If there is one season I love, it’s strawberry season. My kids are all little berry monsters so I’m lucky when I get any, but I’ve never met a strawberry or a strawberry recipe that I didn’t like. That’s why I’m bringing you this white chocolate strawberry coffee cake. The coffee cake is studded with fresh strawberries and topped with a crumbly topping and a vanilla glaze. We’re also adding which chocolate chips into the batter and even if you don’t love white chocolate, I encourage you to try this cake. The white chocolate chips melt into the batter, adding the perfect pockets of texture and flavor. It somehow adds a bit of a toasted caramelly note that is just perfection with the strawberries. Your new favorite coffee cake? I think so.
Ingredients for White Chocolate Strawberry Coffee Cake
- Wet ingredients: butter, sugar, eggs, vanilla extract, almond extract, sour cream, and milk
- Dry ingredients: flour, baking powder, baking soda, and salt
- Mix-ins: white chocolate chips and strawberries!
- For the streusel: melted butter, granulated sugar, brown sugar, flour, salt, and cinnamon
This coffee cake starts the way most good cakes do. Creaming together butter and sugar and then adding eggs, vanilla extract, and almond extract. Don’t skip the almond extract! It adds the perfect nutty flavor that takes your baked goods from tasting like your regular treats to bakery quality. In a separate bowl, whisk together your dry ingredients. Add them to your wet ingredients and mix until just combined, then add in your milk and sour cream. Finally, fold in your chopped fresh strawberries and white chocolate chips. The chopped strawberries can also be substituted with another fruit. Try your favorite! Cherries, blueberries, and peaches would all be delicious for a summery coffee cake.
Spread the coffee cake batter into a 9 x 13 metal baking pan that’s been sprayed with nonstick cooking spray and lined with parchment paper. The parchment paper is important to remove the cake from the pan easily, so have a little hanging over the edge. In a small bowl, make the streusel. Mix together melted butter, granulated sugar, brown sugar, flour, salt, and cinnamon. Sprinkle the streusel over the cake and bake! About 35-45 minutes at 350 degrees will be perfect. Once the cake is cooled, carefully loosen the edges with a knife and remove from the pan. Mix up the vanilla glaze and drizzle over the coffee cake. Serve with fresh strawberries on the side if desired! It’s sweet and the perfect texture and you absolutely need to make it during strawberry season! If I get my act together I may take the girls strawberry picking next week so we can enjoy this recipe again.
- ¾ cup butter
- 1¼ cup granulated sugar
- 3 eggs, at room temperature
- 2 tsp. vanilla extract
- ½ tsp. almond extract
- 2⅓ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup sour cream, at room temperature
- ⅓ cup milk, at room temperature
- 2 cups chopped fresh strawberries
- 1 cup white chocolate chips
- ¼ cup melted butter
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- ⅓ cup all-purpose flour
- Pinch of salt
- ½ tsp. cinnamon
- 2 cups powdered sugar
- 2-3 tbsp. heavy cream
- ½ tsp. vanilla extract.
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking pan with nonstick cooking spray and line with parchment paper, leaving a little hang over the edge for easy removal.
- Using a stand mixer or a large bowl and hand mixer, cream together butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract and mix until just combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to wet ingredients and mix until just combined.
- Add the sour cream and milk to the batter and mix to combine. Fold in the chopped strawberries and white chocolate chips.
- Spread the batter into the prepared pan. In a small bowl mix together the streusel ingredients: melted butter, granulated sugar, brown sugar, flour, salt, and cinnamon. Sprinkle the streusel over the coffee cake. Bake for 35-45 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan, then use a knife to loosen the edges before removing the coffee cake.
- Prepare the glaze. In a liquid measuring cup, whisk together powdered sugar, cream, and vanilla extract with a fork. Only use enough cream to reach the desired consistency. Drizzle the glaze over the coffee cake.
- Serve the cake with fresh strawberries on the side and enjoy!
Leave a Reply