Fresh Strawberry Coffee Cake Recipe

Sugar: Adds sweetness to the cake and helps to create a tender crumb.

Butter: Provides richness and moisture to the cake.

Eggs: Help to bind the ingredients together and add structure to the cake.

All-purpose flour: Forms the base of the cake batter, giving it structure.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the sour cream to help the cake rise.

Salt: Enhances the flavors of the other ingredients.

Sour cream: Adds moisture and a slight tanginess to the cake.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Fresh strawberries: Provide a burst of fruity flavor and a beautiful color contrast.

When creaming together the sugar and butter, ensure the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the overall cake consistency. Additionally, when folding in the strawberries, do so gently to avoid crushing them, which can release too much juice and alter the batter consistency.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cake, but reduce the amount to ¾ cup since honey is sweeter than sugar.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, and adds a subtle coconut flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, but it may make the cake denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but it may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt has a similar flavor but may have a slightly different texture.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, and is a healthier option with more protein.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant flavor, use half the amount as it is stronger than vanilla.

• sliced fresh strawberries - Substitute with frozen strawberries: Thaw and drain the frozen strawberries before using to avoid excess moisture in the cake.

• Allow the cake to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the cake soggy.

• For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness. Store at room temperature for up to 2 days.

• If you prefer to refrigerate, wrap the cake as mentioned above and place it in the refrigerator. It will stay fresh for up to 5 days. Before serving, let it come to room temperature or warm it slightly in the microwave.

• To freeze the cake, first wrap it tightly in plastic wrap, ensuring there are no exposed areas. Then, wrap it again in aluminum foil or place it in a heavy-duty freezer bag. Label with the date and freeze for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours. If you prefer a warm cake, reheat individual slices in the microwave for about 20-30 seconds.

• If you have leftover strawberries, consider making a simple strawberry sauce to drizzle over the cake. Combine fresh strawberries, a bit of sugar, and a splash of lemon juice in a saucepan. Cook over medium heat until the strawberries break down and the sauce thickens. Cool before serving.

• For added texture and flavor, sprinkle a mixture of sugar and cinnamon on top of the cake before storing. This will create a delightful crust when reheated.

• If you plan to serve the cake at a later date, consider slicing it into individual portions before freezing. This makes it easier to thaw and enjoy a single slice without defrosting the entire cake.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover coffee cake on a baking sheet.
  3. Cover the cake with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 5 minutes if you want a slightly crisp top.

• Microwave Method:

  1. Place a slice of the strawberry coffee cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cake on a piece of parchment paper or directly on the toaster oven tray.
  3. Heat for about 10 minutes or until warmed through.
  4. For a crispier texture, you can toast it for an additional 2-3 minutes.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place a slice of coffee cake in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 5-7 minutes, flipping halfway through, until the cake is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the coffee cake in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overheat.
  4. Remove and let it cool slightly before serving.

• Oven: Used to bake the coffee cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the batter will be spread and baked.

• Mixing bowl: A large bowl to combine and mix the ingredients.

• Hand mixer: Useful for creaming together the sugar and butter until light and fluffy.

• Measuring cups: Essential for accurately measuring ingredients like sugar, flour, and sour cream.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, salt, and vanilla extract.

• Spatula: Handy for folding in the strawberries and scraping down the sides of the mixing bowl.

• Wire rack: Used to cool the cake in the pan after baking.

• Toothpick: A simple tool to check if the cake is done by inserting it into the center of the cake.

• Knife: For slicing the fresh strawberries before folding them into the batter.

• Grease brush: Useful for greasing the baking pan to prevent the cake from sticking.

• Flour sifter: Helps to evenly distribute flour in the batter, ensuring a smooth texture.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the mixing process.

Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.

Prep the pan first: Grease and flour the baking pan before you start mixing to streamline the process.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.

Slice strawberries ahead: Pre-slice the strawberries and keep them ready to fold into the batter.