strawberries and cream coffee cake

This strawberries and cream coffee cake is the definition of weekend breakfast perfection a tender, buttery cake layered with creamy cheesecake filling, juicy strawberries, and that irresistible crumbly streusel topping. It’s the kind of recipe that fills your kitchen with an aroma that draws everyone to the table, even those sleepy teenagers who normally wouldn’t surface until noon.

I first created this recipe when my kids were small and our Saturday morning traditions were just taking shape. What started as a special occasion treat quickly became our family’s most requested weekend breakfast. There’s something magical about the combination of fresh strawberries and cream cheese that transforms a simple coffee cake into something truly special.

This cake strikes the perfect balance between impressive and achievable, coming together with basic pantry ingredients and fresh strawberries. The layering technique creates a beautiful presentation that looks like you spent all day in the kitchen, when in reality, the prep comes together in just 30 minutes. My time-saving tip? Prep the streusel the night before and refrigerate it to make your morning assembly even quicker.

What You Need to Make This Recipe

This strawberries and cream coffee cake features fresh strawberries and cream cheese as the star ingredients, creating those beautiful layers of flavor and texture. The buttery streusel topping adds a perfect sweet crunch that complements the moist cake beneath. You’ll find the complete list of ingredients and measurements in the recipe card below.

How to Make strawberries and cream coffee cake

Creating this strawberries and cream coffee cake involves preparing four distinct components the streusel topping, cake batter, cream cheese filling, and strawberry layer then layering them for a stunning presentation. The magic happens during baking, when all these elements meld together while maintaining their distinct textures. If you enjoy baking layered desserts, you might also love my Cookie Pie which uses a similar technique of distinct layers coming together in the oven.

Daniel

Strawberries and Cream Coffee Cake

This delightful strawberries and cream coffee cake features a moist vanilla cake layered with fresh strawberries and a creamy filling, topped with a buttery streusel and sweet glaze for the perfect breakfast treat or afternoon indulgence.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar packed
• 1/4 cup granulated sugar
• 1/4 tsp cinnamon ground
• 1/4 cup butter cold, cubed

For the Cake Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter unsalted, softened
• 3/4 cup granulated sugar
• 2 eggs large, room temperature
• 1 tsp vanilla extract pure
• 2/3 cup sour cream room temperature

For the Cream Cheese Filling

• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 egg room temperature
• 1/2 tsp vanilla extract

For the Strawberry Layer

• 2 cups fresh strawberries hulled and sliced
• 1 tbsp cornstarch
• 2 tbsp granulated sugar

For the Glaze

• 1 cup powdered sugar sifted
• 2 tbsp milk
• 1/2 tsp vanilla extract

Equipment

• 9-inch springform pan
• Stand mixer or hand mixer
• Mixing Bowls
• Measuring cups and spoons
• Wire cooling rack
• Pastry cutter or fork

Method

 

Prepare the Streusel Topping

1. In a medium bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon.
2. Using a pastry cutter or fork, cut in the cold butter until the mixture resembles coarse crumbs. Refrigerate while preparing the rest of the cake.

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Prepare the Cream Cheese Filling

1. In a medium bowl, beat together the cream cheese and sugar until smooth. Add the egg and vanilla extract and beat until creamy.

Prepare the Strawberry Layer

1. In a small bowl, toss the sliced strawberries with cornstarch and sugar. Set aside.

Assemble the Cake

1. Spread half of the cake batter evenly in the prepared pan.
2. Layer the cream cheese filling over the batter.
3. Spread the strawberries over the cream cheese layer.
4. Top with the remaining cake batter and sprinkle the streusel topping evenly over the surface.

Bake

1. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan on a wire rack for 20 minutes, then remove the sides of the springform pan and cool completely.

Prepare the Glaze

1. Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

For the best flavor and texture, use fresh, ripe strawberries and allow the cake to cool completely before glazing. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Pro Tips for Making This strawberries and cream coffee cake

Ingredient Preparation Matters

Always bring refrigerated ingredients like eggs, butter, and cream cheese to room temperature before starting. I’ve found this makes an enormous difference in how smoothly the batter comes together and how evenly the cake bakes. Cold ingredients don’t incorporate properly, leaving you with lumps in your batter and filling.

The Perfect Streusel Technique

My Secret Trick: I use my fingers to press the streusel ingredients together to create varying sizes of crumbs. Some pea-sized, some smaller. This creates those beautiful craggy clumps on top of the strawberries and cream coffee cake that add such amazing texture.

Strawberry Preparation

When preparing the strawberry layer, don’t skip the cornstarch step. I learned the hard way that untreated strawberries release too much moisture during baking, which can make the cake soggy. The cornstarch helps thicken those juices into a jammy consistency that stays put.

Even Layering

When adding each component to the baking pan, take your time to spread each layer evenly. I use the back of a spoon to gently smooth the cream cheese layer and ensure it reaches all the edges without mixing into the cake batter.

Fun Variations for strawberries and cream coffee cake

Seasonal Berry Swaps

While strawberries create a classic version, this coffee cake adapts beautifully to whatever berries are in season. In late summer, I make this with fresh blueberries or blackberries from our farmers market. My kids especially love when I use a mixed berry combination for extra color and flavor variety.

Flavor Infusions

For a delicious twist, add 1-2 teaspoons of almond extract to the cake batter instead of vanilla. The subtle nutty flavor pairs wonderfully with the strawberries and gives the cake a more sophisticated flavor profile. Reda always requests this version for our weekend brunches.

Cinnamon Streusel Enhancement

For a cozier, more aromatic version perfect for fall mornings, double the cinnamon in the streusel topping and add a half teaspoon to the cake batter. This warming spice transforms the strawberries and cream coffee cake into a perfect companion for those first crisp autumn mornings.

Citrus Brightness

Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the glaze for a bright, tangy variation that enhances the natural sweetness of the strawberries. This version is especially refreshing during spring and summer months when you want something a bit lighter.

What to Serve With strawberries and cream coffee cake

Fresh Fruit Platter

Balance the richness of this strawberries and cream coffee cake with a simple fruit platter featuring more fresh berries, sliced peaches, and melon. I like to add a small bowl of lightly sweetened whipped cream on the side for those who want an extra indulgent touch.

Morning Beverages

This coffee cake was designed to complement a good cup of coffee, but it also pairs beautifully with Earl Grey tea or a glass of cold milk. For weekend brunches, I serve it alongside mimosas for the adults and fresh-squeezed orange juice for the kids.

Savory Counterpoints

If you’re serving this as part of a larger brunch spread, consider adding some savory elements like a simple egg dish or breakfast meats to create balance. This approach works especially well when hosting brunch gatherings, as the Southern Chocolate Cobbler makes a perfect companion dessert to follow the meal.

Scooped Ice Cream

For an indulgent dessert version, serve slices slightly warm with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream transforms this breakfast treat into a dessert worthy of any special occasion.

How to Store strawberries and cream coffee cake

Countertop Storage

This strawberries and cream coffee cake can be stored at room temperature for up to 2 days. I cover it tightly with plastic wrap or place it in an airtight container to maintain moisture. The cake actually develops even more flavor after sitting for a day, making it perfect for make-ahead breakfast planning.

Refrigeration Method

Because of the cream cheese filling, I recommend refrigerating any cake that won’t be eaten within 48 hours. Properly covered, it will stay fresh in the refrigerator for up to 5 days. Let slices come to room temperature before serving, or warm them slightly for that fresh-baked taste.

Freezing Instructions

This cake freezes beautifully! I cut the strawberries and cream coffee cake into individual portions, wrap each tightly in plastic wrap, and then aluminum foil. They’ll keep for up to 3 months. My kids love finding these slices in the freezer for quick breakfasts – they just unwrap and microwave for about 30 seconds.

Reheating for Best Flavor

For the freshest taste, reheat refrigerated slices in the microwave for 15-20 seconds or in a 300°F oven for about 5 minutes. The gentle heat revitalizes the texture and brings out all those wonderful aromas again.

Nutritional Benefits

This strawberries and cream coffee cake contains fresh strawberries, which are packed with vitamin C, fiber, and antioxidants. The addition of eggs and milk provide some protein, while the sour cream adds beneficial calcium. While indulgent, a slice offers nutritional value beyond most breakfast pastries, making it a reasonable weekend treat that the whole family can enjoy.

FAQs

Can I make this strawberries and cream coffee cake ahead of time?

Absolutely! You can prepare it a day ahead and store covered at room temperature. The flavors actually develop and improve overnight, making this perfect for stress-free entertaining or special breakfast planning.

Can I use frozen strawberries instead of fresh?

Yes, but don’t thaw them first. Toss the frozen berries directly with the sugar and cornstarch, and expect the baking time to increase by 5-10 minutes since they’ll release more moisture during baking.

Why did my cream cheese layer sink into the cake?

This typically happens if your batter was overmixed, creating too thin a consistency. Keep mixing minimal and make sure to spread the cream cheese filling carefully without pressing too hard into the cake batter.

Can I substitute the sour cream in this recipe?

Yes! Plain Greek yogurt makes an excellent substitute for sour cream in this strawberries and cream coffee cake, providing the same moisture and tanginess while adding extra protein.