Brown Butter Strawberry Coffee Cake

What You’ll Love About This Recipe

This brown butter strawberry coffee cake is a treat you’ll want to bake again and again. It combines rich, nutty flavors with the sweetness of fresh strawberries for a perfect balance. Moist and tender crumb that melts in your mouth with every bite. Brown butter adds depth, giving it a warm, toasty flavor that’s hard to resist. Easy to make, even if you’re new to baking, yet impressive enough to serve at any gathering.

Recipe

Brown Butter Strawberry Coffee Cake is a delightful treat that combines the rich, nutty flavor of brown butter with the sweetness of fresh strawberries. This recipe is perfect for breakfast, brunch, or a cozy afternoon snack. With a moist cake base and a crumbly streusel topping, it’s sure to impress.

Ingredients:

For the streusel topping:

¾ cup all-purpose flour

⅓ cup granulated sugar

⅓ cup light brown sugar, packed

6 tablespoons unsalted butter, melted

½ teaspoon ground cinnamon

For the cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, browned and cooled

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ cup sour cream

1 ½ cups fresh strawberries, diced

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper.
2. Make the streusel topping: In a medium bowl, mix flour, granulated sugar, brown sugar, melted butter, and cinnamon until crumbly. Set aside.
3. For the cake: In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, beat the browned butter and sugar until creamy. Add the egg and vanilla, mixing well. Alternate adding the flour mixture and sour cream, beginning and ending with the flour. Fold in diced strawberries.
5. Pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Notes:

• Verify the butter is fully cooled after browning to avoid melting the sugar in the batter.
• Substitute strawberries with other berries like blueberries or raspberries if preferred.

Time:

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Serving:

8-10 servings

Calories:

Approx. 320 calories per serving

Cuisine:

American

Nutrition

This coffee cake is a delightful treat, but it’s important to be mindful of its nutritional content. Below is the breakdown per serving.

What To Serve With It

I love pairing this brown butter strawberry coffee cake with fresh whipped cream or a scoop of vanilla ice cream—it adds a creamy sweetness that balances the cake perfectly. Sometimes, I’ll even let the ice cream melt a little for an extra indulgent touch. You can’t go wrong with either option—it’s all about what makes you happy!

Fresh Whipped Cream

There’s something magical about fresh whipped cream—it’s light, fluffy, and adds a touch of luxury to just about any dessert. I love how versatile it is, whether I’m using store-bought whipped cream varieties or making my own homemade cream. Whipping it myself feels special, and it’s surprisingly easy—just heavy cream, a bit of sugar, and a whisk or mixer. The result is creamy perfection that pairs beautifully with the rich, buttery flavors of a strawberry coffee cake. It’s like a little cloud of happiness on top, making every bite feel like a treat. You’ve got to try it!

Vanilla Ice Cream

While fresh whipped cream is a dreamy topping, vanilla ice cream is another classic that can take your dessert to the next level. I love pairing a scoop of rich vanilla bean ice cream with warm coffee cake—it melts just enough to create a creamy sauce. For extra fun, add sundae toppings like chopped nuts or a drizzle of caramel. The contrast of cold ice cream and tender cake is irresistible. Trust me, it’s like turning your slice into a mini dessert masterpiece. Plus, the vanilla enhances the strawberries, making every bite even sweeter. Simple, but oh-so-good!