I’m not sure at what age we are forced to stop endearing ourselves to others by means of baked goods, but Strawberry Lemonade Coffee Cake gives me hope that the answer is: “never.”

Strawberry Lemonade Coffee Cake. An easy yeast coffee cake with fresh strawberries and lemon glaze.

An impossibly moist, streusel-topped, strawberry-stuffed, and lemonade-glazed breakfast treat, Strawberry Lemonade Coffee Cake is your ticket to swaying the universe in your favor. Have heavy objects that need lifting? Bribe your brawny neighbor with a big slice of Strawberry Lemonade Coffee Cake. Computer giving you the blue screen of death? Offer your favorite techie a piece in exchange for resuscitating it. Need a foolproof, yet impressive dish to bring to the in-laws? Show up with Strawberry Lemonade Coffee Cake and be named Grandma’s new favorite.

Nanna, Aunt Mildred, and Cousin Ed will think Strawberry Lemonade Coffee Cake—and by association you—are the most exciting thing to happen to family festivities since Uncle Harry’s toupee caught on fire.

As any affection-garnering coffee cake should be, Strawberry Lemonade Coffee Cake is smothered with an irresistible streusel topping. That sweet, crunchy, buttery layer is worthy of being designated its own food group. Don’t be shy; pile it high. We have hearts to win.

Strawberry Lemonade Coffee Cake. An easy yeast coffee cake with fresh strawberries and lemon glaze.

The cake portion of Strawberry Lemonade Coffee Cake has a secret ingredient that makes it uniquely tender: yeast.

Fear not—no kneading and only one short rise is required. The yeast is beaten into the batter with other ingredients, the dough briefly left to rise, and the result is a melt-in-your-mouth cake that is simultaneously lightly spongy and ridiculously moist.

It’s soft without feeling heavy, fluffy but still satisfying. I find many coffee cakes to be either too dense or too cakey, but Strawberry Lemonade Coffee Cake is juuuuuust right.

Strawberry Lemonade Coffee Cake. Amazingly fluffy and moist, thanks to secret ingredient, yeast! (Don't worry, it's no knead)

This yeasted batter makes an excellent base for all sorts of mix-ins, but in honor of spring and upcoming Easter brunches, I chose to fill it with fresh strawberries and drizzle it with a bright lemon glaze.

The Strawberry Almond Skillet Cake I baked a few weeks ago ignited my annual berry fervor, and I’ve been hooked them wherever possible. I love their fresh flavor combined with the glaze’s zippy lemon. It reminds me of all things happy and spring.

Whether you make Strawberry Lemonade Coffee Cake for a special brunch, lazy Saturday, or to pay your movers, it’s sure to endear you to everyone who takes a bite.

Strawberry Lemonade Coffee Cake. Super moist coffee cake with fresh strawberries. Yeast in the batter makes it super moist and fluffy.

My plan: leave a slice on my manager’s desk, then skip out on my 8 a.m. meeting. In case he’s tempted to mind, I’ll drop a second piece in his top drawer.

Never underestimate the powers of carbs and crumb topping—bake your way to persuasion!

A piece of strawberry lemonade coffee cake on a plate

Strawberry Lemonade Coffee Cake

5 from 2 votes
An easy, ultra moist coffee cake with fresh strawberries, streusel crumb topping, and fresh lemon glaze. Yeast is the secret to the cake’s incredible texture, but no kneading is required.

Prep: 15 mins
Cook: 40 mins
Total: 1 hr 25 mins

Servings: 1 10-inch cake


For the Cake:

  • 2 1/2 cups all purpose flour
  • 2 teaspoons Red Star PLATINUM Instant Yeast
  • 1/4 cup granulated sugar
  • 1 tablespoon freshly grated lemon zest (about 1 medium lemon)
  • 1/4 teaspoon kosher salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup unsalted butter 4 tablespoons
  • 1 large egg
  • 2 cups strawberries, hulled and quartered

For the Streusel Crumb Topping:

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup all purpose flour
  • 3 tablespoons unsalted butter melted

For the Lemonade Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons freshly squeezed lemon juice


  • Spray a 10-inch spring form pan with nonstick spray. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, combine 1 1/4 cups flour, yeast, sugar, salt, lemon zest, and salt. In a microwave safe measuring cup, combine milk, water, and butter and heat until the liquid reaches the temperature specified by the yeast manufacturer, about 45 seconds to 1 minute for Red Star Platinum (120-130°F). The butter may not melt completely. Add the warm liquid to the flour mixture, then mix the batter on low speed until combined. Beat in egg, then increase the speed to medium and beat 3 minutes. By hand, gradually stir in remaining the 1 1/4 cups flour and strawberries.
  • Pour batter into prepared pan and spread as evenly as possible. Cover with plastic wrap that is lightly misted with cooking spray, then let rise in a warm place until nearly doubled in size (about 30 minutes). Place rack in the center of oven and preheat oven to 350 degrees F.
  • Prepare the topping: In a small bowl, stir together the granulated sugar, brown sugar, and flour. Pour the butter over the top, then with your fingers, quickly mix until crumbly. Set aside.
  • Once dough has doubled, lightly flour your hands and softly pat dough out to edges of pan. Recover and let rest 5 minutes. Sprinkle dough with all of the crumb topping, bake for 30 minutes. Remove pan from oven, cover with aluminum foil, then bake an additional 10 minutes, until cake is golden and a toothpick inserted in the center comes out clean. Remove cake from oven and cool in pan on a wire rack for 10 minutes. Run a knife around the edge of the cake, then remove the ring.
  • While the cake bakes, prepare the glaze: Sift the powdered sugar into a small bowl, then whisk in 2 tablespoons lemon juice until smooth, adding slightly more lemon juice as needed to create a thin glaze. Drizzle over cake, then serve.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. So crazy that you posted this today – my hubby just asked me if i could invent some strawberry lemonade muffins for him…and I’m pretty sure he would WAY prefer some coffee cake. I mean, streusel? Yes.
    Pinned! Happy Monday girl!

    1. Happy Monday to you too! I think strawberry lemonade and streusel topping + your life are meant to be!

  2. This coffee cake looks insanely delicious and absolutely perfect for Monday morning! I’d love a slice (or 5!) to start my day!!

  3. This cake looks delicious! I have never though to add yeast to a cake but I’m totally intrigued!

    1. This was my first time really experimenting with yeast in a no-knead coffee cake like this, and now I’m hooked. You can taste the flavor of the yeast a little but as a carb lover to the core, I’m allllll for it. Plus, it’s crazy fluffy!

  4. I “Never underestimate the powers of carbs and crumb topping”! The 2 cups of strawberries make this one heck of an awesome breakfast!

  5. Hi Erin, The addition of yeast in this coffee cake, is very interesting, I bet it does make it not as dense and a little softer, love the combination of the lemon and strawberry, sweet and sour. Well done.

  6. This looks stunning Erin, not sure I’ve ever put yeast in my coffee cakes. But I think that may change!!!!

  7. Ah, I made the bad decision of reading this recipe in the in-between-breakfast-and-lunch-time when I am starving. Absolutely drooling over the photos! WANT!

  8. Love everything about about this coffee cake, Erin! That thick layer of streusel is perfect!

  9. I feel a little weepy looking at this cake because it’s not REALLY in front of me… it’s just teasing me on the computer. I must make this soon!

  10. I have some situations in mind for this cake … not the least having me bake and eat the entire thing. What a perfect flavor combo! And I love how tall the cake is – this is how coffee cake should be done!

  11. Bhahahha! This looks so amazing that it surely will make my boss ease up on me a little. But I’m not sure I’ll get to the sharing part. That streusel. That streusel!!!

  12. Your commentary totally cracked me up – next time I need anything done (which, lets be honest…is ALWAYS), i’m making this amazing looking cake, so, guess I know what i’ll be doing after work :)

  13. Everything about this is shouting, “I’m delicious!!!” So beautiful! And totally intrigued by the yeast!

  14. Um, yes. You should definitely consider a food delivery service… I am sure I alone would be able to keep you busy :). This looks too good. Love, love, love the combo!!

    1. lol Kathi! That would help alleviate my stock of goodies in the freezer. My wheels are turning now…:)

  15. Sensational! I never added yeast to a coffee cake, but I will now. Persuasion is happening soon.

  16. If you think I don’t regularly bribe people into liking me with baked goods, you clearly think my personality is more endearing than it actually is. ;-) PS, you could bribe me into about anything with this cake.

  17. Bake your way to persuasion! That should be your tagline Erin!! :) I’m in LOVE with this Lemonade strawberry idea. Why have I never added lemon to a coffee cake? I’m always trying to cinnamon it to death.

  18. Oh my! That sounds so, so delicious! I’m already addicted to streuselly, moist coffee cakes but the idea of a strawberry and lemonade one just about gilds the lily! I am DEFINITELY making this. And then eating a very large slice with a cup of coffee and a no-regrets grin xx

  19. Ooh … I can definitely see how this could be used to ‘persuade’ people of all manner of things! You’ve definitely sold it to me. Delicious.

  20. I love strawberry lemonade. I love coffee cake. Together… mind blown!

    And this line was so funny: “My plan: leave a slice on my manager’s desk, then skip out on my 8 a.m. meeting. In case he’s tempted to mind, I’ll drop a second piece in his top drawer. Never underestimate the powers of carbs and crumb topping—bake your way to persuasion!” hahahaha made me laugh!

  21. Huh. I’ve never put yeast in a coffee cake before, but you might have won ME over with this one. I’ll do pretty much anything for baked goods. :)

  22. This has Easter Brunch written all over it, Erin! This cake is right up my alley with strawberry lemonade. I think you could put strawberry lemonade in my coffee, and I would be ok with it! ;) Pinned!

  23. Ooo I love that there is yeast in the cake batter! This sounds delicious girl! And streusel always makes everything better!

    Ha! I used to bring in baked goods (leftovers) all the time to my old office … free food does seem to make everyone happy : )

  24. Okay, I’m picturing myself sitting at the table with a slice of this cake and a hot cup of coffee. Streusel makes everything a little more yummy! Pinning!

  25. Amazing looking coffee cake, I love the flavor combination! I also use baked goods as means to get help or become someone’s new favorite person (if people don’t they should, works like a charm every time). Oh and streusel should definitely be it’s own food group.

  26. YUM. Bringing baked goods into work is one of my favorite strategies for dissipating any stress in the air. It doesn’t always work, but it’s hard to be angry when you’re munching on something piled high with frosting and rainbow sprinkles. Or a streusel crumb topping and lemon glaze… :) Perfection!

  27. I am such a sucker for coffee cakes with thick streusel toppings but then you went and added strawberries and a lemonade glaze to this? Holy moly – I’m pretty sure you just heard my jaw just drop to the floor – this sounds incredible lady! Plus yeast in coffee cake? So intrigued and can’t wait to try it next time – pinned:)

  28. Ok, SOOOOOOO I actually made this…TWICE…in one weekend (no joke) and girl, this recipe is just flat out AMAZING! I made it once with the strawberry – lemon combo and once with cherries instead of strawberries. Both came out so perfect!5 stars

    1. Phi, I am so SO excited that you tried and loved this! Not once, but TWICE. That is the ultimate compliment. Also, I love your idea of making it with cherries. I’m totally going to try that version next!

  29. Great way to bring coffee cake into spring. Coffee cake seems like such an autumn affair, but how much more enjoyable to have people over for a sunny brunch in the spring.

  30. Love this coffee cake Erin! So perfect for spring and summer :) Pinned and shared on FB!

  31. I stumbled across your blog randomly. This recipe caught my attention and I just had to try it. It was absolutely divine. Not too sweet, not too heavy, but perfectly indulgent. Perfect for the chilly Sunday afternoon we just had here (it’s autumn in Sydney, Australia). I thought I had a wide cake repertoire – but I have never made a yeasted cake! Thanks for sharing.5 stars

    1. Hi Sue! I’m so, so excited that you tried and loved this coffee cake. Thanks for taking time to share your review and enjoy every bite