’s a fluffy gluten-free cake that has a layer of strawberry jam in the middle. Then, it’s topped with fresh strawberries and a cinnamon sugar crumble.
The jam and fresh strawberries work together to give you plenty of strawberry flavor.
In every bite you get a bit of sweet jam, chunk of fresh strawberry, and crunchy cinnamon sugar on top.
Aside of from having different layers, this cake is easy to make with simple ingredients. As long as you’ve got an abundance of strawberries, you’re ready to go.
Strawberry lovers, there’s a trick to getting plenty of strawberry flavor in your bakes.
You’ll want to include strawberries in more way than one. Just adding fresh strawberry chunks will give you a light flavor. But, adding a bit of strawberry jam REALLY ups the flavor.
That’s what I’ve done in this gluten-free Strawberry Coffee Cake. You’ll add half of your coffee cake batter to your pan, then a thin layer of strawberry jam across the top. I find dolloping small spoonfuls all over and then gently spreading them out is the best way to do this. Then, you’ll add the rest of your cake batter on top.
Next, you’ll sprinkle your diced strawberries across the top.
And finally, you’ll add the cinnamon sugar crumble. I know it’s not popular to mix strawberry and cinnamon together, but I LOVE them. It’s unexpected, but the warm flavor of the cinnamon really goes with the bright, sweet strawberry.
*If you’d rather not, you can omit the cinnamon and just have a sweet sugar crumble on top.
Served with even more fresh strawberries on the side, this gluten-free Strawberry Coffee Cake is such a fun summer treat. Layers on layers make it feel extra special and make it a bit of a show stopper.
This simple gluten-free Strawberry Coffee Cake is a great recipe to make for a breakfast treat, weekend brunch party, or a light dessert.
If you need more strawberry recipes, check out my gluten-free Strawberry Scones, Double Strawberry Oat Muffins, Strawberry Vanilla Granola or Strawberry Whiskey Smash.
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/2 cup milk of choice (skim, 2%, whole)
- 2 eggs
- 1 tsp vanilla
- 2 cups gluten-free all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup strawberry jam
- 1/2 cup fresh strawberries, finely diced
- 1/2 cup sugar
- 1/3 cup gluten-free all purpose flour
- 1 tsp cinnamon (optional)
- 1/4 cup butter, melted
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To begin, preheat your oven to 350. Line a 9×9 pan with parchment paper (or spray with non-stick spray).
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To a large mixing bowl, add your butter and sugar and cream them together with a hand mixer. Add your Greek yogurt, milk, eggs and vanilla and mix till smooth.
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To the same bowl, add your flour, baking soda and salt. Mix together till you have an even cake batter.
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Pour half of your cake batter into your 9×9 pan and smooth into an even layer.
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Add your strawberry jam on top by dropping spoonfuls around the surface of the cake batter. Then, gently spread them with a knife.
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Top with the rest of your cake batter (again, you can add it in smaller spoonfuls across the top to help cover all of the strawberry jam).
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Sprinkle your diced strawberries evenly across the top.
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Finally, add your cinnamon sugar crumble on top.
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To a small mixing bowl, add your sugar, flour and cinnamon and stir them together. Add your butter and mix your ingredients together.
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Evenly sprinkle the mixture across the top of your coffee cake batter.
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Bake in the oven for 45-50 minutes, or till a toothpick inserted comes out clean.
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Let cool, cut into pieces, and devour!
Stored in an airtight container in the fridge, this coffee cake tastes best within the first 3-4 days.
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