Czech Strawberry Coffee Cake Recipe

This is an easy recipe for a moist coffee cake with fresh sweet strawberries, similar to Czech bublanina pastry. The magic of this delicious cake lies in the fact that you don't need any fancy ingredients or a lot of time. Just give it a try and I believe the cake will turn out to be a big hit in your home!

The strawberry cake in this recipe is made with sponge-like batter. Its huge advantage comes from beating the whole egg; you won't be whisking the egg whites in a separate bowl.

Pour the whopped batter onto the baking sheet and cover with juicy strawberries. After baking, just dust the surface of the cake with sugar – no streusel topping, cream cheese layer, or any other frosting required. It's a simple delicious strawberry coffee cake made with juicy fruit!

MY TIP: If you still have enough fresh strawberries, try this pretty straightforward strawberry soup (it's a great recipe for hot summer days)

➜ Ingredients

For this tender breakfast cake with strawberries, you will need:

• Eggs; ideally at room temperature
• All-purpose flour; plain flour in the UK
• Coarse sugar; the cake according to the basic recipe isn't too sweet, if you prefer sweeter pastries, feel free to add a little more sugar
• Vanilla paste; or vanilla extract
• Warm water
• Vegetable oil; sunflower oil or canola
• Whole milk; lukewarm
• Lemon zest; freshly grated
• Fresh sliced strawberries; or whole small strawberries
• Baking powder

Next, we will need some oil or a nonstick cooking spray and sifted breadcrumbs or flour to grease and dust the baking dish.

Topping ingredients: All you need is a little icing sugar to dust the surface of the cake.

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

➜ Instructions with Photos

STEP 1: Before you start baking, grease the baking tray with oil and dust with breadcrumbs—Preheat the oven to 340 °F (170 °C).

STEP 2: In a large mixing bowl, crack the eggs, and add a tablespoon of warm water and vanilla paste. Start mixing the eggs with a hand mixer at a slow speed. Gradually add the granulated sugar and increase the speed.

STEP 3: Once all the sugar is added to the eggs, mix at high speed until the egg mixture is light and fluffy. Be patient, the mixing process takes a couple of minutes. You have to hold on, the mass turns almost into a bright whipped foam.

STEP 4: Combine the dry ingredients: flour and the baking powder. Reduce mixer speed to a minimum. Add the flour mixture, milk, and oil to the egg mass in batches. As a final step, fold the lemon zest into the batter.

MY TIP: Mix only briefly until everything is combined. Then turn off the mixer, so you don't overbeat the batter.

STEP 5: Pour the batter onto the prepared pan. Smooth the surface.

STEP 6: Put thick slices of cleaned fresh strawberries on top of the cake batter.

STEP 7: Transfer in the preheated oven. Bake for about 25 minutes until the surface is golden.

➜ Serving

Let the coffee cake cool for a while, then dust with icing sugar. Cut into pieces about 4x4" (10x10 cm) in size, arrange on a dessert plate, and serve; for example, as a breakfast treat with your morning cup of coffee.

➜ Equipment

I baked the strawberry coffee cake according to this recipe on a rectangular baking sheet about 17x12" (42x29 cm) in size.

➜ Storage

Cover the sheet cooled cake on a sheet with plastic wrap or aluminum foil; it will keep it at room temperature for about two days.

If you have a few cut pieces left over, place them in an airtight container and put them in the refrigerator, where they will be good for up to 5 days. 

➜ Cooking Tips

• This cake is exceptionally fluffy and tender. To achieve this result, it is important to whisk the whole eggs and sugar thoroughly at the beginning.
• The eggs will whisk better if they are warmed to room temperature. A tablespoon of warm water added to the eggs will also help. Another great tip is to put the eggs in warm water for a few minutes before whisking.
• The fruit tends to sink to the bottom of the sheet during baking. This is partly prevented by pressing the bottom of the fruit lightly into the flour.

Language corner: In the Czech Republic, this type of coffee cake is called "jahodový koláč" or "jahodová buchta". The Czech word "jahoda" means strawberry in English. Another possible name for this cake is "jahodová bublanina".

More Czech sweet pastry

• Buchty – or Buchteln, sweet-filled yeast buns
• Three Layer Sheet Cake
• Czech Poppy Seed Roll – aka makový závin
• Cream Cheese Coffee Cake – tvarohový koláč
• Chocolate Coffee Cake – with sour cream topping

Strawberry Coffee Cake – Czech Jahodový koláč

Author: Petra Kupská

This easy recipe for a moist coffee cake with fresh strawberries is similar to Czech bublanina. The magic lies in its simplicity—no fancy ingredients or much time needed. Give it a try, and it is sure to be a big hit in your home!

5 from 2 votes

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Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Servings: 16 pieces

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Ingredients 

CupsMetric

• ▢ 4 medium eggs ar room temperature
• ▢ 1 cup granulated sugar
• ▢ ½ teaspoon vanilla paste (or vanilla extract)
• ▢ 1 Tablespoon warm water
• ▢ 2 cups all-purpose flour
• ▢ ½ Tablespoon baking powder
• ▢ 2 Tablespoons canola (or sunflower oil)
• ▢ ¾ cup whole milk lukewarm
• ▢ 1 Tablespoon lemon zest freshly grated
• ▢ 4 cups fresh strawberries
• ▢ ½ Tablespoon solid fat to grease the baking sheet
• ▢ 2 Tablespoons fine breadcrumbs to dust the baking sheet
• ▢ 2 Tablespoons powdered sugar to sprinkle over the cake before serving

Instructions 

• Before you start baking, grease a baking sheet with 1/2 Tablespoon solid fat and dust it with 2 Tablespoons fine breadcrumbs. Preheat the oven to 350 °F.
• In a large mixing bowl, crack 4 medium eggs and add 1 Tablespoon warm water and 1/2 teaspoon vanilla paste. Start mixing the eggs with a hand mixer with whisk attachment at a slow speed. Gradually add 1 cup granulated sugar while increasing the speed.
• Once all the sugar is added to the eggs, mix at high speed until the egg mixture is light and fluffy. Be patient; this process takes a few minutes. Continue mixing until the mixture turns into a bright whipped foam.
• Combine the dry ingredients: 2 cups all-purpose flour and 1/2 Tablespoon baking powder. Reduce the mixer speed to a minimum. Gradually add the flour mixture, 3/4 cup whole milk, 1 Tablespoon lemon zest, and 2 Tablespoons canola to the egg.
• Pour the batter onto the prepared baking sheet and smooth the surface. Place thick slices of cleaned 4 cups fresh strawberries on top of the cake batter.
• Transfer in the preheated oven. Bake for 25 minutes until the surface turns gold. Before serving, dust with 2 Tablespoons powdered sugar.

Notes

• The basic recipe makes about 16 pieces.
• SERVING: Let the coffee cake cool for a while, then dust it with powdered sugar. Cut into pieces about 4x4 inches (10x10 cm), arrange on a dessert plate, and serve.
• EQUIPMENT: I baked my strawberry coffee cake according to this recipe on a rectangular baking sheet about 17x12 inches (42x29 cm).
• This cake is exceptionally fluffy and tender. To achieve this result, it is crucial to thoroughly whisk the whole eggs and sugar at the beginning.
• The fruit tends to sink to the bottom during baking. To help prevent this, lightly press the bottom of the fruit into flour before placing it on the batter.

Nutritional estimate pro serving

Calories: 170kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 70mg | Potassium: 108mg | Fiber: 1g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 1mg

Servings: 16 pieces

Calories pro serving: 170

Course: Sweet Pastry

Cuisine: Czech

Keyword: Sheet cakes, Strawberry Recipes

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