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Close-up of strawberries and cream coffee cake with cream and fresh strawberries.
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
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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.