Skip to main content

Strawberry Coffee Cake

Strawberry Coffee Cake
Strawberry preserves are tucked under a crunchy topping in this easy coffee cake.



  • 1 3/4 cups all-purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon table salt
  • 1/3 cup milk
  • 1/3 cup water
  • 2 tablespoons shortening or butter
  • 1 large egg
  • 1/2 cup strawberry preserves (peach or apricot preserves could be substituted)


  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup flaked coconut
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine (melted)


  • In large mixer bowl, combine 1 cup flour, yeast, sugar, nutmeg and salt; mix well. In saucepan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spread in greased 9-inch square cake pan.
  • Prepare topping: Combine all topping ingredients. Set aside.
  • Spread preserves over batter; sprinkle with Topping. Cover; let rise in warm place until double, about 45 minutes. Bake in preheated 350°F oven for 30 to 35 minutes until golden brown. Serve warm.


Photo by Take a Megabite.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Duana | Reply

I don’t use shortening. Can I sub butter?

Red Star Yeast | Reply

Hi Duana,
Yes, you can substitute butter for the shortening.
Happy baking!

Basilmomma | Reply

A great dessert! My family LOVED this coffeecake! It was very easy to put together and was a perfect ending to our Sunday dinner!

Leave a Reply

Made the recipe? Rate it!