Strawberry Crumb Coffee Cake (Easy & Gluten-Free)

This strawberry crumb coffee cake is the perfect sweet treat to pair with your morning coffee! It’s made with juicy, fresh strawberries, a soft and moist vanilla cake base, and a buttery crumble topping that bakes up golden and delicious. Each slice has about 7g of protein thanks to eggs and cottage cheese! This is the kind of recipe that feels special enough for holiday breakfasts or brunch, but easy enough for a slow Saturday morning at home. Plus, it’s naturally gluten-free and made with simple ingredients you likely already have on hand.

Strawberry Crumb Coffee Cake (Easy & Gluten-Free)

This strawberry crumb coffee cake is such a fun and delicious way to celebrate strawberry season! It’s soft, fruity, and topped with the most delicious crumble you expect on any coffee cake.

Strawberry season is one of my favorite times of the year! The kids and I go berry picking, and then I make all of my favorite strawberry recipes like chia jam, strawberry smoothies, mini strawberry crumble muffins, and strawberry feta salad.

This fresh strawberry coffee cake is now on the repeat list. It disappeared FAST in our household.

​The texture is similar to my blueberry crumb cake – soft and slightly sweet with the perfect crumb.

Whether you’re making it for a slow morning, brunch with friends, or just because you have fresh strawberries to use up, this one’s definitely worth saving for next time!

Why you’ll love this coffee cake with fresh strawberries

Soft and tender moist texture – Thanks to cottage cheese, applesauce, and fresh strawberries, this cake stays incredibly moist with the best soft texture in every bite!

Easy to make – No complicated steps here – just mix your dry ingredients, blend your wet ingredients, and bring it all together in one large bowl.

Perfect for any time of day – Breakfast, brunch, afternoon tea, or dessert with a scoop of vanilla ice cream – this strawberry coffee cake works for it all!

Ingredients you’ll need

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Oat flour – The base of this cake that keeps it soft and naturally gluten-free. It adds a light, slightly nutty flavor and helps create that tender crumb.
• Rice flour – Balances the oat flour and keeps the texture from getting too dense. It helps give the cake a lighter, more classic coffee cake feel.
• Coconut flour – Super absorbent, so a little goes a long way. It helps soak up excess moisture from the strawberries and keeps the cake from getting soggy.
• Natural cane sugar – Adds just the right amount of sweetness while keeping the flavor clean and simple.
• Baking powder
• Sea salt
• Eggs (room temperature) – Key for structure and moisture. Room temperature eggs blend more easily into the batter for a smoother cake.
• Cottage cheese – The secret ingredient for a moist vanilla cake with a little protein boost. It blends right in, and you won’t taste it.
• Almond milk – Keeps the batter smooth and adds moisture without making it heavy. Any milk works here.
• Unsweetened applesauce – Adds natural sweetness and moisture while helping keep the cake soft without needing extra oil.
• Avocado oil – A neutral oil that adds richness and keeps the cake tender.
• Vanilla extract – Brings that warm, classic coffee cake flavor.
• Fresh strawberries – The star of the recipe! Juicy strawberries add bursts of fresh flavor throughout the cake. If they’re extra juicy, pat them dry to reduce excess moisture.
• Unsalted butter (softened) – Creates that classic crumb topping. It melts into the topping as it bakes, giving you that perfect buttery texture.
• Oat flour – Helps form the base of the crumble while keeping it soft with a slight crisp on top.
• Rolled oats – Adds texture and that classic crumb topping feel.
• Natural cane sugar – Sweetens the crumble and helps it caramelize slightly as it bakes.
• Vanilla extract – Adds a subtle extra layer of flavor that ties the topping into the cake.

Optional glaze:

• Powdered sugar + lemon juice
• OR coconut butter drizzle

How to make strawberry coffee cake

Step 1: Start by preheating your oven to 350 degrees F and greasing a round or square cake pan with nonstick spray.

Step 2: In a large bowl, mix together the oat flour, rice flour, coconut flour, natural cane sugar, baking powder, and sea salt.

Step 3: In a blender, combine the eggs, cottage cheese, almond milk, applesauce, avocado oil, and vanilla extract. Blend until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a smooth cake batter forms. Gently fold in the diced strawberries. Pour the batter into your prepared pan and spread evenly with an offset spatula.

Step 5: In a small bowl, mix together the softened butter, oat flour, oats, sugar, and vanilla extract until a crumb topping forms. Sprinkle it evenly over the cake batter.

Step 6: Bake for 40-45 minutes, or until the center of the cake is set and a toothpick comes out clean.

Step 7: Let the cake cool on a wire rack before slicing. If you want to take it up a notch, drizzle with a simple glaze made from powdered sugar and lemon juice or a coconut butter drizzle!

Watch me make strawberry crumb cake

The full how to video can be watched below, or on my YouTube channel!

Pro tips

• Use room-temperature eggs for a smoother batter
• Don’t overmix once wet and dry ingredients combine – overmixing can turn your gluten-free baked goods dense.
• Pat strawberries dry if they’re extra juicy
• Let the cake cool fully before slicing for clean pieces
• Use an 8-inch pan for a thicker cake or a slightly larger pan for a thinner bake

Serving suggestions

This strawberry crumble coffee cake is delicious on its own, but here are a few ways to serve it:

• Warm with a hot cup of coffee or pistachio matcha
• With a scoop of vanilla ice cream for dessert
• Alongside eggs for a balanced brunch
• With Greek yogurt and fresh fruit for a balanced breakfast

How to store leftovers

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

For longer storage, wrap slices in plastic wrap and freeze for up to 4 months. Let thaw at room temperature or warm slightly before serving.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this perfect dessert recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Oat flour – You can swap with all-purpose flour if you’re not gluten-free, or use a gluten-free 1:1 flour blend. Almond flour is not a direct swap here, as it will change the texture.

Rice flour – A great alternative is more oat flour or a gluten-free all-purpose flour blend. This may make the cake slightly softer.

Coconut flour – If you don’t have it, you can replace it with additional oat flour, but increase slightly since coconut flour is more absorbent.

Natural cane sugar – Options include coconut sugar or brown sugar for a deeper flavor. Maple syrup can work, but you’ll need to slightly reduce the liquid ingredients.

Eggs – Alternatives include flax eggs (1 tbsp flax + 2.5 tbsp water per egg), though the texture will be more dense and less fluffy.

Cottage cheese – Swap with plain Greek yogurt for a similar creamy texture and protein boost. Sour cream or dairy-free yogurt also works.

Almond milk – Any milk works here – dairy milk, oat milk, or soy milk are all great options.

Unsweetened applesauce – You can use mashed banana or additional yogurt. Keep in mind banana will slightly change the flavor.

Avocado oil – Substitute with melted coconut oil, olive oil, melted butter, or any neutral oil you have on hand.

Fresh strawberries – Frozen strawberries can be used – just thaw and drain well. You could also use other berries, like blueberries or raspberries in place of strawberries.

Frequently asked questions

Can I use frozen strawberries?

​Yes, but thaw and drain them first to prevent excess moisture in the cake.

Why is my cake too wet in the center?

​It likely needs more bake time. Strawberries release moisture, so check the center of the cake before removing it from the oven.

Can I make this in a smaller pan?
Yes! Just note it will be thicker and may need a longer bake time.

Is this a breakfast or a dessert?

Both! It’s lightly sweet, making it perfect for breakfast, but it still feels like a treat.

Can I make this ahead of time?
Absolutely! It actually tastes even better the next day.

More gluten free coffee cake recipes you’ll love

• Cranberry orange coffee cake
• Blueberry coffee cake

Save this coffee cake recipe to Pinterest and make it later!

If you try this strawberry coffee cake recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather