Make Another Winner: Strawberry Coffee Cake

I make this for my church potluck almost every time, these days. Everyone is crazy about it, and if I don’t make it, people start asking what’s wrong!

Whenever I am asked to bring a dessert to a party, this is one of my favorite recipes to use. It is super simple, and it can be tasty at any time of the day. It doesn’t just have to be for breakfast. Kids even like this with a nice scoop of vanilla ice cream on the side. When the grand kids are over, I’ll give it to them fresh out of the oven. They don’t have any problem scarfing down this entire pan.



1 cup Gold Medal all-purpose flour

½ cup Domino sugar

2 tsp baking powder

½ tsp salt

1 Eggland’s egg, beaten

½ cup McArthur milk

1 tsp vanilla (optional)

2 Tbsp Land O’ Lakes butter, melted

1½-2 cups sliced fresh strawberries


½ cup Gold Medal all-purpose flour

½ cup Domino sugar

¼ cup cold Land O’ Lakes butter

¼ cup chopped pecans



Grease an 8×8″ baking dish. Preheat the oven to 375 F.

Combine the flour, sugar, baking powder and salt in a bowl, stir to mix.

In a separate bowl, add the egg, milk and butter, stir to combine. Add to dry ingredients and stir just until moistened.

Pour into the prepared baking dish.

Place strawberries evenly over the top of batter.

To make the topping: Combine the flour and sugar in a bowl.

With a pastry blender, cut in the butter until consistency of coarse crumbs.

Stir in pecans.

Sprinkle mixture evenly over the strawberries.

Bake for 30-35 minutes or until wooden pick comes out clean.




Quick tip: Instead of strawberries you could try raspberries!