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    Home » Recipes » Desserts

    Czech Strawberry Coffee Cake Recipe

    Published: Jun 13, 2021 · Modified: May 23, 2024 by Petra Kupská | Cook Like Czechs · 10 Comments

    Jump to Recipe
    • 178shares

    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!

    strawberry coffee cake czech jahodový koláč bublanina

    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

    Strawberry coffee cake 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.

    making strawbery coffee cake

    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.

    batter for coffee cake

    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.

    pouring the batter on a sheet

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

    putting strawberries on a batter

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

    baking strawberry coffee cake

    ➜ 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.

    strawberry coffee cake

    ➜ Equipment

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

    strawberry coffee cake in a baking sheet

    ➜ 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

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    strawberry coffee cake czech jahodovy kolac bublanina recipe

    Strawberry Coffee Cake – Czech Jahodový koláč

    Author: Petra Kupská | Cook Like Czechs
    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
    Prevent your screen from going dark
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    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 45 minutes mins
    Servings: 16 pieces

    Tap or hover to scale

    Ingredients 

    • 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 ½ 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 ½ 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 ½ Tablespoon baking powder. Reduce the mixer speed to a minimum. Gradually add the flour mixture, ¾ 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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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 178shares

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    Comments

    1. Yvonne says

      June 20, 2021 at 9:57 pm

      5 stars
      Tastes great, but how/can you store it?

      Reply
      • Petra Kupská says

        June 21, 2021 at 4:13 am

        Ahoj Yvonne, thank you for your comment, and I'm happy to fill in the missing information: I cover the sheet with a cooled cake with cling film; it will keep at room temperature for about two days. If a few cut pieces are leftover, I place them in an airtight container and put them in the fridge, where they will keep for up to five days. I will also add the information to the recipe; you are right that the storage instructions are not included here. Have a nice day ???? , Petra

        Reply
    2. Susana Kay says

      July 15, 2021 at 7:45 pm

      5 stars
      I followed the recipe exactly and it turned out beautifully. It looked delicious and tasted even better. I appreciated that the flour and strawberries amounts were given in grams as cup measurements are never as accurate.
      My husband loves the Czech soups my mother used to make so i am going to try those next.
      Thank you for this blog, Petra!A.

      Reply
      • Petra Kupská says

        July 16, 2021 at 11:06 am

        Ahoj Susana, thank you for your kind comment, it made me happy! I agree that using metric units in baking is more accurate, which is why I always try to list ingredients in recipes in both imperial and metric units. I want to focus more on Czech soups soon, as summer ends and the cool autumn arrives, it will be the time of warm soups! Sending friendly greetings from the Czech Republic, Petra

        Reply
    3. Somnath das says

      August 02, 2021 at 11:49 pm

      Why the name coffee cake as such there no coffee in the cake

      Reply
      • Petra Kupská says

        August 03, 2021 at 5:51 am

        Thank you for the interesting question. Since I'm from the Czech Republic (Central Europe) and readers from the USA mostly visit my blog, I was looking for the best phrase to describe this type of cake. In our country, we usually bake cakes on large baking sheets (in Czech "koláč na plech"). So one way to describe this sweet pastry might be "sheet cake". However, this cake is also cut into slices and served with a cup of coffee. That's where the name "coffee cake" comes from, although no coffee was used in the ingredients. Try typing the term "strawberry coffee cake" into Google and look at the pictures to see what I mean. I hope I have explained enough. All the best, Petra

        Reply
      • Ludvik says

        February 04, 2023 at 2:58 pm

        It is called cooffe cake , because st typically eaten with a coffee .

        Reply
        • Petra Kupská says

          February 04, 2023 at 4:26 pm

          Thank you for helping to clarify this for us, Ludvik!

          Reply
    4. Lorraine Vítámvás says

      August 12, 2022 at 6:36 am

      Ahoj Susana, What can I use instead of vanilla paste? Would I be able to use vanilla extract instead?
      Btw, I love your recipes. I'm an English woman living nr Olomouc trying to cook typical Czech recipes. x

      Reply
      • Petra Kupská says

        August 13, 2022 at 4:44 am

        Ahoj Lorraine,
        If you live in the Czech Republic, use vanilla sugar, which is available in any Czech shop. It's a little yellow bag with the words "vanilkový cukr" - here is an example how it looks like: Vanilkový cukr
        Vanillin sugar (vanilínový cukr) is a less expensive alternative that contains merely vanilla flavoring rather than natural vanilla. Keep your fingers crossed for your baking, and have a wonderful summer in Moravia!

        Reply

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    Hi there, I am Petra, born and raised in the Czech Republic, a self-taught home cook with over 20 years of experience. I am on a mission to keep Czech culinary heritage alive by sharing cherished recipes & stories with nostalgic hearts worldwide.

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