Strawberry Coffee Cake

Strawberry Coffee Cake bursting with fresh strawberry filling, cream cheese and a delectable crumb topping!

This fluffy, moist Strawberry Coffee Cake will be the best breakfast cake you make this spring OR serve it as dessert!  It boasts a buttery coffee cake layer, topped with silky cream cheese,  homemade fresh strawberry filling and finished with sugary crumb topping – in every bite.  This easy coffee cake recipe is destined to become a favorite most requested special occasion breakfast!

a half eat slice of easy Strawberry Coffee Cake

Easy Coffee Cake Recipe

I love how coffee cake makes eating cake for breakfast acceptable  – and you are going to want to eat this easy coffee cake recipe EVERY morning for breakfast!  If we could only be so lucky.

This Strawberry Coffee Cake Recipe looks fancy, but it is EASY!   The cake and the crumb topping are made from the same simple crumb mixture and the strawberry sauce is made by simmering fresh strawberries with a couple pantry ingredients.

The end result is Strawberry Coffee Cake with each and every bite bursting with buttery, moist coffee cake, layered with velvety cream cheese, fresh sweet strawberry jam and buttery sugar crumb topping – did I mention that was in every bite?

After Patrick and I had devoured our pieces of sour cream coffee cake with “ooohs” and “awwws” and “this tastes professional!” (Patrick), I asked who we should take the leftovers to? (Not because I didn’t absolutely love this cake but because our fridge was already exploding!)  Patrick said he could finish the cake.  Patrick isn’t usually a leftovers type of guy which means this is one incredibly delicious easy coffee cake recipe!

Now you can eat breakfast and have your cake too!

side view of easy coffee cake recipe with sour cream

WHY IS IT CALLED A COFFEE CAKE?

When I first posted this Strawberry Coffee Cake recipe,  I received comment asking why it was called coffee cake if there is no coffee in the recipe?   It turns out “Coffee Cake” is a popular American term but not so much abroad.

In the US, “Coffee Cake” has come to mean sweet breakfast cake typically with a crumb topping or streusel, as opposed to frosting, commonly served alongside coffee or tea at breakfast or brunch.  So while, there is no coffee in this easy coffee cake recipe, there are strawberries and cream cheese!

What Strawberries are Best?

For this Strawberry Coffee Cake recipe, you will want to use two cups roughly chopped fresh strawberries.  If you need to substitute frozen strawberries, make sure to use strawberries without any sugar added.  You do not need to defrost frozen strawberries before adding them to the pan, you will just need to simmer longer until the filling is thick but still spreadable and mash up some of the strawberries once softened. 

A slice of sour cream coffee cake with strawberries

How to Make Strawberry Coffee Cake

Strawberry Filling:  This Strawberry Coffee Cake starts by making a simple strawberry syrup which will become your strawberry layer.  To make, you simmer roughly chopped fresh strawberries, sugar, cornstarch and lemon juice.  You want the strawberry syrup to be thick yet spreadable.

Coffee  Cake:  The crumb mixture is made by mixing flour, sugars and butter.  You reserve part of this mixture to become your sugar crumb topping (no double work) then mix the rest of the mixture with the baking soda, baking powder and salt then combine with sour cream, egg and vanilla extract. The batter will be a bit lumpy which is OKAY, don’t overmix or your cake will become dense. 

Cream Cheese:  This layer is very simple to make but adds a luscious depth you will love sinking your teeth into.  To make, beat cream cheese until smooth then beat in sugar and egg until smooth.  

Assemble:  Spread the batter in the prepared pan, pressing about ½ inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining ¾ cup crumbs over the strawberry filling.

Bake:  Bake sour cream coffee cake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

top view of easy Strawberry coffee cake with crumb topping

How do I know when my coffee cake is done?

There are several variables that affect cooking time such as pans, actual oven temperature, etc.  Your Strawberry Coffee Cake is done when just a few crumbs cling to a toothpick inserted into the center.  If your easy coffee cake is not baked in 50 minutes – BAKE ON.

a bite on a fork of strawberry coffee cake with cream cheese

Tips for Strawberry Coffee Cake

  • Use Correct Pan:  You need an 8” inch round, at least 3″ deep spring form pan for this recipe.  If you use a traditional cake pan, it will overflow.
  • Grease Pan:  I always line my cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR.  I have NEVER had a problem with any of my cakes or breads sticking with this method.
  • Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.  Room temperature cream cheese will ensure your cream cheese filling isn’t lumpy.  Room temperature eggs and sour cream will help you not to overmix your cake which results in a softer, more tender cake as opposed to dense and dry.
  • Don’t Overmix:  Stir you wet ingredients and dry ingredients together with a spoon and not a whisk, folding gently just until the batter is evenly combined.  You never want to overmix wet and dry ingredients because this will overdevelop the gluten resulting in a tough, dry coffee cake.
  • Don’t peak:  Don’t open the oven doors until you are ready to check your Strawberry Coffee Cake for doneness.  Opening the doors too early can cause the cake to fall in the middle or cook unevenly.
  • Don’t slice while warm:  Don’t be tempted to slice your cake while it is still warm or it can fall apart.

top view of two slices of easy coffee cake recipe with strawberries, sour cream and cream cheese

DOES This Sour Cream COFFEE CAKE NEED TO BE REFRIGERATED?

This Strawberry Coffee Cake contains cream cheese so it needs to be refrigerated.  To store, wrap coffee cake tightly in plastic wrap, place on a plate and refrigerate for up to 5 days, although it is best (more moist) if consumed within 2.

CAN I FREEZE SOUR CREAM COFFEE CAKE?

Yes!  Sour Cream Coffee Cakes makes a fabulous make ahead breakfast for stress free mornings or special occasions.

To freeze Coffee Cake:

  1. Let Coffee Cake cool completely.
  2. Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
  3. If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
  4. You can store your Strawberry Coffee Cake for up to 3 months.
  5. When ready to eat, thaw overnight in the refrigerator.

side view of sour cream coffee cake recipe with layers of coffee cake, cream cheese, strawberries and crumb topping

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top view of easy coffee cake recipe with crumb topping

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Strawberry Coffee Cake

This fluffy, moist Strawberry Coffee Cake will be the best breakfast cake you make this spring OR serve it as dessert!  It boasts a buttery coffee cake layer, topped with silky cream cheese,  homemade fresh strawberry filling and finished with sugary crumb topping - in every bite.  This easy coffee cake recipe is destined to become a favorite most requested special occasion breakfast!
Servings: 8 -10
Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

Strawberry Filling

  • 2 cups fresh strawberries, roughly chopped
  • 1/3 cup sugar
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1 teaspoon lemon juice

Cream Cheese Filling

  • 8 oz, Cream Cheese at room temperature
  • 1/4 cup sugar
  • 1 large egg

Butter Cake & Crumb Topping

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter, very cold and cut into chunks
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F. Line an 8” inch round 3" deep spring form pan with parchment paper and spray with nonstick cooking spray.
  • Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the filling is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
  • Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in ¼ cup sugar and 1 egg and beat until well combined. Set aside.
  • To make the cake, combine the flour and sugar together in a bowl. Using a pastry cutter, 2 forks or your food processor, cut in the butter until the mixture resembles coarse crumbs. Measure ¾ cup of the mixture and set aside. Add the baking soda, baking powder and salt to the remaining mixture and mix well.
  • In a separate bowl, beat the sour cream, egg and vanilla extract until well blended. Using a spoon, gently stir in the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  • Spread the batter in the prepared pan, pressing about ½ inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining ¾ cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.
  • Enjoy!

Notes

This is a coffeecake meant to be eaten for breakfast or brunch so it is not overly sweet - but just right.

Tips for Strawberry Coffee Cake

  • Use Correct Pan:  You need an 8” inch round, at least 3" deep spring form pan for this recipe.  If you use a traditional cake pan, it will overflow.
  • Grease Pan:  I always line my cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR.  I have NEVER had a problem with any of my cakes or breads sticking with this method.
  • Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.  Room temperature cream cheese will ensure your cream cheese filling isn't lumpy.  Room temperature eggs and sour cream will help you not to overmix your cake which results in a softer, more tender cake as opposed to dense and dry.
  • Don’t Overmix:  Stir you wet ingredients and dry ingredients together with a spoon and not a whisk, folding gently just until the batter is evenly combined.  You never want to overmix wet and dry ingredients because this will overdevelop the gluten resulting in a tough, dry coffee cake.
  • Don't peak:  Don't open the oven doors until you are ready to check your Strawberry Coffee Cake for doneness.  Opening the doors too early can cause the cake to fall in the middle or cook unevenly.
  • Don't slice while warm:  Don’t be tempted to slice your cake while it is still warm or it can fall apart.

STORAGE

This Strawberry Coffee Cake contains cream cheese so it needs to be refrigerated.  To store, wrap coffee cake tightly in plastic wrap, place on a plate and refrigerate for up to 5 days, although it is best (more moist) if consumed within 2.

HOW TO FREEZE

  1. Let Coffee Cake cool completely.
  2. Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
  3. If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
  4. You can store your Strawberry Coffee Cake for up to 3 months.
  5. When ready to eat, thaw overnight in the refrigerator.

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48 Comments

  1. Janet says

    This looks delicious! I’m a little confused about the cornstarch in the Strawberry Filling ingredients – is it 2 tablespoons or tspns. cornstarch dissolved in 1 water? in how much water? If you could clarify, I would appreciate it! Thanks!

    • Jen says

      My Apologies! I had all my recipes transferred to a new format and it looks like this did not transfer correctly – it should read “2 teaspoons cornstarch dissolved in 1 tablespoon water.” I updated the recipe – sorry about that! Hope you love it!

  2. Tatum says

    All of your recipes are AMAZING! You are an incredible cook! Thanks for sharing❤️

    • Jen says

      What a kind comment, thank you so so much Tatum! Thank YOU for making them! I love hearing that you are enjoying them!

  3. Vicky says

    Hi Jen!

    I am not one of “those” people who completely rewrite a recipe and then review it. However, I thought I’d share a dilemma and how your recipe came to the rescue.

    I was making a King’s Hawaiian bread recipe that called for pineapple juice. No pineapple juice in the house, but a large can of pineapple tidbits that yielded the exact amount of juice I needed. Great! And what to do with an entire can of drained pineapple? Yes, eating it as-is was an option……

    I coarsely chopped the pieces and subbed them for the strawberries, keeping everything else exactly as you have it, just a bit less sugar in the fruit layer. OMG!! While there’s nothing better than cream cheese and strawberries, the pineapple comes in at a close second.

    Thank you for the fabulous recipe!

    • Jen says

      Hi Vicky, I am so happy you took the time to comment! What a fabulous idea to use the leftover chopped tidbits in this cake – you are making me eager to try that version as well! I’m so happy this recipe came to the rescue and you’ve also given me new inspiration so thank you!

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