Originally Posted September 17, 2017; Updated February 14, 2018
A delicious strawberry crumb coffee cake filled with fresh diced strawberries and topped with a sweet crunchy but moist strawberry crumb topping made with freeze-dried strawberries.
I originally posted this recipe at the beginning of the fall season in September of 2017. I decided with Valentine’s Day being tomorrow, this would be a really great recipe to post. It is red, pink and delicious! This recipe is so awesomely good. I love the fact that it is made using freeze-dried strawberries. This recipe doesn’t have to be necessary for breakfast either. Make it for a dessert. It takes no time at all and you could probably whip it up just in time for Valentine’s Day dessert. It probably doesn’t matter when you make it though because it will just as good if you decide to bake the coffee cake at midnight.
Can you feel the love in the air?
The weather here where I live has been so hot. I am so ready for Fall! You know what that means? Baking, cooking, and more baking. Time for comfort food all around. I love this time of year! I can tell you that Fall is my favorite season. I start to get excited about the holidays coming, especially Thanksgiving and Halloween, but not necessarily in that order! Since Fall is approaching and it’s finally the end of summer, I want to share a recipe that will get all your family into the kitchen feeling warm and fuzzy.
Jump to Recipe!
Strawberry Crumb Topping Coffeecake! It’s a yummy Strawberry version of everyone’s favorite, Cinnamon Coffeecake but made using my Simple Homemade Baking Mix. The strawberry crumb coffeecake has bits of strawberries in the batter and the crunchy buttery crumb topping is made with a secret ingredient, finely crushed, freeze-dried strawberries! This Coffeecake is so moist, You won’t able to stop with just one piece! Oh so good!
Strawberry Crumb Topping:
Combine in a medium-sized bowl 1/3 cup of baking mix or Bisquick, 1/3 cup of white sugar, 2 tablespoons of firm butter. Cream together the ingredients with a pastry blender or just get your fingers work the mixture until it resembles crumbs and blended. I used a hand mixer on medium then high for 2 minutes. I found it to be the quickest way. Now the fun part. 🙂 To prepare the crumb topping strawberry colored and flavored we are going to create a fruit powder. Simple Fruit powder is a great substitute for the flavor powdered gelatin and you don’t have to use food coloring. Transform frostings, glazes for cakes, bread, and try it on yogurt! Be creative.
Simple Fruit Powder:
You will need the freeze-dried fruit and a food processor, blender, coffee grinder or a rolling pin. It doesn’t matter. The idea is to end up with a fine powder that will be mixed in the crumb topping giving it a pretty pink color and the flavor of strawberries! It smells so wonderful by the way. Oh so good. When I discovered freeze-dried strawberries, I never turned back, thanks to https://sallysbakingaddiction.com. Blend in a food processor, grind or crush the strawberries with a rolling pin and set aside.
Note: 1/2 cup of Freeze-dried sliced strawberries=about 3 tablespoons. I used about 3/4 cup of the freeze-dried strawberries. Yielded about 5 tablespoons.
Strawberry Coffeecake: Preheat the oven to 375 degrees F. Grease a 9-inch x 3-inch springform pan or a 9-inch deep dish pie plate. While you are waiting for the oven to heat up, make the coffee cake batter. Take approximately 9 freshly washed, hulled strawberries and dice them. Set aside. That should yield about one cup. In a large sized bowl combine two cups of the baking mix, milk, white sugar, and separately whisk the room temperature egg, then at it to the batter. Stir well until combined either by hand or electric hand mixer. With a spatula fold in the diced strawberries. Make sure all of the strawberries are mixed in. We don’t want any left behind. The batter will be very thick and pour into the greased pan, then spread it until even. Now comes the fun part. Take the strawberry crumb topping that you set aside and sprinkle it evenly on top. It should look something like this:
Yummers! I totally love the pink crumbles! Don’t worry if it’s not. We aren’t here to judge. It will probably be just as yummy anyway! Place coffee cake on the middle rack of the oven and bake for 18-22 minutes. Checking it periodically. When you are finished remove the coffeecake, smell the strawberry wonderfulness and let cool on a rack for about 10-15 minutes. When cooled, slice and eat away! Can you see those nooks and crannies filled with bits of strawberries? That’s what I’m talkin’ about!
This recipe is perfect for the weekend mornings or Valentine’s Day Dessert. Have a slice with your morning coffee, tea and share it with special ones in your life! Make even easier on yourself and make it the day before. That way you can just grab it from the refrigerator in the morning and warm a slice up in the microwave for 30 seconds. Also, your kids won’t be waiting impatiently for breakfast. They will be so excited to devour it. If your kids are like mine. I think they have broken the world’s record for speed eating! This coffee cake came out tasting moist and delicious. It also could be tailored to use with any kind of freeze-dried fruit! I can already taste the possibilities!
Prep 20 mins
Cook 22 mins
Total 42 mins
Author Karen at The Tailored Spoon
Yield 6-8 slices
- 2 cups baking mix or Bisquick
- 2/3 cup milk*
- 3 tablespoons sugar*
- 1 extra large egg, room temperature
- 1 cup fresh strawberries, diced
Strawberry Crumb Topping:
- 1/3 cup baking mix or Bisquick
- 1/3 cup sugar
- 3/4 cup of sliced freeze-dried strawberries, blended to form a powder*
- 2 tablespoons of firm butter
- Preheat oven to 375 degrees F.
- Grease a 9-inch x 3-inch springform pan or a 9-inch deep dish pie plate.
- Take approximately nine freshly washed, hulled strawberries and dice them. Set aside. Yields about one cup.
- In a large sized bowl combine two cups of the baking mix, milk, white sugar, and separately whisk the room temperature egg, then add it to the batter. Stir well until combined either by hand or electric hand mixer. But do not overmix.
- With a spatula fold in the diced strawberries. Make sure all of the strawberries are mixed in. We don’t want any left behind. The batter will be very thick. Pour the batter into the greased pan and spread until it is even.
- Take the strawberry crumb topping that you have set aside and sprinkle it evenly on top.
Strawberry Crumb Topping:
- In a medium-sized bowl combine 1/3 cup of baking mix or Bisquick, 1/3 cup of white sugar, 2 tablespoons of firm butter.
- Cream together the first three ingredients with a pastry blender or just get your fingers work the mixture until it resembles crumbs. Or use a hand mixer on medium for 2 minutes.
- Add the crushed freeze-dried strawberries and stir to combine.
*I used buttermilk, but you can use any kind of milk.
*This isn’t overly sweet. You may want to increase the amount of sugar based on your preference. Try brown sugar too.
* 1/2 cup of sliced freeze-dried strawberries = 3 tablespoons of crushed strawberry powder. Since the recipe requirement is 3/4 cup that amounts to approximately 5 tablespoons. You can vary the amount of strawberry powder for taste.
Gluten-Free Option: I found this Gluten-Free Bisquick Recipe at GlutenFreeBaking.com to make this Coffeecake gluten-free.
Modified & Inspired recipe from Betty Crocker
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Recipe modified & Inspired by Betty Crocker & #sallysbakingaddiction