Strawberry Lemon Coffee Cake

Slice of strawberry lemon coffee cake on white plate with fork and fresh strawberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A strawberry lemon coffee cake with wholesome ingredients and bright spring flavors. Perfect for casual weekend mornings with coffee or special occasions like Mother's Day brunch.



For the crumb topping:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2/3 cup brown sugar, loosely packed
  • a healthy pinch of salt

For the cake:

  • 1 2/3 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1 scant tsp salt
  • 2 tsp lemon zest
  • 1 1/2 cups strawberries, chopped
  • 3-4 tbsp cornstarch
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • Juice from one whole lemon
  • 2/3 cup whole milk Greek yogurt


  1. Preheat your oven to 350 degrees. Use a 9-inch springform pan to trace a circle onto some parchment paper. Cut the circle out, spray springform pan with nonstick spray, and line with the parchment paper circle.
  2. Make the crumb topping: Combine whole wheat pastry flour, butter, brown sugar, and salt in a bowl. Use your hands to scrunch everything together until you get the texture the wet sand. Place the bowl in the fridge until you're ready to use (this part is critical for getting that wonderfully pebbly top -- it will chill the butter back up so that when you put it in the oven, it won't melt the entire crumble).
  3. Make the cake: Combine strawberries with cornstarch and set aside. In a large bowl, combine whole wheat pastry flour, baking powder, salt, and lemon zest. Next, in a bowl with a stand mixer attachment (or any large bowl if you use a handheld mixer), cream together butter and brown sugar until combined (about a minute). Add eggs, vanilla extract, lemon juice, and Greek yogurt. Beat until completely combined, scraping down the sides as necessary (another minute or so). Pour wet mixture into dry mixture and stir until just combined. Gently fold in the strawberries until evenly distributed in the batter.
  4. Assemble: Pour the coffee bake batter into the prepared springform pan. The batter will be thick! You can spread it out a bit, but don't worry about it being perfectly flat across the top. Fetch your topping from the fridge and evenly distribute it across the top using a large spoon or measuring cup.
  5. Bake at 350 for 50 minutes. To make sure it's done, stick a toothpick in the middle and if it comes out with a few moist crumbs, you're good to go. If you plan to serve immediately, allow the cake to cool for 15 minutes first.