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Photo Credit: Elizabeth Newman

Strawberry Basil Coffee Cake

15 MINPrep Time
45 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Coffee cake is such a classic, and I gave it a springy spin in this recipe! Sour cream helps give this cake such a perfectly soft texture, and freshly chopped strawberries, basil and lemon zest bring on the bright flavor. Coffee cake just isn't coffee cake without a crunchy streusel on top, and I added some slivered almonds to mine to give it even more texture and flavor.

Strawberry Basil Coffee Cake


Breakfast Dessert



Prep Time

15 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Strawberry Basil Coffee Cake


    For the topping:

  • 1 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 1/4 cup slivered almonds
  • 6 tablespoons unsalted butter (melted and cooled slightly)
  • For the cake:

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream (at room temperature)
  • 1/2 teaspoon kosher salt
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups whole milk (at room temperature)
  • 2 1/2 cups diced strawberries
  • 3 tablespoons chopped basil
  • 1 teaspoon lemon zest (from 1 lemon)


  1. This recipe originated on Giada Entertains. Episode: Spring Supper.
  2. Preheat the oven to 350 degrees F. Spray a 9×13 inch pan with nonstick cooking spray. Set aside.
  3. In a medium bowl, mix together the brown sugar, salt, flour and almonds. Add the cooled melted butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
  4. In a large bowl combine the butter, sugar and brown sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the eggs, vanilla, sour cream and salt. Beat on medium to combine. Add 1 1/2 cups flour, the baking powder and baking soda. Mix again for 1 minute or until the mixture is smooth. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and fold with a rubber spatula being careful not to over mix. Pour the batter into the prepared pan and sprinkle evenly with the berries and basil. Top with the crumb and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
91 grams
10 grams
32 grams
Saturated Fat
19 grams
125 milligrams
547 milligrams
3 grams
46 grams
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3 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Apr 26

    Hi @Diane! We’ve never tried it, but to make it gluten free, try substituting 1-to-1 gluten free flour for the all purpose flour. Let us know how it turns out!

  • Author's avatar image
    Diane - Apr 26

    Please advise on a gluten free version of the Strawberry Basil coffee cake. I would like to make for Mother’s Day Brunch. A Mother’s Day Brunch menu would be great too! Thank you!

  • Author's avatar image
    SKY - Jun 09

    I’m not going to rate the recipe because I didn’t get to follow the recipe exactly, as the lemon and zest weren’t included in the directions and I didn’t see the episode. Unfortunately it was too late to fix because I caught the mistake after it was already assembled. Please update the recipe.

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