Strawberry Rhubarb Coffee Cake

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Last Updated September 7, 2024

Moist vanilla coffee cake with a thick layer of strawberry rhubarb filling and a buttery oat crumble. While this recipe may parade under the name of “coffee cake”, don’t be deceived. It has so much strawberry and rhubarb filling that it could adequately be called a dump cake, or almost a cobbler, especially when cut into while it’s still hot and wonderfully molten.

Rhubarb season is teasingly short. It hardly feels or looks like spring before the rhubarb is shooting up in my mom’s garden. By the time June rolls around, it’s the last call for rhubarb!

With each season being so short, I usually get in just a couple classic rhubarb custard pies and maybe one or two other favorite rhubarb desserts. There’s hardly time to try new recipes by the time you make a few pies!

A few years ago I added these buttery Strawberry Rhubarb Oat Bars to the favorite rhubarb recipe collection, and this year I managed to sneak in yet another one: this Strawberry Rhubarb Coffee Cake. I wondered when I first made this if I should halve the recipe to make an 8x8inch, knowing I would be making the recipe a couple of times to make sure it was ready. I didn’t and made the full 9x13inch, and it disappeared so quickly I was glad I didn’t cut the recipe in half! I made it again, and again it disappeared quickly, even with other rhubarb desserts around!

I managed to snap a few photos of the last rhubarb dessert for this season, along with some of the last peonies. I love seasonal things, don’t you? It’s sad to see them go, but makes them so, so special.

Strawberry Rhubarb Coffee Cake

Makes 1 - 9x13inch pan, about 20 servings

Ingredients:

For the Strawberry Rhubarb Filling

  • 5 cups / about 800g rhubarb cut into 1” pieces

  • 3 cups / about 350g strawberries, halved

  • 1 cup / 200g sugar

  • 1/3 cup / 40g cornstarch

  • 2 Tbsp / 28g lemon juice

For the Coffee Cake

  • 3 cups / 360g all-purpose or pastry flour

  • 3/4 cup / 150g sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup / 169g oil

  • 1 1/2 cups / 355g buttermilk

  • 2 eggs

  • 2 tsp vanilla extract

For the Crumble Topping

  • 1/2 cup / 113g butter, melted

  • 1 cup / 120g all-purpose or pastry flour

  • 1 cup / 200g sugar

  • 1 cup / 90g oats

Directions:

Preheat oven to 350°F / 177°C. Lightly grease a 9x13inch / 23x33centimeter rectangle pan.

Make the Strawberry Rhubarb Filling:

  1. In a medium pot, combine all filling ingredients over medium heat. Bring to a simmer and cook for about five minutes, stirring frequently, until rhubarb and strawberries are tender and start to break down and mixture is thickened.

  2. Remove from heat and set aside.

Make the Coffee Cake

  1. Whisk together the flour, sugar, baking soda, baking powder, and salt.

  2. Stir in oil until mixture looks like wet sand with some small chunks.

  3. Mix in buttermilk, eggs, and vanilla; stir until mostly smooth. A few lumps are ok.

  4. Set aside while crumble is prepared.

Make the Crumble Topping

  1. In a small saucepan, melt the butter.

  2. Remove from heat and mix in flour, sugar, and oats until mixture resembles wet sand with some chunks.

Assemble and Bake

  1. Pour and spread half of cake mixture into prepared pan. Dollop strawberry rhubarb filling over cake batter, gently spreading to edges, then pour remaining half of cake batter over filling, gently spreading to edges. Top with crumble.

  2. Bake for 50-60 minutes or until cake starts to turn golden and a toothpick inserted into the center comes out clean.

  3. Allow to cool completely before slicing and serving.

Jenny’s Notes:

  • Waiting until the coffee cake cools completely will result in easier to slice bars. If you cut into it early, the rhubarb filling will still be molten, but you can embrace the mess and serve it warm, in a bowl with a spoon, and call it a dump cake. :)

Strawberry Rhubarb Coffee Cake
Yield 20 servings
Author
Prep time
30 Min
Cook time
1 H & 10 M
Total time
1 H & 40 M

Strawberry Rhubarb Coffee Cake

Moist vanilla coffee cake with a thick layer of strawberry rhubarb filling and a buttery oat crumble.
Cook modePrevent screen from turning off

Ingredients

For the Strawberry Rhubarb Filling
For the Coffee Cake
For the Crumble Topping

Instructions

Make the Strawberry Rhubarb Filling:
  1. In a medium pot, combine all filling ingredients over medium heat. Bring to a simmer and cook for about five minutes, stirring frequently, until rhubarb and strawberries are tender and start to break down and mixture is thickened.
  2. Remove from heat and set aside.
Make the Coffee Cake
  1. Whisk together the flour, sugar, baking soda, baking powder, and salt.
  2. Stir in oil until mixture looks like wet sand with some small chunks.
  3. Mix in buttermilk, eggs, and vanilla; stir until mostly smooth. A few lumps are ok.
  4. Set aside while crumble is prepared.
Make the Crumble Topping
  1. In a small saucepan, melt the butter.
  2. Remove from heat and mix in flour, sugar, and oats until mixture resembles wet sand with some chunks.
Assemble and Bake
  1. Pour and spread half of cake mixture into prepared pan. Dollop strawberry rhubarb filling over cake batter, gently spreading to edges, then pour remaining half of cake batter over filling, gently spreading to edges. Top with crumble.
  2. Bake for 50-60 minutes or until cake starts to turn golden and a toothpick inserted into the center comes out clean.
  3. Allow to cool completely before slicing and serving.

Notes

  • Waiting until the coffee cake cools completely will result in easier to slice bars. If you cut into it early, the rhubarb filling will still be molten, but you can embrace the mess and serve it warm, in a bowl with a spoon, and call it a dump cake. :)


Nutrition Facts

Calories

358.75

Fat

15.01 g

Sat. Fat

4.2 g

Carbs

43.31 g

Fiber

3.98 g

Net carbs

39.36 g

Sugar

2.52 g

Protein

5.3 g

Cholesterol

30.55 mg

Sodium

209.49 mg

Nutritional info is approximate, based on 1 serving

strawberry rhubarb coffee cake, crumble cake, dump cake, rhubarb dessert
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Strawberry Shortcake

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Last Updated August 18, 2024

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Strawberry shortcake is a summer classic. All you need are juicy, ripe strawberries, shortcakes, which are really just biscuits with a bit of sugar added to them, and whipped cream. If you decided on adding some vanilla ice cream to the mix I don’t think anyone would be mad about it. I certainly wouldn’t be. Did I mention they’re really simple to make?

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It’s so simple because the strawberries are the shining star and don’t need much dressing up. If you try and make this when strawberries are out of season, even if you can find them in the grocery store, it just won’t be the same. This is a dessert that calls for strawberries ripened under the summer sun, bursting with flavor.

Do you want to know a secret? Strawberry shortcakes will reach the pinnacle of their goodness if you are able to pick the strawberries yourself! Not only will you be the one choosing the juiciest berries, but you’ll KNOW they’re as fresh as they come! Plus, you’ll taste the fruits of your own hard work and it makes it that much sweeter. Literally. I loved going strawberry picking with my mom as a kid. Strawberry season in Michigan is always in beginning to mid summer, usually end of June or early July, and we’d come home with baskets full. Then I’d help my mom hull and slice them, keeping some for eating, some for making strawberry shortcake and other desserts, and some for freezing and making jam.

Eat strawberry shortcake for dessert, or breakfast, snack, lunch, and dinner. I mean, biscuits and fruit sounds like a balanced and great way to start off the morning! Plus you’ll want to eat them as much as you can while the strawberry season lasts. A great thing about these is that you can add as little or as much sugar as you want! See notes at bottom of recipe for some ideas.

Recipe from my mama with tweaks from moi.

Strawberry Shortcake

Serves: 8-10

Ingredients:

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For the Macerated Strawberries

  • 4-5 cups strawberries, washed, hulled, and sliced

  • 3-4 Tbsp / 35-50g sugar or to taste

For the Shortcakes

  • 2 cups / 240g all-purpose flour

  • 1/4 cup / 50g sugar

  • 4 tsp / 19g baking powder

  • 1/2 tsp / 2g salt

  • 1/2 cup / 113g cold butter or scant 1/2 cup / 100g oil

  • 2/3 cup / 158g cold milk or buttermilk

For the Whipped Cream

  • 1 cup / 237g heavy whipping cream

  • 3-4 Tbsp / 35-50g sugar or to taste

  • 1 tsp / 4g vanilla extract

Directions:

Oven 450°F / 232°C. Have ready an ungreased baking sheet.

Make the Macerated Strawberries

  1. Place strawberries in a bowl, add sugar, and mash them a bit or a lot, as desired, with a fork or masher. Place in fridge while you prepare shortcakes.

Make the Shortcakes

  1. In a large bowl whisk together flour, sugar, baking powder, and salt.

  2. Cut in butter or oil until mixture resembles coarse crumbs.

  3. Make a well in center of flour mixture and pour in milk. Mix just until most of the flour is moistened, then turn mixture out onto a floured surface.

  4. Knead lightly, up to 10-12 times, until you have a soft but not too sticky dough. Don’t overwork or biscuits will be tough.

  5. Gently pat dough out into a circle about 1in / 2.5cm thick, checking to make sure underneath is still floured well and dough isn’t sticking.

  6. Using a biscuit cutter or a round glass 2-3in / 5-7cm in diameter, cut out as many biscuits as you can. Place biscuits on baking sheet. Collect dough scraps and reshape into a ball. Repeat patting into a circle and cutting until dough is used up, probably 2-3 times at most, depending on size of biscuit cutter.

  7. Bake biscuits in preheated oven for 10-12 minutes, or until risen and lightly golden brown.

Make the Whipped Cream

  1. In the bowl of a stand mixer fitted with whisk attachment or with a hand mixer, whip heavy cream until soft peaks form.

  2. Add sugar and vanilla and continue whipping until stiff peaks form.

Assembly

Slice biscuits open and spoon over strawberries and whipped cream.

Jenny’s Notes:

  • The sugar mixed in with the strawberries is traditional but not absolutely necessary. Although it helps soften the strawberries to lose their juice and create more of a soft sauce, I like it also without adding any sugar, because everything else in this recipe is already a bit sweet.

  • The biscuit dough might seem too soft at first, but the moment the baking powder starts working and it hits the floured surface it should become very manageable. Just be careful not to over work it, a little bit goes a long way.

  • When cutting biscuits, cut straight down, no twisting, or this can seal the edges and prevent a good rise. You can dip the biscuit cutter in some flour to help prevent any sticking.

  • If you place the biscuits next to each other on the baking sheet they can help each other “climb” up and achieve a nicer rise! I know this feels counterintuitive as so often things are supposed to be “spaced evenly apart”, but give it a try!

Strawberry Shortcake
Yield 8-10 servings
Author
Prep time
40 Min
Cook time
12 Min
Total time
52 Min

Strawberry Shortcake

Classic strawberry shortcake recipe handed down from my mama. Homemade biscuits, juicy strawberries, and fresh whipped cream assembled together in a summery dessert.
Cook modePrevent screen from turning off

Ingredients

For the Macerated Strawberries
For the Shortcakes
For the Whipped Cream

Instructions

Make the Macerated Strawberries
  1. Place strawberries in a bowl, add sugar, and mash them a bit or a lot, as desired, with a fork or masher. Place in fridge while you prepare the shortcakes.
Make the Shortcakes
  1. Preheat oven to 450°F / 232°C. Have ready an ungreased baking sheet.
  2. In a large bowl whisk together flour, sugar, baking powder, and salt.
  3. Cut in butter or oil until mixture resembles coarse crumbs.
  4. Make a well in center of flour mixture and pour in milk. Mix just until most of the flour is moistened, then turn mixture out onto a floured surface.
  5. Knead lightly, up to 10-12 times, until you have a soft but not too sticky dough. Don’t overwork or biscuits will be tough.
  6. Gently pat dough out into a circle about 1in / 2.5cm thick, checking to make sure underneath is still floured well and dough isn’t sticking.
  7. Using a biscuit cutter or a round glass 2-3in / 5-7cm in diameter, cut out as many biscuits as you can. Place biscuits on baking sheet. Collect dough scraps and reshape into a ball. Repeat patting into a circle and cutting until dough is used up, probably 2-3 times at most, depending on size of biscuit cutter.
  8. Bake biscuits in preheated oven for 10-12 minutes, or until risen and lightly golden brown.
Make the Whipped Cream
  1. In the bowl of a stand mixer fitted with whisk attachment or with a hand mixer, whip heavy cream until soft peaks form.
  2. Add sugar and vanilla and continue whipping until stiff peaks form.
Assembly
  1. Slice biscuits open and spoon over strawberries and whipped cream!

Notes

The sugar mixed in with the strawberries is traditional but not absolutely necessary. Although it helps soften the strawberries to lose their juice and create more of a soft sauce, I like it also without adding any sugar, because everything else in this recipe is already a bit sweet.The biscuit dough might seem too soft at first, but the moment the baking powder starts working and it hits the floured surface it should become very workable. Just be careful not to over work it, a little bit goes a long way.When cutting the biscuits, cut straight down, no twisting, or this can seal the edges and prevent a good rise. You can dip the biscuit cutter in some flour to help prevent any sticking. If you place the biscuits next to each other on the baking sheet they can help each other “climb” up and achieve a nicer rise!

Nutrition Facts

Calories

436.99

Fat

24.15 g

Sat. Fat

7.94 g

Carbs

51.65 g

Fiber

2.77 g

Net carbs

48.88 g

Sugar

24.49 g

Protein

5.28 g

Sodium

368.72 mg

Cholesterol

35.06 mg

Nutritional Information is approximate.

strawberry shortcakes, summer dessert, best traditional classic strawberry shortcake
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
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