Strawberry Coffeecake with Lemon Streusel

This week:  We are counting down to Esme’s last day of kindergarten on Friday.  We are gearing up for a big wedding weekend of photography work.  We are anxiously awaiting the first days of summer and a big party/performance to kick it off.  We are dreading goodbyes to dear friends who are leaving us in just a few days.

So with everything going on this week, I find myself in the kitchen of course.  I think this Strawberry Coffeecake with Lemon Streusel is the perfect accessory to our busy week.  A slice to celebrate the end of kindergarten.  A slice to fortify me for a long weekend of shooting.  A few slices to share at the party. And, a few slices to comfort as we say farewell.  Yes, this is the perfect cake.

With strawberries in season right now, this cake has been a favorite at our house.  It is moist, and light, and the lemon streusel adds the perfect burst of flavor to the jammy strawberries.  I hope you’ll try it and enjoy it as much as we do!

Strawberry Coffeecake with Lemon Streusel

 recipe heavily adapted from King Arthur Flour

Streusel Ingredients

1/2 cup sugar
1 cup unbleached all-purpose flour
8 tablespoons butter, softened
pinch of salt
5-6 drops lemon oil

Cake Ingredients

8 tablespoons butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup whole milk plain yogurt, room temperature
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh strawberries, washed, well drained, stemmed, and diced


Preheat oven to 350 degrees Fahrenheit.  Lightly grease two 8×12 pans, or one 9×13 pan.

Prepare streusel: In a medium bowl, whisk together the sugar, flour, and pinch of salt.  With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.  Gently toss the crumble with the drops of lemon oil to combine.

Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy.  Add eggs, being careful to beat after the addition of each egg.  Beat in yogurt and vanilla.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  Stir flour mixture into the wet batter until just combined – be careful not to over mix.

Gently fold the strawberries into the batter.  Pour into prepared pan(s) and spread evenly.  Top with lemon streusel until batter is completely covered.  Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.  Cool for at least 15 minutes before cutting and serving.

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