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!
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!
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.
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.
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.
- 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.
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:
- Let Coffee Cake cool completely.
- 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.
- 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.
- You can store your Strawberry Coffee Cake for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator.
LOOKING FOR MORE BREAKFAST RECIPES?
- Creme Brulee French Toast
- Banana Coffee Cake
- Blueberry Coffee Cake
- California Breakfast Burritos
- Strawberry Cheesecake Pancakes
- Pecan Praline French Toast
- Breakfast Enchiladas
- Pumpkin Angel Food Cake French Toast
- Strawberry Cream Cheese Stuffed Sour Cream Coffee Cake
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Strawberry Coffee Cake
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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
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
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, lemon juice, lemon zest 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
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
- Let Coffee Cake cool completely.
- 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.
- 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.
- You can store your Strawberry Coffee Cake for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator.
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Slightly adapted from Food Wanderings in Asia
Janette@culinaryginger says
Wow, this cake looks so moist and I love the crumb topping 🙂
Jen says
Thanks so much Janette!
Jenn W says
Oh my yummy!! This cake looks amazing- and I adore anything with Strawberries. This is on my must make list!! 🙂
Jen says
I guess us “Jen’s” have similar taste! Thanks and Enjoy!
Samantha says
this looks amazing! I am going to make it for my husbands birthday this weekend
Jen says
Thanks Samantha! This is a delicious cake but not quite as sweet as traditional birthday cake because it doesn’t have the sugary frosting – just wanted you to know beforehand! Enjoy!
Jennifer Johnson says
This coffee cake looks so fresh and tasty!
Jen says
Thanks Jennifer! Love that you used the word “fresh” – perfect for spring!
Sophia @ NY Foodgasm says
This is gorgeous Jenn!! Such a great idea too!
Jen says
Thank you Sophia! I realized I never got back to you about my camera – I use a Canon Rebel T3i, 17-75. I usually have it set to a 70 zoom and am about 2 -3 feet away from the food. Is that what you were looking for?
Sheena @ Hot Eats and Cool Reads says
Strawberry and cream cheese? Yes, please! Looks fantastic!
Jen says
Thanks Sheena! you speak my language!
Elle says
That looks heavenly! So many favorite things in one dessert! Awesome!
Jen says
We are on the same page Elle! Thanks for stopping by!
Spencer says
What?! Too much yummy for my eyes to handle!
Jen says
LOL! – no literally, LOL! I hope your eyes okay 🙂 and hopefully your belly will soon be full!
Michelle says
This sounds wonderful, especially now that it’s morning. Beautiful photos too. Makes me want to reach in the computer and grab a slice!
Jen says
Thank you so much Michelle! I wish I could hand you one :)!
Sissy says
It looks wonderful!! AND, I think I could adapt it easily to be Organic! Love me some coffee cake in the morning with my coffee!
Jen says
Thanks so much Sissy, and I am so happy you can easily adapt it! Enjoy!
Neva @ Retire for the Fun of it says
This is such a great and yummy looking recipe. Thanks for sharing it and now I’ll be sharing it with my family.
Selenity Jade says
Wow, I freaking shared on every social network I use (because I’m a self-admitted coffee addict) and this looks amazing!
Jen says
I just clicked on your name to go to your page and I see you definitely are a “self admitted coffee addict” LOL! Thank you so much for sharing my coffee cake. I hope you are able to try it soon! and thank you for visiting!
Selenity Jade says
You know, I think I might have someone ELSE make this for me. I’m a decent cook, but not great…. and it’s a hanging offense to mangle coffee cake, let alone STRAWBERRY cream cheese coffee cake!
Jen says
LOL! and we all know EVERYTHING is always better when someone else makes it 🙂
Selenity Jade says
Oh, definitely!
Yan says
As soon as I laid my eyes on this I knew in ny heart that it had to be made! I had lots of fun making it. At first I thought the batter was a bit too much for an 8″ pan but I doubt it will rise that high. I’ll let you know howvit turns out c:
Jen says
I am so glad you had fun making it – hopefully you had just as much fun eating it 🙂 !!!
Sylvia Poulton says
Bit confused, where does coffee come into this coffee cake?
Jen says
Hi Sylvia, its a type of coffee cake meaning its intended to be eaten alongside coffee (like a breakfast cake that isn’t as sweet). Coffee cakes don’t always contain coffee – like this one :).
Sylvia Poulton says
Many thanks for your response & explanation! Think there is a bit of cultural difference in terminology that has led to my confusion (being English)!!
Melissa says
You are so welcome Sylvia, happy to help! Thank you for visiting all the way from England!
Sylvia Poulton says
Made this cake today & it was indeed delicious! I actually used a low fat natural yogurt in place of the sour cream which worked very well.
Jen says
Hi Sylvia, I am so happy you loved the cake! I had wanted to try making it with yogurt but hadn’t gotten to it yet, so thank you so much for letting me know it worked! Thanks again for visiting and commenting!
Laura@Baking in Pyjamas says
Oh my!! What I wouldn’t give to reach through the screen and grab a piece. Pinned!
Jen says
Ah, thanks Laura! I wish I could hand you a piece and we could eat together 🙂
Deb says
In your opinion could cherries be used instead of strawberries? They tend not to have as much moisture. Thanks for your thoughts.
Jen says
Hi Deb! I don’t think cherries would work quite as well because of the moisture factor and because of their skin – if want to use cherries, I would suggest using cherry pie filling in place of the strawberry filling – I think that would be delicious!
Ashley says
I love this recipe. Actually, I love all your recipes. This one in particular I tried and shared with a group of friends, and they loved it! Thanks!
Jen says
You are so welcome Ashley! This is the perfect recipe to share with friends but then again the perfect recipe to eat all by yourself too 🙂 Thank you for making my recipes, I am so happy you are enjoying them!
Glenda B. says
Can a bundt pan be used? I don’t have what you’ve used.
Jen says
Hi Glenda! The problem with a bundt cake pan is the crumb topping will be cooked on the top but then when you invert the pan, it will be on the bottom. If you don’t mind that, then it should work okay I think but I have never tried it. Just be sure to use a 12 inch/10 cup bundt cake pan so it doesn’t overflow. Good luck!
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!
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!
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!
Katlyn says
I make this every year for my Galentine’s party. It’s always a huge hit. This year, I squeezed the rest of the lemon into the cake batter and added lemon zest as well. I had at least 5 people tell me it was the best thing they had ever eaten! I do have to say it really elevated the already amazing recipe. It’s a favorite!
Jen says
What a great idea Katlyn, thank you!
Lydia says
Halved the cream cheese filling and cake to make into a 6 inch sized cake. Made the strawberry filling as per recipe, used half of it for the cake and the other half, my kids drizzled over the cake while eating. Left the cake to cool in the fridge before we had it as after dinner dessert. Totally delicious!!
Jen says
Thank you so much, Lydia! I am so happy it was such a hit with everyone!
Alisha Robinson says
I want to make tgis so bad but I don’t have a 8″ springform, I’ve only got a 10″ springform. Anyway I’ll be able to use the 10″?
I appreciate any suggestions you may have!
Jen says
I think that it would work! Since it will be a thinner cake the baking time will need to be reduced, so just keep an eye on it so it doesn’t dry out! Best of luck:)