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Strawberry Coffee Cake from Smucker's®

Strawberry Coffee Cake from Smucker's®

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
Smucker's Summer Desserts

Smucker's Summer Desserts

Linger a little longer over your coffee with this strawberry coffee cake topped with a nutty crumble.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet


  1. Heat oven to 375 degrees F. Coat 9-inch pie plate with no-stick cooking spray
  2. Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Cut in shortening with fork until even crumbs form. Reserve 1/2 cup crumbs for topping.
  3. Whisk milk and egg until blended. Add to remaining flour mixture, stirring just until evenly moistened. Spread evenly in prepared pie plate. Spread topping on batter to within 1-inch of edges. Combine reserved crumbs with nuts. Sprinkle evenly over topping.
  4. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean.
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Used fresh strawberries cooked down with honey, perhaps its better with the processed sauce, but would try again; good basic recipe to work with




This was easy enough for an amateur baker like myself! I swapped the ice cream topping with Smucker's Strawberry Jam (that's what I had on hand). Mine was much thicker than the picture shown but everyone loved it! I'll make it again!

Kristen Kelley

Kristen Kelley


I substituted applesauce for oil and Truvia for sugar. It looked gorgeous but wasn't sweet at all. Next time I think I. Would use more truvia or sub in splenda brown sugar. It would've been a good quick go to coffee cake had I used enough sweetener but it wasn't anything id rave about. I did like how quickly it came together.

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